BY PRODUCTS OF SUGAR MAKING 



In the process of making maple sugar and syrup two by-pro- 

 ducts are obtained from which a considerable revenue might be 

 secured. These are maple vinegar and sugar sand. 



VINEGAR. 



It is estimated by an experienced sugar maker that from the pro- 

 duct of 1 ,000 tapped trees one may easily make from 25 to 30 gallons 

 of very fine vinegar from materials that are usually thrown away. 

 To this may be added in some seasons a considerable quantity of late 

 "buddy" sap that will not make good sugar. While making is in 

 progress one should have at hand a barrel into which is poured the 

 washings and drainings of all sugar utensils, including the strainers, 

 pans, etc. By the end of the season the quantity thus saved will 

 amount to a good many gallons. 



If kept moderately cool (about 50 deg. F.) alcoholic fermentation, 

 the first essential stage in the making of vinegar, will probably take 

 place spontaneously in the barrel. It is better, however, to make 

 the fermentation sure by putting in a little yeast. A cake or two 

 of compressed yeast will serve the purpose well, or table raisins may 

 be used. 



When the alcoholic fermentation (which will usually require about 

 two weeks) is completed, the contents of the barrel should ba carefully 

 strained into a vinegar barrel. A small quantity of good "mother 

 of vinegar", or some old vinegar, or both, should then be added and 

 the barrel should be set on its side in a warm room about 70 deg. F. 



The " mother of vinegar" is the slimy skin which forms on the 

 surface of the vinegar. It consists of a mass of the bacteria which 

 convert alcohol into acetic acid, the characteristic acid of vinegar. 



The vinegar added to the barrel may best amount to about one- 

 tenth the volume of the alcoholic liquid. Care should be taken to free 

 this vinegar from vinegar eels and vinegar flies. This can be done by 

 straining through bolting cloth, flannel, or felt. 



Two conditions favoring the production of vinegar are warmth 

 and a free supply of air. To secure good results the half-full barrel 

 should be laid on its side in a warm room and have bung holes opened 

 at both ends so as to allow a free draught of air above the liquid. To 

 exclude the vinegar fly the bung holes must be protected with either 

 muslin or cotton-wool, which must be kept dry, or with a fine varnished 

 metal screen. 



