312 USES OF PLANTS BY THE CHIPPEWA INDIANS ([ETH. ANN, 44 
purpose. Straining completed this stage of the process of sugar 
making. 
The “sugaring off” was postponed until a day when there was a 
storm, or when the sap boiling was discontinued. 
Before replacing the sap in the kettles they were thoroughly 
cleaned, bunches of stiff rushes which commonly grow near sugar 
bush being used, and the kettles polished with them. All the 
utensils were washed and everything made ready for the final process, 
which required special care. The sirup was replaced in the kettles 
and slowly heated. When it became thick, small pieces of deer tallow 
were put in it. This was said to make the sugar soft and not brittle. 
A maple-wood paddle was used in stirring the sirup, and when it had 
thickened to the proper consistency it was quickly transferred to the 
granulating trough, where it was again stirred with a paddle, and at 
the proper time “rubbed or worked” with the back of the granulat- 
ing ladle, or in some instances pulverized by hand. This had to 
be done very rapidly before the sugar cooled too much. The stirring 
of the thick sirup and the granulating was a heavy task, and it was 
not unusual for men to assist in the work. From the granulating 
trough the warm sugar was poured into makuks. (PI. 34.) 
Granulated sugar, however, was not the only form into which 
maple sap was converted. When the reboiling for sugar was begun 
it was customary to pour some of the thick sirup into small con- 
tainers where it hardened solidly. (Pl. 35.) Little cones were made 
of birch bark and fastened together with strips of basswood bark so 
that the group resembled a cluster of berries. These cones filled 
with sugar were a favorite delicacy among the children. The upper 
mandible of a duckbill was similarly filled, several of these being 
fastened together in a row by a little stick. Little birch-bark dishes 
of the shape commonly used for all purposes were also filled, and 
sugar cakes were made in fancy shapes, the molds being cut from 
soft wood and greased before the sirup was put into them so that 
it could easily be taken out. These molds were in shape of various 
animals, also of men, and of the moon and stars, originality of design 
being sought. A product called gum sugar was highly prized. This 
was a sticky substance and was kept in packets of birch bark tied 
with basswood bark. In making the latter delicacy the sirup was 
taken from the kettle just before it was ready to grain. It was then 
poured on snow and not stirred. When cold it was placed in the 
birch-bark wrapping. 
As already stated. the last run of sap had a different taste than 
the first and grained less easily. This was boiled as thickly as pos- 
sible and placed in makuks. Sometimes these makuks were buried in 
the ground and covered with bark and boughs to keep the contents 
