To a quart of water add a small single handful of hoarhound herbs and boil for about half an hour. Strain and press all the liquor from the herbs. Place on the fire and add to this liquid three pounds of maple sugar. When it boils add half a teaspoonful of cream of tartar. Test, and when it reaches the “hard crack” or 290 degrees, add a piece of butter as large as a hulled walnut. When the butter is dissolved, pour the whole mass on a marble slab or onto a greased platter. When almost cold mark into squares with a knife.
Molasses Candy.
Two cups of maple molasses, 2 teaspoonfuls of butter, 1 cup of maple sugar, ½ cup of water.
Boil all together until done,—be careful not to stir while cooking. When done, pull.
OFFICERS OF THE VERMONT MAPLE SUGAR MAKERS’ ASSOCIATION, 1912.
A. A. CARLETON, President.
H. B. CHAPIN, Secretary.
