which runs from one sixth of its weight in molasses in 24 hours after it is put to drain, I think has been boiled properly; perhaps in three or four weeks afterwards, it will run like quantity of molasses, making the whole of the runnings about one third of the weight of the green sugar. It is most probable that those who have been accustomed to high boiling, in order to get as much sugar ar possible from the first process, will not approve of this method, but perhaps may be better reconciled to it, when they are informed, that if they boil this molasses or syrup with strong lime-water, one third of the latter to two thirds of molasses, there is reason to expect it will make good sugar, although not equal to the first sort. I shall now give some DIRECTIONS FOR THE MAKING OF MAPLE SUGAR. Let all the sap that has been collected in one day be boiled the day following, lest it should ferment, in which case the sugar will be less in quantity and worse in quality. To carry on the business to the greatest advantage, there should be at least three kettles of different dimensions; perhaps such as would contain 50, 60, and 70 gallons, would be large enough to make the trial with. These kettles should be fixed in a row, the smallest at one end, the middle-sized next, and the largest at the other end. When there is a quantity of sap collected, put as much in the largest kettle as can be conveniently boiled in it, then throw in as much lime or ley as may be deemed necessary to make the liquor granulate, keep a moderate fire for some time, and as the scum rises take it off with a skimmer; after the liquor is pretty clear increase the fire and boil it briskly till so much is evaporated as that which re-