136 THE BOOK OF FORESTRY 
develop and little attention is paid to the form of the 
tree trunk. Upland trees on good rich soil produce 
the best sugar for while trees growing on moist sites 
may produce plenty of sap, not so much sugar is ob- 
tained from it when it is boiled down. 
When spring comes in earnest and warm thawing 
days are followed by cool freezing nights is the time 
for great activity in the sugar bush, for such climatic 
conditions make the sap run freely. The run of sap is 
easily disturbed and it is claimed that a southwest wind 
or approaching storm may cause the flow practically 
to cease. 
Holes are bored in the tree about two inches deep 
and a wooden or metal spout is inserted. Outside of 
discoloration little harm 1s done as the soundness of 
the trunk is rarely affected and it is not an uncommon 
incident on cutting down a sound old maple in the 
woodlot to find spout marks covered up by from thirty 
to forty rings of wood. From the spout is suspended 
a pail the best type of which is equipped with a cover 
to keep out twigs and dirt of all kinds. These buckets 
are emptied as fast as they fill, their contents usually 
being poured into a tank or barrel placed upon a “stone 
boat” or drag. Formerly the sap was boiled in a 
large kettle in the open but the modern sugar bush 
is equipped with a storage tank from which the sap 
ean be drawn into the evaporating pans situated within 
a house. The old method was extremely picturesque 
for the blazing fires and the bubbling caldrons emit- 
ting fragrant steam, left an impression hard to forget 
but the new way is much cleaner and more efficient. 
Not more than two holes are bored in the average 
tree although extra large crowned individuals standing 
upon the edge of the woods may be tapped with three 
