Sugar. To keep maple sugar in a warm climate, store in as cool and
dry a place as possible. If in tin and tightly covered it will mould
and ferment on top. To prevent this the best method is to take off
the covers and paste over the top of the can a piece of strong manila
paper. This will also serve to keep out the ants. Tubs with covers are
not as liable to ferment, but is it well to treat them in the same
manner.
Syrup. Syrup should be put in air-tight packages and kept so until
used. If the syrup is received packed in sawdust the best method is
to leave it in the original package and store in a dark cool place,
until needed for use, and if it is put up in glass be very careful to
keep it from the light. If for any reason the syrup should begin to
ferment, which will be known in the case of tin packages by a bulging
of the head of the can called “swelled-head” it should be borne in mind
that it is not necessarily spoiled as would be the case with fruit,
but by heating it to a boiling temperature the fermentation can be
arrested and the original flavor, to a great extent, restored. And in
this connection it may be said that either syrup or sugar, which has
been kept for some time, will be greatly improved in flavor by the same
treatment.
[Illustration: NEAR THE CLOSE OF THE MAPLE SUGAR SEASON.]