One of the most anxious periods in the boiling I found to be when the liquor began first to assume a yellowish frothy appearance, and cast up so great a volume of steam from its surface as to obscure the contents of the pot; as it may then rise over almost unperceived by the most vigilant eye. As the liquor thickens into molasses, it becomes a fine yellow, and seems nothing but thick froth. When it is getting pretty well boiled down, the drops begin to fall clear and ropy from the ladle; and if you see little bright grainy-looking bubbles in it, drop some on a cold plate, and continue to stir or rub it till it is quite cold: if it is ready to granulate, you will find it gritty, and turn whitish or pale straw colour; and stiff. The sugar may then safely be poured off into a tin dish, pail, basin, or any other utensil. I tried two different methods after taking the sugar from the fire, but could find little difference in the look of the sugar, except that in one the quantity was broken up more completely; in the other the sugar remained in large lumps, but equally pure and sparkling. In the first I kept stirring the sugar till it began to cool and form a whitish thick substance, and the grains were well crystallised; in the other process, —which I think preferable, as being the least troublesome,—I waited till the mass was hardened into sugar, and then, piercing the crust in many places, I turned the mass into a cullender, and placed the cullender over a vessel to receive the molasses that drained from the sugar. In the course of the day or two, I frequently stirred the sugar, which thus became perfectly free from moisture, and had acquired a fine sparkling grain, tasting exactly like sugar-candy, free from any taste of the maple-sap, and fit for any purpose.
I observed that in general maple-sugar, as it is commonly made, is hard and compact, showing little grain, and weighing very heavy in proportion to its bulk. Exactly the reverse is the case with that I made, it being extremely light for its bulk, all the heavy molasses having been separated, instead of dried into the sugar. Had the present season been at all a favourable one, which it was not, we should have made a good quantity of excellent sugar.
VINEGAR.
By boiling down five gallons of sap to one, and when just a little above the heat of new milk, putting in a cupful of barm (hop-rising will do if it be good), and letting the vessel remain in your kitchen chimney- corner during the summer, and perhaps longer, you will obtain a fine, cheap, pleasant, and strong vinegar, fit for any purpose. This plan I have pursued successfully two years. Care must be taken that the cask or keg be well seasoned and tight before the vinegar is put in; as the dryness of the summer heat is apt to shrink the vessel, and make it leak. If putty well wrought, tar, or even yellow soap, be rubbed over the seams, and round the inner rim of the head of the cask, it will preserve it from opening. The equal temperature of the kitchen is preferred by experienced housewives to letting the vinegar stand abroad; they aver the coldness of the nights in this country is prejudicial to the process, being as speedily perfected as if it underwent no such check. By those well skilled in the manufacture of home-made wines and beer, excellent maple-wine and beer might be produced at a very trifling expense; i.e. that of the labour and skill exercised in the making it.
Every settler grows, as an ornament in his garden, or should grow, hops, which form one of the principal components of maple-beer when added to the sap.
HOP-RISING.
This excellent, and, I might add, indispensable, article in every settler's house, is a valuable substitute for ale or beer-yeast, and is made in the following simple manner:—Take two double handfuls of hops, boil in a gallon of soft water, if you can get it, till the hops sink to the bottom of the vessel; make ready a batter formed by stirring a dessert-platefull of flour and cold water till smooth and pretty thick together; strain the hop-liquor while scalding hot into the vessel where your batter is mixed ready; let one person pour the hop-liquor while the other keeps stirring the batter. When cooled down to a gentle warmth, so that you can bear the finger well in it, add a cup or basinful of the former barm, or a bit of leaven, to set it to work; let the barm stand till it has worked well, then bottle and cork it. Set it by in a cellar or cool place if in summer, and in winter it is also the best place to keep it from freezing. Some persons add two or three mealy potatoes boiled and finely bruised, and it is a great improvement during the cool months of the year. Potatoes in bread may be introduced very advantageously; and to first settlers, who have all their flour to buy, I think it must be a saving.
The following method I found made more palatable and lighter bread than flour, mixed in the usual way:—Supposing I wanted to make up about a stone and half of flour, I boiled (having first pared them carefully)— say three dozen good-sized potatoes in about three quarts or a gallon of water, till the liquor had the appearance of a thin gruel, and the potatoes had become almost entirely incorporated with the water. With this potatoe-gruel the flour was mixed up, no water being required, unless by chance I had not enough of the mixture to moisten my flour sufficiently. The same process of kneading, fermenting with barm, &c., is pursued with the dough, as with other bread. In baking, it turns of a bright light brown, and is lighter than bread made after the common process, and therefore I consider the knowledge of it serviceable to the emigrant's family.
SALT-RISING.
This is a barm much used by the Yanky settlers; but though the bread is decidedly whiter, and prettier to look at, than that raised in any other way, the peculiar flavour it imparts to the bread renders it highly disagreeable to some persons. Another disadvantage is, the difficulty of fermenting this barm in the winter season, as it requires a temperature which is very difficult to preserve in a Canadian winter day. Moreover, after the barm has once reached its height, unless immediately made use of, it sinks, and rises again no more: careful people, of course, who know this peculiarity, are on the watch, being aware of the ill consequences of heavy bread, or having no bread but bannocks in the house.