DoNNELLj IN MAPLE SUGAR CAMP 91 



as a liquid (aromatic oil mixed with water). By redistillation it 

 can be made almost pure if desired. 



It is this essential oil which enables us to distinguish between 

 sugar made from maple sap and that made from the beet or the 

 sugar cane. When perfectly refined, they cannot be distinguished 

 either by chemical test or by the palate, for they are one. One way 

 to eliminate the flavor of the plant is to permit the sugar to crystal- 

 lize and then wash out the S5T*upy residuimi. The rock candy 

 which often forms in the maple syrup- jar, if washed, becomes cane 

 sugar. Or, rather, it was cane sugar, and is now deprived of its 

 maple flavor. 



The carbonaceous matter formed in the maple by photosynthesis 

 is deposited between the wood and the bark in a starchy form called 

 cambium, and becomes bark and also forms the annual layer of 

 wood. 



But the winter's freezing reconverts much of the strachy matter 

 into sugar. This conduces to translocation and serves other 

 purposes. 



Permit a potato to freeze thoroughly and then to thaw. In a day 

 or so, but before ultimate decomposition takes place, cook and eat 

 the potato. Note the sugary taste. 



Among the most delightful memories of my childhood is the 

 opening of the maple sugar camp. If playing is work for a profes- 

 sional ball team, work was a delight to me when the labor was sugar- 

 making, I stood willing orderly to my father, who hewed the 

 troughs from split logs, made the elder spiles, tapped the trees, and 

 practiced other arts beyond my skill. 



But I could haul or carry the wood, gather the sap, and tend the 

 fires. This last was probably the most delightful, albeit the most 

 tantalizing, owing to the bewitching fragrance arising from the 

 caldron. 



How we children teased and tried to convince father that the 

 syrup was far enough advanced for trial! Two notions which I 

 entertained at that time still persist. One is that the half-formed 

 sj^Drup tasted better than the denser article, and ought to be 

 served, especially while there is no danger of fermentation; and 

 always after it reaches the point where it is self -preserving. 



The other notion was that there ought to be some way to prevent 

 the escape of the delightful aroma. But father explained that the 

 boiling carried away the water in vapor and left the sugar in the 



