Maple Syrup. Maltese Cross
6 lbs. maple sugar—pure.
6 large coffee-cups of water.
Break the sugar to pieces with a stone or hammer; cover with the water—cold—and let it stand until it is nearly, or quite melted. Put over the fire and bring to a gentle boil, leaving the kettle uncovered. Boil, without stirring, until it is a pretty thick syrup.
If possible, buy maple sugar direct from the “sugar camps,” or their vicinity, and in large blocks. The pretty scolloped cakes offered by peanut venders at treble the price of the genuine article, are largely adulterated with other substances.