92 NATURE-STUDY REVIEW [17:2— Feb., 1921 



caldron, and that the sap could not be reduced to sugar if the steam 

 were confined. 



If, when we went to dinner, one of us carried a pail of clear maple 

 sap, and another a Sassafras root or a spray of Spice Bush (both 

 sisters of the Sweet Bay), then at supper time we found these 

 brewed into ambrosial nectar by the simple process of boiling the 

 spice bush in the sap for a few minutes. 



And if the days were delightful, what of the nights, — with the 

 camp fire, and the visitors, and the sugaring-off ? 



The sugar contains even a better proportion of the delightful 

 essence than does the heavy syrup ; for it will crystallize at a lower 

 gravity than is required for thick syrup; and for every ounce of 

 water disposed of, a considerable amount of flavor is distilled into 

 the air. But what of the stupidity of those farmers who will even 

 devise ways of refining away the real charm of maple sugar? Or 

 even those who prefer the 'first run because it is whiter? The 

 fiavor improves as blossoming time approaches, but beyond a cer- 

 tain point the sap becomes ropy and bitter. 



Of course, the first run should be harvested, because the frost 

 has helped to convert much starch into sugar, and unless there is 

 alternate freezing and thawing, there will be a poor sap yield. 



Before the sugaring-off is over, I must remark that the only 

 Easter egg worth while, is a good sized goose egg with the works 

 removed and the case filled with warm, plastic maple sugar. As 

 the sugar continues to crystallize, it expands to fit the shell. 



When sugar-cane sugar and beet sugar are cheaper than maple, 

 as is usually the case, housewives often melt refined sugar and flavor 

 it with maple extract. The result is good, and the sugar is the 

 same, but commercial maple flavor is seldom or never made from 

 maple ; probably because the sesence distilled from maple blossoms 

 is a little different from that which pervades the sap, and is not 

 desirable. 



Maple flavor is distilled from other flowers or made synthetically; 

 and it is good, but not to be compared with the real aroma of 

 maple syrup. 



I am still waiting for some ingenious manufacturer to make real 

 maple S3n:iip in a retort, and condense the steam in a coil ; and by 

 redistillation secure genuine maple essence, with which to flavor 

 commercial cane sugar, or to fortify maple sugar. 



Yes, maple sugar is cane sugar, but its fragrance is found only in 

 the maple. 



