XXXII. THE ROCK MAPLE. A95 
the south and east side, where the sap begins to flow earliest, and 
afterwards on the north side; or, more commonly, on successive 
sides in successive years. The sap is collected in large wooden 
tubs, casks, or troughs, and is evaporated by boiling over a wood 
fire, in iron cauldrons containing one or two barrels, or in ves- 
sels of iron or copper, 4 to 6 feet long, by 23 to 34 wide and & 
inches to 1 foot deep. Sap boiled in copper yields a whiter 
sugar than that boiled in iron, unless great pains are taken to 
keep the liquor always at the same height while boiling. The 
utmost neatness is important at every stage of the preparation 
and process. In a dry, elastic atmosphere, it takes from two to 
four hours to boil down a barrel of sap; and a hundred weight 
of sugar is said to take one cord and one fourth of wood. Dur- 
ing the process of boiling, the sap or syrup is strained, lime or 
saleratus is added to neutralize the free acid, and the white of 
ege, isinglass or milk, to cause foreign substances to rise in 
scum to the surface. When sufficiently boiled, the syrup is 
poured into moulds or casks to granulate; and the uncrystal- 
lized syrup or molasses is allowed to drain off through suitable 
openings. By the addition of lime and clarifying substances to 
the remaining syrup, it may be made to yield a further quantity 
of sugar, as its complete crystallization is prevented by the pre- 
sence of acid, alkaline, or other vegetable matters ~ 
When carefully made and purified, maple sugar is identical 
in its composition with that from the sugar cane. From the 
season, and the mode of its preparation, and the character of 
* A writer in the Vermont Temperance Herald, printed at Woodstock, says, 
“the sap should be gathered in a tub with two heads, the upper one being four 
inches below the top, and perforated with a hole eight inches square, with a strain- 
er, so that all the sap shall bestrained as itenters.’ “ Evenwith the upper surface 
of the lower head,” or bottom, “the tub should be pierced by an inch auger, and 
to the o1ifice a leathern tube of the same diameter affixed, long enough to reach 
over the top, and be fastened while gathering.” “The boiling pans should come in 
contact with the fire only at a part somewhat less than the whole lower surface, so 
that the sap may not be burnt. To this end, the fire should be kindled under a 
permanent arch, in the top of which are openings twenty inches square to receive 
the boiling pans When the sap is reduced to syrup, it should be allowed to stand 
ten or twelve hours, that all remaimmg impurities may subside, and it should be 
drawn off above the sediment, and placed over the fire to ‘sugar off.’ Throughout 
the whole operation, it 1s better policy ‘to heep owt dirt than to take ot out.’ ” 
