FINING MAPLE SUGAR. 275 



swell, and before the ground be lit to receive them^ they'may 

 be wrapped in moss, and put in a cool place where they may 

 be kept a month or five weeks without injury. The trees may 

 also be propagated by sowing the seeds commonly called kegs= 



Fining Maple Sugar. 



The following account from Memoirs of the Board of Agri- 

 culture, N. Y. relates solely to the operations of reducing tlie 

 syrup to sugar. When the syrup is reduced to the consistence 

 of West-India molasses, set it away till it is perfectly cold, and 

 then mix with it the clarifying matter, which is milk or eggs ; 

 the latter are said to be preferable, because when heated, the 

 whole of it curdles ; wherens milk produces only a small por- 

 tion of curds. The eggs should be thoroughly beaten and ef- 

 fectually mixed wuth the syrup while cold. The syrup should 

 then be heated till just before it would boii, when the curd ri- 

 ses, bringing with it every impurity, even the coloring matter, 

 or a great portion of it, which it had received from the smoke, 

 kettles, buckets, or reserviors. The boiling should be check- 

 ed, and the scum carefully removed, when the syrup should be 

 slowly turned into a thick woolen strainer, and left to run 

 through at leisure. It is remarked by the author of this ac- 

 count, that a great proportion of the sugar that is made in our 

 country, is not strained after cleansing ; which he thinks is an 

 error. And observes, that if examined in a wine glass, innu- 

 merable minute, and almost imperceptible particles of curd, will 

 be seen floating in it, which, if not removed, render it liable t© 

 burn, and otherwise injure the taste and color of it. A flannel 

 strai/er, he observes, is not only better than a linen one, but is 

 indispensable. One pint of eggs to a pailful of syrup is amply 

 sufficient; and half as much will do very well. The syrup is 

 then put into another kettle, which has been made perfectly 

 clean aiid bright, when it is placed over a quick, but solid fire, 



