Chapter II: Part 2

The association owns and issues a protected label to its members upon their agreement, filed with the secretary, that they will only use it upon packages containing pure maple sugar or syrup, of standard quality, of their own manufacture, a copy of which label will be found in this work, and a purchaser of a package covered by this label may be assured of its purity. The improper or unauthorized use of this label or any adulteration of the products covered by the same will be prosecuted to the full extent of the law by the association.

QUALITY OF MAPLE SUGAR.

While it is true that the sugar product of the state has improved greatly within the past few years, it is also true that there is considerable of the product at the present time that does not show the improvements that have been noted. It is one of the rules of the Vermont Maple Sugar Makers’ Association that no member shall use the label of the association on goods of an inferior quality, and a member who does so use it is liable to be expelled from its membership; therefore, it is well to insist upon packages bearing this label, and customers are requested to report to the secretary of the society any case of receiving poor goods bearing this label. While it is the first object of the association to improve the quality of maple products, and increase the quantity now produced, which can easily be doubled, it recognizes as of the utmost importance that it should place before the consumers the knowledge which shall enable them to secure pure goods instead of an imitation product.

The fact that there is more of the spurious than of the genuine sold at the present time shows that there is chance for abundant work in that direction, and the officers of the association will always be glad to aid customers in placing their orders when requested so to do, as far as practicable, a medium of information between producer and customer in which it is hoped that each will receive an advantage.

Maple goods as put up in Vermont, are in three general classes. 1. The syrup or maple honey is put up and sealed in air-tight tin cans or in glass, the usual form being the gallon tin can either round or oblong and the syrup in these cans should weigh eleven pounds net to the gallon or about eleven and three-fourths pounds including can. Pure syrup varies to quite an extent in color. The first run of sap usually produces syrup of a lighter color than is produced later in the season. The color also depends upon the method used in collecting the sap and boiling it and, other things being equal, the less time that is allowed between the production of the sap and its conversion into syrup or sugar the whiter will be the product. Were it possible to convert sap to sugar without any lapse of time or exposure to the air the product would be perfectly white. There has been a suspicion among people who are familiar with Vermont maple products of the last generation that the present goods were not pure because so much whiter than formerly, but the change is due entirely to the improved and more rapid methods of manufacture.

PURE MAPLE SUGAR.

There is practically no adulteration of maple sugar in Vermont. The state has a stringent law on the subject and the maple sugar makers of the state will tolerate no infringement of its provisions, so that the customer can feel great security in ordering sugar or syrup of producers or dealers in the state, and can feel absolute security in ordering these goods of any of the members of the Vermont Maple Sugar Makers’ Association, bearing the label of the association. The name and post-office address of all the members of the association will be found in this booklet.

DIRECTIONS FOR THE CARE OF MAPLE SUGAR AND SYRUP.

Sugar. To keep maple sugar in a warm climate, store in as cool and dry a place as possible. If in tin and tightly covered it will mould and ferment on top. To prevent this the best method is to take off the covers and paste over the top of the can a piece of strong manila paper. This will also serve to keep out the ants. Tubs with covers are not as liable to ferment, but is it well to treat them in the same manner.

Syrup. Syrup should be put in air-tight packages and kept so until used. If the syrup is received packed in sawdust the best method is to leave it in the original package and store in a dark cool place, until needed for use, and if it is put up in glass be very careful to keep it from the light. If for any reason the syrup should begin to ferment, which will be known in the case of tin packages by a bulging of the head of the can called “swelled-head” it should be borne in mind that it is not necessarily spoiled as would be the case with fruit, but by heating it to a boiling temperature the fermentation can be arrested and the original flavor, to a great extent, restored. And in this connection it may be said that either syrup or sugar, which has been kept for some time, will be greatly improved in flavor by the same treatment.

IN SUGARING TIME.

HELEN M. WINSLOW, _in Harper’s Bazaar_.

It’s sugarin’-time up country; an’ settin’ here in town
I seem to hear the “drip, drip, drip” of sap a-tricklin down
Into them wooden buckets in our old sugar place,
Afore Josiah died, an’ our only daughter, Grace,
Insisted ’twasn’t noways safe for me to live alone
Up in that old brown farm-house that long’s I live I own;
An’ naught would do but I must come an’ stay along o’her,
Where sugarin’ might be hayin’ time, an’ all this bustlin’ stir;
Where smells o’spring, an’ tricklin’ sap, and wild flowers never come.
There ain’t no chance for such things around Grace’s city home;
An’ sugarin’-time no different ain’t from summer or from fall.
I wisht Josiah’n me was back—a-workin’ hard an’ all.

