MAPLE TREE. 



233 



afterwards, a pound of sugar from every three gallons 

 of sap. 



The season for tapping the trees is in February, 

 March, and April ; from a pint to five gallons of syrup 

 may be obtained from one tree in a day : but on the 

 14th of April 1789, twenty-three gallons were obtained 

 from a single tree. 



An auger is introduced three quarters of an inch deep 

 in an ascending direction, and afterwards gradually deep- 

 ened to the extent of two inches. A pipe, which is 

 generally made of the sumach, or elder-wood, is then put 

 into the wound, about half an inch deep, projecting from 

 three to tAvelve inches. The tree is first tapped on the 

 south side, afterwards on the north : the sap flows, from 

 four to six weeks, according to the temperature of the 

 weather ; three or four gallon troughs are placed under 

 the spout to receive it : this is carried every day to a 

 lai'ge receiver, from which, after being strained, it is 

 conveyed to the boiler. 



The sugar is improved by straining the sap through 

 a cloth ; when it is about half boiled, a small lump of 

 butter or hog's lard is put in, to prevent its boiling over, 

 and hme, eggs, or new milk, are mixed with the sap to 

 clarify it. The latter is reckoned the best, but clear 

 sugar may be made without either of them. When 

 sufficiently boiled, it is clayed and refined much in the 

 same manner with the cane-sugar. The sap should 

 never be kept longer than twenty-four hours before it is 

 boiled; and that boiled in a copper vessel will be of a 

 fairer colour than when boiled in an iron one. 



For many years a great many private families in Penn- 

 sylvania have supplied themselves with this sugar in 

 plenty. Many have made from 200 to 400 lbs. in a year. 



