At first, the auger should go no deeper into the tree than | of an inch, and to be deepened afterwards to the extent of two inches and a half, as the manner of the sap's running may render necessary. -- The hole to be made in a slanting or descending position, that the sap may run freely in frosty weather. -- In these holes there should be fixed spouts to project from the tree 12 inches, but not to enter the orifice more than half an inch. Elder wood spouts to be prepared in the season.

Preserving the sap or syrup. -- In the early part of the season, the sap will keep during frost, but as the spring advances it will be necessary to boil it the day after it is drawn from the tree to prevent souring and fermentation.

Boiling the sap. -- A smart fire should be kept up while the sap is boiling, and a table spoonful of slacked lime put into each 15 gallon kettle, while the sap is warming, and before it boils, to raise the scum, and give the sugar a grain.

When the scum rises, it should be skimmed off. When the liquor is reduced one half, discharge it into the one half of the kettles, continuing the process till the whole is placed in one kettle, filling up the empty ones as soon as possible with fresh sap.

When the liquor in the last or aggregate kettle becomes a syrup, it should be strained through a woolen cloth, before it becomes too thick.