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Harvesting maple sap and boiling it down into syrup is an old tradition in Vermont. When winter turns into mud season the sap starts to run. Some collect it the old fashioned way - hand-drilled taps in the maple trees dripping into galvanized buckets, horses driving through the sugarbush pulling the collecting vat, gathering the harvest by hand and pouring it in, then hauling the sap to the sugarhouse where a wood-fired boiling pan steams off 34 gallons of water for every gallon of syrup that is made. This book pictures a tradition of March in Vermont where big Percherons are used to work the sugarbush and maple-fired boilers make the syrup.
Publish Date September 27, 2009
Dimensions Standard Landscape 40 pgs Premium Paper, matte finish
Category Travel
Tags Maple Syrup, Maple Sugar, Team of Horses, Horse, Vermont
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janetgoldenb says
Enjoyed your chronicle of making maple syrup. Sounds good right now!
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posted at 02:34pm Nov 09 PST
EverBGreen says
Greetings from Upstate New York where the tradition is also strong. There were family outings as a child and now an annual reminder upon a wagon ride at Highland Forest outside of Syracuse, New York. I highly recommend making their pancake breakfast with fresh maple syrup an annual affair. Thanks for taking the time out of your busy schedule to do such a superb job in chronicling the tradition.
posted at 04:18am Nov 01 PST