In the great wilderness were to be had, a few comforts and luxuries. Sugar is not only a luxury, but is really a necessary article of food. The properties of the sap of the maple was understood by the Indians, and the French soon availed themselves of the means of making sugar. To the present day, the French Canadians make it in considerable quantities. At first, the settlers of Upper Canada did not generally engage in making it; but, after a time a larger number did. The maple, the monarch of the Canadian forest, whose leaf is the emblem of our country, was a kind benefactor. In the spring, in the first days of genial sunshine, active operations for sugar making were commenced. Through the deep snow, the farmer and his sons would trudge, from tree to tree, to tap them upon their sunny side. The “spile” would be inserted to conduct the precious fluid into the trough of bass-wood, which had been fashioned during the long winter evenings. A boiling place would be arranged, with a long pole for a crane, upon which would be strung the largest kettles that could be procured. At night, the sap would be gathered from the troughs, a toilsome job, and put into barrels. In the morning a curling smoke would rise from amidst the thick woods, and the dry wood would crackle cheerily under the row of kettles, all the sunny spring day; and night would show a rich dark syrup, collected in one smaller kettle, for the more careful work of being converted into sugar. Frequently the fire would be attended by the women; and the men would come to gather the sap in the evening. In this way many a family would be provided with abundant sugar, at all events it had to serve them for the year, as they felt unable to purchase from the merchant. In another place, we have related how a few made a considerable quantity of sugar and sold it all, to pay for a farm, doing without themselves.