61 



Finishing the Syrup: In almost every case the prize winning syrup 

 was finished in the main evaporator. Reheating is claimed to darken 

 the syrup. One maker drains off the syrup every five minutes at a 

 temperature of 219 degrees. 



Straining: Every maker who reported strains the sap once and 

 the syrup once. Several of them strain the sap twice, once through a 

 fine wire strainer in the gathering tank and once through a cotton 

 strainer into the storage tank. Several strain the boiling syrup through 

 felt strainers specially made for the purpose while others use two or 

 three plies of heavy flannel or blanketing. 



Sugar: The prize winners agree that to make really fine sugar it 

 is necessary to have choice, light coloured syrup. This should after 

 being strained through felt or flannel be boiled rapidly in not too large 

 batches in a sugaring-off pan. If the sugar is for long keeping it is 

 better to be finished with very little stirring and be put into the moulds 

 hot. It then turns out hard and granular and will not leak. If, how- 

 ever, a less flinty sugar is wanted for early consumption it is better to 

 stir it almost constantly while cooling. This will give a softer sugar 

 that is easily cut with a knife. Some of the prize winning sugar was of 

 the semi-transparent, flinty kind while others were of the more mellow 

 consistency but all were light in colour corresponding closely with grade 

 No. 1 represented in Fig. 3 shown on page 4. 



Packages: Makers who do a retail trade in syrup recommend half- 

 gallon and gallon cans bearing an attractive label. 



Additional Considerations: Cleanliness and speed are given as the 

 chief considerations in making a high class product. That is to say 

 all vessels must be kept as clean as possible and the sap must be gathered 

 frequently, strained thoroughly and boiled rapidly until finished. 

 Continuous boiling or re-boiling darkens the syrup. 



It was pointed out by several makers that the public require to be 

 educated to recognize a first-class product of syrup and sugar. As 

 consumers learn this they readily demand the better goods for which 

 they willing 1 y paj r a price corresponding to their value. 



