43 



(only lightly). If square or oblong cans are used press against the 

 side of the can with the hand so as to drive out all air, and when syrup 

 is visible around this screw cap, screw it down firmly with the pressure 

 of the hand still on the can. The can is thus full from top to bottom, 

 and the syrup if of proper density will keep indefinitely. 



If round cans are used, instead of pressing the sides of the can 

 with the hand to force out all air, as is practised with square or 

 oblong cans, take hold of the handle and raise the can and fill the 

 can to the top of the neck or screw cap, then screw on the cap per- 

 fectly tight while the can is still suspended by the handle. 



Fig. 30. A CASE OF MAPLE SYRUP READY FOR SHIPMENT 



Syrup cans should be made from a good quality of tin. A square 

 or oblong can is preferable, as being more easily packed, less liable 

 to leak, has expansion to allow the syrup to change with the tem- 

 perature of the weather, and when labelled has a better appearance. 

 For shipment cans should be packed in boxes and in crates. It often 

 happens that a package of syrup is left lying round, and the cans in 

 crates get dirty which hinders their ready sale. When packed in a 

 tight box they are kept clean and when exposed for sale present a 

 good appearance. The size of the can depends on the market; gallon 

 and half-gallon are probably the best sellers. 



