,transcriber's ,note ,italic text displayed as3 italic ,bold text displayed as3 bold ,a ,,history ,,of ,vermont's ,maple ,sugar ,industry ,illustration3 ,maple trees ,,published ,,by ,,vermont ,,maple ,,sugar ,,makers' ,,association ,,pure ,,vermont ,maple ,maple ,sugar ,syrup ,illustration3 ,decoration ,home of the ,sugar ,maple ,,history ,,of ,,the ,,maple ,,sugar ,,industry ,,from ,,the ,,indian ,,down ,,to ,,the ,,present ,,time4 ,,how ,,made ,,and ,,how ,,to ,,procure ,,that ,,which ,,is ,,pure ,,and ,,free ,,from ,,adulterations4 ,,recipes ,,for ,,its ,,use ,,in ,,cooking ,,and ,,making ,,candies1 ,,etc4 ,,published ,,by ,,the ,,vermont ,,maple ,,sugar ,,makers' ,,association1 ,,december1 #aiab4 ,illustration3 ,a ,,sugar ,,maple ,,tree #abe ,,years ,,old1 ,,growing ,,in ,,open ,,ground4 ,,vermont3 ,,home ,,of ,,the ,,sugar ,,maple4 ,to the ,green ,mountain ,state belongs the honor of furnishing the ,maple its safest refuge and best home4 ,here it grows in all its beauty and luxury of foliage4 ,here too1 as the frosts of fall settle upon our maple forests has the painters tried to copy and place upon canvas the picture as the glossy green leaves turn to red and gold4 ,once it reigned supreme as ,king of the forests of ,vermont4 ,thousands of acres once occupied by the sugar maple have been cleared for agriculture1 and the maple like the dusky warrier has gradually been driven back to the hills4 ,sugar maples have been transplanted to some extent in ,france1 ,germany1 ,austria and ,england1 with a view to adding sugar making to their many lines of industries1 but without satisfactory results4 ,of all the trees of the forest the maple was the most valuable to the early settlers4 ,its wood furnished the best fuel for their greedy fireplaces4 ,also in the early days a considerable income was derived from the burning of charcoal1 and the maple made the best of material for this4 ,but even more than for all these purposes it lost its life in the manufacture of potash4 ,not alone was the settlers' great iron kettles used for boiling down the sap of the maple into sugar1 but were principally used for boiling down the lye leached from wood ashes into potash thus deriving a large income1 although it resulted in the same old story of killing the goose that laid the golden egg4 ,but alas6 ,not alone did the people of years gone by destroy and lay waste our maple groves4 ,the maple worm for several years stripped our trees of their foliage1 and bid fair to make sugaring a thing of the past4 ,but worst of all at the present time are the veneer mills1 which pay large prices for maple logs4 ,and unless some means be found to induce the farmer to spare his maple grove1 the maple ,sugar industry of ,vermont1 like the ,indian ,brave who roamed at will beneath their shade will have passed from among us4 ,well may we cherish this grand old tree and be proud of sending forth to the world an article which in its purity and delicacy of flavor is unsurpassed by any sweetness otherwise produced4 ,illustration3 ,,gathering ,,maple ,,sap ,,with ,,oxen ,,after ,a ,,snow ,,storm4 ,,the ,,early ,,history ,,of ,,maple ,,sugar4 ,vermont has an enviable world wide reputation for the production of two things3 men and maple sugar4 ,the noble record of the former as given to us in history and also records of the present day are known to all4 ,but that the latter also has a history of much interest is little known4 ,along with the maize and tobacco1 maple sugar had its origin among the ,indians4 ,for time unknown before the white man came to this continent the aborigines drew the sap of the maple tree and distilled therefrom a sweet syrup4 ,the various tribes of ,canada1 ,vermont1 ,new ,hampshire1 ,massachusetts1 ,connecticut1 ,new ,york1 ,pennsylvania1 ,ohio and ,michigan all knew of this art4 ,where ever the white people came in contact with the ,indians in a region where the maple tree grew they found them making this delicious sweet1 and it was from them the white man learned the process4 ,the probable way in which the ,indians discovered this art is contained in one of their ,legends1 as given by ,rowland ,e4 ,robinson in the ,atlantic ,monthly3 8,while ,woksis1 the mighty hunter was out one day in search of game1 his diligent squaw ,moqua busied herself embroidering him some moccasins4 ,for the evening meal of her lord she boiled some moose meat in the sweet water from a maple tree just by the wigwam4 ,becoming interested in her work1 she forgot the moose meat1 and the sweet water boiled away to a thick brown syrup40 8,when ,woksis returned he found such a dainty morsel ready for his supper1 as he had never before tasted4 ,the great chief eagerly devoured the viand1 licked the kettle clean and then went out and told his tribe that ,kose-,kus-beh1 a heaven sent instructor1 had taught ,moqua how to make a delicious food by boiling the juice of the maple4 ,and the discovery soon became known among all the ,indians40 ,to get the sap the ,indians with their tomahawks cut a long slanting gash in the tree1 below the lower end of this gash a notch was cut to hold a chip along which the sap would flow4 ,the sap was caught in birch bark dishes and boiled in earthen kettles4 ,the small quantity of dark syrup thus produced was the ,indians only supply of sugar4 ,imagine ourselves limited in this necessity of life to a little taste each spring1 and we can think what a delicacy their maple sugar must have been to the ,indian4 ,we fondly anticipate the coming of this season of the year1 either for pleasure or profit4 ,how long these anticipations have existed in the hearts of men we know not1 but we do know that long before the foot of white man touched the virgin soil of ,new ,england1 long before the woodman's axe echoed among our hills and valleys1 the dusky race1 who freely roamed the primeval forest gathered the maple sap in the primative way4 ,it is not improbable that the young braves and dusky maidens of the tribe1 had sugar parties1 ate sugar upon snow and became sweet with each as do the boys and girls at sugar parties today4 ,illustration3 ,,the ,,primative ,,method1 ,,of ,,boiling ,,maple ,,sap4 ,the first white people to make maple sugar were the ,canadians4 ,the manufacture of maple sugar in ,vermont dates back to a very early day2 the first settlers like their neighbors in ,canada first learned the art of making it from the ,indian1 who they observed notching the trees in the springtime4 ,for a hundred years or more the methods of production remained without material change1 save the substitution of iron or copper kettles for vessels of clay or bark1 and the use of better utensils4 ,the sugar was made merely for home use2 cane sugar was a luxury and often unobtainable by the pioneer farmer at any cost4 ,the trees were tapped with axes in the ,indian way1 the sap caught in wooden troughs and gathered to some central place in buckets1 carried on the shoulders with a sap yoke2 and if the snow was deep1 snow shoes were used to travel on2 the boiling was done in large iron kettles swung upon a pole in the open woods in some hollow sheltered from the wind1 with no protection from the sun1 rain or snow1 and the numerous impurities of charcoal1 ashes and leaves4 ,although this was greatly in advance of the primative methods of sugar making by the ,indians1 the product thus secured was dark in color1 strong in flavor1 not altogether the flavor of the maple1 and quite variable in quality4 ,this method with slight improvements and modifications was principally used in the state until within the past #ej years2 since that time great improvements have been made4 ,but the boys and girls of today can scarcely realize the conditions incident to the sugar season even #dj or #ej years ago1 nor can they fully realize the pleasures which this season brought to the young people of those times1 more especially the boys4 ,in those days it was no small matter to get ready for sugaring4 ,each wooden hoop on the buckets must be tightened1 with new hoops to replace the broken ones4 ,it required several days to soak the buckets and make them hold the sap4 ,the kettle1 holders and buckets must then be taken to the sugar orchard4 ,the boiling place must be shovelled out1 and perhaps new posts set for the lug pole on which to hang the kettles4 ,then the big back logs must be hauled and some wood cut to start the boiling4 ,a few new sap spouts were needed each year1 and these were made from green sumac trees of proper size1 and whittled to fit the auger hole2 the small pith being burned out with a redhot iron4 ,with the inch or three-fourths inch auger1 one man could tap about #ej trees in a day if he did not bore more than three inches deep1 which was the rule4 ,if a new sap yoke was needed1 a small basswood tree of right size was cut1 and the proper length for a yoke1 halved1 dug out to fit the neck and shoulders1 and the ends shaved to right dimensions4 ,to make 8the yoke easy and the burden light0 required a good fitting sap yoke4 ,thus it will be seen that in the days gone by much work1 and some ingenuity were needed to get ready for sugaring4 ,in those days the sugar season called for hard work from the men and boys also who were always required to do their part in gathering the nearby sap and tending the fires4 ,but there were two sources of intense enjoyment for the boys which largely compensated for the tired legs in carrying the sap1 and burnt faces and hands in tending fires4 ,illustration3 ,,sugar ,,house ,,interior4 ,,boiling ,,sap ,,with ,,pans ,,and ,,heater2 ,,now ,,slightly ,,out ,,of ,,date4 ,these were sugaring off times1 one of which came any day towards night1 when the sap was gathered in1 and father gave permission to take some of the sweetest boiling from the big syrup kettle1 and sugar off in the little four quart kettle1 which mother would kindly let us take to the boiling place for that purpose4 ,some live coals were raked from the big fire and the little kettle with its precious sweet was placed thereon1 and carefully watched until the sugar would blow through a twig loop or lay on snow4 ,the sugar was very dark and often contained bits of charcoal that had fallen into the big kettles in boiling1 but that did not matter2 it was sweet and the feast always a delightful one4 ,the other occasion was1 in a measure1 a sort of state performance and generally occurred at the close of a good run of sap1 with fifteen or twenty buckets of syrup on hand4 ,early in the morning the biggest kettle was taken from the boiling place1 carefully washed and set on three large stones4 ,it was then filled about two-thirds full of syrup and a fire started4 ,when milk warm1 six or eight quarts of milk1 with half a dozen well beaten eggs were added to the syrup to 8cleanse it40 ,just before boiling was the