394 FOREST PRODUCTS 



orchards. All the evaporators are divided into compartments through 

 which the sap passes in the evaporation process. Underneath, a fire, 

 with flues leading the length of the pan, furnishes the necessary heat. 

 In the selection and use of an evaporator the following general prin- 

 ciples should be followed: 



1. The capacity should be sufficient to handle the sap from the num- 

 ber of trees tapped without night work. In no case should sap be left 

 over for the next day's run. 



2. The sap should be converted into syrup as soon as possible after 

 leaving the tree. In the conversion process, a large heating surface 

 covered by shallow sap is used to reduce the sap to syrup in the shortest 

 time. 



3. As the sap enters the evaporator, it should be kept constantly 

 moving through the various compartments until it finally comes out as 

 syrup. The light and heavy sap should never be allowed to mix as in 

 the old kettles or pans. When the sap reaches a temperature of 219 F., 

 it should weigh n Ib. to the gallon in conformance with the law. 



When it is desired to make sugar from the syrup, a sugaring-off arch 

 and pan are set up, usually in another room of the sugar camp. For the 

 smallest orchards, this can be used instead of an evaporator for making 

 syrup, but where 50 trees or more are tapped a small evaporator is advis- 

 able. The accompanying illustration shows the firebox underneath 

 and the general manner of construction. They cost about $30 for a 

 5o-gal. capacity size. In dimension, this is 23 in. long by 45 in. wide and 

 ii in. deep. This will sugar-off syrup in about- one-half hour. 



Another important feature of every sugar camp is the storage tank 

 into which the sap is emptied when brought from the trees. This should 

 be located outside the main house in order to be kept as cool as possible 

 and elevated so that the bottom of the tank will be at least 12 in. above 

 the level of the evaporator so that the sap will flow by gravity to the 

 regulator which governs the rate of flow. It is very essential to have a 

 large capacity storage tank to take care of from 8 to 15 bbl. of sap or 

 more. 



Other important items of equipment for the sugar camp are a good 

 weighing scales, a thermometer, a saccharometer for testing the density 

 of syrup, a skimmer, a felt strainer, sugar molds, funnel and sugar cans. 



Process. 



Many of the details of syrup and sugar making have already been 

 covered or at least touched upon in a brief way. By the time the sap 



