445 
Questions About Maple Products 
How is maple cream made? I am ex¬ 
pecting to market quite a little maple 
syrup. What must I put on my labels 
concerning this syrup? I may also buy 
smne syrup and resell it. Could I say 
“Manufactured for/’ instead of “Manu¬ 
factured by" myself. I also wish to bot¬ 
tle some of this syrup. Must I show on 
by labels the contents in cubic inches or 
pounds, or both? Can these figures be 
printed on the label, or must they be writ¬ 
ten in by hand? Do the labels on the 
bottles have to have the same wording a« 
those on the, cans? I have sample card- 
hoard boxes or containers in wliiefi.tn ship 
them, la there any reason why ! cannot 
make these containers out of containers 
that I get from our local retail stores that 
have been, used for shoes, canned goods, 
etc.? I would make these over to hold 
just one or more cans ( one gallon 1 or up 
to two gallons, in pint or quart cans. Is 
there any reason why I should not call 
my product "Sunny Heights Syrup,” 
after the name* of my farm? a. F. D. 
New York. 
Of the various confections made from 
maple products by far the most delectable 
is maple cream. Syrup is boiled rapidly 
to a stage that comes just before that re¬ 
quired for making maple wax. It is then 
poured out inro pans, quickly cooled, vig¬ 
orously stirred, and finally sealed up in a 
glass jar. in which, if properly made, the 
• ream will keep.indefinitely. The follow¬ 
ing account is given by a resident of Ver¬ 
mont who has had long experience and 
great success in the making of this maple 
product: “The best maple cream is made 
from our best runs of syrup, boiled till it 
blows a long babble, cooled quickly, then 
stirred for 20 minutes, or until it will 
pour easily, so that we can j ut it at once 
into the containers ready for t inrket. To 
make a uniform product profitably de¬ 
pends upon our mastery of the tempera¬ 
ture required at three stages—when it 
has boiled long enough, when it is cool 
enough to stir safely, when it is at the 
right temperature and consistency to pour. 
Quality in maple cream depends first upon 
the grade of syrup used. This must be 
Cooled quickly. Every care must be taken 
to keep out drops of water, grains of 
sugar or dust, as any foreign substance 
or any jarring of the cooling syrup can 
start crystallization. The syrup is cooled 
until it does not run. nor hard like candy, 
but holding well to the sides of the jjau. 
Esitall.v 70 degrees F. is best. It is not 
possible to put a thermometer in to find 
out. for the cream must not be disturbed. 
“Maple cream is much more fussy than 
cakes, and will show a gray color to any¬ 
body's eyes, because it is s<> much lighter. 
The stirring pans and wooden paddles 
must be scoured and scalded for each stir¬ 
ring. If a tiny grain of sugar or cream 
is left behind in the pau, it will start 
crystallization before we are ready for it. 
The process of making cream is simply 
breaking tip the large crystals as they 
form, so that the resulting texture will be 
very line. The cream is stirred when 
cool, so we have time and can break the 
crystals into smaller grains than can 
readily be seen, (’ream should he of such 
fine texture that you cannot discover any 
grain at all with the tongue. Onr pad¬ 
dles are made of while hard maple. All 
the pans and glass or tin containers should 
l»c scoured and scalded before using. We 
can take old cream after it h;t- stiffened 
and warm it carefully to the point where 
it can be stirred a little, so as to mix 
chopped nuts with it for candy, stuffed 
date creams, etc. The whole question of 
handling cream after it has set is that of 
safely wanning it. The sealed glass pack¬ 
age is the only safe one for maple cream 
that is to he. kept for Fall and Winter 
use. Onr moist Summer weather is sure 
b> melt or mold tiny loosely covered cream 
or sugar. Cream of the proper consist¬ 
ency, when pouted into glass jars, cooled 
ami stiffened, in dry air. will keep in¬ 
definitely. We have opened it after years 
of storing, and few can tell whether it is 
a week or a year old.” 
In labeling the syntn made by yourself 
you should S!iy that it is "Pure Maple Sap 
Syrup"; give the net weight autl the name 
of the maker. This is so labeled so as to 
distinguish it from sugar syrup. Maple 
sap syrup results from the concentration 
"f maple sap with or without the usual 
clarifiers to a standard density. Maple 
sugar syrup is the solution to a standard 
density of maple sugar which has come 
from a further concent tuition of sap 
syrup. It is then not correct to label as 
a sap syrup a product which has resulted 
from the solution of maple sugar nor as 
ft sugar one made from sap. 
T see no objection to your using the 
word "for’ 'instead of "by" for the product 
which you purchase. 
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Factory: 372 WAYNE ST., JERSEY CITY. N. J. 
ROCK BOTTOM PRICES ON 
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I VC ROW N 
GRAIN DRILLS 
HI or juice Cider mills and Fruit Presses 
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lllllllllllllllllllltllllllllllimilllllimillllll 
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(\v/vULll 1 The account may tie begun 
_ _ at ativ time. »■ d the balance 
It 111 1 1« • • struck at any little. Simple 
DWH. aud Practical. 
ci OA For sola by 
i rice, M.uu Rl RAL NEW-YORKER 
To Canada, $1.25 3J3 W*»t 3»th St., New York 
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