to do the business; by this means, a greater knowledge in the art boiling might be acquired, than by the best treatise that could be wrote on the subject; but as it is probable that few, if any, of the inhabitants of those parts where the trees grow, would go to the expense of employing a man to boil for them, I shall make some observations on making sugar from the sap of the maple, that may possibly be useful to such as engage in this business. If the sap is drawn into wooden vessels, care should be taken that they are made of such wood as will not give the liquor a bad taste. Some maple sugar has a disagreeable taste, occasioned, as I have been informed by the sap having been put into trays made of white walnut. If the moulds are made of wood, they also should be made of some kind of tree that will give no taste. The greatest part of the maple sugar I have seen has too small a grain; which is owing to two causes, one is the makers do not use lime or let, or anything to make it granulate; the other is, that they boil the sugar too much. The quantity of lime necessary to answer the purpose I cannot exactly ascertain, but I suppose a heaped spoonful of siacked lime would be sufficient for about six gallons of sap. A judicious person, after a few trials, would be able to fix what would be the due proportion. It may however be proper to mention, that if the quantity of lime is too small, the sugar will not be sufficiently grained; if too much, it will give the sugar a reddish cast. I have observed, that the sugar should not be boiled so much as is the common practice. That