22 
THE CULTIVATOR. 
SDomestic (^conomg. 
EXPLANATION. 
A. Fire-Place or arch. 
B. B. Air flues, going through un¬ 
der the wood to clear the coals 
and admit air. 
C. Space for burning out extra coals. 
D. Door to prevent the cold air 
striking the pans. 
G. Wall to prevent the cold air 
striking the sides of the pans. 
P. P. Pans nine inches deep; much better than shal¬ 
low ones. 
T. Tub for feeding. 
Sheet iron covers may be used to advantage for shut¬ 
ting out cold air. 
To manufacture on a large scale, use another pan, or 
increase the width. 
Messrs. Gaylord & Tucker: — I write you at this 
time, to communicate to you a plan (figs. 12 and 13,) 
for boiling sap for sugar, which we have used and find 
to be a very great convenience and improvement on the 
common mode of boiling. The advantages are: 1st. 
It saves a large amount of fuel; 2nd, hemlock, or other 
soft wood, if cut in season to dry, is as good as any; 3d, 
the manner of admitting air causes a more complete and 
rapid combustion with any kind of fuel; 4th, the neat¬ 
ness of it in guarding the boiler from smoke, soot, coals 
and ashes; and last, that a person can tend it without 
being burned and smoked almost to death. I have a 
shed built over this furnace, which forms a safe and 
cheap place of storage for the tubs, during the year. 
I am sure that if this plan was generally adopted, or 
some other as good, it would greatly increase the amount 
of home manufactured sugar, and save much to the peo¬ 
ple of the northern states, by making the manufacture 
of it a pleasure instead of an irksome task, 
j Royalton, Vt., March 30, 1843. An Observer. 
MANUFACTURE OF MAPLE SUGAR. 
The maple sugar exhibited by Mr. Joel Woodworth 
of Jefferson county, and which received the first pre¬ 
mium of the State Ag. Society, at Rochester, was far 
superior to any thing we had before seen, being nearly 
equal in whiteness, purity, and grain, to the best refined 
loaf sugar. The following is the statement furnished 
by Mr. W., of the manner of making and clarifying this 
superior sugar: 
“ In the first place, I make my buckets, tubs and ket¬ 
tles all perfectly clean; I boil the sap in a potash kettle, 
set in an arch in such a manner that the edge of the 
kettle is defended all around from the fire; I boil through 
the day, taking care not to have any thing in the kettle 
that will give color to the sap, and to keep it well skim¬ 
med. At night I leave fire enough under the kettle to 
boil the sap nearly or quite to syrup by the next morn¬ 
ing; I then take it out of the kettle and strain it through 
a flannel cloth into a tub, if it is sweet enough; if not, I 
put it into a caldron kettle, (which I have hung on a 
pole in such a manner that I can swing it on and off the 
fire at pleasure,) and boil it till it is sweet enough, and 
then strain it into the tub and let it stand till the next 
morning ; I then take it and the syrup in the kettle and 
put all together into the caldron and sugar it off. 
“ I use, to clarify, say 100 pounds of sugar, the whites 
of five or six eggs well beaten, about one quart of new 
milk, and a spoonful of saleratus, all well mixed with 
the syrup before it is scalding hot. I then make a 
moderate fire directly under the caldron, until the scum 
is all raised, then skim it off clean, taking care not to 
let it boil so as to rise in the kettle before I have done 
skimming it; I then sugar it off, leaving it so damp 
that it will drain a little. I let it remain in the kettle 
until it is well granulated. I then put it into boxes 
made smallest at the bottom, that will hold from 50 to 
70 pounds, having a thin piece of board fitted in two or 
three inches above the bottom, which is bored full of 
small holes to let the molasses drain through, which l 
keep drawn off by a tap through the bottom. I put on 
the top of the sugar in the box a clean damp cloth, and 
over that a board well fitted in so as to exclude the air 
from the sugar. After it has done, or nearly done 
draining, I dissolve it and sugar it off again, going 
through with the same process in clarifying and drain¬ 
ing as before.” 
MAKING BUTTER IN WINTER. 
Our correspondent, “ G. C. M.” of Greenfield, Mass., 
after alluding to the difficulty often experienced in mak¬ 
ing butter in cold weather, gives the method pursued by 
his family, as follows:—“ When the milk is strained, 
it is put upon the stove and heated to near or quite scald¬ 
ing heat, and then set away for the cream to rise. After 
sufficient cream is gathered for a churning, it is placed 
where it will be kept warm a sufficient time for it to 
sour, (usually about 24 hours,) when it is subjected to 
the process of churning, which rarely occupies more 
than 20 or 30 minutes. Previous to our pursuing this 
method, it often required from two to three and some¬ 
times four hours to accomplish the same result.” 
In this way, we doubt not, as fine yellow butter may 
be made in winter as in summer. Mr. Merrifield, a 
farmer of this county, by whom we are supplied with 
butter of the finest quality, lets the milk stand twelve 
hours, when it is removed to the stove, and scalded over 
a slow fire to near boiling heat. The pans are then re¬ 
moved to the cellar to cool. By this method he finds no 
difficulty in making good butter in winter. 
TO MAKE BISCUIT OR ROLLS. 
Messrs. Editors—I would be glad to acquaint your¬ 
selves and the readers of the Cultivator, with the fol¬ 
lowing receipt (not generally known, I believe,) for 
the making of good and wholesome biscuit or rolls. It 
has been in use for a length of time with some of my 
friends, and is their usual method of making bread in 
the above mentioned forms. Should any fail on the 
first or second trial of the experiment, they may be as¬ 
sured of a defect in some of the materials employed, or 
a want of strict compliance with the terms of the re¬ 
ceipt, which are as follows: 
Put two tea spoonsful of cream tartar finely pulver¬ 
ized, into one quart of dry flour, then dissolve three 
fourths of a tea spoonful of sup. carb. of soda into 
warm new milk, sufficient when mingled with the 
flour, to make the paste of the ordinary consistence for 
soft biscuit; then mix and bake in the form of rolls or 
biscuits, for about twenty minutes. These directions, if 
strictly followed, will render the bread extremely light 
and of a superior whiteness and flavor. H. L. Y. 
East Avon , N. Y. Dec. 19. 
“NEST EGGS.” 
“G. C. M.” informs us that he manufactures “nest 
eggs ” as follows:—“ Take eggs and make holes in the 
large ends about one-fourth of an inch in diameter, and 
in the small end make them the size of a pin; by blow¬ 
ing, force out their contents. Then take calcined gyp¬ 
sum and Spanish white, about equal parts; mix them 
with water to the consistency of stiff paste, and fill the 
shells quite full with it, and place them in a warm place 
to dry. When dry, the substance will be quite hard. 
If the hens chance to break the shells of such eggs as 
Front view. (Fig. 13.) 
