40 



as the syrup to be tested. In making syrup the use of an instrument 

 is necessary for accuracy but for sugar making experienced men can 

 readily determine by observation when the correct density is reached 

 for removing from the fire. 



Syrup is not poured directly from the finishing vat to the market- 

 ing vessel but is placed to cool in a settling can. This is a heavy tin 



Fig. 28. THERMOMETER. Fig. 29. SACCHAROMETER. 



In Fig. 28 A indicates the boiling temperature for hard sugar; B for soft sugar; C for standard 



syrup; D for sap and E for water, all at sea level. 

 In Fig. 29 A indicates level when floating in water; B in sap; C in hot syrup and D in cold syrup- 



vessel supported by iron hoops and holding about 25 gallons. It has 

 a faucet placed three or four inches from the bottom to allow any 

 remaining nitre to settle before the syrup is drawn off to be canned. 



SUGAR. 



After the syrup has been properly settled the clear fluid is poured 

 off through a felt filter or other strainer into a "sugaring off" pan 

 and then placed on an arch or stove, and boiled until it reaches a gran- 



