Cassell's dictionary of cookery

it is made to the consistence of molasses, since, if this is done, it is impossible to convert it into sugar ; a tough, black, sticky mass, of little value, being the result. Indeed, the utmost care and attention are required to produce a first-rate article ; for though sugar may be made in almost any way where the sap can be procured, yet, unless the utmost care is observed in the processes — in gathering and boiling the sap, clarifying the sjTup, and ia converting the syrup to sugar — a dirty, inferior article will be the result, instead of the beautiful and delicious sweet which the maple, properly treated, is sure to yield. Maple Sugar, To Make (another way). — The following process produces a most beautiful article. It is described by a 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 round from the fire. I boil through the day, taking care not to have anything in the kettle that will give colour 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 into 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, or 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 sjTup in the kettle, and put it aU together into the cauldron, and sugar it oft'. I use, to clarify, say, 100 pounds of sugar, the whites of five or six eggs, well beaten, about one quart of new milk, and a spoonful of saleratus, all well 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 have done skimming it. I then sugar it off, leaving it so damp that it will drain a little. I let it remain in the kettle until it is well granulated. I then put it into boxes, made smallest at the bottom, that will hold from fifty to seventy pounds, leaving a thin piece of board fitted in, two or three inches above the bottom, which is bored full of small holes to let the molasses drain through, which I keep drawn off by a tap through the bottom. I put on the top of the sugar a clean damp cloth, and over that a board, well fitted in so as to exclude the air from the sugar. After it has done draining, or nearly so, dissolve it, and sugar it off again, going through with the same process in clarifying and draining as before." Maraschino Calf's Foot Jelly {see Calf's Foot Jelly, Maraschino). Maraschino Ice Cream. — Mix two glasses of maraschino with a pint of cream, half a pound of powdered sugar, and the juice of a lemon. Freeze. The above quantities are sufficient for one quart. Time, according to the mode of freezing.