into the hole a wooden tube, and place a trough 

 under it to receive the water. Large -kettles 

 being placed in the most convenient situation 

 among the trees, and a fire made under them, 

 the water is brought in buckets, where it is mod-, 

 erafely boiled, until it comes to a consistency 

 which scarcely admits of any longer stirring 

 with a stick made for that purpose. It is then 

 removed from the kettle, and is still constantly 

 stirred until it is cold. A t s it cools it granulates 

 and becomes bright and dry. The grain of 

 this sugar, made at the beginning of the season, 

 very much resemblesthe sugar made in Louisi- 

 ana from the sugar cane, and not inferior to the 

 best Musquevado. The quality of the sugar 

 depends much on care and cleanliness in making 

 of it. The season for making, and the time it 

 continues, varies according to the state of the 

 weather. It generally commences in February 

 and continues about six weeks. When the 

 trees are at a distance from the house, a camp 

 is formed in a central place among the trees, 

 and is called the sugar camp. The whole 

 family sometimes resorts to this camp, and 

 women and children assist in making the sugar. 

 In camps consisting of one hundred and fifty to 

 two hundred trees, have been made from five 

 hundred to a thousand pounds of sugar, in one 

 season. An average price of the sugar may 

 be about ten cents per pound. Sugar has been 

 made late in autumn, after frosts or falls of 

 &now, but it depends on the weather. 



