262 



MAP 



MAP 



plants is prepared where it can be 

 used ; and that which would offend 

 the senses and injure the heaUh, if 

 exposed, is converted by gradual 

 processes into forms of beauty and 

 usefuUiess ; the foetid gas is ren- 

 dered a constituent of ihe aroma 

 of the flower, and what might be 

 poi?on becomes nourishment to 

 animals and to men. 



MAPLE, acer. Though Mr. 

 Miller reckons nine distinct kinds 

 of maple, I know of but two that 

 are usually to be found in this 

 part of the country. 



One of these kinds is vulgarly 

 called red maple, Jlcer rubrum. 

 It is a very quick growing tree, 

 and therefore ought to be encour- 

 aged in forests, especially where a 

 quick profit is desired. But the 

 wood is soft and white, not inclin- 

 ed to burn well till it is dried. As 

 timber, it is valued chiefly by tur- 

 ners, by farmers for ox yokes, and 

 for cabinet-work. 



The other sort, called rock-ma- 

 ple, Acer saccharinum, is much 

 harder and heavier, and an excel- 

 lent wood for fuel, being inflamma- 

 ble in its green state, and durable 

 in the tire. Both sorts will quick- 

 ly decay, when exposed to the 

 weather ; the latter is less durable 

 than the former. The sap of tfie 

 white maple is drawn by many for 

 sugar. But it yields little in com- 

 parison with the other. 



It is of the sap of the rock-maple 

 that an excellent sugar is made, 

 which is no small advantage to the 

 planters in the wilderness, where 

 the trees are plenty, and the 

 wounding and injuring them is not 

 considered as any loss. But a 

 farmer that wishes his trees to live 



and grow should not tap them for 

 tlieir sap; because it stints them 

 in their growth, and often causes 

 them to decay and rot. The best 

 method of tapping has been late- 

 ly found to be by boring the 

 trees : So that the discharge of the 

 sap may be stopped at pleasure 

 with a peg, as there may he occa- 

 sion. " When a plenty of sap is 

 collected, )ou should have three 

 kettles of different sizes. Fill the 

 largest kettle with sap. To six 

 gallons of sap put in one heaped 

 table-spoonful of slacked lime, 

 which will cause the sugar to gra- 

 nulate. Boil the sap in the large 

 kettle, taking off the scum as it 

 rises, till the quantity is so dimin- 

 ished that the second kettle will 

 hold it. Shift it into the second 

 kettle, and fill the large kettle with 

 fresh sap. Let both boil till the 

 third or smallest kettle will hold 

 the sap contained in the second 

 kettle. Shift it into that, and the 

 sap in the first into the second, and 

 fill the first with fresh sap. Boil 

 the sap in the smallest kettle, till 

 it becomes ropy, which you will 

 know by taking out a little with a 

 stick, and trying it between your 

 thumb and finger. Put it into the 

 cooler, and keep it stirring till the 

 next parcel is done, and put that 

 into the cooler, and contiiuie the 

 stirring. When the third parcel 

 is ready, put that also into the 

 cooler, with the other, and stir the 

 whole smartly till it granulates. 

 Put it into moulds. Earthen ones 

 are best. Wooden ones are made 

 by nailing or pinning four boards 

 together, so shaped as to make the 

 mould one inch diameter at the 

 bottom, and ten or twelve inches 