skimming time1 when a pailful or more of dark thick scum would be taken from the top of the syrup4 ,about noon the boys1 and oftentimes the girls also would gather around the kettle to see it boil and taste the sweet as it slowly thickened to sugar2 but not until about two o'clock in the afternoon would it be thick enough to lay on snow4 ,in sugaring off with the little kettle we did not always have as much sugar as we wanted1 but when the big kettle was on1 we ate grained or waxed sugar1 and hot sugar and doughnuts1 until we wanted no more4 ,only those who have had these experiences can realize the intense enjoyments of the sugar seasons of the years gone by4 ,illustration3 ,,modern ,,sap ,,evaporator ,,in ,,operation4 ,within the past #dj or #ej years1 great improvements have been made along the line of sugar implements2 first the crude sugar shed was built and the kettles were incased in an arch2 then came the large smooth bottom pans which were considered the height of perfection4 ,but the ever restless ,yankee was not content with this4 ,first came the heater which heated the sap before it went into the pans2 next the crude form of evaporator1 with wooden sides and corrugations running across the pans but no opening beneath4 ,then the evaporator of the present day of which there are many kinds1 all of which are good and capable of converting from twenty-five to a hundred gallons of sap into syrup in an hour2 this will be explained later4 ,the bit of small size has taken the place of the axe1 tapping iron and large auger4 ,the tin bucket with covers have placed in the background the old troughs and wooden buckets4 ,the team and lines of piping have lightened the burden of the man with a sap yoke and snow shoes1 and instead of boiling out of doors or in the old shed a comfortable1 convenient plank floor sugar house is now used4 ,thus we see the change which has taken place along the different lines of the industry4 ,it has worked itself into a trade or science and men make a study of it4 ,therefore instead of the dark colored article containing numerous flavors1 the present product with the modern methods is light in color1 flavored only with the aroma of the maple1 and the fine qualities possessed by this article has already won for itself a reputation far beyond the limits of our state4 ,it has already passed the point of being considered a necessity and its use is now limited to those who can afford it as a luxury2 even the poorest quality the price per pound will purchase several pounds of cane sugar for home use4 ,thus the poor farmer cannot use it except as a delicacy4 ,the total product of maple sugar in the ,united ,states as stated in our census is about #ej1jjj1jjj pounds4 ,of this ,vermont is credited with about one-fourth of the entire output4 ,we do not wish to be misunderstood2 all the pure maple sugar is not of this fine quality2 only the best grade which is a small percent of the amount manufactured is entitled to the high prices received4 ,the small quantity of the so-called first class goods have led the producers to grade their product1 so that we have the first1 second and third grades with prices to compare with the quality2 the reason of these numerous grades are several4 ,first1 the chemical changes which take place with the sap being exposed to the weather1 the advance of the season and last but not least1 the many sugar makers who do not take the care they should and who do not have the suitable machines and utensils for making a ,no4 #a article4 ,illustration3 ,,maple ,,sugar ,,camp ,,early ,,in ,,the ,,season2 ,,ground ,,covered ,,with ,,snow4 ,the ever increasing demand for pure1 genuine1 first class maple goods at a high price as compared to other sugars has led to the making and placing upon the market numerous imitations of our maple product1 in which the poorer grade of maple sugar is used as a flavoring4 ,these goods often bear fraudulent labels in which it is represented that they were manufactured in ,vermont1 though with the exception of a few pounds used as flavoring1 the stuff manufactured of glucose and other compounds1 never saw a maple tree in ,vermont or any other state4 ,this is the article placed upon the market in ,january and ,february1 marked 8,vermont ,new ,maple ,sugar04 ,you may ask1 how may we get this best grade of maple sugar and be sure of its purity and quality4 ,by corresponding with any member of the ,vermont ,maple ,sugar ,makers' ,association1 whose names appear at the back of this booklet4 ,get your goods direct from the producers4 ,,maple ,,sweets ,,and ,,how ,,to ,,get ,,the ,,pure ,,goods4 ,if ,vermont is noted as being the home of any industry1 that industry is the production of maple sugar and syrup1 and in this booklet we will tell you something of the process of manufacture and of whom you can procure this delicious luxury in all its purity4 ,the producer must first have a grove of maple trees of the sugar maple variety4 ,these groves ,vermont has in abundance4 ,they are on the hillside and in the valley2 yet a grove of sugar maples that can be utilized for sugar making cannot be produced in a few years1 as the tree is comparatively of slow growth and lives to a good old age4 ,not many trees are used for sugar making until they are #dj years old1 and have a diameter of a foot or more4 ,these are called second growth4 ,then there are others1 two1 three or even four feet in diameter2 sturdy old trees that have withstood the storms of many winters4 ,some of the trees used for sugar making purposes have been growing since the ,pilgrim ,fathers landed in #afbj4 ,along in ,march of each year1 the farmer begins to watch the weather for signs of spring and conditions favorable to a flow of sap4 ,it can only be obtained for a period of a few weeks in the spring1 and on certain days when the weather conditions are favorable4 ,snow usually lays on the ground when the sugarmaker begins his operations in the sugar camp4 ,the first step is to break roads in the soft and thawing snow1 so that the teams can get about and gather the sap4 ,this breaking roads is often no light task as the snow oftentimes has icy crusts beneath the surface4 ,after the oxen or horses have been over the road several times and they have become somewhat passable1 the buckets are distributed one or two to a tree and the sugar maker goes about his grove tapping them by boring a hole with a bit three-eighths to one-half inch in diameter and two or three feet from the ground as the snow will permit2 in this hole he drives a spout that conveys the sap to the bucket1 and on which the bucket usually hangs4 ,illustration3 ,,tapping ,,the ,,grove4 ,when the sugar maker has finished tapping his trees he is ready for a flow of sap4 ,sometimes it comes at once and then again the weather may turn suddenly cold and for a week or ten days there is nothing doing in the sugar camp2 meantime he can get his boiling apparatus in readiness and perhaps get a little more wood4 ,but spring will come sooner or later and there is bound to be a rush of sap4 ,then comes the busy time in the camp2 the men and boys gather the sap with oxen and horses4 ,this is usually done with a tank holding from #bj to #dj pails on a sled and drawn to the sugar house and stored in tanks from which in turn it flows to the boiling pan or evaporator2 the flow from the storage tank being regulated by feeders which keeps the boiling sap in the evaporator constantly at the same level4 ,the sap as it boils passes from one compartment to another becoming more dense and sweeter until it reaches the syruping off pan1 where it is drawn off in the form of syrup4 ,the right density can be determined by a thermometer or the skilled operator can tell by the way the syrup 8leather aprons0 from the edge of the dipper4 ,if the thermometer is used a temperature of #bai ,f4 will give a syrup that will weigh eleven pounds to the gallon net4 ,it must be remembered1 however1 that the thermometers are graduated at the sea level1 and as the altitude increases a lower temperature will give the same result on account of the reduced air pressure4 ,an allowance of #a for every #ejj feet rise has been found to be about right2 thus at an altitude of #a1jjj feet a boiling temperature of #bag;,f4 will give the #aa pounds syrup4 ,syrup is not however usually brought to the required density in the evaporating pan but is drawn off a little less than #aa pounds net1 and brought to a uniform standard in larger quantities than would be possible in the evaporating pan4 ,the fire under the boiling sap should be quick and hot1 as the sooner it is reduced to syrup after it runs from the tree the better the product4 ,as the sap begins to boil a scum of bubbles rises to the top1 which must be constantly removed with a skimmer1 and the man who tends the fires1 skims the sap and draws off the syrup has a busy job4 ,when the sap has been reduced to syrup having a density of about #aa pounds to the gallon1 the niter or malate of lime1 sometimes called sugar sand1 which is held in solution in the sap and which crystalizes or precipitates at this stage of evaporation1 can be separated from the syrup4 ,this is accomplished in two or more ways2 some strain it through felt while hot and leave the syrup free of niter2 others let stand in buckets or tanks until cold2 then turn or draw off the clear amber syrup leaving the malate of lime at the bottom4 ,nothing has as yet been said about sugaring off1 but this is a process by itself and comes after we get the syrup4 ,anyone who has maple syrup can sugar off1 as the saying is1 or convert the syrup to sugar by boiling it4 ,in the sugar camp the sugaring off is usually done in a deep pan on a separate arch1 as the boiling sugar has a tendency to boil over unless constantly watched4 ,the size of the pan depends on the form of product to be made4 ,if the sugar is to be put in tin pails or wood tubs it can be handled in lots of #ajj pounds or more2 this would require a pan #ab inches high1 #b feet wide and #d feet long4 ,for shipping long distances or to hot climates the sugar should be cooked down to a density of #bdj to #bde;,f4 ,great care is necessary however1 not to burn or scorch the sugar when cooked to so high a temperature4 ,for ordinary purposes if the sugar is to be used soon after it is made a temperature of #bce to #bch is high enough4 ,when making small cakes it is better to have two or more smaller pans and have the batches of sugar done at different intervals as the color and grain of the cake sugar depend largely on the amount of stirring it gets while hot and the sooner it is stirred after it is done the better4 ,when the sugar gets so thick that it will barely pour it is run into moulds where it soon hardens and is ready to be wrapped in waxed paper1 packed in