On the contrary, thousands of people do it as a hobby every year. You don't need a 50 grand RO setup to make perfectly acceptable syrup. Small-scale syrup making can easily be done using any pail available--gallon ice cream containers, 3.5 or 5-gallon plastic pails, or the newer-style plastic bags, plus of course any standard buckets are all commonly used. Spouts (spiles) are cheap and easy to come by, a 2-dollar garage-sale bit brace and a 7/16 drill bit will drill holes just as well as a gas-powered tapper, just slower. Boiling can easily be done on a kitchen stove, a wood heating stove, or an easily-constructed outdoor arch, using any available pan, with wider and shallower ones usually preferred as they evaporate faster. Obviously, they syrup produced may vary in color and flavor from mass-produced syrup, but that's part of the charm, and once you get some experience, it's quite possible to make syrup every bit as tasty as what you can buy from a commercial producer. In fact, many maple connoisseurs prefer small-batch syrup to commercial offerings for the same reason as small-batch whiskey--the process imparts flavor and aroma notes that the large commercial products often lack. As a rough guideline, 1 tap can be expected to produce around a quart of syrup per year, so 20 trees puts you in the neighborhood of 5 gallons of syrup--plenty for your own consumption and a much-appreciated gift to friends and helpers.
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Today's Featured Article - Hydraulics - Cylinder Anatomy - by Curtis von Fange. Let’s make one more addition to our series on hydraulics. I’ve noticed a few questions in the comment section that could pertain to hydraulic cylinders so I thought we could take a short look at this real workhorse of the circuit. Cylinders are the reason for the hydraulic circuit. They take the fluid power delivered from the pump and magically change it into mechanical power. There are many types of cylinders that one might run across on a farm scenario. Each one could take a chapter in
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