^he R U R AL N EW-YO R K E R 
546 
Making and Canning Maple Syrup 
On pagp 420 is an answer to an in¬ 
quiry that was asked on page (!. in regard 
to the making of maple syrnp. I failed 
to notice the original iminiry, but the an¬ 
swer states that milk should be added, 
and skimmed off as it rises during boiling, 
and that the “syrup should be boiled to 11 
pounds to the gallon, but 12 tastes better 
and keeps better.” Also, that a little 
granulated stigar should be added to 
make it of a lighter color. 
In the early history of maple sugar 
^ making, milk was often used as a clarify¬ 
ing agent. But, after a matter of 20 
years of trial, it was found to have no 
value whatever ,and its use was discon¬ 
tinued by practical sug.ar makers more 
than 00 years ago. Sometimes ;i very lit¬ 
tle cream, say a teaspoonful to a i)an of 
syrup, is added, while boiling, to j)revent 
the syrup from boiling over—the oil in 
the cream lessening the cohesion of the 
particles of syrup and thus allowing the 
steam to escape—but nothing is added to 
clarif.v the product. Xormally. the syrui> 
should be as transparent as water, but it 
becomes colored by dirt or other foreign 
materials, by the jiction of bacteriji which 
develop during storage or by exposure of 
the sap to the action of air and sunlight, 
and by caramel, which is formed by the 
burning of small particles of sugar during 
the process of evai)oration. Perfect clean¬ 
liness in all details will elimimite trouble 
of the first kind. Cold storage in dark¬ 
ened and sterilized tanks will ju'event the 
development of bacteria, and rapid and 
I careful boiling in shallow pans will reduce 
the formation of caramel to a minimum, 
and the product will be of a light color 
without the addition of any clarifying 
agent. 
Syrup should be boiled to a density of 
^ 11 pounds to the gallon. If boiled to 12 
pounds, it may taste better, to some peo¬ 
ple. Taste is largely a matter of indi¬ 
vidual ])reference and there is no account¬ 
ing for the oddities of individual tastes. 
But. if a gallon of maple syrui* of this 
densit.v, were sent to the Vermont Maple 
Sugar Maker.s’ Association, which is the 
highe.st authority in the world on matters 
pertaining to the maple sugar industry, 
such syiuip would be scored ’way ladow 
IX) points, and would be ruled out of the 
competition for i)reiniums. If canned at 
that density and allowed to remain in 
storage for three months, four ounces of 
ci'vstiillized rock candy will be deposited 
in the bottom of the container for ever.v 
gallon of maple syrup in the package, 
which Avill be regarded as proof po^sitive, 
^ among the uninitiated, that the syrup ha.s 
been adulterated by the admixture of 
granulated sugar. IMoreover, the I’emain- 
ing syrup will have a flav or strongly sug¬ 
gestive of old molasses. If this is the re¬ 
sult desired, boil to 12 pounds, but bear 
> in mind that that a considerable itortion 
of the syrup has been carried away as 
steam, and it will be necessary to in¬ 
crease the selling i)rice by 10 per cent, in 
order to avoid loss. Also, bear in mind 
that, if granulated sugar is ailded to 
maple syrup that is offered for sale, and 
T'ncle f^am learns of the transaction, ho 
will get after the parties like hot cakes. 
The decisions under the pure food laws 
are that maple syrup must not contain 
more than 35 per cent, of moisture. An 
excess will lay the manufjicturer liable to 
prosecution umler that law. iMaple 
syrup at the density of 11 pfuinds to the 
^ gallon, contains exactly that percentage 
of moisture. Moreover, it is only when 
maple syrup is boiled to a density of 11 
pounds that it can be relied upon to keep 
perfectly for any great length of time 
► under the conditions of ordinary canning 
and storage, and it readies this density 
when the temperature of the boiling point 
Teaches 210, at zero altitude. Bo, for 
convenience, the thermometer, rather than 
the scale.s, is used to determine the den¬ 
sity. But the temiierature of the boiling 
point decreases as the altitude increases, 
and so the thermometer is adjusted by the 
following method : V'ater boils, at sea- 
level, at the temperature of 212, or seven 
degrees less, and, no matter what may be 
the elevation, there is always this differ¬ 
ence, Bo that, to ascertain the exact 
point at which maple syrup must boil in 
order that its density may be exactly 11 
pounds to the gallon, it is only necessary 
to ascei’tain the exact boiling point of 
water at the given elevation, and add 
seven to that degree. Thins, suppose that 
the sugar orchard has an elevation of one 
thousand feet, and water is found to boil 
at the temperature of 210, maple syrup 
should boil at the temperature of 217. 