The children on these brick paved-walks they make me think of Jim,
What we had hoped would stay by us—the farm was meant for him.
He died when he was twenty. Yes, there was young Josiah,
Professor in a college now, with hope of something higher.
An Grace, our girl, she married what they called a railroad king,
An lives on Beacon Street, in all the styles that she can swing.
But all the same, when April comes, I see ’em all again,
Jest runnin’ wild around that farm, them three, an in
All sorts of mischief daily, from early spring to fall.
I wisht the hull of us was back—a-workin’ hard an’ all.

I seem to see the tossels shakin’ out up on the trees;
I seem to smell the perfume of the May-flowers in the breeze;
I seem to feel the summer a-coming ’crost the hills;
I seem, up in the pastur’, to hear the singin’ rills;
I see the mowin’ lot, an’ hear the sharpen’ of the blades;
I hear the cattle lowin’; I go berryin’ in the glades;
I smell the harvest ripenin’ over in the corner lot;
I see Josiah bringin’ home that last new pair he bought;
I remember how together, when the children went away—
Grown big an’ married—by the fire we sat at close of day;
An’ how together we had lived there fifty year—come fall.
I wisht Josiah’n’ me was back—a-workin’ hard an’ all.

It’s sugarin’-time up country; but never once again
Shall I, now goin’ on eighty, see the spring a-comin’ in
The old way, thro’ the maple trees, ’crost the pastur’s brown;
For I must stay—in sugarin’-time—on Beacon Street in town.
The children never, as of old, shall I tuck in at night,
Their little feet so tired, but their happy hearts so light.
They wouldn’t go back if they could, an’ I’m too old they say;
An’ sence Josiah isn’t there, I let ’em have their way.

It’s sugarin’-time up country, though, an’ memories, like the sap,
Start up an’ set me longin’ for Mother Natur’s lap,—
An’ him, an’ Jim,—the farm, the hens, the horses in the stall.
It’s sugarin’-time up country; I’m homesick—that is all.

PURE FOOD AND DRUG LAW.

Vermont has a Pure Food and Drug law which strictly prohibits the adulteration and misbranding of food products including maple sugar and syrup. (Public Statutes of Vermont, sections 5466 to 5494 inclusive.)

Purchasers of maple products made in Vermont may rest assured that they are as represented, and made from the sap of the maple tree and nothing else. The maple sugar and syrup produced in Vermont is not only pure but it has a delicacy of flavor and aroma not found in the same product made in other localities. This fine flavor is the result of the soil and climatic conditions to be found in the State.

MAXIMS FOR MAPLE SUGAR MAKERS.

Be in readiness to get the first run.

Have all utensils thoroughly cleansed and scalded.

Employ none but competent and experienced men to tap your trees.

Cut away the rough bark, only, before tapping, leaving bark sufficiently thick to hold the spout firmly to prevent leaking.

The finest flavor and lightest color will be obtained by shallow tapping.

Gather often, boil at once. Every delay in the process of evaporating sap will injure more or less the _quality_ of the sugar.

Always strain your sap. Use felt strainers for syrup. Boil down to 11 pounds per gallon; test by a correct thermometer, and can hot to prevent crystalizing in bottom of the can.

Give full gallon measure and ship only _standard_ goods to your best trade.

Use a reliable thermometer. It is as indispensable in the sugar house as in the dairy.

Use tin or painted buckets and the best improved metallic spout.

The bucket cover has come to stay. Use them, they will save their cost in one season.

Join your State Maple Sugar Makers’ Association, and attend the convention.

Do not think that you know it all, for maple sugar making is a science about which you may learn something every season if you are observing.

RECIPES FOR USING MAPLE SWEETS IN COOKING; HOME CANDY MAKING, ETC.

Maple Rolls.

One quart of bread dough when it is moulded for the last raising, mould in a cup of maple sugar, ¼ teaspoonful of soda, 1 tablespoon of butter. Let it rise and mould again and cut out, rise and bake. These are very nice.

Quick Tea Rolls.

One egg, ½ cup maple sugar, 3 teaspoons of baking powder in flour enough to make a rather stiff batter, ⅓ cup of butter, 1 cup milk. Bake in hot gem pans in a hot oven.

