The History of Maple Sugar 213 



shallow pan over an iron fire box or arch is used. 

 The pan is only a few inches deep, but made so 

 that almost all of it is directly over the fire. The 

 sap enters from a large storage tank at the up- 

 per end of this tank or "evaporator," and par- 

 titions in the pan cause it to flow slowly from 

 side to side. The water in it rapidly evaporates. 

 It is sirup when it reaches the other end, and 

 is strained through flannel. Some of it may be 

 reboiled in a sugaring-off arch until it crystal- 

 lizes into sugar. 



