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le, syrup ime again!
Fun in the sugar bush
Brian and Bruce Tuckey were only two of the youngsters who were enjoying themselves by combining
work and play in the Tuckey sugar bush just north of Exeter Saturday afternoon. Brian and Bruce Tuckey
helped in gathering the sap and are shown pouring it into storage tanks where it is held until evaporated.
(T-A photo)
Boiling it off
Ingenuity is common in the manufacturing of equipment for boiling
off maple syrup. Wayne Tuckey uses the top of a cream separator
to hold the sap initially. A tap on the bottom of this allows the
sap to enter the boiling tray at the desired flow. This has been an
exceptionally good year for syrup and already they have made as
many gallons as they usually do in total in other years.(T-A photo)
SyrUp and sugar made from
the sap of the maple tree are
things we take for granted when
we see them on the shelves of
stores but little is known as to
whom or how it was first dis-
covered how to make these pro-
ducts. One of the most popular
legends as to its start involves
a hot-tempered Indian.
The North American Indians
knew how to make these products
long before the arrival of the
white man and they were an es-
tablished item of barter.
The legend maintains there
was once an Indian named Wokis.
Many moons ago Wokis's Indian
wife was mashing corn at the
base of a maple tree when she
apparently said something like:
Listen mister, you are not going
out to play poker with the boys to-
night, and that's final. In any
event Wokis hauled off and hurled
a tomahawk at his nagging wife.
Now, either his wife was most
agile or Wokis was far from an
accomplished warrior because
the tomahawk missed her and
was buried in the trunk of the
maple tree. Mrs. Wokis was so
frightened she left an empty deer-
skin pot at the base of the tree.
Later she returned and found it
full of a sweet clear liquid which
Only two of the 13 or 14
species of maple trees native
to Canada are of importance in
the production of syrup because
of the sweetness of their sap.
"Acer saccharum Marsh"—
the high falutin' scientific name
--is better known as sugar
maple, hard maple, rock maple
or sugar tree. It produces about
three-quarters of all sap used in
the production of maple syrup.
The trunk of a mature tree may
be 30 to 40 inches in diameter.
It is a prolific seeder and endures
shade well but, unfortunately,
does not grow rapidly.
"Acer nigrum Michx" —anoth-
er tongue-twister —is better
known as the black sugar maple,
hard maple or sugar maple is
similar to the "acer saccharum"
in both production and appear-
ance.
Other species of maples com-
monly found in hardwood stands
are the red maple and the silver
maple but neither one is a good
source of maple syrup because
the sap is less sweet and often
contains excessive amounts of
sugar sand.
At present, Most producers
have a regular list of customers
who buy their succulent spring
product every year through pri-
vate channels.
An ideal sugar bush consists
entirely of maple trees which are
properly spaced so that the trees
can develop a good crown growth.
Experiments in recent years in
Quebec and the United States
have proven that the same volume
of sap is produced per acre
regardless of the number of trees
in the bush. As the number of
trees per acre increases, the
size of the crowns and trunks and
the yield per tree decreases.
And it doesn't seem to matter
how many tap holes there are on
a mature tree, the tree produces
from five to fifteen gallons from
each hole and records prove
some tap holes have produced up
when a regular spring flow be-
gins and continues for a week or
more.
Later, when the run is almost
over, the syrup becomes much
darker and takes on a leafy or
"buddy" taste as the trees be-
gin to show their buds.
had dripped from the tree, down
the handle of the tomahawk,
She decided it was water and
decided to boil it. When the water
was tasted a few hours later she
became the first person in the
world to taste maple syrup.
The white man has also de-
veloped a taste for this purely
new world product. It has three
claims to distinction; It is one of
this country's oldest agricultural
products; It is one of the few
crops whose production is solely
North American; and it is the only
crop which must be processed on
the farm before it is suitable
for sale.
Although maple syrup is re-
cognized as one of the oldest
industries, very little scientific
work has been carried out to
improve this, probably because
it was so good In the first place.
Sap today is collected and con-
verted into syrup in much the
same way it has been for cen-
turies, One change is gaining
popularity and that is the use of
a plastic pipeline for collection
and taking it to a central point
for evaporation.
The original evaporating
equipment was developed by in-
genuity, not by engineering
studies.
to 40, 50 and even 60 gallons of
sap.
Little Is known about maple
sap or "sweet water" as it is
called in Pennsylvania. Some
maintain the sap flows up the tree;
others say it flows down. How-
ever, reliable authority asserts
that the sap flows upward. Recent
experiments maintain the action
is caused by sunlight on the small
areas where the maple bud s
sprout.
Times-Advacfite, April 7, 1966 Page 3
Facts about
maple syrup
Production of this marvellous
delicacy has declined in recent
years because of the shortage of
farm labor. It takes days of long,
hard labor to tap the trees. Sap
must be collected daily and taken
to the "sugaring-off" shack
where it is placed in huge evap-
orators. The evaporators boil out
the water and other impurities.
It takes between 35 and 40
gallons of sap to make one gallon
of Canadian Grade A Fancy syrup.
The maple season is short and
comes in the early spring when
most other farm activities are
slowest. It is really considered
a by product of the farm although
the senior governments in this
country have never been able to
decide whether it should come
under the jurisdiction of the lands
and forests department or the
department of agriculture.
Tapping of trees may begin
as early as the first week in
March or as late as the first
week in April. The "run" may
last a few days or six or seven
weeks, depending on the spring
weather. It takes cold nights and
sunny days to produce the run of
sap.
Actually, maple trees will pro-
duce flows of sap any time from
late fall after they have lost their
leaves until well into the spring,
each time a period of freezing
is followed by a period of thaw-
ing. The sap will flow from a
wound in the sapwood whether the
wound is from a hole bored in the
tree or from a broken twig.
But producers generally con-
cede the best quality syrup comes
Ma
Proper sap is from
two types of maples
a