On food and cooking the science and lore of the kitchen ( PDFDrive ) 1264
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ofstorageinthetrunkandintotheouter,
activelygrowingzone,thecambium.
MapleSugaringWithoutMetalorFire
In1755,ayoungcolonistwascapturedand
“adopted” by a small group of natives in
the region that is now Ohio. In 1799 he
published his story inAn Account of the
Remarkable Occurrences in the Life and
Travels of Col. James Smith, which
includes several descriptions of how the
Indiansmademaplesugar.Here’sthemost
ingeniousmethod.
Wehadnolargekettleswithusthisyear,
andthesquawsmadethefrost,insome
measure,supplytheplaceoffire,in
makingsugar.Theirlargebarkvessels,for
holdingthestock-water,theymadebroad
andshallow;andastheweatherisvery
coldhere,itfrequentlyfreezesatnightin
sugartime;andtheicetheybreakandcast
outofthevessels.Iaskedthemifthey
werenotthrowingawaythesugar?they
saidno;itwaswatertheywerecasting
away,sugardidnotfreezeandtherewas
scarcelyanyinthatice….Iobservedthat
afterseveraltimesfreezing,thewaterthat
remainedinthevessel,changeditscolour
andbecamebrownandverysweet.
SyrupProductionFromcolonialtimestothe
20thcentury,sugarproducerscollectedthe
sapbypunchingasmallholeinthemaple
tree,insertingawoodenormetalspoutinto
thecambium,andhangingabucketintowhich
thesapdripped.Thispicturesquecollection
methodhasmostlygivenwaytosystemsof
plastictapsandtubing,whichcarrythesap
frommanytreestoacentralholdingtank.
Overasix-weekseason,thetapsremove
around10%ofatree’ssugarstores,inan
averageof5to15gallons/20–60litersper
tree(somegiveasmuchas80gallons).It
takesaround40partsofsaptomake1part
