The most approved method of getting the sap is by piercing a hole with an auger in the side of the tree, of one inch or an inch and a half in diameter, and two or three inches in depth, obliquely upwards; but the most common mode of coming at it is by cutting a large gash in the tree with an axe. In each case a small spout is fixed at the bottom of the wound, and a vessel is placed underneath to receive the liquor as it falls. A maple tree of the diameter of twenty inches will commonly yield sufficient sap for making five pounds of sugar each year, and instances have been known of trees yielding nearly this quantity annually for a series of thirty years. Trees that have been gashed and mangled with an axe will not last by any means so long as those which have been carefully pierced with an auger; the axe, however, is generally used, because the sap distils much faster from the wound made by it than from that made by an auger, and it is always an object with the farmer, to have the sap brought home, and boiled down as speedily as possible, in order that the making of sugar may not interfere with his other agricultural pursuits. The season for tapping the trees is when the sap begins to rise, at the commencement of spring, which is just the time that the farmer is most busied in making preparations for sowing his grain. [Sidenote: MAPLE TREES.] It is a very remarkable fact, that these trees, after having been tapped for six or seven successive years, always yield more sap than they do on being first wounded; this sap, however, is not so rich as that which the trees distil for the first time; but from its coming in an increased portion, as much sugar is generally procured from a single tree on the fifth or sixth year of its being tapped as on the first. The maple is the only sort of raw sugar made use of in the country parts of Canada; it is very generally used also by the inhabitants of the towns, whither it is brought for sale by the country people who attend the markets, just the same as any other kind of country produce. The most common form in which it is seen is in loaves or thick round cakes, precisely as it comes out of the vessel where it is boiled down from the sap. These cakes are of a very dark colour in general, and very hard; as they are wanted they are scraped down with a knife, and when thus reduced into powder, the sugar appears of a much lighter cast, and not unlike West Indian muscovada or grained sugar. If the maple sugar be carefully boiled with lime, whites of eggs, blood, or any of the other articles usually employed for clarifying sugar, and properly granulated, by the draining off of the molasses, it is by no means inferior, either in point of strength, flavour, or appearance to the eye, to any West Indian sugar whatsoever: simply boiled down into cakes with milk or whites of eggs it is very agreeable to the taste.