'Ida Agricullural Experimenl Slallon
By C. K. McQuarrie.
Sbe able to produce the best grade of syrup, two things are essential
vaporator of the proper type, and a thorough skimming of the juice
the evaporating process.
ie evaporators on the market, such as the Cook pan and others, do not
enough skimming surface to enable one to keep the juice well skim-
rhile it is evaporating. The best style of evaporator is a long pan,
eighteen feet in length and two feet in width, made of 2 by 6 dressed
r, either poplar or cypress, with No. 22 galvanized sheet-iron for a
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3 syrup thickens. To help prevent this we have to regulate the fire
:eep it low, when ready to run off a batch.
facilitate running off the syrup, a spout should be provided on the side
3 evaporator, with a tight gate on it, the same as in the divisions
en the sections. When the syrup is ready, it should be run off through
woolen blanket, so as to insure perfect clearness, into a galvanized
It must be put in the packages provided for it, as soon as possible,
The Best Package
:igh-grade syrup should never be put in barrels and very little of it
is. Glass is the ideal package, and the demand of the market is for
A flat-shaped quart bottle is the best. A neat attractive label should
ed, which will add materially to the looks of the syrup and help to
ate papers please cpy.
ate papers please copy.