This section is from the book "A Treatise On Beverages or The Complete Practical Bottler", by Charles Herman Sulz. Also available from Amazon: A Treatise On Beverages.
Made from the juice of the sugar maple. It is identical with cane-sugar. In the United States and Canada considerable quantities of this sugar are made. The juice is obtained by boring through the bark of the tree, when the juice flows into suitable vessels. The sugar is crystallized by evaporating the juice, and seldom undergoes refining. It is made in blocks ready for the market. When it is wanted to be employed in the manufacture of carbonated beverages, either a refined maple-sugar should be used, or the crude maple-sugar refined by boiling with albumen and decolorized by animal charcoal, as directed later on for the treatment of raw or inferior cane-sugar, but we consider refined cane-sugar suitable for all purposes.