97t> . AGRI^LTURAL ESSAYS. 



and soon rises, but is kept from overflowing" by being- laded 

 with a long dipper. When it is sufficiently reduced, (which 

 may be ascertained by dropping it from the point of a knife, 

 while hot, into one inch of cold water — if done, it will not im- 

 mediately mix with the water, but lies at the bottom in a round 

 flat drop,} it is taken from the fire, and the foaming allowed to 

 subside. A thick white scum, which is useable, is removed, 

 and the sugar turned into a cask, placed on an inclined platform,, 

 and left undisturbed for six weeks or longer, when it should be 

 tapped in the bottom, and the molasses drawn off. It will draio 

 perfectly dry in a few days. 



The sugar made in this way is said to be very nearly as 

 white as lump sugar, and beautifully grained. It is observed 

 by the same writer, that two hands will sugar off 250 pounds 

 m a day. And that from the scum taken off in cleansing, he 

 usually made, by diluting and re-cleansing, one sixth as much 

 -iugar as he had at first, and of an equal quality. 



It is not, he observes, of much consequence, as it regards the 

 quality of the sugar, whether care be taken to keep the sap 

 clean or not. The points in which the greatest error is com- 

 mitted, are, neglecting to use a flannel strainer, to strain after, 

 cleansing ; to have the sugaring kettle properly cleansed : an* 

 to remove the white scum from the sugar,. 



