to keep it from running over.

When the sap begins to thicken into molasses, it is then brought to the
sugar-boiler to be finished. The process is simple; it only requires
attention in skimming and keeping the mass from boiling over, till it
has arrived at the sugaring point, which is ascertained by dropping a
little into cold water. When it is near the proper consistency, the
kettle or pot becomes full of yellow froth, that dimples and rises in
large bubbles from beneath. These throw out puffs of steam, and when the
molasses is in this stage, it is nearly converted into sugar. Those who
pay great attention to keeping the liquid free from scum, and understand
the precise sugaring point, will produce an article little if at all
inferior to muscovado*.

[* Good well-made maple-sugar bears a strong resemblance to that called
powdered sugar-candy, sold by all grocers as a delicate article to
sweeten coffee; it is more like maple-sugar in its regular
crystallizations.]

In general you see the maple-sugar in large cakes, like bees' wax, close
and compact, without showing the crystallization; but it looks more
beautiful when the grain is coarse and sparkling, and the sugar is
broken in rough masses like sugar-candy.

The sugar is rolled or scraped down with a knife for use, as it takes
long to dissolve in the tea without this preparation. I superintended
the last part of the process, that of boiling the molasses down to
sugar; and, considering it was a first attempt, and without any
experienced person to direct me, otherwise than the information I
obtained from ------. I succeeded tolerably well, and produced some
sugar of a fine sparkling grain and good colour. Besides the sugar, I
made about three gallons of molasses, which proved a great comfort to
us, forming a nice ingredient in cakes and an excellent sauce for
puddings.

The Yankees, I am told, make excellent preserves with molasses instead
of sugar. The molasses boiled from maple-sap is very different from the
molasses of the West Indies, both in flavour, colour, and consistency.

Beside the sugar and molasses, we manufactured a small cask of vinegar,
which promises to be good. This was done by boiling five pails-full of
sap down to two, and fermenting it after it was in the vessel with barm;
it was then placed near the fire, and suffered to continue there in
preference to being exposed to the sun's heat.

With regard to the expediency of making maple-sugar, it