312 



USES OF PLANTS BY THE CHIPPEWA INDIANS [eth. ann. 44 



purpose. Straining completed this stage of the process of sugar 

 making. 



The " sugaring off " was postponed until a day when there was a 

 storm, or when the sap boiling was discontinued. 



Before replacing the sap in the kettles they were thoroughly 

 cleaned, bunches of stiff rushes which commonly grow near sugar 

 bush being used, and the kettles polished with them. All the 

 utensils were washed and everything made ready for the final process, 

 which required special care. The sirup was. replaced in the kettles 

 and slowly heated. When it became thick, small pieces of deer tallow 

 were put in it. This was said to make the sugar soft and not brittle. 

 A maple-wood paddle was used in stirring the sirup, and when it had 

 thickened to the proper consistency it was quickly transferred to the 

 granulating trough, where it was again stirred with a paddle, and at 

 the proper time " rubbed or worked " with the back of the granulat- 

 ing ladle, or in some instances pulverized by hand. This had to 

 be done very rapidly before the sugar cooled too much. The stirring 

 of the thick sirup and the granulating Avas a heavy task, and it was 

 not unusual for men to assist in the work. From the granulating 

 trough the warm sugar was poured into makuks. (PL 34.) 



Granulated sugar, however, was not the only form into which 

 maple sap was converted. When the reboiling for sugar was begun 

 it was customary to pour some of the thick sirup into small con- 

 tainers where it hardened solidly. (PI. 35.) Little cones were made 

 of birch bark and fastened together with strips of basswood bark so 

 that the group resembled a cluster of berries. These cones filled 

 with sugar were a favorite delicacy among the children. The upper 

 mandible of a duckbill was similarly filled, several of these being 

 fastened together in a row by a little stick. Little birch-bark dishes 

 of the shape commonly used for all purposes were also filled, and 

 sugar cakes were made in fancy shapes, the molds being cut from 

 soft wood and greased before the sirup was put into them so that 

 it could easily be taken out. These molds were in shape of various 

 animals, also of men. and of the moon and stars, originality of design 

 being sought. A product called gum sugar was highly prized. This 

 was a sticky substance and was kept in packets of birch bark tied 

 with basswood bark. In making the latter delicacy the sirup was 

 taken from the kettle just before it was ready to grain. It was then 

 poured on snow and not stirred. When cold it was placed in the 

 birch-bark wrapping. 



As already stated, the last run of sap had a different taste than 

 the first and grained less easily. This Avas boiled as thickly as pos- 

 sible and placed in makuks. Sometimes these makuks were buried in 

 the ground and covered with bark and boughs to keep the contents 



