DIRECTIONS FOR THE CARE OF MAPLE SUGAR AND SYRUP.
Sugar. To keep maple sugar in a warm climate, store in as cool and dry a place as possible. If in tin and tightly covered it will mould and ferment on top. To prevent this the best method is to take off the covers and paste over the top of the can a piece of strong manila paper. This will also serve to keep out the ants. Tubs with covers are not as liable to ferment, but is it well to treat them in the same manner.
Syrup. Syrup should be put in air-tight packages and kept so until used. If the syrup is received packed in sawdust the best method is to leave it in the original package and store in a dark cool place, until needed for use, and if it is put up in glass be very careful to keep it from the light. If for any reason the syrup should begin to ferment, which will be known in the case of tin packages by a bulging of the head of the can called “swelled-head” it should be borne in mind that it is not necessarily spoiled as would be the case with fruit, but by heating it to a boiling temperature the fermentation can be arrested and the original flavor, to a great extent, restored. And in this connection it may be said that either syrup or sugar, which has been kept for some time, will be greatly improved in flavor by the same treatment.
NEAR THE CLOSE OF THE MAPLE SUGAR SEASON.