The process begins by the preparation of spouts and troughs or tubs for the trees: the spouts or tubes are made of elder, sumach, or pine, sharpened to fit an auger hole of about three-fourths of an inch in diameter. The hole is bored a little upward, at the distance horizontally of five or six inches apart, and about twenty inches from the ground on the south or sunny side of the tree. The trough, cut from white maple, pine, ash, or bass wood, is set directly under the spouts, the points of which are so constructed as completely to fill the hole in the tree, and prevent the loss of the sap at the edges, having a small gimlet or pitch hole in the centre, through which the entire juice discharged from the tree runs, and is all saved in the vessels below. The distance bored into the tree is only about one-half an inch to give the best run of sap. The method of boring is far better for the preservation of the tree than boxing, or cutting a hole with an axe, from the lower edge of which the juice is directed by a spout to the trough or tub prepared to receive it. The tub should be of ash or other wood that will communicate no vicious taste to the liquid or sugar. The sap is gathered daily from the trees and put in larger tubs for the purpose of boiling down. This is done by the process of a steady hot fire. The surface of the boiling kettle is from time to time cleansed by a skimmer. The liquid is prevented from boiling over by the suspension of a small piece of fat pork at the proper point. Fresh additions of sap are made as the volume boils away. When boiled down to a syrup, the liquor is set away in some earthen or metal vessel till it becomes cool and settled. Again the purest part is drawn off or poured into a kettle until the vessel is two-thirds full. By a brisk and continual fire, the syrup is further reduced in volume to a degree of consistence best taught by a little experience, when it is either put into moulds to become hard as it is cooled, or stirred until it shall be grained into sugar. The right point of time to take it away from the fire may be ascertained by cooling and graining a small quantity. The sediment is strained off and boiled down to make molasses. The following is from a Massachusetts paper:-- The maple produces the best sugar that we have from any plant. Almost every one admires its taste. It usually sells in this market (Boston) nearly twice as high as other brown sugar. Had care been taken from the first settlement of the country to preserve the sugar maple, and proper attention been given to the cultivation of this tree, so valuable for fuel, timber, and ornament, besides the abundant yield of saccharine juice, we could now produce in New England sugar enough for our own consumption, and not be dependent on the labour of those who toil and suffer in a tropical sun for this luxury or necessary of life. But, for want of this friendly admonition,