24 
THE CULTIVATOR. 
Jan. 
-2^. vV^ 
MANUFACTURE OF MAPLE SUGAR. 
The manufacture of maple sugar is a very important 
business to some of the northern states, and if proper at¬ 
tention were devoted to it, might undoubtedly be ren¬ 
dered much more valuable. We have no means of as¬ 
certaining the precise amount annually produced in the 
Union, but according to the estimate of the Commis¬ 
sioner of Patents for the year 1841, the following states 
produced quantities as herewith affixed, nearly all of 
which was probably from the maple: 
Maine,. 663,592 lbs. 
N. Hampshire, 169,515 u 
Massachusetts, 496,341 (C 
Rhode Island,. 55 l( 
Connecticut,.. 56,372 “ 
Vermont,.. . 5,119,264 “ 
New-York,. 11,102,070 “ 
New-Jersey,.. 67 “ 
Pennsylvania,2,894,016 “ 
Iowa,. 
Maryland, .. 39,892 lbs. 
Virginia,... 1,557,206 “ 
Kentucky,.. 1,409,172 “ 
Ohio,. 7,109,423 “ 
Indiana,.... 3,914,184 “ 
Illinois, .... 415,756 (e 
Missouri,... 327,165 “ 
Michigan,.. 1,894,372 “ 
Wiskonsan,. 147,816 (C 
.... 51,425 lbs. 
Sugar Boiling Apparatus.—(Pig. 8.) 
When in Vermont in 1845, we saw some specimens 
of maple sugar of a quality much superior to what is 
generally met with, and were quite interested to learn 
the process by which it was manufactured. At our re¬ 
quest, we have been furnished by Mr. Lyman Hall, of 
Shelburne, Vt., with drawings and a description of his 
apparatus for making maple sugar. Above we give a 
view of the building which contains the fixtures, and in 
which all the operations are performed. Fig. 8 repre¬ 
sents the apparatus for holding and boiling the syrup. 
The arch of brick-work is five feet six inches broad, 
and nine feet long to the back of the chimney. In 
front of this arch, will be seen two sheet-iron pans, each 
four feet long and twenty-one inches wide. Directly in 
the rear of each of these pans, is a caldron, connected 
with the former by means of a tube and stop-cock. 
In the rear of the whole, is a large reservoir, or 
trough, capable of holding nearly eight barrels, being 
connected with the kettles in the same manner as the 
kettles with the pans, and in the rear of this, another of 
the same dimensions, in both of which the sap is de¬ 
posited. When the 11 works ” are in operation, a con¬ 
stant stream is running from the reservoir into the ket¬ 
tles, where the sap becomes heated, and is then passed 
into the pans by a constant stream, and is there reduced 
to a capacity for sugaring. The syrup is then removed, 
and is sugared in another department. 
Considerable care should be taken in 
setting the pans and kettles, in order 
to save all the heat. The space under 
the pans is as wide, and no wider than 
the bottom. At the farther end, the 
flue rises six inches, in order to throw 
the heat against the bottom of the pans. 
About four inches above the bottom of 
this elevated flue, the bottoms of the 
kettles are set, the arch being headed up 
to the kettle, making the flue about ten 
inches deep ; then from the rear, the 
flue passes in a horizontal direction 
_quite round the kettle, and leads into 
Hflfe the chimney. It will be found expedi¬ 
ent to keep the flues separate, some five 
or six feet in the chimney. The build¬ 
ing is ventilated at the top by a door 
which is managed by means of a pulley. 
Mr. Hall made 1,200 lbs. of excel¬ 
lent sugar in 1845, and Mr. Henry S. Morse, a neigh¬ 
bor of Mr. H.’s, made 1,000 lbs. It would have readi- 
dily commanded 10 cents per pound bv the quantity.. 
Maple Sugar may be produced of a quality not inferi¬ 
or to the best double-refined cane sugar. Mr. Joel 
Woodworth, of Watertown, N. Y., has several times 
taken the highest premiums of the State Agricultural 
Society,, and'the article produced by him is superior to 
