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Show METHODS OF SUGAR MAKING Up In the Hills the Lore la Handsd Down From One Generation to Another. In these bills the lore of the woods and tho best methods of sugar making, banded from one generation to another, anoth-er, are carried from the famous groves to the smaller ones. A helper In our second year told, between gasps, as she stirred "cakes" for dear life, that "at Miss Susannah's she wouldn't let us change hands nor even stir the other way. We had to get the light color." Yet when eome of our sugar pleased pleas-ed a local critic he said, "Will's folks make lighter color sugur'n yours, but taln't so good. They break the grain tryln' to stir It too much, nnd it hurts (he flavor." He did not know physics nor could our helpers tell us the rea eon for their rules of thumb, for It lias been an Interesting hunt for us, from tho vatlation or temperature In the different runs of our first year's Irup, '.o tho Intricate chemical and luycologlcal problems not yet solved From our local helpers, from our reading and from years of varied experience, ex-perience, we have learne.1 what effect every detail of knowledge and care upon tho finished product. liut flavor depends upon the soil and the trees tbeinselv s. Our big, old trees on high land st, rt early bo-cause bo-cause of their southeastern exposure, and have long been famous for the flavor of their sugar. To the foundation founda-tion wo have added our study, and we bave persistently followed every hint of better methods until we have advanced ad-vanced the price of our product, 400 per cent! We sold our first year's sugar, without grading. In large palls for ten cents a pound. Now we make It Into three grades, soft sugar, cakes and cream, packing them In one-pound boxes, and get 40 cents for the best. - -Outing Magaxlne. |