232 



The Farm Woodlot 



SUGARING-OFF 



In making sugar, the sirup should be reboiled until 

 it begins to crystallize. Formerly this point was found 

 by pouring a little sirup on the snow or by dipping into 



it a twig bent into 

 a loop. If the sirup 

 became waxy on the 

 snow, or formed a 

 film within a loop, 

 it had boiled enough 

 and was ready to 

 "sugar." Under 

 more modern meth- 

 ods, the test is done 

 with a thermometer, 

 and sugar is made 

 at different temper- 

 atures, according to 

 the qualities wanted. 

 During the early run 

 of sap, 2.38° F. will 

 make cake sugar, 

 but later in the sea- 

 son the sap will re- 

 quire 242° F. If 

 harder sugar is wanted, the thermometer can be brought up 

 to 245° to 253° F. The pan or kettle is removed from the 

 fire, and the sugar is slowly stirred to lower its temperature 

 and thus avoid too rapid granulation. It is then molded 

 into cakes of one to five pounds or put in ten pound pails. 



r 



Fig. 53. — Plan of model sugarhouse : A, sec- 

 tional view showing evaporator, storage 

 tank, and gathering tank (on sled). B, ele- 

 vation. C, ground plan. 



