SUGAR CROPS 327 



MAPLE SUGAR 



The making of maple sugar, like every other farming industry, has 

 changed greatly within the last fifty years. In this country maple sugar 

 has become more and more a luxury, and less a necessity, owing to the 

 low price of cane and beet sugar. 



The maple sugar production of the United States during the year 1909 

 was 14,060,206 pounds, valued at $1,380,492. The following states lead 

 in the production of maple sugar : Vermont, New York, Pennsylvania and 

 New Hampshire. 



Sugar is made from the saps of several varieties of maple trees. The 

 two most important are the Rock Maple (Acer saccharinum) and the Red 

 Maple (Acer rubrum). Ideal sugar weather occurs in the late winter or 

 early spring when the days are warm and sunny and the nights cold and 

 frosty. This weather starts a rapid flow of sap in the tree. The tree is 

 then tapped and the sap collected in covered buckets made for the purpose. 

 The sap as it comes from the tree is colorless and contains on the average 

 about three per cent of sugar. 



Sugar Making. — In the process of sugar making, the sap is first boiled 

 down in evaporators; then boiled to a much greater density in concen- 

 trating pans. 



In making maple syrup the sap is boiled until the temperature reaches 

 about 219° F. ; in making sugar, the temperature must reach 234° to 245° F. 

 Tha boiling of maple sap for syrup must be done over a hot fire. Boiling- 

 over is prevented by adding cream or skim milk from time to time. While 

 the thermometer is used to determine the amount of boiling necessary, 

 an experienced individual can tell simply by the way the syrup boils. 



The brown syrupy fluid is then cooled, during which it must be stirred 

 vigorously until graining begins. The soft mass is then poured into molds. 



SORGHUM 



Sugar from sorghum has never been manufactured on a commercial 

 scale, although it has been made in small quantities and in an experimental 

 way. The difficulty in making sugar from sorghum lies chiefly in the fact 

 that there is only a very short period in the life of the plant when it is 

 possible to crystallize sugar from its juices. The period is so short and the 

 possibilities of detecting the right period are so difficult that it makes 

 sugar making from this plant impracticable. 



The plant is quite extensively used, however, in the manufacture of 

 molasses or syrup. It is best known as sorghum molasses, and is used for 

 cooking purposes more extensively than for the table. 



The requirements and cultural methods for sorghum are given in the 

 chapter on "Annual Forage Plants." When used for molasses the crop 

 should be planted in drills and given thorough cultivation. The plants 

 should be about six inches apart in the row. 



There are many varieties of sorghum, but the Early Amber is the only 



