Times Advocate, 1991-03-20, Page 7IT'S . Y 1 C T R R LJ S INF S is Times -Advocate, March 20, 1991
Pape 7
Tuckeys continuing maple syrup tradition
By Ray Lewis
EXETER - Pete
Tuckey has
been • raised
with a' strong
appreciation
for nature, and
every spring, like so
many of his ancestors before him,
he heads to the bush to practice
what has become tradition.
Most small maple syrup opera-
tions have folded over the years
for various reasons, or been taken
over by larger enterprises with
modern equipment. But while the
big operators use methods which
include gasoline motors to remove
the sap from trees, Pete and his fa-
ther Wayne still rely upon the old
method of gathering by the pail.
Beginning near the end of every
February, the Tuckey family sets
out to tap approximately 650 trees
within three bushes of nearby hard
maple. One is owned by the fami-
ly, while the others are rented
from neighbors Bill Russell arjd
Leonard Grebs.
The season is relatively short,
lasting sometimes until early
April, but it is the weather which
dictates. If it proceeds to get too
warm, the sap quits running and
the insects come out. The ideal
temperatures for the production of
maple syrup include cold nights of
about -5 degrees Fahrenheit, and
anywhere from 5 to about 15de-
grees during the day.
If it fails to freeze one evening,
then another freeze is required be-
fore the sap will run again.
If warm weather persisted for a
period of a week, the season would
be over. So far, temperatures have
been perfect, allowing for some
trees to yield up to two and a half
gallons of sap in an afternoon.
The area where the Tuckey fami-
ly produces their maple syrup, was
originally purchased in 1916 from
Bob Munn by Charles Tuckey,
Wayne's grandfather. In 1946,
Charles, together with Wayne's fa-
ther, Oscar, built the shack still
used by the family to house the
evaporator and other equipment.
The cost was a dear $100.
Until two years ago, Oscar, then
79, was still active gathering sap
and stoking the fire which burns
about a cord of wood a day. With
only two running the operation
now, it's very busy trying to keep
up.
ew tap holes are drilled into the
trees every year and until recently.
Tuckeys still used a brace and bit.
Some of the larger trees hold four
buckets.
"We've got a gasoline powered
drill now," chuckles Pete. "600
trees was getting to be pretty hard
on the arms."
A tree may tapped once when
it becomes 10 inches in diameter.
It may then hold one bucket for
every five inches in diameter it in-
creases after that, so at 15 inches it
can support two and at 20 you can
tap it three times. Some of the old-
er trees in Tuckey's bush have been
tapped four hundred times.
After the sap is gathered, it is
pumped into a tank which relies on
gravity to move it through a hose
into a pre -heated hood. It then runs
through copper pipe which is heat-
ed by steam to increase productivi-
ty, as it is easier to move warm.
Floats regulate the amount of sap
which flows into the evaporator
where the water is boiled out. A
pan, divided in half, has a copper
pipe which zigzags within the appa-
ratus, forcing the sap to move a
great distance before flowing out
the proper hole, again in the front.
Because it takes longer, more sap
is boiled out and moved farther
along in the process before it reach-
es the front. When it arrives at this
point, the quicker you can get the
sap in and out of the tap, the better
it is.
"You lose quality as it sits," as-
sures Wayne.
A thermometer measures the tem-
perature of the liquid and when it
moves to 219 degrees Fahrenheit, it
is considered syrup. It is drained
into a pail and then poured through
a filtering machine into glass bot-
tles which the Tuckeys favour over
tin because it is reusable and is less
costly.
cess to preserve part of their heri-
tage. Wayne was raised on it and
remembers its importance in the
1940s.
"There aren't a lot of people
around here who do it anymore be-
cause there just isn't the market and
it's a lot of work," says Pete.
The Tuckeys agree that syrup is
expensive, but when you consider
the amount of work that goes into
its production, it really isn't. It
takes a good week just to prepare
for the season, with the installation
of equipment, tapping, hanging of
buckets and chopping of wood.
It takes approximately 40 gallons
of sap to makel litre of syrup. A
good twelve-hour work day will
yield 10-12 gallons of syrup while
a good season will permit the man-
ufacture of about 150 gallons.
While most have given up the
boiling and collecting of sap, the
Tuckeys have continued the pro -
"We don't want
to change
much...
now it's
our history"
"During World War II, sugar was
rationed," explains Wayne. "We
used it in cereal, coffee; everything.
We even had maple syrup pie and
tarts."
As for the next generation, Pete
seems confident that he will contin-
ue the tradition, going as far as to
use some of the original buckets
once belonging to his great great
grandfather.
"We don't want to change much,"
Pete assures. "Now it's our histo-
ry." -
Flt (a
ikhth a•ce
Like old times - Pete Tuckey pours hot syrup Into the ,filter system.
"We don't want to change anything," says Pete. "lt's part of our
heritage."
•
Canada Post says
customers happy
LONDON - According to a
press release from Canada Post's
London office, 91 percent of Ca-
nadians are satisfied with postal
services offered in retail postal
outlets (RPOs) operated by local
businesses across Canada.
Decima Research interviewed
666 customers in 66 communi-
ties, including those who use the
Kirkton Market RPO. The com-
pany also examined the impact
the transition to an RPO had on
perceived "community identity"
and social interaction. Only 11
percent believed the change had
resulted in a negative impact,
say Canada Post, who also call
the RPO program a success and
is often considered to be a "step
in the right direction" in many
communities.
"Despite the fears that may
have existed among our custom-
ers before conversion of postal
service to local business in a
community, once they try this
new service, they support it,"
said Gil Hebert, general manag-
er of Canada Post's Retail Oper-
ations.
Auction fundralser held
LUCAN - The first Lucan Group
Committee held a Time, Talent and
Treasure auction for a fundraiser at
the Lucan Community Centre on
March 15.
There was a small crowd, but bid-
ding was enthusiastic. Donations
offered varied from baking and
canning to lawn rolling and clean
up as well as a 30 minute flight
over the Lucan-area.
Wayne Gretzky hockey cards,
horseback riding, handicrafts and
gift certificates from local business-
es were also auctioned off.
The most sought after item '
seemed to be a weekend at a lake-
front cottage.
Sincere appreciation is extended
to all who participated in or donat-
ed to the auction.
Gary Alan
Price
Invites you to a FREE
CAN
find the best
GIC
9.75% 4 and 5 years
Let us shop
the market for you
Galser-Kneale
Exeter Grand Bend Hensall
235-2420 238-8484 262-260F
Financial Security Seminar
Topics: - Financial fundamental and strategies
. - How to increase return on investment
- Minimizing, deferring and eliminating taxes
- Retirement with dignity
- The most common money mistakes
- How even the small investor can achieve security
Date: Monday, April 8, 1991
Time: 7:30 p.m. - 9:00 p.m.
Place: Exeter United Church, 42 James Street
Extras: Free coffee, donuts and handout information
Reservations: Please call 1-645-7163 (collect)
SELECT FINANCIAL SERVICES INC.
5-650 Colborne St., London, Ont. NBA 5A1
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4