Maple Breakfast Rolls.

One egg, ½ cup each of milk and cream, 2 teaspoons baking powder, 3 teaspoons granulated maple sugar, add flour till about as thick as griddle cakes.

Fritters.

Three eggs, 1 tablespoonful sweet cream, ½ teaspoonful salt, 2 cups of sweet milk, 2 teaspoonfuls baking powder, about 4 cups of flour. Mix the baking powder thoroughly with the flour, add the flour to the milk, add the salt, then the eggs well beaten. Fry in hot lard. Serve hot, with warm maple sap syrup.

Baked Apples.

Pare and core some good tart apples, put them in a shallow earthen dish; fill the center where the core has been taken out with granulated maple sugar, add water to cover bottom of dish. Bake in a moderate oven until soft, basting often with the syrup.

Maple Apple Pie.

For one pie: ¾ cup of lard, 3 or 4 good sour apples which have been pared and sliced; 1½ cups flour, ½ teaspoonful salt, 1 cup maple sugar. Mix the lard, flour and salt thoroughly, add just enough cold water to work it lightly together; the less you handle pie crust the better it is—just enough to get it into shape to roll. Roll and put on plate, spread the apple and add the sugar. Bake in a moderate oven.

Apple Pudding.

One layer of wheat bread sliced thin, 1 layer of sliced apples, put on another layer of bread and apples and so on alternately until the dish is full; flavor with lemon, pour over all two teaspoons water; cover and bake one-half hour. To be eaten with maple syrup.

Berry Pudding.

1 pint flour, 1 teaspoonful cream of tartar, ½ teaspoon of soda, milk enough to make a little thinner than biscuit, add 1 pint of berries; boil 1 hour.

The sauce (served hot): 1 cup of maple sugar, ⅔ of cup of hot water, 1 tablespoonful of flour, butter size of an egg.

Let come to a boil, then pour it over a well beaten egg, stirring the egg. Flavor.

Maple Sugar Cake.

One-half cup of butter, ½ cup of milk, ½ teaspoon soda, whites of 5 eggs, 1 cup of maple sugar, 2 cups of flour, 1 teaspoon cream of tartar. Beat the butter to a cream, then gradually add the sugar and stir until light and creamy, then add the milk, then the whites of eggs which have been beaten to stiff froth, last the flour in which the soda and cream of tartar have been thoroughly mixed. Bake in three layers in a quick oven. To be frosted with maple sugar frosting.

Nut Cake.

One cup maple sugar, 2 cups of flour, 1 cup of chopped raisins, 3 teaspoonfuls of baking powder, ½ cup of sweet milk, 2 eggs, 1 cup of chopped English walnuts.

Beat the butter to a cream, add the sugar gradually, and when light add the eggs well beaten, then the milk, and last the flour in which the baking powder has been thoroughly mixed. Mix this quickly and add the nuts and raisins. Bake in rather deep sheets in a moderate oven about 35 minutes.

Marble Cake.

Yolks of 4 eggs, ½ cup of butter, 1 teaspoonful of soda, 1½ cups flour, ½ cup of maple molasses, ½ cup sour cream, spices of all kinds.

For the light part: Whites of 4 eggs beaten to a froth, ½ cup of butter, ½ teaspoon of cream tartar, ½ cup of flour, 1 cup of white sugar, 2 tablespoons of sweet milk, in which dissolve ½ teaspoon of soda.

Apple Cake.

One cup thinly sliced sweet apples cooked until transparent (in one cup maple sugar, and water to make a good syrup); when cool, add 1 cup dry maple sugar, 2 eggs, 1 heaping teaspoonful mixed spices, ½ cup of butter, ½ cup cream, 1 teaspoonful soda, flour till the spoon will stand in the middle without falling.

Shrove Tuesday Cake.

One quart of milk, 3 cups of flour, ½ teaspoonful of salt, 2 eggs, 3 teaspoonfuls of baking powder.

Mix the baking powder thoroughly with the flour, add the flour to the milk, add the salt then the eggs, well beaten. Fry on a hot griddle in large cakes. Butter and spread with maple sugar in layers until you have a plate four or five inches high. Cut in pie shape and serve hot.

Maple Sugar Cream Cake.

One cup of maple sugar, 1 egg, ½ teaspoonful of salt, 1 cup sour cream, 1½ cup of flour, 1 teaspoonful soda.

