11 



Ljiree or four weeks afterwards, it wll] run the like quanti^ 

 iy of melaire.Sy.rnaking the v.'hole.of the running about one 

 third th? v;eight of the green fugar^ It is probable that 

 thofe who ijave been accuftontred to high boiling, in ordcE 

 to get as much fuj^ar as pofuble in the firfl procefs,^ will 

 pot. approve of this inethod, but perhaps may be better re-. 

 concilcS to it, when they are informed, that if they boil 

 this melailes or fyrup with ftror.g lime v^ater, one third of 

 the latter to two thirds of the rnelailcs, there is reafon 

 (oexpe6i it will Make good' ftigar, although not equal to 

 the fail fort. 



1 (liall no;v proceed to give foine dire£lions for the making 

 of maple fugar : — Let all the Tap that has been coUeded in 

 one day, be hoiled the day following, left it, ftiould fer- 

 ment, in u-hich cafe the fugar Tvouid be lefs in quantity, 

 andworfein qualitj'. To carry on the bufinefs to the 

 greatefl; advantage, there fnould be three kettles of dif- 

 ferent dimenhonf. Thefe kettles (liouid be fixed in a 

 row, the fmalleft at one end, the middle fizednext, and the 

 largefl at the other end.-— When there h a quantity of 

 fap colle6fed, put as much in the largefl kettle as cnii bs 

 conveniently boiled in it ; then throw in as much lime or 

 lye as may be deem>ed neceiTary to make thg liquor granu^ 

 late. Keep a moderate fire for fome time, aitd as the fcuni 

 rifes, take it off with a fkimmer ; after the liquor is pretty 

 clear, incr'cafe the fire and boil it brifkly, 'till fo much is 

 evaporated, as that which rig rtiains rta'y'bt 'boiled in the 

 middle kettle ;* into whfcb the liqu'or'niiifl: be ilrained 

 tliroufjh a blanket ; under this kettle, keetJ' a i^ood fife, 

 and take oft the fcum as it rifes. As foon as the liqii'of i^' 

 taken from the lavoje, and put into the tniddle, kettle, frefli 

 fap muft be put into the former, and treated as before di- 

 refted, and fo on, till all the fap is boiled. "''■'",''■ 



When the liquor is fufiiciently evaporated in tfie.rniS-. 

 die kettle, to admit its being boiled in the fmallefl, it muft 

 be put into the laft, where it mull be boiled, until it gets to 

 a proper confillency to make fugar. When the liquor is 

 taken from the middle kettle into the fmalleft, the torraer 

 tnvi^i be fijpplied, as is before directed, from the largefl,^ 



with' 



* Scrne liqvior fnould be left in the large kfttie, if an iron one, otherwife 

 there would be a danger of its fplitting, noon putting in cold liquor. 



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