FISHERIES, GAME AND FORESTS. 315 



In boiling the liquid and reducing it to sugar, a large potash kettle was generally 

 used. This was hung on one end of a long pole, to the other end of which weights 

 were attached as a balance, so that the kettle could be easily swung off or on the fire as 

 needed. The fire, kindled with strips of birch bark, was replenished with large sticks 

 or small logs of green wood, that were cut as fast as wanted, few of the sugar makers 

 taking the trouble to provide a stock of dry fuel for the purpose. No shed or house 

 was used, but the work was carried on in the open air, in all kinds of weather, rain or 

 snow, wind or calm, storm or sunshine. Smoke, steam and falling cinders surrounded 

 the boiling kettle, discoloring and flavoring the product accordingly. By constantly 

 adding to the contents of the kettle the sap was boiled from early morning until late at 

 night. The scum and various impurities rising to the surface were skimmed off as fast 

 as they appeared. Small quantities of milk or white of eggs were thrown into the 

 kettle from time to time to clarify the syrup and by coagulation assist in bringing the 

 impurities to the surface, an old fashioned practice still adhered to by many sugar 

 makers. Whenever the liquid was liable to boil over, a lump of fat pork or small 

 piece of lard was thrown in to prevent this. Some sugar makers prevented the 

 overflow by an automatic arrangement which consisted in hanging a piece of pork 

 over the kettle within a few inches of the boiling sap; and some accomplished the 

 same result by greasing the rim of the kettle with lard. The test of granulation was 

 usually made by pouring some of the boiling syrup on the snow. If it "waxed," and 

 on cooling became brittle, the time had come to "sugar off." Sometimes a twig, 

 bent and fastened at the end into a loop, was dipped into the boiling mass ; if a film 

 would form across the opening with enough tenacity and elasticity to stretch outward 

 without breaking when blown upon, the test was deemed satisfactory. 



But, now, in a large sugar bush, better and more cleanly methods are used; the 

 work is simplified and facilitated by the aid of improved appliances. Pails made of 

 tin or galvanized iron, with covers, manufactured expressly for this industry, are hung 

 on patent, metallic spouts. If a wooden bucket is used the inside is thoroughly 

 painted; for the sap is injured or is liable to sour if it comes in contact with the wood. 

 In gathering the contents of the pails, a team and sleigh are used. In this sleigh is a 

 large tub into which the pails are emptied. At the sugar house or shed there is 

 another and a larger tank, from which the liquid flows into ihe evaporator or boiling 

 pah. The sap should be thoroughly strained through cloths before boiling; and, so, 

 there should be a strainer on top of the gathering tub in the sleigh, and, also, on top 

 of the storage tank. In the best sugar camps the tubs, whether for carrying or 

 storage, are made of iron lined with white metal. As the sap deteriorates quickly it 

 should be gathered promptly and boiled as soon as possible. If left a few hours 

 fermentation commences, which seriously affects the flavor. 