Add the soda to the cream; when it foams add the egg well beaten; next, the sugar and salt, last the flour. Bake in a quick oven.

Maple Fruit Cake.

One cup sugar, 1 cup each of butter and sour milk, 1 cup of chopped raisins, nutmeg and cinnamon, 1 egg, 1 teaspoonful soda, 2 cups flour, 2 cups butter, 4 eggs, 2 cups maple sugar, 1 cup maple syrup, 1 cup sweet milk, 1 teaspoon soda, 1 teaspoon all kinds of spices, 1 pound raisins, 1 pound currants, ½ pound citron, nearly 6 cups of flour.

Maple Sugar Frosting.

One-half cup maple sugar, ½ cup granulated sugar, ½ cup of water. Boil until it will hair from a spoon. Stir briskly into the beaten white of an egg. Beat until cool enough to spread.

Ginger Snaps.

1. Two cups maple sugar, 1 cup sour cream, 1 teaspoonful soda, flour enough to make a stiff paste, 1 cup butter, 2 eggs, 2 tablespoonfuls ginger.

Roll thin and bake quick.

2. One cup maple molasses, 1 teaspoonful each of soda and ginger, ⅔ cup butter, mix hard and roll thin.

Maple Sugar Cookies.

Two cups of maple syrup, 1 cup of sweet milk, flour enough to roll—about 5 cups, 1 cup of butter, 2 teaspoonfuls of baking powder. 4 eggs.

Beat the sugar and butter to a cream, add the eggs well beaten, add the milk, next the flour in which the baking powder has been well mixed. Roll and cut in any form to suit the taste. Bake in a moderate oven.

Maple Sugar Ginger Bread.

One cup of maple syrup, 2 cups of flour, ½ teaspoonful salt, 1 teaspoonful soda, 1 cup of sour cream, 1 egg, 1 teaspoonful ginger.

Add the soda to the cream; when it foams add the egg well beaten, then the maple syrup, salt and ginger; last add the flour. Bake in a quick oven.

Maple Syrup Made From Sugar.

One pound maple sugar, 1 pint of water, boil ten minutes, skim and cool.

Maple Sugar Ice Cream.

One quart cream, 2 cups maple sugar, 2 eggs, 1 pint of milk, ½ cup of flour, scant.

Let the milk come to a boil. Beat one cup of sugar, flour and eggs until the mixture is light and creamy, then stir into the boiling milk; cook until the flour is thoroughly cooked. Set away to cool. When cold whip the cream, add the other cup of sugar and turn into the cooked mixture and freeze.

Mince Meat. (_Very Nice._)

One quart of chopped beef, ½ pound of suet, 1 cup of butter, 1 pint of molasses, 2 quarts of chopped apples, 2 cups of raisins, 2 pounds of maple sugar, 1 tablespoonful each of cloves, allspice and cinnamon.

Boil slowly in 2 quarts of sweet cider two or three hours, being careful not to let it burn.

Maple Sweet Pickles.

Seven pounds fruit, 1 pint best maple or cider vinegar, 1 tablespoonful ground cinnamon, 3 pounds of maple sugar, 1 teaspoonful ground cloves, 1 teaspoonful ground allspice. Boil until the fruit is tender. This is excellent for plums, pears, peaches or cucumbers.

Maple Sugar on Snow.

For preparing maple sugar for eating on snow, either sugar or syrup may be used, but the syrup if obtainable, is best. Boil the syrup until, when dropped on snow, it remains on the surface and becomes waxy, then spread it upon the surface of the snow or a block of ice. If the sugar is used, add a little water and melt it, being careful not to burn, and treat in the same manner as the syrup. This will be found, as every sugar maker knows, one of the most delicious treats obtainable.

CANDY.

Maple Taffy.

Place together in the kettle, 2 pounds of maple sugar, 1 pound of brown sugar, ½ pound of glucose and 1 pint of water, and stir until the mixture is dissolved. Boil until the taffy will snap when tested in cold water, then pour it upon a buttered dish or slab to cool. The candy may be checked off in squares, or, if preferred, it may be pulled until white.

Maple Candy.

Three cups sugar, 1 cup syrup, ½ cup water. When it comes to a boil put in one large spoonful of vinegar ¼ teaspoonful of cream of tartar, 1 lump of butter the size of a walnut. Boil until brittle when dropped into cold water. Pull until light and dry.

