MAPLE SUGAR. 



59 



from the tree, being susceptible of readily entering into 

 fermentation, especially if the temperature is moderate. 

 They proceed to the evaporation by a brisk fire, taking 

 care to skim it during the boiling, and they add to the 

 richness of the liquor by the successive addition of a 

 new quantity of sap, until, finally acquiring a sirupy 

 consistence, it is passed, after cooling, through a cover- 

 ing, or any other woollen stuff, to separate the impuri- 

 ties with which it may be charged. 



Some persons recommend not to heat it to the last 

 degree of boiling, till twelve hours ; others, on the con- 

 trary, think it may be done at once. In either case, 

 they pour the sirupy liquor into a caldron, which is to 

 be but three quarters filled, and by a brisk and well 

 kept up fire, they bring it readily to the degree of con- 

 sistence required to be poured into the moulds destined 

 to receive it. It is known to have arrived at this point 

 when, taking some drops between the fingers, they per- 

 ceive some small grains. If in this last boiling the 

 liquor boils over, a small piece of lard, or butter, is 

 thrown into the caldron, which makes it immediately 

 subside. When the molasses has flowed from the 

 moulds, this sugar is no more deliquescent than the 

 brown sugar of the colonies. 



The process above described is exactly the same, 

 w^hether the sap is drawn from the sugar-maple, or the 

 red or white maple ; but these two last species must 

 furnish double the sap to make the same quantity of 

 sugar. 



Different circumstances contribute to render the crop 

 of sugar more or less abundant. Thus, a very cold and 

 dry winter is more productive than when this season 

 has been very variable and very moist. It has been 

 observed, also, that, when, during the night, it has frozen 

 very hard, and on the following day the air is very dry 

 and clear, the sap flows in great abundance, and that then 

 a tree gives two to three gallons in twenty-four hours. 

 It is estimated that three persons may tend two hundred 



