HomeMy WebLinkAboutTimes Advocate, 1995-04-05, Page 18Previous owner of
the Eyre Bros. Maple
Bush, Elgin Richard-
son, pictured above,
stokes the furnace
with wood for boiling
sap. Pictured at near
right, the maple sap
is monitored using
the traditional bucket
method to determine
how fast the sap is
flowing. On an aver-
age day, the saps
flows at a rate of
180 drops per min-
ute.
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Second section - April 5,1995
Maple syrup season
Dark maple syrup a growing alternative to refined sugar
By Heather Vincent
T -A staff
DUNGANNON - The Eyre
family maple bush at Dun-
gannon is a going concern af-
ter only six years in the busi-
ness.
The Eyre brothers bought the
132 acres property as a re-
tirement project but
with 7,000 taps andthree pumping
sta-
tions, they nd it has
developed into more
than just a sideline.
Lawrence, Mervyn
and Douglas Eyre
and their wives
Dianne, Nellie and
Dorothy live at the bush in mo-
bile homes during the tapping
season.
With the unusually warm
weather this year, the season
was off to a slow start. Ideal
temperatures for sap to run
well are five to six degrees cel-
sius during the day, without
wind, and failing below zero at
night. By the end of last week,
the weather had improved with
mild days and cool evenings.
The Byre's maple bush is an
operation which utilized mod -
"All
tap
ern technology such as a vacu-
um system for the 'taps and
plastic tubing as well as fil-
tering and evaporation tech-
niques.
Lawrence Eyre said the bush
is unique because of the num-
ber of maple trees on one lot.
Most maple bush operations
have to truck
sap from a
number of
pumping sta-
tions to the
boiling
house.
"All of our
7,000 taps
are on one
property. I don't know of any
other bush in the area which
has this many trees together,"
said Eyre.
The concentrated sap is still
boiled in the traditional meth-
od using a wood -stoked fur-
nace. An average season has
approximately 25 boiling days.
Maple syrup and products
are gaining popularity, not
only with Canadians but also
with tourists. The Eyre's rec-
ognize this trend and have fo-
cused some of their attentions
of our 7,000
s are on one
property."
APPLE PAN DOWDY
1 cup maple syrup
3/ cu . water
vreurnaat
• 1/4 isp salt
1 tsp vinegar
• Combine in pan and cook until thick. Add:
1/4 tsp. nutmeg
1/4 tsp cinnamon
2 tbsp butter
1 tsp vanilla
• Peel apples. Slice into 8" square pan and
pour above sauce on top. Combine:
1 cup flour
3/4 tsp salt
3 tbsp shortening
2 tbsp baking powder
3/4 cup milk
• Drop by spoonful on apples. Bake 375 deg.
for 40 minutes.
to marketing their product to
tourists.
Along with the growing tour-
ist trade, maple syrup is slow-
ing beginning to be used as a
replacement for white sugar in
baked goods. People with sen-
sitivity to refined sugar often
use dark syrup which adds
more maple flavour to, cook-
ing. For every 250 ml of white
sugar, replace with 250 ml of
syrup and decrease the liquid,
not oil or melted butter, in the
recipe by 115 ml.
The uses for maple syrup are
varied including a traditional
topping for pancakes and waf-
fles but also on fresh fruit or as
a glaze for meat and veg-
etables. Maple syrup has no
fat or cholesterol and has a
sugar density of approximately
66-67 per cent.
Maple syrup can be frozen
and should be kept unopened
in a cool, dry place. Once
opened, syrup should be re-
frigerated.
Maple products can be pur-
chased at the bush during the
season or through Mrs. Camp-
bell Eyre in Hensaii year-
round.
MAPLE SYRUP PIT
1 cup maple syrup
2 tbsp corn starch
2 egg yolks
1-1/2 cups hot water
1 tbsp flour
• Boil syrup and water together, mix dry in-
gredients and pour slowly, stirring constantly
into syrup until thick. Pour into baked shell
and top with meringue made from egg white
(brown).
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