boxes and sent to market4 ,there is another form of sugar1 and no sugar party is complete without it1 that is sugar on snow or ice4 ,boil the syrup down a little past #bcj1 cool it and put on snow with the spoon4 ,when cooled1 the waxed sugar eaten with an occasional plain doughnut and now and then a pickle is a pleasure long to be remembered and a banquet fit for a ,king4 ,to be sure and get the pure goods1 order direct from the producer or from the ,vermont ,maple ,sugar ,makers' ,market1 ,randolph1 ,vt41 where maple goods can be procured at any season of the year4 ,this market is the outgrowth of and closely connected with the ,vermont ,maple ,sugar ,makers' ,association4 ,the addresses of producers will be found at the back part of this booklet4 ,,the ,,sugaring ,,off4 ,will ,carleton in ,everywhere4 ,you'd hardly ever think it sir1 ,that this big city now astir ,with every rattling noisy thing ,with twentieth century thought to bring1 ,with roofs a-shuttin' out the sky1 ,an' trolley-wagons skippin' by1 ,an' wires a' dodgin' here and there1 ,for folks to whisper through the air4 ,an' factories at the daylight's gleam ,a-blowin' loud their horns o' steam1 ,you'd hardly ever think1 ,i say1 ,a-reasonin' round the usual way1 ,that here1 instead o' things like these1 ,was once a grove of maple trees1 ,an' under yon electric lamp ,we used to run a sugar camp8 ,one star-lit night--it seems1 you know1 ,about a year or two ago1 ,but when you come to count it square ,it's fifty of 'em1 ,i declare-- ,we gathered on my father's lands1 ',bout where that market wagon stands2 ,us younger folks each other found ,from wooded regions all around1 ,an' then with genuine laugh and smile1 ,we sugared off in county style6 ,since then1 these memory hallowed spots ,are fenced up into city lots2 ,the farm is raisin' spires and domes1 ,where once the maples had their homes2 ,big feats are given1 rich and rare1 ,of which1 ,i own1 ,i have had my share1 ,but nothin' ever tasted quite ,so good1 as on that star-lit night6 ,an' when the sap was boilin' there ,till we could taste it in the air1 ,we wood-land boys with hearts awhirl1 ,each took a cupful to his girl1 ,an' cuddled down with her an' ate1 ,with just the white snow for a plate4 ,you see that first-class candy-shop ,up yonder where them school girls stop8 ,they've gathered sweet-meats there that's worth ,as much as any now on earth2 ,but they've got nothin' that's in sight ,of what we ate that winter's night4 ,an' up on ,woodland ,avenue1 ,a young1 old lady1 kind an' true1 ,with han'some tresses gray enough1 ,but still on earth1 an' 8up to snuff10 ,will tell you1 when we go that way1 7,if she hasn't changed her mind today7 ,that1 though the years have brought her nigh ,all earthly good that cash can buy1 ,she'd give them all for that one night1 ,when1 from the sap fire's fadin' light1 ,we wandered homeward side by side1 ,an' kindled flames that never died1 ,an' felt confession's sudden charm1 ,an' slowly walkin' arm-in-arm1 ,with no one there to laugh or scoff1 ,just had a private sugarin'-off4 ,illustration3 ,two women ,illustration3 ,,maple ,,grove ,,in ,,southeastern ,,vermont4 ,,ascutney ,,mountain ,,in ,,the ,,distance4 ,,vermont ,,maple ,,syrup ,,and ,,the ,,environment ,,of ,,manufacture4 ,e4 ,,wellman ,,barnard1 ,open ,ridge1 ,springfield1 ,vt4 ,when ,vermonters congregate at some special social function when responses are expected concerning the state and its products1 the speakers may be relied on to advance at least the claim of excellence for the men it sends to other states and countries to become noted factors in the land of their adoption2 for its gracious women2 for its pure bred ,morgan horses and its far famed maple sweets4 ,these claims are in a great measure valid and the inborn pride that vouches for them is pardonable1 for of the first it is only necessary to consult municipal1 state and national ,blue ,books to find corroborative evidence2 the second are known the world around in art and song and story4 ,the supple ,morgan1 elastic to the tread of his native hills1 with arching neck and prancing feet1 an ear for martial music1 and an intelligence too often of a higher degree than his master1 has enlivened the trotting and road stock of the country4 ,it is of the last product and the environment of its manufacture we will treat4 ,vermont has become as justly celebrated for its fine flavored maple products1 as for the silky fibre of its merino wool4 ,for the climate and soil contribute to that end as much as do the soils and climate of ,cuba and ,sumatra to the delicate aroma of smoking tobacco1 and it is safe to say that nowhere in the known world do these exact conditions occur to such a great degree as in the section which comprises upper ,new ,england and some portions of ,new ,york and ,canada4 ,there is probably no crop dependent upon the elements1 so sensitive to and actuated by meteorological conditions as this1 from the day the bud of the maple bursts forth a tiny leaf in ,may or ,june to the day of sap flowing in the ,march or ,april following4 ,the summer's heat is quite as essential as the winter cold1 for the former makes the starchy growth to the tree that the latter converts into sugar1 and while the sugar maker is blistering in his hay field in mid-summer or putting up the fires to keep out #cj below zero temperature when winter shuts him in1 he knows the right forces are at work in nature's laboratory to produce his sugar crop1 and is so patient in his discontent4 ,the sugar season may commence early in ,march or it may be delayed until ,april1 all again 8depends on the weather40 ,the old time saying 8,when ye ancient moon of ,april shall glow so shall ye maple sap in abundance flow10 often holds good1 but when it sometimes happens there are two last quarters of a moon in ,april the sugar maker can take his choice as to which he will close the harvest4 ,illustration3 ,,the ,,camp ,,after ,a ,,sugar ,,snow4 ,as the sun advances northward from its long southern sojourn and the north and south winds lock and interlock for supremacy1 the frost and fury line gradually recedes and the more direct actinic rays of the sun thaws out the hard frozen timber1 the crows hold their annual matrimonial pow-wow for pairing2 blue birds come and a snow crust often forms at night hard enough to hold a man if not a team4 ,it is then the sugar maker begins to think of his annual effort4 ,all up-to-date plants have substantial buildings1 running water and heaters for washing2 use galvanized iron tanks for gathering and storage2 galvanized iron or tin buckets and sap spouts and also one of the more modern evaporators4 ,this often represents a cash outlay quite sufficient to handle some business in town and is in use only two or three weeks in the year1 the rest of the time being idle unless the owner includes the making of cider apple jellies in the fall and provides himself with a copper evaporator for the purpose4 ,if the sugar maker has been wise he has erected his sugar house along side a bank or declivity at least #cj feet high and easy of approach so that he can handle all the sap by gravity from the gathering tank downward to the straining tank and on to the holding tanks and then into the evaporator2 each being well below the other4 ,he uses an iron arch and stack which he keeps well coated with asphalt varnish to prevent rust and in case the draft of his arch is not good uses a ,fenn rotary chimney top on his stack4 ,of course he has an ample supply of wood fuel that has been provided a year or more in advance under an adjoining shed so that it may be very dry for a quick fire is one of the main factors of rapid evaporation so necessary for good product1 and another quite as important is that the evaporator room be built for it1 with a space of about #e feet all around it1 and the walls sealed close to make a hot air draft upward4 ,he does not need to kill the goose that lays the golden egg by providing sound rock maple wood4 ,any timber will do if dry2 old dry pine stumps are the ne plus ultra and hemlock boughs1 a good second4 ,illustration3 ,,at ,,the ,,close ,,of ,,the ,,season2 ,,buckets ,,drying ,,in ,,the ,,sun4 ,the competent sugar maker has thoroughly cleansed all his apparatus when he put it up at the end of the season before1 but many things will need a new scald4 ,the buckets however1 and spouts are usually ready for business if properly stored after a little dusting at short notice and this is most important and often saves the first run of sap1 and here let me add1 the competent sugar maker must be as alert and use as much care and forethought as the competent hay maker1 who cures hay rather than 8handles it04 ,afterthought does not count at sugaring except for the next season1 but then again scatter brains has poor memory4 ,our city cousin whom we gladly greet in our homes in the 8good old summer time0 has lost some of the joys of the round of the country season if he has not been on hand on the morning of some fine spicy day when through the brilliant mirror-like atmosphere ,mount ,washington looks like the ,jungfrau1 standing aloft in the grand circle of the green and granite mountains of ,new ,england so reminiscent of ,switzerland1 and robin red breast is back to his old home sending forth cheery notes of greeting to go along with the sugar maker and his big load of buckets to the sugar bush1 over a road that has been shoveled or plowed or broken through the deep snows on a thawy day ready for the event and in the early morn1 while the snow crust will hold up and with plenty of helpers the buckets1 perhaps a thousand or more1 are hung4 ,the men who tap the trees with the wide swing bit stock and #g-af bit1 but have the experience and adeptness to quickly select new growth timber in the old tapped tree and also to secure an upright resting place for the bucket4 ,the spout men must never chaffer the tree into the inner bark and must not injure the spout when driving it securely in4 ,the bucket should be properly placed and kept so at all future gatherings of sap4 ,there is some discussion pro and con as to the convenience and necessity of covers1 but they save lots of trouble in stormy weather and save much good sap that otherwise would be wasted4 ,the coming bucket will be a large one1 holding more then #bj quarts1 perfectly covered1 well flared for ice expansion and compression1 concaved on one side to fit the tree and having in the bottom a flat1 sap tight1 easily worked faucet that will discharge quickly all the sap into the gathering pails without disturbing the bucket4 ,inventors take notice4 ,our city friend may take a hand at gathering and note the necessity of getting the sap from tree to evaporator quickly and holding it in as low temperature as possible to prevent acids