MAP 



MAR 



half filled. The process of boiling is 

 rapid ; and if much scum rises, a little 

 butter or lard is used to hinder it from 

 flowing over : the sirup is sufficient- 

 ly strong when a small portion gran- 

 ulates on cooling. The sirup is pour- 

 ed into granulating moulds, and the 

 molasses drawn off. 



Great care is necessary as the sir- 

 up approaches the crystallizing point, 

 to prevent burning ii ; as in such a 

 case, instead of sugar, only a black, 

 wax-like mass will be produced, bit- 

 ter to the taste, and unfit for culinary 

 purposes. The excellence of maple 

 sugar is in a great degree depending 

 on the cleansing of the sirup. To do 

 this effectually, the sirup, after being 

 brought to the proper consistence, 

 should be strained and allowed to be- 

 come cool, when it will be of the 

 thickness of good molasses. Into 

 this some albuminous substance (the 

 ■whites of eggs are the best, though, 

 where eggs are not to be had, milk 

 will do very well) must be thorough- 

 ly incorporated by stirring, while it 

 is cool, and then, when placed on 

 the fire, suffered to remain entirely 

 at rest until on the point of boiling. 

 The albumen diffused through the 

 mass coagulates by the heat, and 

 rising to the surface, brings up with 

 it all the impurities contained in the 

 sirup. If this operation of cleansing 

 is performed skilfully, the sirup re- 

 maining in the kettle will be pure li- 

 quid, free from specks, and when 

 crystallized will make a beautiful su- 

 gar. The skimming of the sirup 

 should be carefully kept from all ani- 

 mals, for, though nearly all are ex- 

 ceedingly fond of it, it is injurious to 

 all. and fatal to many. Maple sugar 

 is hard, of a light brown, with an aro- 

 matic taste ; it yields the purest re- 

 fined sugar, and is as good as any 

 variety for domestic purposes. 



The sap flows of good quality for 

 six weeks, and afterward the juice is 

 only fit for molasses. A tree some- 

 times yields two gallons daily of sap, 

 containing a quarter of a pound of 

 crystallizable sugar to the gallon. 

 The sap rapidly ferments in warm 

 weather, running into vinegar in three 

 482 



or four days. This may be partially 

 averted by adding a little lime-water 

 to the juice. Three persons can 

 manage 250 trees, and may expect 

 1000 lbs. of sugar, or four pounds from 

 each. The sugar yielded from trees 

 previously tapped increases. 



In the Western States, sugar is 

 made from the black maple (.4. ni- 

 grum), the leaves of which are dark- 

 er than the Northern sugar maple. 

 The white maple, from the quickness 

 of its growth, has been recommend- 

 ed for sugar plantations as far south 

 as North Carolina. 



Marasmus. Leanness, wasting 

 away. 



MARBLE. Limestones with a 

 granular and crystalline appearance ; 

 they are for the most part primary or 

 transition. The colours and varie- 

 gations are adventitious, depending 

 upon the presence of other minerals. 

 Good marble being entirely carbonate 

 of lime, yields 56 per cent, of lime 

 when well burned. 



MARC. The refuse remaining in 

 the press after expression of fruits. 



MARCESCENT. Withering on 

 the stem, like the leaves of endogens, 



MARCH. The third month, in 

 which the soil is yet frozen, but gar- 

 den operations in frames should be 

 pushed forward, manures collected 

 and carried out, and everything got 

 in readiness for the start of vegeta- 

 tion. In the South, early grains are 

 sowed, and the soil is prepared for 

 the staple crops. 



MARE. Female of the horse. 



MARE'S TAIL. Hippuns vulgaris. 

 A useless weed, growing in wet, 

 sandy places. 



MARGARIC ACID. The acid of 

 margarine, obtained by saponifying. 

 It is pearly, insoluble in water, but 

 readily in hot alcohol ; fuses at 140°, 

 reddens litmus, and resembles stear- 

 in. It exists in human fat and nu- 

 merous oils : formula, Cgs Hce Og -|- 

 2 H O. 



MARGARINE. The solid, while 

 fat of olive and other oils. A mar- 

 garate of glvcvrine. 



MARGARITICACID. One of the 

 fat oils peculiar to castor oil. 



