A history of Vermont's maple sugar industry

by Vermont Maple Sugar Makers Association

The fact that there is more of the spurious than of the genuine sold at the present time shows that there is chance for abundant work in that direction, and the officers of the association will always be glad to aid customers in placing their orders when requested so to do, as far as practicable, a medium of information between producer and customer in which it is hoped that each will receive an advantage.

Maple goods as put up in Vermont, are in three general classes. 1. The syrup or maple honey is put up and sealed in air-tight tin cans or in glass, the usual form being the gallon tin can either round or oblong and the syrup in these cans should weigh eleven pounds net to the gallon or about eleven and three-fourths pounds including can. Pure syrup varies to quite an extent in color. The first run of sap usually produces syrup of a lighter color than is produced later in the season. The color also depends upon the method used in collecting the sap and boiling it and, other things being equal, the less time that is allowed between the production of the sap and its conversion into syrup or sugar the whiter will be the product. Were it possible to convert sap to sugar without any lapse of time or exposure to the air the product would be perfectly white. There has been a suspicion among people who are familiar with Vermont maple products of the last generation that the present goods were not pure because so much whiter than formerly, but the change is due entirely to the improved and more rapid methods of manufacture.

WELL LOCATED MAPLE SUGAR CAMP IN SOUTHEASTERN VERMONT.

PURE MAPLE SUGAR.

There is practically no adulteration of maple sugar in Vermont. The state has a stringent law on the subject and the maple sugar makers of the state will tolerate no infringement of its provisions, so that the customer can feel great security in ordering sugar or syrup of producers or dealers in the state, and can feel absolute security in ordering these goods of any of the members of the Vermont Maple Sugar Makers’ Association, bearing the label of the association. The name and post-office address of all the members of the association will be found in this booklet.

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.