With frefh Tap. The liquor, in the fmall kettle, muft be 

 boiled brificly, until it gets pretty thick,, when the fire 

 fhould be lelfened, to prevent its burning. When the 

 hqdbr rifcs in the kettle, «i piece of butter or fat, the fize 

 of a hazle nut, may be thrown in ; if this quantity does 

 not make it boil flat, more fhould be added, until it an- 

 fwers the purpofcjand this muft be repeated as often as the 

 liquorriies. When it is boiled enough, which may be 

 knovv^n by the mannert of its roping between the thumb 

 and finger, it mull: be put into a cooler or tub, when the 

 fmall kettle mufl; be fupplied with liquor from the middle 

 fized one, that, with more from the largeft, and the large 

 One with frefli fap, as is before dire6led. When one third 

 of the fap, that has been coUefted, is boiled and put inta 

 the cooler, it mufl; be flirred brifkly about with a flirring 

 flick (which may be made like a fmall paddlej until it: 

 grains, when it may be left (if the bufinefs has been well 

 done) until another third of the liquor is boiled, and put 

 into the cooler : It muft be then moved about with the 

 ftirring ftick, until it is well mixed together — when the 

 remainder of the liquor is boiled and put into the cooler, 

 it muft again be moved about with the ftirring ftick, until 

 the whole is v.'ell mixed, when it muft be put into moulds; 

 earthen would be beft; but wooden moulds may be made 

 to anfwer the purpofe, by nailing or pinning four boards 

 together, fo ftiaped as to make the mould one inch diam- 

 eter at the bottom, and ten or twelve inches at the top ; 

 the length may be two feet, or two feet and an half — thefe 

 moulds muft be clofely ftopped at the fmall ends, with 

 old coarfe linen, or fome fuch thing, and fet up with 

 fomething to ftay them ; the fugar muft then be taken from 

 the cooler, and poured into the moulds-^— next morning the 

 ftoppers muft be taken out, and the moulds be put on 

 troughs, or fome veflel to drain their melafies. In the' 

 evening, the loaves muft be pierced at the fmall ends, to 

 make them run their fyrup freely — this may be done by- 

 driving a wooden pin, (ftiaped like a marling fpike) three 

 or four inches up the loaf j after which they muft be left 



to 



t Dip a f!ick Info the liquor, apply the ihumh fo If, and take part of 

 what adheres to the ftiek, then draw it f.vo or three rimes between the thumb 

 and fiiijrer. 



.V? 



