MAPLE. 



MAPLE. 



and in the parts of Pennsylvania which lie 

 between the mountains and the Ohio, this spe- 

 cies of maple is called the black sugar tree, pro- 

 bably on account of the colour of its leaves 

 being darker than those of the genuine sugar 

 maple. In the Genesee country of New York, 

 both species are indiscriminately called rock 

 maple and sugar maple. The two species have 

 also been confounded by botanists. In the 

 Northern States, the black sugar maple is in- 

 ferior in size and also more rare than the true 

 sugar maple. A few degrees farther south, it 

 forms a large part of the forests of Genesee, 

 where it is one of the most common and most 

 lofty trees. The wood is much like that of the 

 other species, but coarser grained and less 

 brilliant when polished. It is comparatively 

 but little used, because, wherever it abounds, 

 other trees are found, such as oak, the walnut, 

 cherry, and mulberry, more esteemed for 

 building and cabinet work. It is, however, 

 preferred for the frames of Windsor chairs, 

 and, after hickory, considered the best of fuel. 

 It forms one of the finest shade trees, assum- 

 ing, when standing alone, a regular and beauti- 

 ful form. (Micha-iix.) 



The sugar maple covers a greater extent of 

 the American soil than any other species of 

 this genus, flourishing most in mountainous 

 places, where the soil, though fertile, is cold and 

 humid. Under such favourable circumstances 

 it is often found 70 or 80 feet high, and pro- 

 portionably large in diameter. It is one of the 

 most beautiful native trees, and distinguishable 

 by the external whiteness of its bark. The 

 grain of the wood is fine and close, and when 

 polished it has a silky lustre. It is very heavy 

 and strong, but wants the property of durabi- 

 lity for which the chestnut and the oak are so 

 highly esteemed. Exposed to moisture it soon 

 decays. The different forms of this wood 

 furnish the most admired undulated or curled 

 maple, and the highly esteemed and still more 

 beautiful spotted variety called bird's eye 

 maple. 



The wood of the sugar maple makes good 

 fuel, for which purpose it is extensively used 

 in Boston and other northern cities. The ashes 

 afford a large proportion of the alkaline prin- 

 ciples, and, it is asserted, furnish four-fifths of 

 the potash exported in such abundance from 

 Boston and New York to Europe. The ex- 

 traction of sugar from the maple is a valuable 

 resource in a country where all classes of 

 society daily make use of tea and coffee. The 

 process by which it is obtained is very simple, 

 and everywhere nearly the same. Though 

 not essentially defective, it might be rendered 

 still more perfect and profitable than is com- 

 monly the case. 



The work of sugar-making commonly be- 

 gins in the month of February, or early in 

 March, whilst the cold still continues intense 

 and snow covers the ground. Thus the sap 

 begins to move nearly two months before the 

 general revival of vegetation. 



In a central situation, lying convenient to the ! 

 trees from which the sap is drawn, a shed is j 

 constructed, called a sugar-camp, which is des- 

 tined to shelter the boilers and the persons who 

 tend them, from the weather. An auger three- 

 790 



fourths of an inch in diameter, small troughs 

 to receive the sap, tubes of elder or sumac, 8 

 or 10 inches long, corresponding in size to the 

 auger, and laid open for a part of their length, 

 buckets for emptying the troughs and convey- 

 ing the sap to the camp, boilers of 15 or 18 

 gallons' capacity, moulds to receive the syrup 

 when reduced to a proper consistency for being 

 formed into cakes, and, lastly, axes to cut and 

 split the fuel, are the principal utensils em- 

 ployed in the operation. The trees are perfo- 

 rated in an obliquely ascending direction, 18 

 or 20 inches from the ground, with two holes 

 4 or 5 inches apart. Care should be taken 

 that the augers do not enter more than half an 

 inch within the wood, as experience has shown 

 the most abundant flow of sap to take place 

 at this depth. It is also recommended to insert 

 the tubes on the south side of the tree ; but 

 this useful hint is not always attended to. 



A trough is placed on the ground at the foot 

 of each tree, and the sap is every day collected 

 and temporarily poured into casks, from which 

 it is drawn out to fill the boilers. The evapo- 

 ration is kept up by a brisk fire, and the scum 

 is carefully taken off during this part of the 

 process. Fresh sap is added from time to 

 time, and the heat is maintained till the liquid 

 is reduced to a syrup, after which it is left to 

 cool, and then strained through a blanket or 

 other woollen stuff, to separate the remaining 

 impurities. 



Some persons recommend leaving the syrup 

 twelve hours before boiling it for the last time; 

 others proceed with it immediately. In either 

 case the boilers are only half-filled, and by an 

 active, steady heat, the liquor is rapidly re- 

 duced to the proper consistency for being 

 poured into the moulds. The evaporation is 

 known to have proceeded far enough, when, 

 upon rubbing a drop of the syrup between the 

 fingers, it is perceived to be granular. If it is 

 in danger of boiling over, a bit of lard or of 

 butter is thrown into it, which instantly calms 

 the ebullition. The molasses being drained 

 off from the moulds, the sugar is no longer de- 

 liquescent, like the raw sugar of the West 

 Indies. 



Maple sugar manufactured in this way, is 

 lighter coloured, in proportion to the care with 

 which it is made and the judgment with which 

 the evaporation is conducted. It is superior to 

 the brown sugar of the colonies, at least, to 

 such as is generally used in the United States; 

 its taste is as pleasant, and it is as good for 

 culinary purposes. When refined.it equals in 

 beauty the finest sugar consumed in Europe, 

 tt is made use of, however, only in the districts 

 where it is made, and there, only in the country: 

 from prejudice or taste, imported sugar is used 

 in all the small towns, and in the inns. 



The sap continues to flow for six weeks ; 

 after which, it becomes less abundant, less rich 

 in saccharine matter, and sometimes even in- 

 capable of crystallization. In this case, it is 

 consumed in the state of molasses, which is 

 superior to that of the islands. After three or 

 four days' exposure to the sun, maple sap is 

 converted into vinegar, by the acetous fermen- 

 tation. The amount of sugar manufactured 

 in a year varies from different causes. A cold 



