No. 10. 



Maple Svgar. 



319 



and Pear trees have, liowever, been found 

 not to succeed upon their own roots, i. e. 

 upon Apple (standard) and Pear roots, in the 

 sandy soils of our Sea islands, being disposed 

 to grow too vigorously, and bear little, and 

 sometimes not even blossom. 



" I have imported a large number of dwarf 

 and quenouille trees from Paris, for several 

 of my friends this year, so that we will soon 

 know whether trees of those kinds will suc- 

 ceed any better. 



" An old and experienced planter and gar- 

 dener in my neighbourhood, whips or beats 

 his Pear trees with rods, or poles, or cow- 

 skins, when they do not bear, and has suc- 

 ceeded in making them yield fruit by this 

 treatment. I find my soil or treatment equal 

 ly favourable to the sweet Orange trees, 

 which bore most abundantly last summer; 

 and the fruit has been pronounced by all to 

 •whom I have given them, and they are not 

 few persons, to be the sweetest oranges they 

 have ever eaten, in which opinion I quite 

 coincide, as far as my knowledge goes. I 

 have also several hundred Olive trees, re- 

 ceived from Florence, most of which are just 

 coming into bearing, and promise most abun- 

 dantly this year, although many of them bore 

 last summer. 



"I believe that in our country an unrea 

 sonable prejudice exists against budding or 

 grafting the peach upon the quince. Most 

 amateurs in Europe prefer such trees, be- 

 cause they come into bearing much sooner, 

 frequently produce larger and finer flavored 

 fruit, occupy much less room, admitting 

 thereby of a much greater variety of fruit 

 in a small garden, requiring to be only about 

 ten feet apart, and will frequently flourish 

 in soils unfavorable to trees upon pear roots. 



"I have succeeded in making very dwar- 

 fish pear trees, one now bearing, not more 

 than two and a half to three feet high, by 

 budding fruit s/»Mrs into quince stocks quite 

 near the ground. I rather prefer budding 

 buds that have started, or spurs, or even 

 limbs sometimes as long as eight inches, to 

 dormant buds or eyes. In roses I seldom use 

 other than started buds or short limbs when 

 I have a choice. 



" It would give me pleasure to have you 

 just drop into my garden to-eee my Tea and 

 Noisette Lamarck Roses, nearly four inches 

 across, the bushes hanging on the ground 

 with a large variety of Tea, Noisette Bour 

 bon and other Roses; my apple trees, sheets 

 or balls of blossoms, pear and peach trees 

 filled with fi-uit, my olive trees appearing 

 almost bending under the weight of their 

 unopened buds, and many other sights that 

 gratify my grateful heart daily. 



Root. Chisolm." 



Maple Sugar. 



Otm rcadorsarc perhaps, scarcely aware of the groat 

 amount of sugar made in the Eastern Stales. In Maine, 

 New Hampshire, Massachnscll>",Connecticut,Verniont, 

 New York, and Pennsylvania, more than 20,000,000 

 lbs. are produced— full one-tenth of the whole made in 

 the United States. New York is the greatest producer 

 of this article, after Louisiana. The following is 

 taken from the Maine Farmer.— Ed. 



We have no doubt that sugar enough 

 to supply every family in Maine might 

 be made from the rock maples within the 

 limits of the state. Those who have been 

 " in the woods,'" know something of the vast 

 extent of forest there is on our frontier, made 

 up in part, and in many places wholly, by 

 this noble tree. 



Whether it could be made as cheap as the 

 southern sugar from the cane, is entirely 

 another question. We suppose that, as it is 

 generally made, it cannot be, and of course 

 there is not so much attention paid to the 

 manufacture as there would be, were it other- 

 wise. When maple sugar is made right, and 

 divested of all foreign ingredients, it is as 

 good, and indeed, is just the same as the 

 best cane sugar. We generally find it in a 

 somewhat impure state; containing a por- 

 tion of the astringent matter of the maple, 

 and, of course, discolored in appearance, and 

 not pure to the taste. Almost every one who 

 makes sugar has some rule of his own. A 

 year or two ago we received some from a 

 friend in Mount Vernon, that was perfectly 

 crystallized, but we have not yet ascertained 

 the process by which it was done. As a 

 general thing, there is too little care taken 

 in keeping the sap and the kettles clean. 

 The sap is most commonly caught in rude 

 troughs, that probably have been out in the 

 weather during several seasons; and when 

 collected, poured into the kettle without 

 straining. No attention is paid to the con- 

 dition of the sap, whether it be sour or not,' 

 whether it be clean or not, and no trouble 

 taken to clarify it. 



Among the many directions given for the 

 manufacture of this kind of sugar, we like 

 best those given by Mr. E. W. Clark of Os- 

 wego, New York. We believe he obtained 

 a premium for some of his sugar. The fol- 

 lowing are the directions he gives for the 

 process : 



" When the syrup is reduced to a consis- 

 tency of West India molasses, I set it away 

 till it is perfectly cold, and then mix it with 

 the clarifying matter, which is milk or eggs. 

 I prefer eggs to milk, because when heated, 

 the whole of it curdles, whereas milk pro- 

 duces only a small portion of curds. The 

 eggs should be well beaten, and effectually 



