44 



A good label placed on the cases of syrup or packages of sugar, 

 with the purity of the article distinctly declared on it, with the name 

 and address of the packer or producer shown, should give confidence 

 to the purchaser, and is an assurance to the latte that what he is 

 getting is genuine and above suspicion. The purchaser cannot be 

 blamed if he is suspicious of goods that are put up without such labels. 



STORING SYRUP AND SUGAR. 



If syrup is of proper consistency and is canned as directed in a 

 foregoing paragraph it will keep from one season to another without 

 deterioration. The storage temperature should be cool and fairly 

 uniform but not near the freezing point as then it tends to crystallize. 



Maple sugar does not keep well in a moist atmosphere. It tends 

 to absorb water and molds readily more especially if it has been finish- 

 ed at too low a temperature. Maple sugar, therefore, to keep well 

 in storage, should be boiled at a high temperature. After being taken 

 from the molds it may be wrapped in parchment paper but should 

 not be put in covered containers unless sealed air tight. In such con- 

 tainers it may be stored in a cold place that is dry but otherwise a 

 dry, warm, even temperature is best. 



PUTTING AWAY UTENSILS. 



At the end of the season all utensils should be thoroughly washed 

 and cleansed with hot water, and packed away carefully during the 

 summer in an absolutely dry place. Owing to the dampness in houses 

 built in heavily timbered groves it is often impossible to utilize the 

 house for storage purposes; in that event they should be removed 

 to some dry and tight building outside the bush. The buckets should 

 be corded up one on top of the other, instead of nested, as packing 

 closely together is injurious in a moist air or during wet weather. 

 If for lack of space they cannot be corded, they should be nested only 

 after being thoroughy dried by placing on the sides for an hour or 

 two in the hot sun. 



