removed, when the syrup should be slowly turned into a thick woollen strainer, and left to run through at leisure.  I would remark, that a great proportion of the sugar that is made in our country is not strained after cleansing.  This is an error.  If examined in a wine-glass, innumerable minute and almost imperceptible particles of curd will be seen floating in it, which, if not removed, render it liable to burn, and otherwise injure the taste and color of it.

A flannel strainer does this much better than a linen one.  It is, indeed, indispensable.  As to the quantity of eggs necessary, one pint to a pailful of syrup is amply sufficient, and half as much will do very well.  I now put my syrup into another kettle, which has been made perfectly clean and bright, when it is placed over a quick but solid fire, and soon rises, but is kept from overflowing by being ladled with a long dipper.  When it is sufficiently reduced, (I ascertain this by dropping it from the point of a knife, while hot, into one inch of cold water—­if done, it will not immediately mix with the water, but lies at the bottom in a round flat drop,) it is taken from the fire, and the foaming allowed to subside.  A thick white scum, which is useable, is removed, and the sugar turned into a cask, placed on an inclined platform, and left undisturbed for six weeks or longer, when it should be tapped in the bottom and the molasses drawn off.  It will drain perfectly dry in a few days.

The sugar made in this manner 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.