I used to do some sugaring but haven"t for a couple years now. One thing I heard about and want to try is to take some of the 3/4 way boiled down sap and use it to boil a chicken! It is a very old time thing and I heard it was my Great grandpa who did it when he ran his camp. I may tap a couple neigbors trees and see how it comes out. As far as sap running good, to depends a lot on the air temps. freezing at night and in the 40s in the day seemed to be a good time. Stop getting sap if the buds swell! it gets very strong and dark then. I liked to get my sap in late january as in this area the syrup would be much lighter in color and not have a real strong maple flavor and boy was it sweet! You can tap almost any maple and even box elders and not taste any difference. If you have never done it before, here are a couple rules, DON"T do it in the house if you don"t want water running down the walls, 40-50 gallons of sap to one gallon syrup, that is a lot of water!(don"t ask how I learned that one!) and don"t burn it when it gets thick. you will never get it out of the pan! the closer it gets to syrup lower the temp and take your time and watch it closely! Warm syrup flows easier so cool samples down till it is done to see if it is where you want the syrup to be. Let it cool and settle before bottling to let the "sand come out", but reheat it when bottling I made my evaporation pans out of new duct work metal and made an outdoor furnace with a chimney pipe to keep ashes out. I also made spiles (taps) out of maple wood. Carved them round and tapered slightly to fit the holes and seal and long enough to hang the buckets on from a notch cut in the top. drill a hole all the way through and cut a grove part way where it goes in the tree to let the sap get back inside. The wood swells and fits nice and tight in the holes. I plan on doing a bunch next year.
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Today's Featured Article - A Cautionary Tale - by Ian Minshull. In the early 1950s my father bought an Allis Chalmers B and I used it for all the row crop work with the mangolds and potatoes, rolling and the haymaking on our farm. The farm and the Allis were sold and I have spent a lifetime working on farms throughout the country. I promised myself that one day I would own an Allis. That time event
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