is very nearly as white as lump sugar,
and beautifully grained. We have always sold ours at the highest
price of Muscovadoes; and even when these sugars have sold at
eighteen cents, ours found a ready market at twenty. Two hands will
sugar off 250 lbs. in a day. From the scum taken off in cleansing, I
usually make, by diluting and recleansing, one-sixth as much as I
had at first, and of an equal quality.

It is not of much consequence as regards the quality of the sugar,
whether care be taken to keep the sap clean or not. The points in
which the greatest error is committed, are, neglecting to use a
flannel strainer, or to strain after cleansing--to have the sugar
kettle properly cleaned--and to remove the white scum from the
sugar.

An important process of manufacturing maple sugar, which produces a
most beautiful article, is also thus described in a communication by
the gentleman who gained the first premium at the State Fair at
Rochester in 1843, to the Committee on Maple Sugar of the New York
State Agricultural Society.

In the first place, I make my buckets, tubs, and kettles all
perfectly clean. I boil the sap in a potash kettle, set in an arch
in such a manner that the edge of the kettle is defended all around
from the fire. I boil through the day, taking care not to have
anything in the kettle that will give color to the sap, and to keep
it well skimmed. At night I leave fire enough under the kettle to
boil the sap nearly or quite to syrup by the next morning. I then
take it out of the kettle, and strain it through a flannel cloth
into a tub, if it is sweet enough; if not, I put it in a cauldron
kettle, which I have hung on a pole in such a manner that I can
swing it on or off the fire at pleasure, and boil it till it is
sweet enough, and then strain it into the tub, and let it stand till
the next morning. I then take it and the syrup in the kettle, and
put it altogether into the cauldron, and sugar it off. I use, to
clarify say 100 lbs. of sugar, the whites of five or six eggs well
beaten, about one quart of new milk, and a spoonful of saleratus,
all we'll mixed with the syrup before it is scalding hot. I then
make a moderate fire directly under the cauldron, until the scum is
all raised; then skim it off clean, taking care not to let it boil
so as to rise in the kettle before I hav