1S47. 
THE CULTIVATOR. 
25 
any other of the kind we have ever seen. The com¬ 
mittee who awarded Mr. W. the premium in 1844, in 
their report, say —- 1u We have never seen anything of 
the kind at all comparable with this, either in the per¬ 
fection of the granulation, or the extent to which the 
refining process has been carried. The whole coloring 
matter has been extracted, and the peculiar flavor of 
maple sugar is completely eradicated, leaving the 
sugar fully equal to the best double refined cane sugar 
to be found in our markets.” 
As Mr. Woodworth’s statement in regard to the 
mode of making and clarifying his sugar may be useful 
to others, we give the substance of it herewith : 
a In the first place, I make my buckets, tubs, and 
kettles, 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 round from the fire. I boil 
through the day, taking care not to leave anything in 
the kettle that will give color to the sap, and to keep it 
well skimmed ; at night I leave fire enough under the 
kettle to boil the sap nearly or quite to syrup by the 
next morning. 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 in a caldron, which I have 
hung on a pole in such a manner as to be taken off and 
on 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 it all together in the caldron, and sugar it off. 
I use to clarify, say 100 lbs. 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 and 
keep 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 lbs., 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 I keep drawn off by a tap through the bottom. I 
put on the top of the sugar in the box two or three 
thicknesses of damp cloth, and over that a cover, well 
fitted in, so as to exclude the air from the sugar. After 
it has done or very nearly done draining, I dissolve it, 
and sugar it off again, going through the same process 
in clarifying and draining as before.” 
PLAN OF A LABORER’S COTTAGE. 
Elevation—Fig. 8. 
The constant drudgery and fatigue of boarding half 
a dozen hired men, is too well known to most house¬ 
wives. This is indeed regarded by a large portion of 
country residents, as the chief drawback on the en¬ 
joyment of the farmer’s life. This labor may be much 
diminished by the erection of a good, pleasant, and sub¬ 
stantial laborer’s cottage, and the employment of mar¬ 
ried men, of sober and steady habits, who obtain their 
meals at their own houses. Having formerly had oc¬ 
casion to erect a small house for this purpose, we have 
concluded that a description, with figures, would be 
acceptable and useful to some of our readers, as it has 
been found simple, cheap, and not bad-looking. 
It is built by nailing the plank used for the exterior 
covering on the frame, in an upright position, and then 
covering the joints with strips about two and a half 
inches wide. Similar strips are nailed on the joints in¬ 
side, and these receive the lathing. These two sets of 
strips, if well nailed on, render each joint sufficiently 
tight in such a house without matching, or grooving 
and tonguing the edges. The outside surface being left 
rough for the reception of successive coats of whitewash. 
entirely obviates the expense of planing, and hence a 
less costly kind of material may be used. The color 
of the whitewash may be softened by a proper admix¬ 
ture of red and yellow ochre, and a little lampblack. 
The only parts outside, needing paint, are the window 
and door frames, and doors. A repetition of the white¬ 
washing once a year, for the first two or three years, 
and less frequently afterwards, will maintain its good 
appearance. A coat of paint on the rough surface, 
will be more durable than if applied to one rendered 
smooth by the plane. 
The annexed figure will show the internal arrange- 
Fig. 9. 
ment. A cellar is situated under the kitchen : and a 
spacious chamber over the principal room, may be di¬ 
vided into two small bed-rooms. The kitchen ceiling 
is lathed on the rafters,—the chimney is built on the 
floor of the chamber in the principal part, so that the 
pipe from the cook stove passes horizontally into it 
The pipe from the stove in the principal room, passes 
through the floor above into the same chimney. The 
floors for the kitchen and chamber, are made of rough 
boards. 
The mode of constructing the eave troughs is shown 
in fig. 10, and they are found cheap and good. A. 
represents the eaves simply, a being the lower end of 
the rafter, resting on the plate b. supporting the edge 
of the roof-board c. which projects about eight inches. 
B exhibits the same with the eave-trough attached : 
which is done by placing a sound and durable inch-and- 
a-half plank, d. directly under the roof-board, and pro¬ 
jecting several inches beyond it. supported by the 
