42 

 CLEANING THE PANS. 



At the conclusion of each day's boiling the evaporator pans should 

 be removed from the arch and thoroughly cleansed, washing all scorch- 

 ed sugar, scum and nitre from the bottom of the syrup pan, and also 

 sweeping from the bottom of the pan and between the corrugations 

 all accumulations of soot. A convenient apparatus for removing the 

 evaporator is a set of pulleys attached to an overhead truck running 

 on a track crosswise of the arch. Through one of these pulleys a 

 rope or chain is run, this is dropped down and hooked on to the sides 

 of the evaporator pan. By arranging these for both ends of the pan 

 it can be easily suspended and moved to the side of the building to 

 be cleaned. 



CANNING MAPLE SYRUP. 



The question of canning maple syrup hot or cold has been dis- 

 cussed by many of the best sugar makers in Canada, with an opinion 

 about equally divided as to the better method. Under these circum- 

 stances it has been deemed advisable to outline the two methods, and 

 leave it with the producer to decide. 



The fact that a gallon of hot syrup does not make a gallon when 

 cold is in favour of cold canning. To illustrate, a gallon can filled 

 with hot syrup, boiled at a temperature of 219 deg. will not weigh 

 more than 12 J pounds, whereas the same can filled with cold syrup will 

 weigh 13 pounds 2 ounces net. The objection to canning at high 

 temperature is that after the can has been filled the syrup as it cools 

 will shrink, and allow a vacuum to form above the syrup. This is 

 objectionable because it may result in the quality of the syrup being 

 impaired either by fermentation or crystallization and besides the 

 purchaser may feel that he has been defrauded in not getting a full 

 gallon of syrup. It is, therefore, safer to can syrup cold, or at a tem- 

 perature not higher than 100 deg. Fahr. Canning in either of these 

 forms should take place only after the syrup has been thoroughly 

 strained and allowed to settle for some hours until transparent and 

 quite free from a cloudy appearance. 



Before filling the syrup cans should be thoroughly rinsed with 

 boiling water, so as to remove the taint from rosin and acid used in solder- 

 ing. Draw the syrup from the settling tank into the cans for market, and 

 allow ample time for all bubbles of air to break up and come to the 

 surface, then pour in more and make sure that the can is actually 

 full by tipping slightly so that the mouth is the highest point. Fill 

 up with syrup to the top of the neck and screw on the cap lightly 



