This section is from the book "The Gardener's Monthly And Horticulturist V26", by Thomas Meehan. See also: Four-Season Harvest: Organic Vegetables from Your Home Garden All Year Long.
The Rural New Yorker says: "For the third year we have gathered the sap of the Yellow-wood (the Clad-rastis tinctoria, or Virgilia lutea of botanies) and boiled it down to sugar. The sap will flow earlier, in larger quantities, and continue later from the Yellow-wood than from the maples, and, as we believe, will give more sugar. The Rural people, all of whom have eaten this sugar, say that in quality it is as rich and buttery as maple sugar. Of course, it does not possess the peculiar maple flavor, but, instead of it, an acid flavor resembling sweet lemonade, quite agreeable to most of those who ate it. In texture and color it closely resembles the finest maple sugar. We are in hopes that our experiments with this American tree will lead others to follow our example on a larger scale".
[The Yellow-wood bleeds from winter wounds more profusely than from any tree we know, and we have seen icicles over a foot long from some of these wounds in early spring. In freezing, whatever is held in solution in water is rejected, and in sugar-bearing liquids the sweets are always concentrated on the end of these icicles. From some on the Yellow-wood icicles we found an abundance of sugar, last spring, just as the observant editor of the Rural notes. - Ed. G. M].