"All that is true. But what are the signs of illness? how do you distinguish a tree that is well from one that is diseased?"
"How does the doctor tell who has fever and who colds?" interrupted Richard. "By examining the skin, and feeling the pulse, to be sure."
"Sartain," continued Billy; "the squire ain't far out of the way. It's by the look of the thing, sure enough. Well, when the sap begins to get a free run, I hang over the kettles, and set up the bush. My first boiling I push pretty smartly, till I get the virtue of the sap; but when it begins to grow of a molasses nater, like this in the kettle, one mustn't drive the fires too hard, or you'll burn the sugar; and burny sugar is bad to the taste, let it be never so sweet. So you ladle out from one kettle into the other till it gets so, when you put the stirring-stick into it, that it will draw into a thread--when it takes a kerful hand to manage it. There is a way to drain it off, after it has grained, by putting clay into the pans; bitt it isn't always practised; some doos and some doosn't. Well, mounsher, be we likely to make a trade?"
"I will give you, Mister Etel, for von pound, dix sous."
"No, I expect cash for it; I never dicker my sugar, But, seeing that it's you, mounsher," said Billy, with a Coaxing smile, "I'll agree to receive a gallon of rum, and cloth enough for two shirts if you'll take the molasses in the bargain. It's raal good. I wouldn't deceive you or any man and to my drinking it's about the best molasses that come out of a sugar-bush."
"Mr. Le Quoi has offered you ten pence," said young Edwards.
The manufacturer stared at the speaker with an air of great freedom, but made no reply.
"Oui," said the Frenchman, "ten penny. Jevausraner cie, monsieur: ah! mon Anglois! je l'oublie toujours."
The wood-chopper looked from one to the other with some displeasure; and evidently imbibed the opinion that they were amusing themselves at his expense. He seized the enormous ladle, which was lying on one of his kettles, and began to stir the boiling liquid with great diligence. After a moment passed in dipping the ladle full, and then raising it on high, as the thick rich fluid fell back into the kettle, he suddenly gave it a whirl, as if to cool what yet remained, and offered the bowl to Mr. Le Quoi, saying: