MAPLE SAP AND SUGAR 173 



if water tight) to hang on the spouts and receive the sap; 

 also a cyanide bottle (see p. 217): these tools are mainly for 

 comjnon use. Also little individual tin spoons or straws 

 for use in tasting sap. 



The program of work will consist of: 



1 . Tapping trees. Bore the holes with inclination slightly 

 upward until heartwood appears in the chips. Tap all the 

 different maples available and a few other trees as well, and 

 collect and taste their saps. Tap one tree on north and south 

 sides and compare sap-flow. Tap other trees with one hole 

 only. 



2. Observing sap-flow from natural wounds, from tap- 

 pings of birds, from gnawings of animals and from broken 

 green boughs and twigs. 



3 . Observing the animals that take advantage of the sap- 

 flow. Birds and animals may be seen feeding at their own 

 tappings. If there be snow on the ground, the tracks of 

 animals about the places where sap flows down the trunks to 

 the ground will tell of nocturnal visitors that have a "sweet 

 tooth." Insects will be found swarming in the sunshine to 

 every flowing wound: bees and flies and beetles of many 

 sorts. These may be picked up in a cyanide bottle. 



The gathering of the sap from the pails during the entire 

 period of flow, and the evaporation of it, are tasks too pro- 

 longed for a class exercise, and shotdd be arranged for b}^ the 

 instructor. The making of S3^rup or sugar from the sap is 

 accomplished by boiling to evaporate the excess water and 

 skimming to remove floating impurities, and may be done 

 indoors or out, and in amounts large or small by an^^one. 

 For syrup, the sap should boil until a thermometer immersed 

 in it (not touching the sides or bottom) registers 219 degrees 

 Farenheit; for sugar, until it registers 238 to 240 degrees. 

 After reaching this temperature, the fluid sugar should be 