Should it reach 210, at this elevation, it 
will be equivalent to an actual tempera¬ 
ture of 221, and crystals of rock candy 
will surely form. Moreover, the sugar 
maker will lose by just the amount of 
moisture evaiiorati'd. which, in this case 
will amount to two ounces of sugar for 
every gallon of syrup. 
iMaple syrii]), boiled to a density of 11 
])ounds to the gallon, and propi'rly canni'd 
and stored, will keep indefinitely in a jier- 
fect condition. The most apiiroved 
method of making and canning it is to 
boil it to a temperature of 21S, and re¬ 
move from the fire. Hither filter it. or 
allow it to stand for 4S hours, when the 
mineral matter contained in the saj) will 
settle to the bottom, ’i'hen pour off the 
syrup and boil to 210. Strain immedi¬ 
ately through felt or line flannel strainers, 
alloAV it to cool to loo, and jiour into 
cans. la't stand for a couple hours, in 
order that fine bubbles o fair may escaix*. 
and then seal. If canned much cidder 
than this, the cans must be sterilized with 
hot water and‘then thoroughly dried. 
A'ermont. c. o. oumsukk. 
Insects in Beans 
In the Pall of I!)!;” we sold some white 
marrowfat beans to two of our custom¬ 
ers, and in the Siiring of lOK! they found 
weevils in them, while those that we kept 
have none._ AVe still have some of them 
and there is no sign of any wei'vils. Can 
you explain why it is that those we sold 
should have weevils while ours have 
noneV ('an you also tell me when they 
g('t in the beans? I thought it is when 
they are green, but the customers do not 
think so. j). ,T. I,. 
Lancaster, N. Y. 
The bi'an wei'vil breeds in dried beans 
in storage as Avell as in the field. The in¬ 
festation immtioni'd by your correspon- 
(hmt as having oceurri'd in some white 
“marrowf.af” beans which were sold to a 
cu.stoiiK'r, jirobably came from the iilace 
in which the beans wiu'e stored, (‘ither 
during shipment or after reciupt by the 
consignee. If the infestation were jires- 
ent in the sujiply of the consignor it 
should have aiipeared in the .stock which 
was left in his hands. 
The only conditions nece.ssary to jiro- 
duce injury to stored beans are, presence 
of adult weevils to lay eggs, the beans to 
be attacked, a temperature of from (10 
degrees to 00 degrees Fahr., and an at¬ 
mospheric moisture of over 30 jier cent. 
If undisturbed under the.se conditions 
generation will follow generation until 
th(‘ iK'ans are reduced to powder. 
All infestation can be destroyed by 
heating the beans to 135 degrees Fahr., 
and leaving them at that temiierature for 
.30 minutes, without aiiparent injury to 
the viability of the dry seed. All infes¬ 
tation, except possibly the eggs, and they 
are usually jiresent only betvveen broods, 
may be destroyed by fumigating the in¬ 
fested beans with carbon bisulidiide. 
Place the .seeds in a tight receptacle, pour 
into shallow pan or jians enough of the 
carbon bisulphide to make .10 of an ounce 
to a bushel of seed, quickly close the re¬ 
ceptacle and allow the fumigation to con¬ 
tinue for 24 hours. The receptacle .should 
then be opened and alhnved to air until 
the odor of the carbon bisulphide has dis¬ 
appeared. Fumigation in tem]»eniture 
below (50 degrees Fahr. is not advisable, 
(’arbon bisulphide has the same elTect on 
animal life as chloroform, and is as ex¬ 
plosive as' gasoline, and should bi' handled 
with due regard to these (lualities. 
If the beans are grown in weevil-infest¬ 
ed areas, and tri'ated within a limited 
time aftiu’ they are brought in from the 
field and stored in a clean place, they are 
unlikely to show injury until reinfested 
the following Bummer. Btorage in a 
room which can readily be either heated 
to the killing temperature or fumigated 
by carbon blsuliihide will, if accomiianied 
by ])rompt treatment soon after storage 
begins, prevent most of the injury. Beans 
held over the following Bummer must be 
looked after and treated on the appear¬ 
ance of infestation. t. j. heaulke. 
New Jersey. 
Theke was a timid knock at the d 'or. 
“If you plimse, kind lady,” the beggar 
said, “I’ve lost my right leg.” “Well, it 
ain’t here,” retorted the lady of the house 
and slammed the door.—New York Times. 
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