THE CANADIAN NATURALIST. 



is a delicate operation, and requires constant attention ; they 

 fill the kettle with syrup, adding the indispensable piece of 

 pork for the same purpose as before ; as the syrup wastes 

 away, it is refilled, and kept constantly skimmed ; it is need- 

 ful to keep a regular fire, and towards the close of the busi- 

 ness to watch the sugar attentively, to stop the boiling at 

 the right instant, as a minute's delay may spoil the whole, or 

 at least greatly injure it. When it is about half done, it is 

 called maple-honey, from its resemblance to honey in taste, 

 consistence, and appearance ; it is, however, to some more 

 agreeable, being less cloying. In this state, the good matrons 

 generally come, and take a tribute, and it forms a pleasant 

 addition to the simple fare of our tea-table. 



C. How is it known when it is time to remove it from 

 the fire ? 



F. By a very simple, but infallible test. They take a 

 twig, and bend the end of it into a loop or circle, about an inch 

 wide : dipping this into the kettle, and taking it out, a film 

 of the sugar is stretched across the bow ; they gently blow on 

 this with their breath ; if the breath breaks through, it is not 

 done, but if the film is sufficiently glutinous to be blown out 

 into a long bubble, it is ready to granulate ; and out goes the 

 fire. 



C. Is the sugar then made ? 



F. Yes : it is immediately baled out of the kettle, and 

 earned home in the buckets : if soft sugar be intended to be 

 made, it is poured, when somewhat cooled, and granulating, 

 into wooden vessels, the bottoms of which are bored with 

 lioles : the surface and sides soon become hard, having crys- 

 tallized first ; this crust is repeatedly broken, and the whole 

 stirred together : the molasses gradually drains through the 

 bottom, and the sugar is left, exactly resembling the cane- 

 sugar ; I have seen some as light-coloured as any from the 

 Mauritius or East Indies. But it is more usual to let the 