inherent to the tree circulation getting in adverse chemical action and detrimenting the product4 ,it is a good plan to have good1 clean chunks of ice on hand to keep in storage tanks although at times it will not be required because of the low temperature prevailing4 ,the ideal sugar weather is #be at night and #ee during the day with damp northerly winds4 ,now as the sap has commenced running our guest will soon realize that the whole proposition and output depends strictly on the weather conditions4 ,a shift of the wind2 a change in temperature or humidity and especially a change of barometer pressure1 which is the actual force behind a rapid flow of sap1 may turn a big sap day into a complete fiasco and perhaps the often reoccurrence1 a whole season1 and thus the competent sugar maker with his #cj per month and board 8help0 and #d4jj per day teams may be quite out of pocket at the end of the season for no cause of his own1 even though he obtain #a4ej per gallon for his canned syrup2 but then he may charge all this up in his profit and loss account along with his products of milk and cream for the city contractor often backing up the latter with a mortgage on his farm the grain1 help and imposed conditions account that the mill may go around by day and year4 ,illustration3 ,,maple ,,grove ,,in ,,early ,,spring4 ,has it ever occurred to the city consumer that the modern dairy building and apparatus so glibly demanded will cost from #c1jjj to #e1jjj according to locality1 for a herd of #be cows often more than the whole farm does sell for at auction after such improvement has been added4 ,and this holds good as to the sugar output2 #a1jjj goes a short way for a #b1ejj tree establishment and it is the many full buckets that count against short runs1 rather than a smaller number with less initial expense4 ,moreover it should be borne in mind by the town consumer that the farm price demanded has never been exorbitant for any product and that for at least a quarter of a century has ruled so dangerously low that no other business or calling that did not have its habitation and crude food products included in the output would have stood up to it for a season2 but then1 there is the middleman who is often a needless or exaggerated adjunct that in many lines has become an avaricious parasite to legitimate business--but that is another story and our city friends can help us solve that after they have canvassed the situation by actual contact1 and with benefit to themselves4 ,,present ,,status ,,of ,,the ,,industry4 ,,by ,,dr4 ,,harvey ,w4 ,,wiley4 7,from the ,government ,bulletin47 ,development of ,present ,conditions4 ,maple sugar was made by the early settlers as an article of food1 the ,west ,indian cane sugar being costly and difficult to transport inland4 ,the commonest kind of 8muscovado10 however1 was preferred to maple sugar1 if it could be obtained4 ,with the increased supply of cane sugar there is little doubt that maple sugar would have almost ceased to be a commodity on the market but for its peculiar flavor1 which1 while objectionable for general purposes1 created a special demand4 ,thus1 while the cheaper and unflavored cane product has almost displaced maple sugar as an article of food1 the demand for maple syrup and sugar as luxuries and flavoring materials not only keeps the industry alive1 but calls for a continually increasing supply4 ,it would naturally be supposed that this growth in demand would have been followed by a corresponding increase in production4 ,such1 however1 is not the case2 while the demand for maple sugar and syrup is continually increasing1 the production has been more or less stationary for twenty years4 ,the explanation lies in the fact that1 at the very lowest estimate1 seven-eighths of the product sold today is a spurious article1 which is only in part maple sugar1 or is manufactured entirely from foreign materials4 ,when maple sugar began to come into general demand1 the market fell naturally into the hands of the wholesale dealers4 ,the farmers were unorganized1 and1 as a rule1 out of touch with the consumers4 ,consequently the sugar1 made in the early spring1 when the farmer was most in need of ready money1 was generally either sold to the country store at a low price1 or exchanged for cane sugar1 pound for pound1 irrespective of general market conditions4 ,it was then bought again by the 8mixers0 and used to flavor a body of glucose or cane sugar six or ten times as great1 making a product which was marketed as 8pure maple sugar40 ,the mixers preferred to buy a dark1 inferior sugar1 because it would go further in the mixture4 ,if the season was bad they bought less1 but at almost the same price1 and increased the proportion of the adulterant4 ,thus a shortage in the maple sugar crop has no effect whatever on the general supply4 ,it is also true that while the trade in maple sugar has been steadily growing1 the production from the trees has remained stationary4 ,the mixer controls the situation1 with the effect of lowering the profits of the farmer1 preventing a compensatory increase in price when the crop is short1 and retarding progress in the industry by the demand for a low-grade tub sugar4 ,illustration3 ,,maple ,,sugar ,,camp ,,in ,,one ,,of ,,the ,,largest ,,groves ,,in ,,northern ,,vermont4 7,continuation of this picture on opposite page47 ,but there has always been a certain amount of trade in pure maple sugar and syrup4 ,a part of the city and town population comes from the country1 where they have known the genuine article1 and they have generally been able to supply their wants by dealing directly with the producers4 ,the progressive and well-to-do sugar maker has also worked in this field4 ,of course there are farmers and others who1 having pride and capacity1 do their utmost to produce the best goods and market them in the most advantageous manner4 ,such sugar makers are unwilling to sell their high-grade goods to the mixers at a low price1 but make every effort to reach a steady market of regular customers4 ,in the effort to make such a market more general1 several maple sugar makers' associations have come into existence4 ,that of ,vermont is the most notable4 ,the annual meetings of this society have done much to stimulate improved methods1 as well as to build up a legitimate trade4 ,the association has established a central market1 has adopted a registered trade-mark1 and guarantees absolute purity4 ,its trade1 through advertising and other business methods1 has reached good proportions4 ,but there is only a very small part of the business1 even at the present time1 which is not in the hands of the mixers4 ,illustration3 ,,maple ,,sugar ,,camp ,,in ,,one ,,of ,,the ,,largest ,,groves ,,in ,,northern ,,vermont4 ,the following quotations are from the testimony of ,mr4 ,madden before the ,house ,committee on ,interstate and ,foreign ,commerce1 ,fifty-seventh ,congress1 pages #he and following3 ,mr4 ,madden4 ,i would like to speak to you a moment in regard to maple syrup4 ,that is a subject that will undoubtedly interest you all4 ,we are in a very peculiar position in regard to maple syrup4 ,we do not believe it is right that a syrup composed of maple syrup made from either the sap of the maple tree or from maple sugar and mixed with glucose should be sold as a maple syrup2 but we do believe that a maple syrup made from syrup of the maple sugar and mixed with cane-sugar syrup or refined-sugar syrup1 ,i will say--because beet and cane sugar are the same after they have been through boneblack--we do believe that should be sold for maple syrup1 and ,i will tell you why4 ,in the first place1 the amount of sap of maple syrup--that is1 syrup that is made from boiling the sap of the maple tree without converting it into sugar--is so limited that it would not1 in my judgment1 supply more than #e percent of the demand for maple syrup in the ,united ,states4 ,now1 when maple sap is boiled into sugar--and ,i want to say before ,i go further that the reason that the amount of sap syrup is so limited is because it is hard to keep it from fermentation1 and the season is so short in which the sap runs that it is difficult to manufacture1 to boil enough in the camps to supply the demand2 consequently a large proportion of the sap in the ,states where maple sugar is made is boiled into maple sugar4 ,now1 we have found by experience--not by chemical analysis1 but by experience--that the maple sugar made from the sap of the maple tree in ,ohio is not so strong as the maple sugar made from the sap of the maple tree in ,vermont1 and that the maple sugar made from the sap of the maple tree in ,vermont is not so strong in flavor as that which is made in ,canada1 in ,quebec ,province1 because it seems the colder the climate1 the stronger in flavor the maple sap is4 ,now1 we buy these various sugars and reduce them to a liquor to make maple syrup1 and ,i will give you my word1 gentlemen1 if we take a ,canadian sugar1 which is the highest priced maple sugar we have1 it being worth at the present time twelve cents a pound1 while ,vermont is worth only eight cents a pound--,i give you my word that if we make a liquor by melting that ,canadian maple sugar1 without the addition of sugar to reduce the strength of the flavor1 it is so strong you could not use it4 ,mr4 ,coombs4 ,what do you mean by strong8 ,mr4 ,madden4 ,strong in flavor4 ,mr4 ,coombs4 ,you mean it is positive8 ,mr4 ,madden4 ,the flavor is so positive2 yes1 sir4 ,mr4 ,coombs4 ,and it is sweet8 ,mr4 ,madden4 ,sweet1 yes2 but if you put it on a hot cake you would say right away1 8,take it away2 ,i won't have such stuff10 and you would ordinarily say that it was glucose4 ,you would be wrong1 but that is what you would say4 ,now the ,vermont sugar is not so strong1 and it does not require so much cane sugar to reduce that to a flavor comparing with the natural maple syrup obtained from the sap itself2 and ,i tell you that we can take maple sugar and reduce it1 blending it with cane sugar--and by that ,i mean take ordinary cut-loaf sugar1 for instance1 and melt it--and we can take this syrup that is made by melting the maple sugar and blend it with the white syrup1 and we can produce a maple syrup that is in flavor strong enough and yet delicate enough to satisfy the appetite1 and that1 in my judgment1 is better than the sap syrup made from the maple tree for a great majority of the people4 ,as an illustration1 although we get #aa4ej per dozen gallons for a sap maple syrup that is boiled from the sap of the maple tree and the character of the maple syrup that ,i have just described1 about #ie percent of our business is on the syrup that is made from the maple sugar and the cane sugar rather than on the syrup made from the sap itself4 ,now1 if we have to take this maple