39 



work and the use of the thermometer or saccharometer it can be de- 

 termined with accuracy. If the work is to be completed in the evap- 

 orator the syrup should be drawn quite frequently from the final com- 

 partment as it reaches the proper consistency. Continuous drawing 

 off would be the ideal system but good results are achieved by re- 

 moving the syrup at 10 to 15 minute intervals. Many makers prefer 

 to use a separate arch and pan for finishing the syrup. In such cases 

 the syrup is drawn from the evaporator before the final density is 

 reached. Uniform density can be maintained more easily in this 

 way and by having an extra pan the sugar maker may always have 

 a clean one in readiness and by turning a damper in the arch it can 

 be adjusted without trouble from smoke or ashes. The nitre coated 

 pan can be easily cleaned by keeping it under running water for a 

 while or by allowing sour milk to stand in it over night and thorough 

 washing and scalding in the morning. 



TESTING THE DENSITY. 



Most Canadian makers use the thermometer for judging when 

 the syrup has reached the correct density. The boiling point of liquids 

 varies with their density and with the altitude above sea level. At 

 sea level water boils at 212, syrup at 219, soft sugar at 233 to 240 and 

 hard sugar at 242 to 245 deg. Fahr. The boiling point for each 

 of these is lowered one degree for about 550 ft. ascent. Since sugar 

 groves are usually at some height above sea level it is necessary for 

 accuracy to test the thermometer in boiling water. At whatever 

 degree the water boils there should be added for syrup 7 degrees, for 

 soft sugar 26 to 28 degrees and for hard sugar 30 to 33 degrees. If, 

 therefore, water boils at 210 degrees the syruping temperature would 

 be 217, the soft sugar temperature 236 to 238, and the hard sugar tem- 

 perature 240 to 243 degrees each in a state of boiling. Consequently 

 when the boiling syrup reaches these respective figures on the ther- 

 mometer it is sufficiently dense to be drawn off for the purpose desired. 



The saccharometer or hydrometer is used for testing the density 

 of the syrup either hot or cold. For testing boiling syrup the liquid 

 is poured into a vessel two inches in diameter and nine inches deep 

 and the saccharometer promptly placed therein. When the syrup 

 is of standard weight the instrument will register > 30^- degrees. . , If 

 it registers less the syrup is too light and if more too heavy. In cold 

 syrup of pro per density , at say 70 degrees, the saccharometer should 

 settle to 35^ degrees. Before making either the hot or cold test the 

 instrument should be brought to approximately the same temperature 



