Note 119 — PETER KALM’s TRAVELS. (continued 3)
Johann Reinhold Forster translation
They boil a good deal of sugar in Canada of the juice running out of the incisions in the sugar-maple, the red maple, and the sugar-birch; but that of the first tree is most commonly made use of. The way of preparing it has been more minutely described by me, in the Memoirs of the Royal Swedish Academy of Sciences119.