210 817 GAB. 



tree. The trough, cut from white maple, pine, ash, or bass wood, 

 is set directly under the spouts, the points of which are so con- 

 structed as completely to fill the hole in the tree, and prevent the 

 loss of the sap at the edges, having a small gimlet or pitch hole 

 in the centre, through which the entire juice discharged from the 

 tree runs, and is all saved in the vessels below. The distance 

 bored into the tree is only about one-half an inch to give the best 

 run of sap. The method of boring is far better for the preserva- 

 tion of the tree than boxing, or cutting a hole with an axe, from 

 the lower edge of which the juice is directed by a spout to the 

 trough or tub prepared to receive it. The tub should be of ash 

 or other wood that will communicate no vicious taste to the liquid 

 or sugar. 



The sap is gathered daily from the trees and put in larger tubs 

 for the purpose of boiling down. This is done by the process of 

 a steady hot fire. The surface of the boiling kettle is from time 

 to time cleansed by a skimmer. The liquid is prevented from 

 boiling over by the suspension of a small piece of fat pork at the 

 proper point'. Fresh additions of sap are made as the volume 

 boils away. When boiled down to a syrup, the liquor is set away 

 in some earthen or metal vessel till it becomes cool and settled. 

 Again the purest part is drawn off" or poured into a kettle until 

 the vessel is two-thirds full. By a brisk and continual fire, the 

 syrup is further reduced in volume to a degree of consistence 

 best taught by a little experience, when it is either put into 

 moulds to become hard as it is cooled, or stirred until it shall be 

 grained into sugar. The right point of time to take it away from 

 the fire may be ascertained by cooling and graining a small quan- 

 tity. The sediment is strained off and boiled down to make 

 molasses. 



The following is from a Massachusetts paper : 



The maple produces the best sugar that we have from any plant. Almost 

 every one admires its taste. It usually sells in this market (Boston) r.early 

 twice as high as other brown sugar. Had care been taken from the first settle- 

 ment of the country to preserve the su^ar maple, and proper attention been 

 given to the cultivation of this tree, so valuable for fuel, timber, and ornament, 

 besides the abundant yield of saccharine juice, we could now produce in New 

 England sugar enough for our own consumption, and not be dependent on the 

 labour of those who toil and suffer in a tropical sun for this luxury or necessary 

 of life. But, for want of this friendly admonition, 



" Axeman, spare that tree," 



the sturdy blows were dealt around without mercy or discretion ; and the very 

 gsneration that committed devastation in the first settlements in different sec- 

 tions of our country, generally lived to witness a scarcity of fuel ; and means 

 were resorted to for the purchase of sugir, that were far more expensive than 

 would have been its manufacture, under a proper mode of economy in the pre- 

 servation of the maple, and the production of sugar from its sap. 



Those who have trees of the sugar maple, should prepare in season for making 

 sugar. In many localities, wood is no object, and a rude method of boiling is 

 followed ; but where fuel is very scarce, a cheap apparatus should be prepared 

 that will require but little fuel. In some sections, broad pans or kettles have 

 b'.M'ji made of sheet-iron bottoms, and sides of plank or boards, care being taken 



