Put one pint of maple syrup and one-half pint of good cream into a granite saucepan and boil briskly, stirring constantly to the soft ball stage. Take from the fire and beat until it begins to thicken, then if desired add one and one-half cups of English walnut meats and when thick enough, turn into a buttered pan, press into shape and when quite cool mark into bars. To be "professional" these should be nearly an inch thick, one and one-half inches wide, and about five inches long. In some parts of Canada this is made to perfection and nothing more delicious can be imagined. The "soft ball stage" is reached when a small portion (about one-half teaspoonful) dropped into very cold water will form a soft ball in the fingers.