When the sirup has boiled down to nearly two hundred and nineteen degrees, it is necessary to pour it off or strain it through thick cloths to take out the dark-coloured impurities. After this the sirup is heated again to boiling point and sealed in jars or cans. A gallon of sirup will make between eight and ten pounds of sugar. Can you afford to make your sirup into sugar at this rate? It will depend upon the relative price of sugar and sirup, the cost of your fuel and the value of your time and whether your market wants sugar or sirup. There is a good and increasing demand for pure maple products, especially in the form of confectionery. If you can work up a market for fancy maple sugar in the form of bonbons it will bring a fancy price. This is not so hard as it sounds but it takes enterprise and gumption and perseverance and knack. Here is a job where brothers and sisters can work together to very great advantage and add to their store of college money by discovering and harvesting a crop right at home which in many cases has been neglected for decades. If you have city cousins they will help you sell your products among their mates. It will pay you to prepare small sample parcels, enough to whet the appetite but not enough to satisfy. I remember receiving a number of packages of maple cream from a Vermont friend. The price per pound was equal to that of the finest candy and I wanted to share with all my friends. But I couldn't afford to give away pound packages to everybody. I might have created a large demand for this delicious confectionery, had I been able to get sample packages to give to friends. This year I am to have them. It adds wonderfully to the attractiveness of maple sugar to have each cake or bonbon wrapped in its own piece of waxed paper. This is a kind of guarantee of dainty handling that is appreciated by the purchaser. A shoe box is hardly a dainty parcel, yet I know of one unimaginative maple sugar man who packs his cakes in just such boxes. There is a chance for some one to "make a hit" in this line. WILD RICE Wild rice sells for two or three times the price of ordinary rice and the supply never meets the demand. "But who wants it and what for?" Wild rice is not likely to become a popular breakfast food except among the Ojibways, yet a lot of time and effort have been spent on trying to find out how to grow crops of it. The reason for this is that nothing fattens wild ducks, geese, and other game birds quite so satisfactorily. Where the wild rice flourishes there is the hunter's paradise in September. This is reason enough for wanting to grow wild rice. When our true American sportsmen awoke to the fact that game was scarce and realized why, they set about protecting the wild fowl and studying their habits so as to better supply ideal conditions for the remnant to increase. This is conservation and boys that help in such enterprises are truly patriotic citizens.