Two cups maple honey, 1 cup sugar, ¼ teaspoonful soda, lump of butter half as big as an egg. Boil until brittle when dropped in water, and then take off and cool on plates. When cold, pull and cut up.

Two cups maple sugar, ½ cup of water, 1 tablespoonful vinegar. Boil until it will be crumpy when dropped in cold water. Turn on buttered plates; when cool enough, pull and cut into sticks.

Maple Cream Without Cream.

No. 1. Place in a batter bowl the whites of two eggs and two cups of the best maple syrup. Whip these together with an egg-beater or fork, and then throw in enough XXX confectioners’ sugar to thicken sufficiently to mould into shapes. Coat with either chocolate or plain cream.

No. 2. Mix two pounds of maple sugar, a fourth of a teaspoonful of cream of tartar and a cup of water, and boil until a little of the syrup will form a “soft ball” when tried in water. Set it away in the kettle until almost cold, and then work it with the paddle until it becomes creamy or cloudy, when pour immediately into a shallow tin pan. When cold, turn the pan upside down, when the cream will drop out. Divide into blocks.

Maple Cream.

Two cups of maple sugar, one-half cup of cream. Let it boil until it hairs then stir in one cup of nuts, butternuts preferable.

Pour into buttered tins and when nearly cold cut in squares.

Maple Sugar Fudge.

Two cups of white sugar. One cup of maple sugar, two-thirds cup of sweet milk. Cook twelve minutes after it begins to boil. Remove from the stove and add a piece of butter size of a walnut and 1 cup of walnut meats. Stir until it thickens then pour into a buttered tin. When nearly cold cut in squares.

Maple Sugar Candy.

Two pint bowls maple sugar, 1 pint bowl white sugar, 1 pint bowl of water, two or three tablespoons whipped cream, one large coffee cup butternuts. Place kettle with the sugar and water in it on back of the stove until sugar is dissolved then draw forward and boil until the soft ball stage is reached (being careful not to stir the sugar after it commences to boil). Remove to a cool place until nearly cold before stirring. When partly grained add whipped cream, turn into tins and set in a cool place to harden.

Nut Candy.

Nice maple sugar with sufficient water to dissolve it, 1 tablespoonful of vinegar to 2 pounds of sugar, and butter size of walnut. Boil until very hard when tried in water. Pour immediately into a buttered pan in which the nuts have been placed. Cut into sticks before cold.

Maple Opera Caramels.

Measure a cup and a half each of coffee and maple sugar, one cupful of cream, and a fourth of a small teaspoonful of cream of tartar, and boil the cream and sugar together, adding the cream of tartar, wet with a little cream, as soon as the syrup reaches the boiling point. Cook until a drop of syrup, lifted out on the point of a skewer and dropped into very cold water, may be rolled into a soft, creamy ball between the fingers. Care must be taken to stir the syrup incessantly, and also that the bottom of the pan or kettle does not come into direct contact with the fire, as the cream is very apt to scorch. When done, remove from the fire, flavor, and pour on a slab, sprinkled with a very little water. When cold, cream the candy as directed for fondant, and as soon as perfectly smooth, form into a sheet half an inch thick, using the rolling pin. Let it remain on the slab a few hours, when divide into strips and wrap in parafin paper.

Maple Molasses Cocoanut Squares.

Place in the kettle a scanty cupful of new maple molasses and a tablespoonful of butter, and, when boiling add a grated cocoanut. Cook over a slow fire, stirring until done. As soon as the hot candy will harden when dropped into cold water, pour it out upon a well buttered slab; and when hardened sufficiently cut it into squares and wrap in parafin paper.

Pulled Taffy.

Take three cupfuls of dry maple sugar, a cupful of vinegar and water in equal parts (one-third vinegar and two-thirds water may be used if the vinegar is very strong) and a piece of butter the size of a walnut. Boil the sugar, water and vinegar together until half done, then add the butter, stirring only enough to incorporate the butter thoroughly, and boil until done. Drop a little of the candy now and then into cold water and test by pulling it apart; if it snaps it is done and must be immediately poured upon a buttered dish to cool. Flavor with a little vanilla extract poured upon the top. When the taffy has cooled sufficiently to handle, it may be pulled, cut into short lengths and placed on buttered dishes or parafin paper.

Popped Corn and Nut Candy.

