 |
 |
 |
 |
 |
 |
|
Using wooden buckets to collect larger amounts of sap and metal pots to boil it down, the settlers were able to make batches of more concentrated syrup. As time went by, they created complex systems of pipes that would deliver the sap to a central area. This way, they could tap a larger number of trees because they did not have to spend their time collecting all the buckets from each tree. To collect sap, trees that
are over 25 centimeters in diameter must be used. In late
February, when the weather starts to get above freezing, small
holes, about 1 centimeter in diameter, are drilled into the
trunk. This is not harmful to the trees as long as It takes about 40 gallons of
sap to make one gallon of syrup. Once the sap has been collected
it is taken to the "sugar shack" where it is boiled
slowly over a low temperature. This releases water from the
sap and intensifies the flavor and color of the syrup. For more information on the history and making of maple syrup, check out these links:
|
||||
The
tradition of making maple syrup in North America began with
Native Americans. At first, V-shaped slices were made in the
bark of Sugar Maple trees and a reed was inserted like a funnel.
This helped the sap to drain into buckets made out of birch
bark. Hot stones were placed into the sap to help concentrate
it. Later, when European 
settlers
arrived and tasted the syrup they came up with methods for
helping to process the sap further.