syrup and brand it as cane sugar1 or have any such restrictions1 we can not sell it4 ,now1 what are we going to do8 ,we do not believe in frauds any more than you do4 ,we think just as much of our reputation as you do of yours2 but we do not want to be held responsible for conditions that we have not built up4 ,illustration3 ,,interior ,,of ,,modern ,,equipped ,,maple ,,sugar ,,camp4 ,mr4 ,coombs4 ,it seems to me your whole argument has illustrated that everybody who buys these things knows he is not buying the pure article4 ,mr4 ,richardson4 ,it is either that or you are deceiving them1 one or the other4 ,mr4 ,madden4 ,well1 ,i will answer another phase of that question4 ,now1 it is commonly assumed1 ,i think1 that these blends1 mixtures1 substitutes1 and what some of our theoretical gentlemen call commercial frauds1 are done for the purpose of palming off on the people something that is cheap or inferior at a high price4 ,right there is where the mistake is made4 ,the profits on that class of goods are less to us than on the higher class and more expensive goods1 because competition forces these lower-class commodities down to such an extent that they pay us less profit than any other4 ,we could not take a maple sugar and mix it with cane sugar and obtain the price for pure maple-sugar syrup unless it had the quality1 unless it cost so much4 ,in other words1 in speaking of maple syrup--and here is the part of this ,i forgot to speak of--if you take maple sugar and reduce it to the liquor1 as we call it1 and had to sell it without the addition of any reducing sugar or white syrup--not glucose1 but pure cane or beet sugar--if you have to sell it without doing that1 it would be so expensive as to be prohibitory1 because with ,canadian maple sugar worth twelve cents a pound today1 it taking eight pounds of it to make a gallon of syrup1 you would have a price of nearly a dollar a gallon for your liquor as a first cost1 without the cost of package4 99 99 99 ,the above quotations will illustrate sufficiently well the processes of manufacturers and dealers in adulterating maple syrup4 ,it is evident from this testimony that if the pure article be obtained when purchased at random it is by accident rather than by intention4 ,whatever may be the condition of the products when they leave the manufacturers in ,vermont1 ,new ,york1 ,ohio1 or ,canada1 it is evident that all that part which goes into general commerce is subject to extensive adulterations4 ,only that part which enters domestic commerce1 that is sold directly by the manufacturer to the consumer1 can be considered above suspicion4 ,it is evident from the above rsum of the subject that the adulteration of maple syrup is practiced to an enormous extent4 ,as stated by one of the witnesses1 it is doubtful if more than #e percent of the amount sold in this country is the genuine article4 ,it is evident that the makers of the genuine article are forced into competition with these extensive adulterations1 thus lowering the legitimate price4 ,every grove of maple trees in the ,united ,states would be worth a great deal more to its owner if the state and national laws should be so framed as to eradicate this great evil4 ,such laws would permit the sale of these mixed goods under their proper names1 and thus protect both the manufacturer and consumer4 ,necessity for ,sugar ,makers' ,organizations4 ,with a steadily growing demand for maple syrup1 which today is almost entirely supplied by the mixer1 the producers of pure syrup can hope to control the trade only through organization4 ,the difference between the pure and the adulterated product is so marked that there would be little question as to choice1 with the genuine sugar known to the popular trade4 ,a large number of the consumers hardly know pure maple syrup when they taste it1 and as so great a part of that on the market is spurious1 they have little chance to learn4 ,under such a condition the market can be gained for the pure product only by means of united action4 ,an example of such action is the present ,vermont ,sugar ,growers' ,association4 ,the situation is very similar to that which has already been successfully met1 in the case of certain other farm products1 by organized cooperation of producers4 ,sometimes1 as in ,germany and ,canada1 this has been initiated and substantially aided by government action2 sometimes1 as in ,ireland and ,england1 it has been carried through entirely by private enterprise4 ,some years ago ,canadian dairy products formed but an insignificant proportion of the exports of these articles to ,great ,britain4 ,now1 through the efforts of the ,canadian government to foster intelligent and honest methods of production1 an ,english market has been secured for the ,canadian output4 ,the ,irish ,agricultural ,organization ,society has gone far toward bringing about an economic regeneration of the island1 and in ,germany rural prosperity has been vastly increased by the same methods4 ,in all these cases the principal purposes aimed at have been the improvement of methods of production1 and furnishing a guaranty of purity to consumers4 ,in the case of maple sugar producers the first necessity is a market for high grade1 unadulterated sugar and syrup4 ,this they should be able to secure without much difficulty through responsible association1 which can guarantee the quality of all the product bearing its name or stamp4 99 99 99 ,the ,amount of ,sugar in ,maple ,sap4 ,maple sap is a nearly colorless liquid composed of water1 sugar and various mineral substances1 such as lime1 potash1 magnesia1 and iron2 it also contains some organic matter in the form of vegetable acids4 ,the peculiar flavor of maple sugar comes1 not from the sugar1 but from some one or a combination of all the other substances contained in the sap4 ,the amount of sugar in the sap of the average sugar maple tree varies greatly1 the percentage changing in each tree as the season progresses4 ,careful experiments have shown that the sap contains on an average about #c percent of sugar4 ,the maximum is reported at #aj4b percent1 which was found in a small flow of sap from a sugar maple near the end of a season1 during which the tree averaged #e4ja percent4 ,the ,manufacture of ,sugar and ,syrup4 ,the ,sap ,season4 ,the sap season throughout the maple sugar belt of the ,united ,states generally begins about the middle of ,march and continues until the third week in ,april but it varies very widely with a late or an early spring4 ,sugar making has begun as early as ,february #bb and as late as the first week in ,april4 ,the season lasts on an average about four weeks4 ,the longest run on record included forty-three days1 and the shortest eight days4 ,illustration3 ,,large ,,maple ,,sugar ,,camp ,,in ,,central ,,vermont4 ,,the ,,vermont ,,maple ,,sugar ,,makers' ,,association4 ,was organized at ,morrisville1 ,vermont1 ,january1 #ahic4 ,the object of this association is to improve the quality and increase the quantity of the maple product of the state1 and to protect the manufacturer and consumer from the many fraudulent preparations that are placed upon the markets of this country as pure maple sugar and syrup1 and to inform the general public where the genuine article can be procured4 ,the members of this association consist of the best manufacturers of maple sugar and syrup in the state1 and their names and post-office address may be found in this work1 and any dealer or consumer ordering sugar or syrup from them will be sure to get that which is pure and free from adulteration4 ,the association owns and issues a protected label to its members upon their agreement1 filed with the secretary1 that they will only use it upon packages containing pure maple sugar or syrup1 of standard quality1 of their own manufacture1 a copy of which label will be found in this work1 and a purchaser of a package covered by this label may be assured of its purity4 ,the improper or unauthorized use of this label or any adulteration of the products covered by the same will be prosecuted to the full extent of the law by the association4 ,,quality ,,of ,,maple ,,sugar4 ,while it is true that the sugar product of the state has improved greatly within the past few years1 it is also true that there is considerable of the product at the present time that does not show the improvements that have been noted4 ,it is one of the rules of the ,vermont ,maple ,sugar ,makers' ,association that no member shall use the label of the association on goods of an inferior quality1 and a member who does so use it is liable to be expelled from its membership2 therefore1 it is well to insist upon packages bearing this label1 and customers are requested to report to the secretary of the society any case of receiving poor goods bearing this label4 ,while it is the first object of the association to improve the quality of maple products1 and increase the quantity now produced1 which can easily be doubled1 it recognizes as of the utmost importance that it should place before the consumers the knowledge which shall enable them to secure pure goods instead of an imitation product4 ,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 direction1 and the officers of the association will always be glad to aid customers in placing their orders when requested so to do1 as far as practicable1 a medium of information between producer and customer in which it is hoped that each will receive an advantage4 ,maple goods as put up in ,vermont1 are in three general classes4 #a4 ,the syrup or maple honey is put up and sealed in air-tight tin cans or in glass1 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 can4 ,pure syrup varies to quite an extent in color4 ,the first run of sap usually produces syrup of a lighter color than is produced later in the season4 ,the color also depends upon the method used in collecting the sap and boiling it and1 other things being equal1 the less time that is allowed between the production of the sap and its conversion into syrup or sugar the whiter will be the product4 ,were it possible to convert sap to sugar without any lapse of time or exposure to the air the product would be perfectly white4 ,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 formerly1 but the change is due entirely to the improved and more rapid methods of manufacture4 ,illustration3 ,,well ,,located ,,maple ,,sugar ,,camp ,,in ,,southeastern ,,vermont4 ,,pure ,,maple ,,sugar4 ,there is practically no adulteration of maple sugar in ,vermont4 ,the state has a stringent law on the subject and the maple sugar makers of the state will tolerate no infringement of its provisions1 so that the customer can feel great security in ordering sugar or syrup of producers or dealers in the state1 and can feel absolute security in ordering