A piece of wood taken from one of these trees in 1873 is still preserved in Vermont. It is twenty inches by four, yet it shows five boxing places, two deep in the wood and three that the later growth of the tree had not been able to cover. Sugar was made from these trees in 1764, and they were tapped each year by some member of the Kathan family until 1862. One of the largest of these trees was cut in 1858, and the number of concentric rings of growth showed that nearly a hundred years had then passed since the tree was first boxed for sap. In 1894 another was cut, having a box mark only three inches beneath the surface of the wood, showing that in this tree at least someone had gone back to the ancient method not more than half a generation before the date of cutting the tree. Probably scattered trees of the groves of a century and a half ago still stand in other portions of the State, carrying deep in their heart wood the scars of the old-time sugar making. The Vermont laws against the adulterating of maple sap products are now quite strict, and it is probable that original packages from the State are reasonably sure to be what they are sold for. The syrup weighing eleven pounds to the gallon is practically at the point of saturation, a gallon weighing even an ounce more than this showing a deposit of crystallized sugar. It was formerly considered that the intermixture of cane syrup could not be detected, but modern methods of chemical analysis show it, the ash from dried and burned maple sugar being greater than that from dried and burned cane sugar in that it, having not been recrystallized, still contains other chemical constituents of the sap. These no doubt contain the ingredients which go to make up the delectable flavor, and those not yet isolated elements which help make the Vermonters the big-hearted, big-souled people that they are. Yet the rich golden brown color which most maple sugar has is not a quality of the sugar itself, but due to impurities, harmless but unnecessary. They come from tiny flecks of bark which fall into the sap or from careless boiling. Before the sap gets to the can in the Grimes sugar house it has been strained seven times. The iron kettle sugar of the old days was sometimes almost black. Care in the handling will give a syrup that is almost as colorless as water and a sugar that is nearly white. Hence color in the final product by no means indicates purity, though it may in no sense indicate adulteration. The best syrup is a clear, viscous, pale straw-colored liquor, and the sugar itself need not be much if any darker.