the smallest fish low down in the clear calm water. This was really
enjoyable sport, and generally resulted in a good catch of pike,
pickerel, and, very often, a maskelonge or two.

Early in the spring, before the snow had gone, the sugar-making time
came. Success depended altogether upon the favourable condition of the
weather. The days must be clear and mild, the nights frosty, and plenty
of snow in the woods. When the time was at hand, the buckets and troughs
were overhauled, spiles were made, and when all was ready the large
kettles and casks were put in the sleigh, and all hands set out for the
bush. Tapping the tree was the first thing in order. This was done
either by boring the tree with an auger, and inserting a spile about a
foot long to carry off the sap, or with a gouge-shaped tool about two
inches wide, which was driven into the tree, under an inclined scar made
with an axe. The spiles used in this case were split with the same
instrument, sharpened at the end with a knife, and driven into the cut.
A person accustomed to the work would tap a great many trees in a day,
and usually continued until he had done two or three hundred or more.
This finished, next came the placing and hanging of the kettles. A large
log, or what was more common, the trunk of some great tree that had been
blown down, would be selected, in as central a position as possible. Two
crotches were erected by its side, and a strong pole was put across from
one to the other. Hooks were then made, and the kettles suspended over
the fire. The sap was collected once and sometimes twice a day, and when
there was a good supply in the casks, the boiling began. Each day's run
was finished, if possible, the same night, when the sugaring-off took
place. There are various simple ways of telling when the syrup is
sufficiently boiled, and when this is done, the kettle containing the
result of the day's work is set off the fire, and the contents stirred
until they turn to sugar, which is then dipped into dishes or moulds,