MAPLE SUGAR MAKING. 165 
A few sugar bushes are tapped with auger and spiles, 
but most farmers prefer tapping with an ax and gouge, 
as the wound in the tree heals more readily in the 
latter case. 
A small diagonal box is cut in the tree—and it can 
be done by two smart blows by a skillful chopper—a 
spile is driven into the tree just below the gaft to catch 
and conduct the sap to the bucket, which is generally 
suspended by a nail to the tree, and the operation is 
completed. With what interested expectancy the first 
burst of sap is always watched as it trickles into the 
bucket! from some trees it starts and drops very slowly, 
as if reluctantly, while from others it starts with a gush 
as though glad to be set free and is not satisfied with 
dropping, but becomes a little stream; this is the case 
with the few old black-barked trees, such as are to be 
found in nearly every sugar orchard. These black- 
barked trees are known to yield three or four pails of 
sap in twenty-four hours, and require frequent visits 
from the gatherer. 
Different branches of the work are now assigned to 
the several hands—those who are most vigorous and 
rugged gather the sap, while the oldest and youngest 
members, those least capable of standing fatigue, are 
left at camp to do the boiling. They must regulate the 
fire and keep the pans and kettle properly filled. The 
cold sap is usually heated in the forward pan and then 
dipped to the one back of it, where it is kept contin- 
ually boiling. After its partial evaporation, it is passed 
to the kettle, in which it is “syruped down.” This 