these goods of any of the members of the ,vermont ,maple ,sugar ,makers' ,association1 bearing the label of the association4 ,the name and post-office address of all the members of the association will be found in this booklet4 ,,directions ,,for ,,the ,,care ,,of ,,maple ,,sugar ,,and ,,syrup4 ,sugar4 ,to keep maple sugar in a warm climate1 store in as cool and dry a place as possible4 ,if in tin and tightly covered it will mould and ferment on top4 ,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 paper4 ,this will also serve to keep out the ants4 ,tubs with covers are not as liable to ferment1 but is it well to treat them in the same manner4 ,syrup4 ,syrup should be put in air-tight packages and kept so until used4 ,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 place1 until needed for use1 and if it is put up in glass be very careful to keep it from the light4 ,if for any reason the syrup should begin to ferment1 which will be known in the case of tin packages by a bulging of the head of the can called 8swelled-head0 it should be borne in mind that it is not necessarily spoiled as would be the case with fruit1 but by heating it to a boiling temperature the fermentation can be arrested and the original flavor1 to a great extent1 restored4 ,and in this connection it may be said that either syrup or sugar1 which has been kept for some time1 will be greatly improved in flavor by the same treatment4 ,illustration3 ,,near ,,the ,,close ,,of ,,the ,,maple ,,sugar ,,season4 ,,in ,,sugaring ,,time4 ,,helen ,m4 ,,winslow1 in ,harper's ,bazaar4 ,it's sugarin'-time up country2 an' settin' here in town ,i seem to hear the 8drip1 drip1 drip0 of sap a-tricklin down ,into them wooden buckets in our old sugar place1 ,afore ,josiah died1 an' our only daughter1 ,grace1 ,insisted 'twasn't noways safe for me to live alone ,up in that old brown farm-house that long's ,i live ,i own2 ,an' naught would do but ,i must come an' stay along o'her1 ,where sugarin' might be hayin' time1 an' all this bustlin' stir2 ,where smells o'spring1 an' tricklin' sap1 and wild flowers never come4 ,there ain't no chance for such things around ,grace's city home2 ,an' sugarin'-time no different ain't from summer or from fall4 ,i wisht ,josiah'n me was back--a-workin' hard an' all4 ,the children on these brick paved-walks they make me think of ,jim1 ,what we had hoped would stay by us--the farm was meant for him4 ,he died when he was twenty4 ,yes1 there was young ,josiah1 ,professor in a college now1 with hope of something higher4 ,an ,grace1 our girl1 she married what they called a railroad king1 ,an lives on ,beacon ,street1 in all the styles that she can swing4 ,but all the same1 when ,april comes1 ,i see 'em all again1 ,jest runnin' wild around that farm1 them three1 an in ,all sorts of mischief daily1 from early spring to fall4 ,i wisht the hull of us was back--a-workin' hard an' all4 ,i seem to see the tossels shakin' out up on the trees2 ,i seem to smell the perfume of the ,may-flowers in the breeze2 ,i seem to feel the summer a-coming 'crost the hills2 ,i seem1 up in the pastur'1 to hear the singin' rills2 ,i see the mowin' lot1 an' hear the sharpen' of the blades2 ,i hear the cattle lowin'2 ,i go berryin' in the glades2 ,i smell the harvest ripenin' over in the corner lot2 ,i see ,josiah bringin' home that last new pair he bought2 ,i remember how together1 when the children went away-- ,grown big an' married--by the fire we sat at close of day2 ,an' how together we had lived there fifty year--come fall4 ,i wisht ,josiah'n' me was back--a-workin' hard an' all4 ,it's sugarin'-time up country2 but never once again ,shall ,i1 now goin' on eighty1 see the spring a-comin' in ,the old way1 thro' the maple trees1 'crost the pastur's brown2 ,for ,i must stay--in sugarin'-time--on ,beacon ,street in town4 ,the children never1 as of old1 shall ,i tuck in at night1 ,their little feet so tired1 but their happy hearts so light4 ,they wouldn't go back if they could1 an' ,i'm too old they say2 ,an' sence ,josiah isn't there1 ,i let 'em have their way4 ,it's sugarin'-time up country1 though1 an' memories1 like the sap1 ,start up an' set me longin' for ,mother ,natur's lap1-- ,an' him1 an' ,jim1--the farm1 the hens1 the horses in the stall4 ,it's sugarin'-time up country2 ,i'm homesick--that is all4 ,,pure ,,food ,,and ,,drug ,,law4 ,vermont has a ,pure ,food and ,drug law which strictly prohibits the adulteration and misbranding of food products including maple sugar and syrup4 7,public ,statutes of ,vermont1 sections #edff to #edid inclusive47 ,purchasers of maple products made in ,vermont may rest assured that they are as represented1 and made from the sap of the maple tree and nothing else4 ,the maple sugar and syrup produced in ,vermont is not only pure but it has a delicacy of flavor and aroma not found in the same product made in other localities4 ,this fine flavor is the result of the soil and climatic conditions to be found in the ,state4 ,,maxims ,,for ,,maple ,,sugar ,,makers4 ,be in readiness to get the first run4 ,have all utensils thoroughly cleansed and scalded4 ,employ none but competent and experienced men to tap your trees4 ,cut away the rough bark1 only1 before tapping1 leaving bark sufficiently thick to hold the spout firmly to prevent leaking4 ,the finest flavor and lightest color will be obtained by shallow tapping4 ,gather often1 boil at once4 ,every delay in the process of evaporating sap will injure more or less the quality of the sugar4 ,always strain your sap4 ,use felt strainers for syrup4 ,boil down to #aa pounds per gallon2 test by a correct thermometer1 and can hot to prevent crystalizing in bottom of the can4 ,give full gallon measure and ship only standard goods to your best trade4 ,use a reliable thermometer4 ,it is as indispensable in the sugar house as in the dairy4 ,use tin or painted buckets and the best improved metallic spout4 ,the bucket cover has come to stay4 ,use them1 they will save their cost in one season4 ,join your ,state ,maple ,sugar ,makers' ,association1 and attend the convention4 ,do not think that you know it all1 for maple sugar making is a science about which you may learn something every season if you are observing4 ,illustration3 ,,large ,,maple ,,sugar ,,camp ,,in ,,northern ,,vermont4 ,,recipes ,,for ,,using ,,maple ,,sweets ,,in ,,cooking2 ,,home ,,candy ,,making1 ,,etc4 ,maple ,rolls4 ,one quart of bread dough when it is moulded for the last raising1 mould in a cup of maple sugar1 teaspoonful of soda1 #a tablespoon of butter4 ,let it rise and mould again and cut out1 rise and bake4 ,these are very nice4 ,quick ,tea ,rolls4 ,one egg1 cup maple sugar1 #c teaspoons of baking powder in flour enough to make a rather stiff batter1 cup of butter1 #a cup milk4 ,bake in hot gem pans in a hot oven4 ,maple ,breakfast ,rolls4 ,one egg1 cup each of milk and cream1 #b teaspoons baking powder1 #c teaspoons granulated maple sugar1 add flour till about as thick as griddle cakes4 ,fritters4 ,three eggs1 #a tablespoonful sweet cream1 teaspoonful salt1 #b cups of sweet milk1 #b teaspoonfuls baking powder1 about #d cups of flour4 ,mix the baking powder thoroughly with the flour1 add the flour to the milk1 add the salt1 then the eggs well beaten4 ,fry in hot lard4 ,serve hot1 with warm maple sap syrup4 ,baked ,apples4 ,pare and core some good tart apples1 put them in a shallow earthen dish2 fill the center where the core has been taken out with granulated maple sugar1 add water to cover bottom of dish4 ,bake in a moderate oven until soft1 basting often with the syrup4 ,maple ,apple ,pie4 ,for one pie3 cup of lard1 #c or #d good sour apples which have been pared and sliced2 #a cups flour1 teaspoonful salt1 #a cup maple sugar4 ,mix the lard1 flour and salt thoroughly1 add just enough cold water to work it lightly together2 the less you handle pie crust the better it is--just enough to get it into shape to roll4 ,roll and put on plate1 spread the apple and add the sugar4 ,bake in a moderate oven4 ,apple ,pudding4 ,one layer of wheat bread sliced thin1 #a layer of sliced apples1 put on another layer of bread and apples and so on alternately until the dish is full2 flavor with lemon1 pour over all two teaspoons water2 cover and bake one-half hour4 ,to be eaten with maple syrup4 ,berry ,pudding4 #a pint flour1 #a teaspoonful cream of tartar1 teaspoon of soda1 milk enough to make a little thinner than biscuit1 add #a pint of berries2 boil #a hour4 ,the sauce 7served hot73 #a cup of maple sugar1 of cup of hot water1 #a tablespoonful of flour1 butter size of an egg4 ,let come to a boil1 then pour it over a well beaten egg1 stirring the egg4 ,flavor4 ,maple ,sugar ,cake4 ,one-half cup of butter1 cup of milk1 teaspoon soda1 whites of #e eggs1 #a cup of maple sugar1 #b cups of flour1 #a teaspoon cream of tartar4 ,beat the butter to a cream1 then gradually add the sugar and stir until light and creamy1 then add the milk1 then the whites of eggs which have been beaten to stiff froth1 last the flour in which the soda and cream of tartar have been thoroughly mixed4 ,bake in three layers in a quick oven4 ,to be frosted with maple sugar frosting4 ,nut ,cake4 ,one cup maple sugar1 #b cups of flour1 #a cup of chopped raisins1 #c teaspoonfuls of baking powder1 cup of sweet milk1 #b eggs1 #a cup of chopped ,english walnuts4 ,beat the butter to a cream1 add the sugar gradually1 and when light add the eggs well beaten1 then the milk1 and last the flour in which the baking powder has been thoroughly mixed4 ,mix this quickly and add the nuts and raisins4 ,bake in rather deep sheets in a moderate oven about #ce minutes4 ,marble ,cake4 ,yolks of #d eggs1 cup of butter1 #a teaspoonful of soda1 #a cups flour1 cup of maple molasses1 cup sour cream1 spices of all kinds4 ,for the light part3 ,whites of #d eggs beaten to a froth1 cup of butter1 teaspoon of cream tartar1 cup of flour1 #a cup of white sugar1 #b tablespoons of sweet milk1 in which dissolve teaspoon of soda4 ,apple ,cake4 ,one cup thinly sliced sweet apples cooked until transparent 7in one cup maple sugar1 and water to make a good syrup72 when cool1 add #a cup dry maple sugar1 #b eggs1 #a heaping teaspoonful mixed spices1 cup of butter1 cup cream1 #a teaspoonful soda1 flour till the spoon will stand in the middle without falling4 ,shrove ,tuesday ,cake4 ,one quart of milk1 #c cups of flour1 teaspoonful of salt1 #b eggs1 #c teaspoonfuls of baking powder4 ,mix the baking powder thoroughly with the flour1 add the flour to the milk1 add the salt then the eggs1 well beaten4 ,fry on a hot griddle in large cakes4 ,butter and spread with maple sugar in layers until you have a plate four or five inches high4 ,cut in pie shape and serve hot4 ,maple ,sugar ,cream ,cake4 ,one cup of maple sugar1 #a egg1 teaspoonful of salt1 #a