Take a tablespoonful of butter, three of water and one cupful of maple sugar; boil until it is ready to candy and then add three quarts of nicely popped corn. Stir briskly until the mixture is evenly distributed over the corn. Keep up the stirring until it cools when each kernel will be separately coated. Close and undivided attention may be necessary to the success of this kind of candy. Nuts are delicious prepared by this method.

Hoarhound Candy.

To a quart of water add a small single handful of hoarhound herbs and boil for about half an hour. Strain and press all the liquor from the herbs. Place on the fire and add to this liquid three pounds of maple sugar. When it boils add half a teaspoonful of cream of tartar. Test, and when it reaches the “hard crack” or 290 degrees, add a piece of butter as large as a hulled walnut. When the butter is dissolved, pour the whole mass on a marble slab or onto a greased platter. When almost cold mark into squares with a knife.

Molasses Candy.

Two cups of maple molasses, 2 teaspoonfuls of butter, 1 cup of maple sugar, ½ cup of water.

Boil all together until done,—be careful not to stir while cooking. When done, pull.

OFFICERS OF THE VERMONT MAPLE SUGAR MAKERS’ ASSOCIATION, 1912.

OFFICERS OF THE VERMONT MAPLE SUGAR MAKERS’ ASSOCIATION, 1912.

_President_, A. A. CARLETON West Newbury
_Secretary_, H. B. CHAPIN Middlesex
_First Vice-President_, C. E. MARTIN Rochester
_Second Vice-President_, W. E. YORK West Lincoln
_Treasurer_, HOMER W. VAIL Randolph
_Auditor_, P. B. B. NORTHROP Sheldon

MEMBERS.

Abbott, Walter, Marshfield.
Allbee, G. H., East Hardwick.
Ames, S. E., Rockburn, P. Q.

Badger, C. A., East Montpelier.
Badger, Jennie E., East Montpelier.
Barnard, E. Wellman, Springfield.
Barnett, R. E., West Newbury.
Bellmore, William, Northfield.
Benton, John, Lincoln.
Bigelow, F. M., Essex.
Blanchard, F. W., Ascutneyville.
Bristol, E. J., Vergennes.
Brock, John B., West Newbury.
Bronson, B. G., East Hardwick.

Cady, H. H., Cambridge.
Carleton, A. A., West Newbury.
Carleton, G. W., Bradford.
Carter, W. E., Rutland.
Chase, Perry, East Fairfield.
Chamberlin, R. S., West Newbury.
Chapin, H. B., Middlesex.
Chapin, Mrs. M. E., Middlesex.
Clark, C. C., West Lincoln.
Clough, G. L., Pike, N. H., R. F. D. No. 1.
Collins, E. B., Hyde Park.
Colvin, C. H., Danby.
Colvin, Mrs. C. H., Danby.
Colvin, N. E., Danby.
Cooke, J. B. & Son, Greensboro.

Dillingham, Hon. W. P., Montpelier.
Daniels, Sam, Hardwick.
Durant, John, West Newbury.

Fay, E. B., East Hardwick.
Forty, H. S., Berkshire Center.
Foster, Charles, Cabot.
Foster, H. S., North Calais.

Gillfillan, W. N. & Son, South Ryegate.
Gorton, E. O., Starksboro.
Grimm, G. H., Rutland.
Grimm, J. H., Montreal, P. Q.

Harrington, T. E., Windham.
Harvey, N. C. & C. E., Rochester.
Hastings, Cyrus, Corinth.
Hayes, Mrs. A. L., Strafford.
Hayes, J. R., Strafford.
Hewes, C. E., So. Londonderry.
Hewins, H. W., Thetford Center.
Hewitt, Bristol, R. F. D. No. 1.
Hill, S. W., Bristol, R. F. D. No. 3.
Holden, John C., N. Clarendon.
Holden, W. W., Northfield.
Hooper, E. J., E. Fairfield.
Hoyt, B. F. Lancaster, N. H., R. F. D. No. 3.
Hubbell, M. L., Enosburg Falls.

Jackson, A. E., Greensboro.
Jackson, O. H., Westford.
Jenne, A. M., Richford, R. F. D. No. 1.

Kneeland, D. A. Waitsfield.

Ladd, A. A. Richford, R. F. D. No. 1.
Ladd, N. P., Richford, R. F. D. No. 2.
Leader Evaporator Co., Burlington.
Lilley, J. O., Plainfield.

Martin, C. E., Rochester.
Martin, R. J., Rochester.
McMahon, C. L., Stowe.
Metcalf, Homer J., Underhill.
Miles, McMahon & Son, Stowe.
Morrell, Walter, Middlesex.
Morse, Ira E., Cambridge.
Morse, L. B., Norwich.

