Recollections About Maple Sugarin'

We love maple syrup and learned to make it years ago when friends that moved south gave us their sap boiling pan. Ours is strictly a home backyard operation, with us tapping our 8 old trees. We usually put in about 20 taps and will get 6 to 9 gallons of syrup. The syrup I made today would be classified as Grade A medium amber and most of ours is pretty consistently that color. When we enter it in the county fair, it has always won blue ribbons. This year, our 13 year old daughters are learning how to make maple syrup for a school and 4-H project. Kids really like learning about old time skills. (By the way, I really liked your site.)

Jenny Bellairs is a Vermont Only visitor who resides in Michigan.

My family has been making maple syrup for more years than I can remember. (I'm 41 years old) This tradition began with my Great Uncle, Milo Walton and then went to my Grandpa, Lawrence Morey and currently my Dad, Jay Altizer, who will be opening the Sugar Camp this year. Many changes have been made since the sugarin' began. Dad spends much time during the summer and fall cutting, splitting and stacking wood for the upcoming season. He is in charge of all the jobs related to the syrup making. Sometimes there are helpers, but most of the work is done by him. The sap is gathered by his 4 wheeler/trailer with a tank. The sap is held in holding tanks and then boiled in a stainless steel pan. The fire is heated by the wood. When the syrup is finished it is gathered into large jugs and my mother cans it in glass canning jars. A few years ago, the local news folks came out and filmed a story on the making of maple syrup....the old fashioned way!

It makes my family proud to see the traditions being carried-on. The best part is sitting around the sugar camp and listening to the stories of days gone by. Thanks for letting me share this with your readers.

Bonnie Casner of Centerburg, Ohio sent us her recollections about her family's tradition of maple sugaring.

What a special tree the Sugar Maple is to all those who know its treasures. In case you have not recently thought of the four special treasures found in the Sugar Maple, I will share them with you.

SAP -- No, not maple syrup, just the sap that comes from the Sugar Maple. Of course without the sap, we wouldn't be able to enjoy the maple syrup enhancing our blueberry pancakes, the sugar-on-snow parties, the hours in childhood spent gathering sap, boiling it down, and eating the smoke filled product: the best Maple Syrup in the world. Let's face it, Vermont may not produce the most maple syrup, but certainly the BEST!

FOLIAGE -- There is no tree more prominent in the Fall Foliage visage than the reds and oranges of the Sugar Maple. We press them in books to enjoy during the winter and sent to friends in foreign lands who are not lucky enough to enjoy them first hand. You know those leaves are special, when every year the Leaf Peepers come from miles away just to see the beautiful sight. Let's face it, Vermont is not the only place to see Fall Foliage, but certainly the BEST!

WOOD -- Vermonters have always been known as craftsmen. They are also known to be thrifty. Therefore, it is no surprise that every part of the Sugar Maple provides enjoyable and valuable by-products. Bird's Eye Maple is a beautiful wood that comes from the Sugar Maple. What lovely furniture has been carved and crafted from this fancy wood. Let's face it, Vermont is not the only place to find fine furniture, but certainly the BEST!

SEED PODS -- Everyone has enjoyed watching the "helicopter" seeds of the Sugar Maple spinning through the air. Children also take the green seed pods, open them carefully, and stick them on their noses. Let's face it, Vermont is not the only place to spend one's childhood, but certainly the BEST!

MaryEllen Clark, who grew up in Vermont, sent us her thoughts about the Sugar Maple Tree.