3G4 TRANSACTIONS OF THE AMERICAN INSTITUTE. 



had better start a heat in the pile, and let it run through, but have conclu- 

 ded, on the whole not to, thinking that I should likely lose more in the vola- 

 tilizing of the ammonia than I should gain in the decomposition of the 

 straw. And I suppose the straw will make as good a return in time with-' 

 , out as with fermentation — will it not ?" 



Mr. Solon Robinson. — By experiments made in England, it has been found 

 that the increased value of housed manure over unhoused, was in favor of 

 the housed of about one-seventh in value. 



Mr. William S. Carpenter urged farmers in this vicinity to adopt the sug- 

 gestion of Mr. Osgood, to line the roads with sugar maple. Maple sugar 

 is now worth 21 cents per pound, and itis always in advance of cane sugar. 

 Maple syrup is a great luxury for the table. 



Manufacture of Maple Sugar. 



Mr. Hexry C. Blinn, a member of the Shaker community, at Canterbury, 

 N. H., communicates the following information on this important manu- 

 facture: 



In the manufacture of sugar we prefer substance rather than show, as 

 we take pleasure in making a nice, clear and unadulterated article. 



It is said that the combination of maple and cane sugar appears more 

 delicate and does well for market, but as we have never adopted that 

 course, we have no desire to introduce it. In fact we have never attempted 

 the refining or whitening process in the sugar making as a gen(^M-al thing. 

 With us it is thought to injure the genuine maple qualities, so eagerly 

 sought for in the syrup and sugar. We have sometimes taken small quan- 

 tities of sop and used tin pans or kettles for evaporators; this makes much 

 lighter colored, syrup and sugar, and is generally admired by those who 

 love to please the eye rather than the palate. We think the tin imparts an 

 unpleasant flavor; those, however, not intimately acquainted with the 

 article, would be unable to detect the change. Again, there is a decided 

 difliercnco between the flavor and color of the syrup made from the first 

 runs and that made towards the close of the seasons, and between tlie pure 

 article and much of the would-be maple syrup and sugar ofTered for sale. 

 Our experience teaches us that the more rapid the evaporation the nicer 

 the sugar. 



In this society we have three maple orchards, with camps well fitted for 

 the business. At the largest, this season, we placed out 1,150 buckets, the 

 others had some 600 each. We insert from two to six spiles in each tree, 

 and use one or more buckets as the case may require. This large collec- 

 tion of trees are mostly of pasture growth, which are far more valuable 

 than those of the woods, as they afford a larger quantity of sap and of a 

 better quality-. These have been tapped every year since 1824, and now 

 look as tluifty as other trees in the vicinity, which have been tapped only 

 a few seasons. We insert all the spiles at the same time, and endeavor to 

 have them in running order as soon as admissible, being fully persuaded 

 that the first run of sap is by far the best. It makes the choicest and best 

 flavored syrup, and grains into the best quality of sugar. All that is 

 gathered the first few weeks, after the harvest commences, is considered 

 very valuable. From this a slight decrease is observed in the good quali- 