Northrop, K. E., Sheldon.
Northrop, P. B. B., Sheldon.

Ormsbee, C. O., Montpelier.
Osgood, L. K., Rutland.
Orvis, C. M. Bristol, R. F. D. No. 3.

Patterson, W. H., Fairfield.
Perry, Dolphus, Fairfield.
Perry, Walter J., Cabot.
Pike, J. Burton, Marshfield.
Prindle, Guy, St. Albans, R. F. D. No. 4.
Prindle, Martin, St. Albans, R. F. D. No. 4.

Ritchie, F. M., Boltonville.
Ridlon, M. H., W. Rutland, R. F. D. No. 2.
Rogers, B. O., West Newbury.
Rogers, Eldon, Rupert.
Rowell, B. R., Corinth, R. F. D. No. 1.
Russell, Frank L., Shrewsbury.

Salmon, A., West Glover.
Salmon, N. K., West Glover.
Soule, Geo. H., Fairfield.
Smith, E. W., Richford, R. F. D. No. 2.
Spear, J. P., West Newbury.
Spear, V. I., Randolph.
Strafford, West Rutland, R. F. D. No. 2.
Story, C. J. & Son, Morrisville.
Swan, P. B., Montgomery.

Tabor, H. S., Montpelier.
Tanner, Geo. F., Springfield.
Trefren, William, Bradford, R. F. D. No. 1.
Tuller, A. A. Warren.
Tuxbury, A. J., So. Ryegate, R. F. D. No. 1.
Tuxbury, W. H., West Newbury.
Tyler, J. B. C., West Newbury.

Walbridge, E. P., Cabot.
Welch Bros., Maple Co., Burlington.
Whitcombe, R. O., Plainfield.
Whitney, Alex H., Tunbridge.
Whiting, H. W., 276 W. 126th St., New York City.
Wilber, Frank, Rochester.
Wilder, L. O., Middlesex.

York, Wm. E., West Lincoln.

“A Sweet Little Story”

The Vermont Maple Sugar Maker’s Association was born in January, 1894. G. H. Grimm, at that convention, made the first display of high grade Maple Sugar and Syrup, winning first prize, then and there after, for years in succession, until Sugar Makers became sufficiently interested to make exhibits worthy of the industry.

Thereafter, the Grimm exhibits were wholly confined to utensils for producing a high grade quality of maple sweets. Grimm utensils won the highest awards of the Association in 1894, 1895, 1896, 1897, 1898, 1899, 1901, 1904 and 1905. In the three years omitted, Grimm exhibits were not in competition.

The Grimm Evaporator and Grimm Sap Spout is more extensively used by up-to-date Sugar Makers than any other make. More Grimm Evaporators are annually sold than the combined output of all competitors. I will forfeit $500.00 if this statement is not absolutely true. Competitors are invited to investigate, order books are at their disposal. The Grimm Spout has benefited the Sugar Maker and the Maple tree, more than any other article in the Sugar Bush. If you desire first quality, the Grimm Evaporator is in a class by itself. Ask those who have used it for nearly thirty years. Addresses can be had for the asking.

The Grimm Evaporator is made with or without Syphons, and with the latest improvements, no other evaporator can evaporate sap faster nor make as good a quality of product as the Improved Grimm Evaporator.

G. H. GRIMM,

Rutland, Vt.

ORDERS FOR MAPLE SYRUP AND SUGAR, MADE WITH GRIMM UTENSILS, ARE SOLICITED FROM CONSUMERS.

_MADE BY_

Vermont

Vermont
Maple Sugar
Makers’
Association

Members of Vermont Maple Sugar Makers’ Association have the right to use this label only upon packages containing pure maple products.]

The above is an exact reproduction of the label of the Vermont Maple Sugar Makers’ Association; 100 of which are furnished free of charge, if requested, with name and address printed on them, to each member on receipt of $1.00 for membership fee. Additional labels at 35 cents per 100.

H. B. CHAPIN, Secretary.

USE
“WILDER”

GUARANTEED
ACCURATE
THERMOMETERS

and be assured
of Correct
Temperatures.
Endorsed
by leading
Confectioners
and Maple
Sugar Manufacturers
everywhere.

Home
Candy
Makers’
Thermometer.]

