No. 133.] 453* 



ine fermentation. It first grows of a brown color, then it becomes 

 ropy and sour, and makes a mucilage like a clot in vinegar. It 

 makes the best vinegar in the world. 



Tlie time for tapping trees to obtain sap is in February, March 

 and April, but generally more sugar is made in the Northern 

 States and Canada in April than in any other month. V»^hen the 

 sprigs and limbs of the maple tree in February and March which 

 have been broken by ice in the preceding winter, exhibit signs of 

 the sap dropping from them, the time to tap the tree for making 

 sugar has come. A two inch auger is bored into the tree three 

 inches, at about two to three feet from the ground ; then a hollow 

 spoot or .oyphoa of sumach is driven into the hole tight so as to 

 prevent the sap leaking. Many sugar makers box the tree with 

 an axe. Into this box a bit is passed to form a hole for a spout. 

 This barbarous method destroys the growth of the tree. Clean 

 pails or tubs of pine ought to be used to catch the sap when it 

 runs. The sap ought to be caught every day and boiled. 



There are many improved methods of making the sugar. We 

 have seen maple sugar that would vie with the best loaf and lump 

 sugar. Indeed maple sugar, when boiled clear, and while the 

 sap is fresh from the tree, will usually granulate or chrystalize 

 superior to the sugar produced by the cane. Much depends on 

 the skill and care of the operator in the yield of sugar obtained 

 from a given quantity of sap. We have known a pound and a 

 half of sugar obtained from ten quarts of sap, and at other times 

 it would take twenty quarts to yield a pound. 



The sap ought to be boiled down in a kettle set in an arch in 

 the open air, to prevent ashes and other ingredients from falling 

 into it. 



The sugar will not granulate when the synip or molas;&e9 is 

 sour or burnt. As the molasses thickens it boils not unlike soap ; 

 then the fire must be slacked. The process ought to be conducted 

 sbwly. A few coals kept under the kettle will be quite sufficient 

 to boil the sugar dry. A wooden paddle may be used to granu- 

 late the sugar, and this is done by o<>nitant!y stirring the sugar 

 when it chrystalizes. 



