SU&AR. 



207 



brancli of rural economy. This gradually spread wlierever tlie 

 tree was known. Now it forms an article of food througliont a 

 large portion of the country. Almost every farmer prepares sugar 

 enough from the trees in his neighbourhood for the consumption 

 of his family daring the year, and has often a surplus for sale. 

 It is much cheaper than muscovado, being sold at from 2d. to SJd. 

 per pound, whilst common muscovado cannot be bought for less 

 than 4|d. to 5d. per pound. 



The province of Canada produced nearly ten million pounds 

 in 1852, 6,190,094 being made in Lower Canada, and 3,581,505 

 in Upper Canada. The quantity made in Lower Canada in 1819 

 was only about 1,537,093 lbs. The maple sugar product of the 

 Canadas in 1848 was officially stated as follows : — 



lbs. 



Upper Canada ..... 4,160,667 

 Lower Canada ..... 2,303,158 



6,463,835 



This product is therefore of immense importance to the 

 British ^»iorth American provinces, all of which, under a judicious 

 system, might be made to produce vastly increased quantities of 

 this wholesome and valuable commodity. 



The importation of sugar in Canada may very safely be com- 

 puted at £10,000 2)er annum, and the whole of this amount of 

 money could be retained in the country if the people would only 

 look well to the matter. 



In tapping the tree, the gouge is the best implement that can be 

 used, provided it is an object to save the timber. It is usual, when 

 using the gouge, to take out a chip about an inch and a half in 

 diameter ; but this system is objectionable where tlie maple is 

 not abundant, as it subjects the timber to decay ; it is a better 

 course to make an incision by holding the gouge obliquely up- 

 wards an inch or more in the wood. A spout, or spile, as it is 

 termed, about a foot long, to conduct off the sap, is inserted about 

 two inches below tliis incision with the same gouge. By this 

 mode of tapping, the wound in the tree is so small that it Avill 

 be perfectly healed or grown over in two years. A boiler, of 

 thick sheet-iron, made to rest on the top of an arch, by which the 

 sides would be free from heat, and only the bottom is exposed, is 

 doubtless a secure and rapid process of evaporation. The sides 

 and ends of the boiler may be made of well-seasoned boards, which 

 will answer the same purpose as if made solely of sheet-iron. 

 "When the sap is boiled dovrn into syrup or thin molasses, it 

 must be taken out of the boiler and strained through a flannel 

 cloth into a tub, where it should settle about twenty-four hours. 

 The clear syrup should be separated from the sediment, which will 

 be found in the bottom of the tub. The pure syrup must 

 be boiled down into sugar over a slovr fire. A short time, how- 

 ever, before the syrup is brought to a boiling heat, to complete the 

 clarifying process, the whites of five eggs well beaten, about one 