_Write for our
Catalog, or procure
through your
Dealer._

Manufactured by

CHAS. WILDER CO. EST. 1860 TROY, N. Y.

PAGE’S PERFECTED
POULTRY FOOD

THE KIND THAT MAKES HENS LAY

Remember, we handle BEEF SCRAPS, GRANULATED BONE, ALFALFA MEAL, GRIT, OYSTER SHELLS, CHARCOAL, ETC., and during the freezing weather we sell GREEN CUT BONE AND MEAT.

If you want anything in our line, write us.

CARROLL S. PAGE
HYDE PARK, VERMONT

PURE VERMONT MAPLE SUGAR AND SYRUP

Special attention to filling orders for consumers. We guarantee full weight and measure and satisfaction to our customers. Price list on application.

VERMONT MAPLE SUGAR MAKERS’ MARKET
RANDOLPH, VERMONT

Williams Bellows Falls Evaporators

are commonly admitted superior to every other appliance for evaporating maple sap. Best maple sugar makers throughout the state and country prefer the Williams Bellows Falls Evaporator for these superior features:

1st.—=Simplicity.= There is a free flow of sap from end to end. No need of siphons. They are easy to tend, easy to handle and cannot burn the bottom if left with a fire in the arch.

2nd.—=Durability.= These evaporators are made of galvanized iron, tin plate or copper, tin plated. The material is the highest quality obtainable, and the evaporator will keep its shape with long service. “It is almost impossible to wear them out.”

3rd.—=Double Heating Surface.= The crimps, which run crosswise, are pressed from the same sheet metal as the bottom. As they are open underneath, they not only prevent the heat passing up the chimney, but give double the heating surface of other pans.

4th.—=Cost.= Heating surface considered, the Williams is the cheapest evaporator made. Our catalogue gives the price of any size evaporator as well as of all other sugar makers supplies.

=We can give you high quality goods, at reasonable prices. Try us.=

VERMONT FARM MACHINE CO. Bellows Falls, Vt.

THE MONARCH

SUGAR TOOLS

A Maple Sugar Outfit That’s Worth While.

TRIED, TESTED, PROVEN by a Multitude of Vermont’s BEST SUGAR MAKERS for Twenty Years.

As good as the =Monarch Line=. If the past has been, the 1913 is the peer of them all, and represents the greatest advance ever yet made in an equipment of this kind. Simple to operate. Easy to handle, rapid evaporation, choicest quality of production, and the greatest labor and fuel saver yet designed.

=The Monarch= is the winner at the Fairs but better still the winner in the Sugar Bush, and is a prime favorite with the good producers as the rapidly increasing business proves.

If not using a =Monarch= get in touch with Headquarters,

TRUE & BLANCHARD CO., Sole Mfrs.

F. L. TRUE, Rutland, Vt.
F. L. PATTERSON, New York,
Selling Agents.

Capital City Press

One of the Best Equipped

PRINTING
BINDING and
BLANK BOOK

Plants in New England

Good Service at Right Prices

LET US ESTIMATE ON YOUR NEXT JOB

Capital City Press

Montpelier, Vermont

Transcriber’s Notes

pg 11 Changed: glocuse and other compounds
to: glucose and other compounds

pg 16 Changed: to find corroberative evidence
to: to find corroborative evidence

pg 17 Changed: sensative to and actuated by
to: sensitive to and actuated by

pg 17 Changed: actuated by meterological conditions
to: actuated by meteorological conditions

pg 18 Changed: coated with alsphat varnish
to: coated with asphalt varnish

pg 19 Changed: ice expansion and compassion,
to: ice expansion and compression,

pg 20 Changed: chemical action and detrementing the product
to: chemical action and detrimenting the product

pg 20 Changed: perhaps the often reoccurrance,
to: perhaps the often reoccurrence,

pg 26 Changed: thus lowering the legtimate price
to: thus lowering the legitimate price

pg 27 Changed: the improvment of methods of production
to: the improvement of methods of production

pg 29 Changed: many fradulent preparations
to: many fraudulent preparations

pg 29 Changed: will tolerate no infringment
to: will tolerate no infringement

pg 31 Changed: in Harper’s Bazar
to: in Harper’s Bazaar

pg 32 Changed: indispensible in the sugar
to: indispensable in the sugar

pg 38 Changed: wrap in parafine paper
to: wrap in parafin paper

pg 38 Changed: Two cups or maple molasses
to: Two cups of maple molasses