72 
THE CANADIAN NATURALIST 
is a delicate operation^ and requires constant attention ; they 
fill the kettle with syrup, adding the indispensable piece of 
pork for the same purpose as before ; as the syrup wastes 
away^ it is refilled, and kept constantly skimmed ; it is need- 
ful to keep a regular fire, and towards the close of the busi- 
ness to watch the sugar attentively, to stop the boiling at 
the right instant, as a minute's delay may spoil the whole, or 
at least greatly injure it. When it is about half done, it is 
called maple-honey, from its resemblance to honey in taste, 
consistence, and appearance ; it is^, however, to some more 
agreeable, being less cloying. In this state, the good matrons 
generally come^ and take a tribute, and it forms a pleasant 
addition to the simple fare of our tea-table. 
(7. — ■ How is it known when it is time to remove it from 
the fire ? 
F, — By a very simple, but infallible test. They take a 
twig, and bend the end of it into a loop or circle, about an inch 
wide : dipping this into the kettle^ and taking it out, a film 
of the sugar is stretched across the bow ; they gently blow on 
this with their breath ; if the breath breaks through, it is not 
done, but if the film is sufficiently glutinous to be blown out 
into a long bubble, it is ready to granulate ; and out goes the 
fire. 
C. — Is the sugar then made ? 
F, — Yes : it is immediately baled out of the kettle, and 
carried home in the buckets : if soft sugar be intended to be 
made, it is poured, when somewhat cooled, and granulating, 
into wooden vessels, the bottoms of which are bored with 
holes : the surface and sides soon become hard, having crys- 
tallized first ; this crust is repeatedly broken, and the whole 
stirred together : the molasses gradually drains through the 
bottom, and the sugar is left, exactly resembling the cane- 
sugar ; I have seen some as light-coloured as any from the 
Mauritius or East Indies. But it is more usual to let the 
