6 THE PRODUCTION OF MAPLE SIRUP AND SUGAR. 



Maple sirup or maple sugar prepared by the best methods is a 

 light-colored, pleasant-tasting product. Contrary characteristics are 

 the result of uncleanly methods and possibly sour sap in ninety-nine 

 cases out of a hundred, and were manufacturers to take greater care 

 in their methods their results would show improvement. This better 

 grade may not appeal to man}^ people who have been accustomed to 

 the dark, stronger grades. 



In visits to the many maple camps for the collection of samples 

 of pure maple sirup and sugars for analysis, much attention was 

 paid to the manufacturing side. The results of the work on maple- 

 sap sirup are given in Bulletin 134 of the Bureau of Chemistry ; the 

 work on maple sugar and maple-sugar sirup has not been completed. 

 As these articles are to a great extent technical, it was thought the 

 work should be compiled for the layman or the small sugar maker. 



SUGAR MAPLES. 



All the maples have sweet sap, but only from a few of our native 

 species has sugar been made in paying quantities. The first place is 

 held by the sugar maple ( Acer saccharum) and a variety of it the 

 black maple (Acer saccharum nigrum). The red maple (Acer ru- 

 brum), the silver maple (Acer saccharinum) , and the Oregon maple 

 (Acer macrophyllum) are of less importance, and the DOX elder 

 (Acer negundo) is least important of all. 



THE SUGAR MAPLE. 



The sugar maple spreads over a wide area, but as a tree for the 

 production of sugar in paying quantities its range is limited to 

 eastern New England, New York, Pennsylvania, the southern Ap- 

 palachians, the Ohio Valley, and the Lake States and adjacent parts 

 of Canada. In the Gulf States and as far north as southern Arkan- 

 sas the tree is represented by a variety (Acer saccharum ftoridanum) 

 from which no sugar is made. 



The sugar maple is a stately and vigorous forest tree, capable of 

 growing in dense stands. It bears a plentiful crop of seeds, which 

 in most localities ripen in the early fall. These seeds germinate 

 readily, and under favorable circumstances the entire forest floor is 

 heavily carpeted with seedlings, the succulent, sweet foliage of which 

 is eagerly devoured by all kinds of stock. The young seedlings are 

 very thrifty and can stand the shade of a complete forest cover. 

 This tolerance of shade is one of the distinguishing features of the 

 sugar maple, and, although it is less pronounced in later years, the 

 mature tree has one of the most persistently heavy crowns in the 

 forest. 



Seedlings, although not killed by complete shade, are kept sup- 

 pressed and grow slowly; but if they have germinated in the open, 

 or the forest above them is removed, they grow up into thickets of 

 remarkable density. In such a condition the struggle between the 

 young trees is so fierce that the development of even the most thrifty 

 is seriously retarded. The species being so tolerant of shade and by 

 nature so vigorous, no individual gives up the struggle, but does its 

 utmost to overtop the others and gain the sunlight. As a result 



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