Democratic Sentinel, Volume 16, Number 9, Rensselaer, Jasper County, 18 March 1892 — Maple Sugar Constituents. [ARTICLE]

Maple Sugar Constituents.

Vermont maple sugar has an enviable reputation and the management of the Vermont sugar market is therefore of interest. The subject of sugar making is considered in a bulletin from the Vermont station. From this it is learned that an accurate thermometer is the best guide as to the handling of syrup in the pan. Fresh sap boils at 213 degroes, but, as it grows thicker, the temperature must rise to 240 degrees, or even 245 degrees. Pure syrup at 230 degrees tests eighty degrees, and at 253 degrees it would be ninety degrees, a degree being a per cent, of sugar. The syrup naturally contains mineral matter, and, toward the close of tho season, some glucose. At the beginning of the season the impurities are one-six-teenth tho whole amount of sugar and these may increase, until the last run contains thirty per cent. Tho more the impurities the higher the temperature of boiling point. The last run cannot be made into a sugar testing eighty degrees, and ninety degree sugar can be mode only from the ruus of the first half of the season.—[New York World.