BOILING SAP—THE OLD WAY.
At length the trees are tapped, the spouts and nails are driven, the buckets are set, and all is ready for the sap.
I remember once to have seen in an illustrated magazine a picture, one of a series intended to represent the process of sugar-making, in which the spouts were several feet in length, and the sap poured out in a rushing stream, as though each spout were a hose-pipe, and every tree a water-main. To carry out the idea, it would have required a man to stand at every tree and empty the rapidly filling buckets into a monster hogshead.
Not thus lavishly is this nectar of the gods poured out on our New England hills; but slowly, filtered through the closely wrought fibres of the acer saccharinum, absorbing new sweetness, and gaining a more delicate flavor at each step of its progress, until at last it falls drop by drop into the bucket. This is rarely filled in less than twenty-four hours, while three or four bucketfuls is an average yield for a season, and six a large one.
BOILING DOWN.
Next the sugar-house is put in order, the arch is mended, the kettle or pan washed out, and all necessary preparations are made for boiling. The earliest method of boiling sap of which I have any recollection was in a huge caldron kettle suspended from a heavy pole, which was supported at each end by the limb of a tree or on top of a post. Then a huge log was rolled up to each side of the kettle, and the fire was built between them. This was known simply as the "boiling-place," and could be changed as often as convenient. The kettle which contained the sap was also open for the reception of the dust, and smoke, and falling leaves, and forms of dirt innumerable.
The first advance on this primitive method was made by building a rough arch of stone around the kettle to retain the heat and economize fuel. Next a rectangular pan of sheet-iron was substituted for the kettle, and a shed or rude house was built around the arch. The process of improvement has continued, until to-day in most of the larger orchards can be found neat and convenient sugar-houses, with closely-built arches of brick; while in place of the ancient caldron kettle, or the still much-used sap-pan, it is common to find the modern evaporator.
There are several patterns of evaporators in use. The most common one consists of a pan of from twelve to sixteen feet in length and four or five in width, divided into compartments by a series of partitions which run nearly across the pan, at intervals of six or eight inches, but at alternate ends stop three or four inches short of the side. Thus all the compartments are connected with each other in such a manner as to form one winding passage-way.
Back of the arch, and at one corner, stands a large hogshead containing sap, with a faucet at the bottom, and a small tube opening into the rear compartment of the evaporator. This tube has a self-acting valve, which closes when the sap has reached the proper height in the pan, and opens again when it has been lowered by boiling.