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mains may be boiled in the middle kettle; * into which it must be strained through a blanket; under this kettle keep a good fire, and take off the scum as it rises. As soon as the liquor is taken from the large and put into the middle kettle, fresh sap must be put into the former and treated as before directed, and so on till all the sap is boiled. When the liquor is sufficiently evaporated in the middle kettle, to admit its being boiled in the smallest, it must be put into the last, where it must be boiled util it gets to a proper consistency to make sugar. When the liquor is taken from the middle kettle into the smallest, the former must be supplied as before directed from the largest, and the largest with fresh sap. The liquor in the smallest kettle must be boiled briskly until it gets pretty thick, when the fire should be lessened to prevent its burning,--when the liquor rises in the kettle, a piece of butter or fat, the bigness of a hazelnut, may be thrown in; if this quantity does not make it boil flat, more should be added until it answers the purpose, and this must be repeated as often as the liquor rises. When it is boiling enough, which may be known from the manner of its roping between the thumb and finger, it must be put into a cooler or tub, when the small kettle must be supplied with liquor, from the middle sized one, that with more from the largest, and that with fresh sap as is before directed. When one third of the sap that has been

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