Sugarin’ begins they say when the creek breaks up each spring and the sap begins to run!! Maple sugar is the farmer’s first harvest of the year and the end of sugaring has marked the beginning of spring and the farmer’s year for centuries. Thawing days with freezing nights start the season. When does that happen? Not just by observing the thermometer but with an experienced eye and hand. Sugaring is both science and old-fashioned art. During the six-week season, the sap flow takes place for only ten to 20 days and is irregular, often with up to a third of the season’s take coming through in a single day. Maple sap, which is about 98% water, is condensed into maple syrup through the evaporation process. It takes from 40-50 gallons of sap to yield one gallon of maple syrup. Early syrup runs and runs after a cold spell are light amber in color in with a delicate flavor and generally the color darkens and taste becomes more robust as the season progresses and warms. Syrup can be “buddy” at the end of the season. Once the buds swell, the sap no longer has a good taste. The “fifth” season – between winter and spring- is the sugarin season or as we fondly call it on Hurry Hill – the season of MUD and SNOW!
This rock was taken from this creek and is filled with fossils and is a result of the glacier during the last Ice Age, 15 or 20 thousand years ago. Good glacial soil makes good maple syrup! The sugar maple tree is indigenous only to
Northeast United States, Southeast Canada and areas around the Great Lakes. This region of Canada and the United States is the only place in the world where maple syrup is made. Quebec produces 80% of all maple syrup made. Ontario produces 10% and all other provinces and the U.S. produce the remaining 10% of all maple syrup.
This creek begins at a spring where the local Indians had a meeting ground. A nearby dry creek bed contained arrowheads. By the time this area was settled, illness, starvation, and Indian wars had wiped the natives out and new settlers encountered only an occasional Indian hunter.
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