MEMORIES OF THE 



into the middle and forward pans. The forward pan was used 

 to '' syrup-down," and when sweet enough or thick enough, the 

 syrup was dipped out to be drawn home and sugared-off. 



There were very many items of knowledge which it was 

 necessary to possess in this work in order to be successful. For 

 instance, to know when the syrup was right for taking from the 

 pan, the test was whether or not it would "wink." By that 

 was meant, when the last drops of syrup would hang slightly to 

 the edge of the dipper or some other dish when inverted, and 

 then let go suddenly. When it reached this point the fires 

 were drawn or banked and the syrup dipped out, otherwise it 

 might be burned and spoiled. 



It was important also to know how to prevent the sap rising, 

 foaming and running or boiling over the edges of the pan, which 

 it would do in the latter part of the season, particularly after the 

 buds began to swell. To avoid this danger we always had on 

 hand butter or pieces of fat pork or pork rinds with which to rub 

 the edges of the pan and to throw into the boiling sap. Then 

 it might boil and foam up two or three inches higher than the 

 edge of the pan for some time without going over. A dash of 

 cold sap would also answer, but was only a temporary remedy. 



The seasons varied. Some were short, with the regular, 

 good runs, with freezing nights and thawing days for only three 

 or four weeks. These we liked best, although they drove us 

 hardest. Others were long, with stormy and cold, dry weather; 

 spring, and the coming out of the buds which closed the sugar 

 season, lagging along until nearly or quite the first of May. 

 Intervals in which the sap did not run were improved in cutting 

 and hauling up wood for the next season. Green wood was an 

 abomination, but we sometimes got caught short and were com- 

 pelled to use it. Every fall we drew a large pile of hemlock 



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