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Classic
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page 210
time. To prevent its boiling over, add to it a piece of fresh butter or fat of
the size of a walnut. You may easily determine when it is sufficiently boiled to
granulate, by cooling a little of it. It must then be put into bags or baskets,
through which the water, will drain. This sugar, if refined by the usual
process, may be made into as good single or double refined loaves, as were ever
made from the sugar obtained from the juice of the West India cane.
To make Maple Molasses.
This may be done three ways.
1. From the thick syrup, obtained by boiling after it is strained for
granulation.
2. From the drainings of the sugar after it is granulated.
3. From the last runnings of the tree which will not granulate reduced by
evaporation to the consistence of molasses.
To make Maple Beer.
To every four gallons of water when boiling, add one quart of maple molasses.
When the liquor is cooled to blood heat, put in as much yeast as is necessary to
ferment it. Malt or bran may be added to this beer, when agreeable. If a table
spoonful of the essence of spruce be added to the above quantities of
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