The importation of sugar in Canada may very safely be computed at £40,000 per annum, and the whole of this amount of money could be retained in the country if the people would only look well to the matter.
In tapping the tree, the gouge is the best implement that can be used, provided it is an object to save the timber. It is usual, when using the gouge, to take out a chip about an inch and a half in diameter; but this system is objectionable where the maple is not abundant, as it subjects the timber to decay; it is a better course to make an incision by holding the gouge obliquely upwards an inch or more in the wood. A spout, or spile, as it is termed, about a foot long, to conduct off the sap, is inserted about two inches below this incision with the same gouge. By this mode of tapping, the wound in the tree is so small that it will be perfectly healed or grown over in two years. A boiler, of thick sheet-iron, made to rest on the top of an arch, by which the sides would be free from heat, and only the bottom is exposed, is doubtless a secure and rapid process of evaporation. The sides and ends of the boiler may be made of well-seasoned boards, which will answer the same purpose as if made solely of sheet-iron. When the sap is boiled down into syrup or thin molasses, it must be taken out of the boiler and strained through a flannel cloth into a tub, where it should settle about twenty-four hours. The clear syrup should be separated from the sediment, which will be found in the bottom of the tub. The pure syrup must be boiled down into sugar over a slow fire. A short time, however, before the syrup is brought to a boiling heat, to complete the clarifying process, the whites of five eggs well beaten, about one quart of new milk, and a spoonful of saleratus, should be all well mixed with a sufficient amount of syrup, to make 100 lbs. of sugar. The scum which would rise on the top must be skimmed off. Caution is to be observed in not allowing the syrup to boil until the skimming process is completed. To secure a good article, the greatest attention must be bestowed in granulating the syrup. The boxes or tubs for draining should be large at the top and small at the bottom. The bottom of the tubs should be bored full of small holes, to let the molasses drain through. After it has nearly done draining, the sugar may be dissolved, and the process of clarifying, granulating, and draining repeated, which will give as pure a quality of sugar as the best refined West India article.
The greatest objections that are advanced against maple sugar are, that the processes made use of in preparing the sugar for market are so rude and imperfect that it is too generally acid, and besides charged with salts of the oxide of iron, insomuch that it ordinarily strikes a black color with tea. These objections may be removed without any comparative difficulty, as it has been proved to demonstration, by the application of one ounce of clear lime-water to a gallon of maple sap, that the acidity will be completely neutralised, and the danger of the syrup adhering to the sides of the boiler totally removed. The acid so peculiar to the maple sugar, when combined with lime in the above proportion, is found to be excessively soluble in alcohol; so much so, that yellow sugar can be rendered white in a few minutes by placing it in an inverted cone, open at the top, with small holes at the bottom, and by pouring on the base of the cone a quantity of alcohol. This should filtrate through until the sugar is white; it should then be dried and re-dissolved in boiling water, and again evaporated until it becomes dense enough to crystallise. Then pour it into the cones again, and let it harden. By this process a very white sample of sugar may be made, and both the alcohol and acids will be thoroughly dispelled with the vapor.
The process of making maple sugar it will be seen is very simple and easily performed. The trees must be of suitable size, and within a convenient distance of the place where the operations of boiling, &c., are to be performed. When gathered, the sap should be boiled as early as possible, as the quality of the sugar is in a great degree dependent on the newness or freshness of the sap. There is a tendency to acidity in this fluid which produces a quick effect in preventing the making of sugar; and which, when the sap is obliged to be kept for many hours in the reservoirs, must be counteracted by throwing into them a few quarts of slaked lime. During the time of sugar making, warm weather, in which the trees will not discharge their sap, sometimes occurs, and the buckets become white and slimy, from the souring of the little sap they contain. In this case they should be brought to the boiler and washed out carefully with hot water, and a handful of lime to each.
In reducing the sap, the great danger to be apprehended is from burning the liquid after it is made to the consistence of molasses, since, when this is done, it is impossible to convert it into sugar; a tough, black, sticky mass, of little value, being the result. Indeed, constant care and attention is required to produce a first-rate article: for though sugar may be made in almost any way where the sap can be procured, yet unless the strictest care is observed in the processes, in gathering and boiling the sap, clarifying the syrup, and in converting the syrup to sugar, a dirty inferior article will be made, instead of the beautiful and delicious sweet which the maple, properly treated, is sure to yield.
The quantity of sugar produced in a year varies considerably from the same trees. The cause of this difference is to be found in the depth of snow, continued cold, or a sudden transition from cold to warm, thus abridging the period of sugar-making. A sharp frost at night, with clear warm days, is the most favorable to the sugar-maker. Perhaps four pounds of sugar from a tree may be a pretty fair average of seasons generally, although we have known the growth to exceed six pounds, and sink as low as three. A man will take care of one hundred trees easily, during the season of sugar, which usually lasts from about the middle of March into April, perhaps employing him twenty days in the whole. Dr. Jackson, in his Report of the Maine Geological Survey, gives the following instances of the production of sugar in that State:—
| Lbs. of Sugar. | |
| At the Forks of the Kennebec, twelve persons made | 3,605 |
| On No. 1, 2d range, one man and a boy made | 1,000 |
| In Farmington, Mr. Titcomb made | 1,500 |
| In Moscow, thirty families made | 10,500 |
| In Bingham, twenty-five families made | 9,000 |
| In Concord, thirty families made | 11,000 |
A cold and dry winter is followed with a greater yield of sugar from the maple than a season very moist and variable. Trees growing in wet places will yield more sap, but much less sugar from the same quantity, than trees on more elevated and drier ground. The red and white maple will yield sap, but it has much less of the saccharine quality than the rock or sugar maple.
The work begins usually about the first of March. The tree will yield its sap long before vegetation appears from the bud: frequently the most copious flow is before the snow disappears from the ground.
Some persons have a camp in their maple orchards, where large cauldrons are set in which to boil down the sap to the consistency of a thick syrup: others take the liquid to their houses, and there boil down and make the sugar.