cup sour cream1 #a cup of flour1 #a teaspoonful soda4 ,add the soda to the cream2 when it foams add the egg well beaten2 next1 the sugar and salt1 last the flour4 ,bake in a quick oven4 ,maple ,fruit ,cake4 ,one cup sugar1 #a cup each of butter and sour milk1 #a cup of chopped raisins1 nutmeg and cinnamon1 #a egg1 #a teaspoonful soda1 #b cups flour1 #b cups butter1 #d eggs1 #b cups maple sugar1 #a cup maple syrup1 #a cup sweet milk1 #a teaspoon soda1 #a teaspoon all kinds of spices1 #a pound raisins1 #a pound currants1 pound citron1 nearly #f cups of flour4 ,maple ,sugar ,frosting4 ,one-half cup maple sugar1 cup granulated sugar1 cup of water4 ,boil until it will hair from a spoon4 ,stir briskly into the beaten white of an egg4 ,beat until cool enough to spread4 ,ginger ,snaps4 #a4 ,two cups maple sugar1 #a cup sour cream1 #a teaspoonful soda1 flour enough to make a stiff paste1 #a cup butter1 #b eggs1 #b tablespoonfuls ginger4 ,roll thin and bake quick4 #b4 ,one cup maple molasses1 #a teaspoonful each of soda and ginger1 cup butter1 mix hard and roll thin4 ,maple ,sugar ,cookies4 ,two cups of maple syrup1 #a cup of sweet milk1 flour enough to roll--about #e cups1 #a cup of butter1 #b teaspoonfuls of baking powder4 #d eggs4 ,beat the sugar and butter to a cream1 add the eggs well beaten1 add the milk1 next the flour in which the baking powder has been well mixed4 ,roll and cut in any form to suit the taste4 ,bake in a moderate oven4 ,maple ,sugar ,ginger ,bread4 ,one cup of maple syrup1 #b cups of flour1 teaspoonful salt1 #a teaspoonful soda1 #a cup of sour cream1 #a egg1 #a teaspoonful ginger4 ,add the soda to the cream2 when it foams add the egg well beaten1 then the maple syrup1 salt and ginger2 last add the flour4 ,bake in a quick oven4 ,maple ,syrup ,made ,from ,sugar4 ,one pound maple sugar1 #a pint of water1 boil ten minutes1 skim and cool4 ,maple ,sugar ,ice ,cream4 ,one quart cream1 #b cups maple sugar1 #b eggs1 #a pint of milk1 cup of flour1 scant4 ,let the milk come to a boil4 ,beat one cup of sugar1 flour and eggs until the mixture is light and creamy1 then stir into the boiling milk2 cook until the flour is thoroughly cooked4 ,set away to cool4 ,when cold whip the cream1 add the other cup of sugar and turn into the cooked mixture and freeze4 ,mince ,meat4 7,very ,nice47 ,one quart of chopped beef1 pound of suet1 #a cup of butter1 #a pint of molasses1 #b quarts of chopped apples1 #b cups of raisins1 #b pounds of maple sugar1 #a tablespoonful each of cloves1 allspice and cinnamon4 ,boil slowly in #b quarts of sweet cider two or three hours1 being careful not to let it burn4 ,maple ,sweet ,pickles4 ,seven pounds fruit1 #a pint best maple or cider vinegar1 #a tablespoonful ground cinnamon1 #c pounds of maple sugar1 #a teaspoonful ground cloves1 #a teaspoonful ground allspice4 ,boil until the fruit is tender4 ,this is excellent for plums1 pears1 peaches or cucumbers4 ,maple ,sugar on ,snow4 ,for preparing maple sugar for eating on snow1 either sugar or syrup may be used1 but the syrup if obtainable1 is best4 ,boil the syrup until1 when dropped on snow1 it remains on the surface and becomes waxy1 then spread it upon the surface of the snow or a block of ice4 ,if the sugar is used1 add a little water and melt it1 being careful not to burn1 and treat in the same manner as the syrup4 ,this will be found1 as every sugar maker knows1 one of the most delicious treats obtainable4 ,,candy4 ,maple ,taffy4 ,place together in the kettle1 #b pounds of maple sugar1 #a pound of brown sugar1 pound of glucose and #a pint of water1 and stir until the mixture is dissolved4 ,boil until the taffy will snap when tested in cold water1 then pour it upon a buttered dish or slab to cool4 ,the candy may be checked off in squares1 or1 if preferred1 it may be pulled until white4 ,maple ,candy4 ,three cups sugar1 #a cup syrup1 cup water4 ,when it comes to a boil put in one large spoonful of vinegar teaspoonful of cream of tartar1 #a lump of butter the size of a walnut4 ,boil until brittle when dropped into cold water4 ,pull until light and dry4 ,two cups maple honey1 #a cup sugar1 teaspoonful soda1 lump of butter half as big as an egg4 ,boil until brittle when dropped in water1 and then take off and cool on plates4 ,when cold1 pull and cut up4 ,two cups maple sugar1 cup of water1 #a tablespoonful vinegar4 ,boil until it will be crumpy when dropped in cold water4 ,turn on buttered plates2 when cool enough1 pull and cut into sticks4 ,maple ,cream ,without ,cream4 ,no4 #a4 ,place in a batter bowl the whites of two eggs and two cups of the best maple syrup4 ,whip these together with an egg-beater or fork1 and then throw in enough ,,xxx confectioners' sugar to thicken sufficiently to mould into shapes4 ,coat with either chocolate or plain cream4 ,no4 #b4 ,mix two pounds of maple sugar1 a fourth of a teaspoonful of cream of tartar and a cup of water1 and boil until a little of the syrup will form a 8soft ball0 when tried in water4 ,set it away in the kettle until almost cold1 and then work it with the paddle until it becomes creamy or cloudy1 when pour immediately into a shallow tin pan4 ,when cold1 turn the pan upside down1 when the cream will drop out4 ,divide into blocks4 ,illustration3 ,a ,,refreshing ,,drink4 ,maple ,cream4 ,two cups of maple sugar1 one-half cup of cream4 ,let it boil until it hairs then stir in one cup of nuts1 butternuts preferable4 ,pour into buttered tins and when nearly cold cut in squares4 ,maple ,sugar ,fudge4 ,two cups of white sugar4 ,one cup of maple sugar1 two-thirds cup of sweet milk4 ,cook twelve minutes after it begins to boil4 ,remove from the stove and add a piece of butter size of a walnut and #a cup of walnut meats4 ,stir until it thickens then pour into a buttered tin4 ,when nearly cold cut in squares4 ,maple ,sugar ,candy4 ,two pint bowls maple sugar1 #a pint bowl white sugar1 #a pint bowl of water1 two or three tablespoons whipped cream1 one large coffee cup butternuts4 ,place kettle with the sugar and water in it on back of the stove until sugar is dissolved then draw forward and boil until the soft ball stage is reached 7being careful not to stir the sugar after it commences to boil74 ,remove to a cool place until nearly cold before stirring4 ,when partly grained add whipped cream1 turn into tins and set in a cool place to harden4 ,nut ,candy4 ,nice maple sugar with sufficient water to dissolve it1 #a tablespoonful of vinegar to #b pounds of sugar1 and butter size of walnut4 ,boil until very hard when tried in water4 ,pour immediately into a buttered pan in which the nuts have been placed4 ,cut into sticks before cold4 ,maple ,opera ,caramels4 ,measure a cup and a half each of coffee and maple sugar1 one cupful of cream1 and a fourth of a small teaspoonful of cream of tartar1 and boil the cream and sugar together1 adding the cream of tartar1 wet with a little cream1 as soon as the syrup reaches the boiling point4 ,cook until a drop of syrup1 lifted out on the point of a skewer and dropped into very cold water1 may be rolled into a soft1 creamy ball between the fingers4 ,care must be taken to stir the syrup incessantly1 and also that the bottom of the pan or kettle does not come into direct contact with the fire1 as the cream is very apt to scorch4 ,when done1 remove from the fire1 flavor1 and pour on a slab1 sprinkled with a very little water4 ,when cold1 cream the candy as directed for fondant1 and as soon as perfectly smooth1 form into a sheet half an inch thick1 using the rolling pin4 ,let it remain on the slab a few hours1 when divide into strips and wrap in parafin paper4 ,maple ,molasses ,cocoanut ,squares4 ,place in the kettle a scanty cupful of new maple molasses and a tablespoonful of butter1 and1 when boiling add a grated cocoanut4 ,cook over a slow fire1 stirring until done4 ,as soon as the hot candy will harden when dropped into cold water1 pour it out upon a well buttered slab2 and when hardened sufficiently cut it into squares and wrap in parafin paper4 ,pulled ,taffy4 ,take three cupfuls of dry maple sugar1 a cupful of vinegar and water in equal parts 7one-third vinegar and two-thirds water may be used if the vinegar is very strong7 and a piece of butter the size of a walnut4 ,boil the sugar1 water and vinegar together until half done1 then add the butter1 stirring only enough to incorporate the butter thoroughly1 and boil until done4 ,drop a little of the candy now and then into cold water and test by pulling it apart2 if it snaps it is done and must be immediately poured upon a buttered dish to cool4 ,flavor with a little vanilla extract poured upon the top4 ,when the taffy has cooled sufficiently to handle1 it may be pulled1 cut into short lengths and placed on buttered dishes or parafin paper4 ,popped ,corn and ,nut ,candy4 ,take a tablespoonful of butter1 three of water and one cupful of maple sugar2 boil until it is ready to candy and then add three quarts of nicely popped corn4 ,stir briskly until the mixture is evenly distributed over the corn4 ,keep up the stirring until it cools when each kernel will be separately coated4 ,close and undivided attention may be necessary to the success of this kind of candy4 ,nuts are delicious prepared by this method4 ,hoarhound ,candy4 ,to a quart of water add a small single handful of hoarhound herbs and boil for about half an hour4 ,strain and press all the liquor from the herbs4 ,place on the fire and add to this liquid three pounds of maple sugar4 ,when it boils add half a teaspoonful of cream of tartar4 ,test1 and when it reaches the 8hard crack0 or #bij degrees1 add a piece of butter as large as a hulled walnut4 ,when the butter is dissolved1 pour the whole mass on a marble slab or onto a greased platter4 ,when almost cold mark into squares with a knife4 ,molasses ,candy4 ,two cups of maple molasses1 #b teaspoonfuls of butter1 #a cup of maple sugar1 cup of water4 ,boil all together until done1--be careful not to stir while cooking4 ,when done1 pull4 ,,officers ,,of ,,the ,,vermont ,,maple ,,sugar ,,makers' ,,association1 #aiab4 ,illustration3 ,a4 ,a4 ,,carleton1 ,president4 ,illustration3 ,h4 ,b4 ,,chapin1 ,secretary4 ,illustration3 ,,homer ,w4 ,,vail1 ,treasurer4 ,illustration3 ,p4 ,b4 ,b4 ,,northrop1 ,auditor4 ,,officers ,,of ,,the ,,vermont ,,maple ,,sugar ,,makers' ,,association1 #aiab4 ,president1 ,a4 ,a4 ,,carleton ,west ,newbury ,secretary1 ,h4 ,b4 ,,chapin ,middlesex ,first ,vice-,president1 ,c4 ,e4 ,,martin ,rochester ,second ,vice-,president1 ,w4 ,e4 ,,york ,west ,lincoln ,treasurer1 ,,homer ,w4 ,,vail ,randolph ,auditor1 ,p4 ,b4 ,b4 ,,northrop ,sheldon ,,members4 ,abbott1 ,walter1 ,marshfield4 ,allbee1 ,g4 ,h41 ,east ,hardwick4 ,ames1 ,s4 ,e41 ,rockburn1 ,p4 ,q4 ,badger1 ,c4 ,a41 ,east ,montpelier4 ,badger1 ,jennie ,e41 ,east ,montpelier4 ,barnard1 ,e4 ,wellman1 ,springfield4 ,barnett1 ,r4 ,e41 ,west ,newbury4 ,bellmore1 ,william1 ,northfield4 ,benton1 ,john1 ,lincoln4 ,bigelow1 ,f4 ,m41 ,essex4 ,blanchard1 ,f4 ,w41 ,ascutneyville4 ,bristol1 ,e4 ,j41 ,vergennes4 ,brock1 ,john ,b41 ,west ,newbury4 ,bronson1 ,b4 ,g41 ,east ,hardwick4 ,cady1 ,h4 ,h41 ,cambridge4 ,carleton1 ,a4 ,a41 ,west ,newbury4 ,carleton1 ,g4 ,w41 ,bradford4 ,carter1 ,w4 ,e41 ,rutland4 ,chase1 ,perry1 ,east ,fairfield4 ,chamberlin1 ,r4 ,s41 ,west ,newbury4 ,chapin1 ,h4 ,b41 ,middlesex4 ,chapin1 ,mrs4 ,m4 ,e41 ,middlesex4 ,clark1 ,c4 ,c41 ,west ,lincoln4 ,clough1 ,g4 ,l41 ,pike1 ,n4 ,h41 ,r4 ,f4 ,d4 ,no4 #a4 ,collins1 ,e4 ,b41 ,hyde ,park4 ,colvin1 ,c4 ,h41 ,danby4 ,colvin1 ,mrs4 ,c4 ,h41 ,danby4 ,colvin1 ,n4 ,e41 ,danby4 ,cooke1 ,j4 ,b4 ,son1 ,greensboro4 ,dillingham1 ,hon4 ,w4 ,p41 ,montpelier4 ,daniels1 ,sam1 ,hardwick4 ,durant1 ,john1 ,west ,newbury4 ,fay1 ,e4 ,b41 ,east ,hardwick4 ,forty1 ,h4 ,s41 ,berkshire ,center4 ,foster1 ,charles1 ,cabot4 ,foster1 ,h4 ,s41 ,north ,calais4 ,gillfillan1 ,w4 ,n4 ,son1 ,south ,ryegate4 ,gorton1 ,e4 ,o41 ,starksboro4 ,grimm1 ,g4 ,h41 ,rutland4 ,grimm1 ,j4 ,h41 ,montreal1 ,p4 ,q4 ,harrington1 ,t4 ,e41 ,windham4 ,harvey1 ,n4 ,c4 ,c4 ,e41 ,rochester4 ,hastings1 ,cyrus1 ,corinth4 ,hayes1 ,mrs4 ,a4 ,l41 ,strafford4 ,hayes1 ,j4 ,r41 ,strafford4 ,hewes1 ,c4 ,e41 ,so4 ,londonderry4 ,hewins1 ,h4 ,w41 ,thetford ,center4 ,hewitt1 ,bristol1 ,r4 ,f4 ,d4 ,no4 #a4 ,hill1 ,s4 ,w41 ,bristol1 ,r4 ,f4 ,d4 ,no4 #c4 ,holden1 ,john ,c41 ,n4 ,clarendon4 ,holden1 ,w4 ,w41 ,northfield4 ,hooper1 ,e4 ,j41 ,e4 ,fairfield4 ,hoyt1 ,b4 ,f4 ,lancaster1 ,n4 ,h41 ,r4 ,f4 ,d4 ,no4 #c4 ,hubbell1 ,m4 ,l41 ,enosburg ,falls4 ,jackson1 ,a4 ,e41 ,greensboro4 ,jackson1 ,o4 ,h41 ,westford4 ,jenne1 ,a4 ,m41 ,richford1 ,r4 ,f4 ,d4 ,no4 #a4 ,kneeland1 ,d4 ,a4 ,waitsfield4 ,ladd1 ,a4 ,a4 ,richford1 ,r4 ,f4 ,d4 ,no4 #a4 ,ladd1 ,n4 ,p41 ,richford1 ,r4 ,f4 ,d4 ,no4 #b4 ,leader ,evaporator ,co41 ,burlington4 ,lilley1 ,j4 ,o41 ,plainfield4 ,martin1 ,c4 ,e41 ,rochester4 ,martin1 ,r4 ,j41 ,rochester4 ,mc,mahon1 ,c4 ,l41 ,stowe4 ,metcalf1 ,homer ,j41 ,underhill4 ,miles1 ,mc,mahon ,son1 ,stowe4 ,morrell1 ,walter1 ,middlesex4 ,morse1 ,ira ,e41 ,cambridge4 ,morse1 ,l4 ,b41 ,norwich4 ,northrop1 ,k4 ,e41 ,sheldon4 ,northrop1 ,p4 ,b4 ,b41 ,sheldon4 ,ormsbee1 ,c4 ,o41 ,montpelier4 ,osgood1 ,l4 ,k41 ,rutland4 ,orvis1 ,c4 ,m4 ,bristol1 ,r4 ,f4 ,d4 ,no4 #c4 ,patterson1 ,w4 ,h41 ,fairfield4 ,perry1 ,dolphus1 ,fairfield4 ,perry1 ,walter ,j41 ,cabot4 ,pike1 ,j4 ,burton1 ,marshfield4 ,prindle1 ,guy1 ,st4 ,albans1 ,r4 ,f4 ,d4 ,no4 #d4 ,prindle1 ,martin1 ,st4 ,albans1 ,r4 ,f4 ,d4 ,no4 #d4 ,ritchie1 ,f4 ,m41 ,boltonville4 ,ridlon1 ,m4 ,h41 ,w4 ,rutland1 ,r4 ,f4 ,d4 ,no4 #b4 ,rogers1 ,b4 ,o41 ,west ,newbury4 ,rogers1 ,eldon1 ,rupert4 ,rowell1 ,b4 ,r41 ,corinth1 ,r4 ,f4 ,d4 ,no4 #a4 ,russell1 ,frank ,l41 ,shrewsbury4 ,salmon1 ,a41 ,west ,glover4 ,salmon1 ,n4 ,k41 ,west ,glover4 ,soule1 ,geo4 ,h41 ,fairfield4 ,smith1 ,e4 ,w41 ,richford1 ,r4 ,f4 ,d4 ,no4 #b4 ,spear1 ,j4 ,p41 ,west ,newbury4 ,spear1 ,v4 ,i41 ,randolph4 ,strafford1 ,west ,rutland1 ,r4 ,f4 ,d4 ,no4 #b4 ,story1 ,c4 ,j4 ,son1 ,morrisville4 ,swan1 ,p4 ,b41 ,montgomery4 ,tabor1 ,h4 ,s41 ,montpelier4 ,tanner1 ,geo4 ,f41 ,springfield4 ,trefren1 ,william1 ,bradford1 ,r4 ,f4 ,d4 ,no4 #a4 ,tuller1 ,a4 ,a4 ,warren4 ,tuxbury1 ,a4 ,j41 ,so4 ,ryegate1 ,r4 ,f4 ,d4 ,no4 #a4 ,tuxbury1 ,w4 ,h41 ,west ,newbury4 ,tyler1 ,j4 ,b4 ,c41 ,west ,newbury4 ,walbridge1 ,e4 ,p41 ,cabot4 ,welch ,bros41 ,maple ,co41 ,burlington4 ,whitcombe1 ,r4 ,o41 ,plainfield4 ,whitney1 ,alex ,h41 ,tunbridge4 ,whiting1 ,h4 ,w41 #bgf ,w4 #abfth ,st41 ,new ,york ,city4 ,wilber1 ,frank1 ,rochester4 ,wilder1 ,l4 ,o41 ,middlesex4 ,york1 ,wm4 ,e41 ,west ,lincoln4 8,a ,sweet ,little ,story0 ,the ,vermont ,maple ,sugar ,maker's ,association was born in ,january1 #ahid4 ,g4 ,h4 ,grimm1 at that convention1 made the first display of high grade ,maple ,sugar and ,syrup1 winning first prize1 then and there after1 for years in succession1 until ,sugar ,makers became sufficiently interested to make exhibits worthy of the industry4 ,thereafter1 the ,grimm exhibits were wholly confined to utensils for producing a high grade quality of maple sweets4 ,grimm utensils won the highest awards of the ,association in #ahid1 #ahie1 #ahif1 #ahig1 #ahih1 #ahii1 #aija1 #aijd and #aije4 ,in the three years omitted1 ,grimm exhibits were not in competition4 ,the ,grimm ,evaporator and ,grimm ,sap ,spout is more extensively used by up-to-date ,sugar ,makers than any other make4 ,more ,grimm ,evaporators are annually sold than the combined output of all competitors4 ,i will forfeit #ejj4jj if this statement is not absolutely true4 ,competitors are invited to investigate1 order books are at their disposal4 ,the ,grimm ,spout has benefited the ,sugar ,maker and the ,maple tree1 more than any other article in the ,sugar ,bush4 ,if you desire first quality1 the ,grimm ,evaporator is in a class by itself4 ,ask those who have used it for nearly thirty years4 ,addresses can be had for the asking4 ,the ,grimm ,evaporator is made with or without ,syphons1 and with the latest improvements1 no other evaporator can evaporate sap faster nor make as good a quality of product as the ,improved ,grimm ,evaporator4 ,g4 ,h4 ,,grimm1 ,rutland1 ,vt4 ,,orders ,,for ,,maple ,,syrup ,,and ,,sugar1 ,,made ,,with ,,grimm ,,utensils1 ,,are ,,solicited ,,from ,,consumers4 ,illustration3 ,,pure ,,maple ,,sugar ,,made ,,by ,vermont ,vermont ,maple ,sugar ,makers' ,association ,members of ,vermont ,maple ,sugar ,makers' ,association have the right to use this label only upon packages containing pure maple products4 ,the above is an exact reproduction of the label of the ,vermont ,maple ,sugar ,makers' ,association2 #ajj of which are furnished free of charge1 if requested1 with name and address printed on them1 to each member on receipt of #a4jj for membership fee4 ,additional labels at #ce cents per #ajj4 ,h4 ,b4 ,,chapin1 ,secretary4 ,,use 8,,wilder0 ,,guaranteed ,,accurate ,,thermometers and be assured of ,correct ,temperatures4 ,endorsed by leading ,confectioners and ,maple ,sugar ,manufacturers everywhere4 ,illustration3 ,nos4 #fhd-fhh ,home ,candy ,makers' ,thermometer4 ,illustration3 ,no4 #hgj ,illustration3 ,nos4 #hfj-hfb ,write for our ,catalog1 or procure through your ,dealer4 ,manufactured by ,,chas4 ,,wilder ,,co4 ,,est4 #ahfj ,,troy1 ,n4 ,y4 ,,page',s ,,perfected ,,poultry ,,food ,,the ,,kind ,,that ,,makes ,,hens ,,lay ,remember1 we handle ,,beef ,,scraps1 ,,granulated ,,bone1 ,,alfalfa ,,meal1 ,,grit1 ,,oyster ,,shells1 ,,charcoal1 ,,etc41 and during the freezing weather we sell ,,green ,,cut ,,bone ,,and ,,meat4 ,if you want anything in our line1 write us4 ,,carroll ,s4 ,,page ,,hyde ,,park1 ,,vermont ,,pure ,,vermont ,,maple ,,sugar ,,and ,,syrup ,illustration3 ,decoration ,special attention to filling orders for consumers4 ,we guarantee full weight and measure and satisfaction to our customers4 ,price list on application4 ,illustration3 ,decoration ,,vermont ,,maple ,,sugar ,,makers' ,,market ,,randolph1 ,,vermont ,williams ,bellows ,falls ,evaporators are commonly admitted superior to every other appliance for evaporating maple sap4 ,best maple sugar makers throughout the state and country prefer the ,williams ,bellows ,falls ,evaporator for these superior features3 #ast4--,simplicity4 ,there is a free flow of sap from end to end4 ,no need of siphons4 ,they are easy to tend1 easy to handle and cannot burn the bottom if left with a fire in the arch4 ,illustration3 ,evaporators #bnd4--,durability4 ,these evaporators are made of galvanized iron1 tin plate or copper1 tin plated4 ,the material is the highest quality obtainable1 and the evaporator will keep its shape with long service4 8,it is almost impossible to wear them out40 #crd4--,double ,heating ,surface4 ,the crimps1 which run crosswise1 are pressed from the same sheet metal as the bottom4 ,as they are open underneath1 they not only prevent the heat passing up the chimney1 but give double the heating surface of other pans4 #dth4--,cost4 ,heating surface considered1 the ,williams is the cheapest evaporator made4 ,our catalogue gives the price of any size evaporator as well as of all other sugar makers supplies4 ,we can give you high quality goods1 at reasonable prices4 ,try us4 ,,vermont ,,farm ,,machine ,,co4 ,bellows ,falls1 ,vt4 ,,the ,,monarch ,,sugar ,,tools ,a ,maple ,sugar ,outfit ,that's ,worth ,while4 ,illustration3 ,maple ,sugar ,machine ,,tried1 ,,tested1 ,,proven by a ,multitude of ,vermont's ,,best ,,sugar ,,makers for ,twenty ,years4 ,as good as the ,monarch ,line4 ,if the past has been1 the #aiac is the peer of them all1 and represents the greatest advance ever yet made in an equipment of this kind4 ,simple to operate4 ,easy to handle1 rapid evaporation1 choicest quality of production1 and the greatest labor and fuel saver yet designed4 ,the ,monarch is the winner at the ,fairs but better still the winner in the ,sugar ,bush1 and is a prime favorite with the good producers as the rapidly increasing business proves4 ,if not using a ,monarch get in touch with ,headquarters1 ,,true ,,blanchard ,,co41 ,sole ,mfrs4 ,f4 ,l4 ,,true1 ,rutland1 ,vt4 ,f4 ,l4 ,,patterson1 ,new ,york1 ,selling ,agents4 ,capital ,city ,press ,one of the ,best ,equipped ,,printing ,,binding and ,,blank ,,book ,plants in ,new ,england ,good ,service at ,right ,prices ,,let ,,us ,,estimate ,,on ,,your ,,next ,,job ,capital ,city ,press ,montpelier1 ,vermont ,transcriber's ,notes pg #aa ,changed3 glocuse and other compounds to3 glucose and other compounds pg #af ,changed3 to find corroberative evidence to3 to find corroborative evidence pg #ag ,changed3 sensative to and actuated by to3 sensitive to and actuated by pg #ag ,changed3 actuated by meterological conditions to3 actuated by meteorological conditions pg #ah ,changed3 coated with alsphat varnish to3 coated with asphalt varnish pg #ai ,changed3 ice expansion and compassion1 to3 ice expansion and compression1 pg #bj ,changed3 chemical action and detrementing the product to3 chemical action and detrimenting the product pg #bj ,changed3 perhaps the often reoccurrance1 to3 perhaps the often reoccurrence1 pg #bf ,changed3 thus lowering the legtimate price to3 thus lowering the legitimate price pg #bg ,changed3 the improvment of methods of production to3 the improvement of methods of production pg #bi ,changed3 many fradulent preparations to3 many fraudulent preparations pg #bi ,changed3 will tolerate no infringment to3 will tolerate no infringement pg #ca ,changed3 in ,harper's ,bazar to3 in ,harper's ,bazaar pg #cb ,changed3 indispensible in the sugar to3 indispensable in the sugar pg #ch ,changed3 wrap in parafine paper to3 wrap in parafin paper pg #ch ,changed3 ,two cups or maple molasses to3 ,two cups of maple molasses