Maple Sugarin In Vermont

S2We developed an annual maple-syrup-production cost series for the period 1972 to 1984. We specified the physical input required for a 3,000-tap, plastic tubing with vacuum system with an oil-fired open-pan evaporator. Current value data were used to estimate the annual production cost of a gallon of syrup. Cost increased from 6.16 per gallon in 1972 to $15.93 in 1984; however, much of this increase is the result of inflation. The sugarhouse, where syrup is processed, accounted for a relatively larger share of the total cost of production in 1984 (66 percent) than it did in 1972 (53 percent). A sensitivity analysis indicated that total cost is most sensitive to changes in wages for labor and cost of fuel oil.S3

Grade level: 3, 4, 5, 6, 7, p, e, i.

"In Meanings of Maple, Michael A. Lange provides a cultural analysis of maple syrup making and its relationship to Vermont identity."--Back cover.

Gourmet magazines and even the New York Times predict that America is on the verge of a "scone boom". The tender Scottish biscuits are appearing in bakeries and restaurants everywhere. This book features recipes for classic scones or dozens of sweet and savory varieties. Illustrated.

Like many North American industries in the late nineteenth and early twentieth centuries, the business of making maple sugar and syrup went through a period of maturation and modernization. Much of this change and new business model was influenced and controlled by one man and the company he created in St. Johnsbury, Vermont. George C. Cary and the Cary Maple Sugar Company grew in size and influence such that it controlled as much as 80 percent of the bulk maple sugar market, bestowing on Cary the title of Maple King and St. Johnsbury as the Maple Capital of the World. This book recounts the rise of the Cary Company and takes a closer look at who Cary was and the maple sugar and maple syrup empire that he created. As encompassing as the Cary Empire was, it overreached its limits and came tumbling to the ground with the stunning bankruptcy and death of its leader in 1931. However, Cary's legacy did not die with him, and as told here, St. Johnsbury continued to have a significant place and role in the ever-evolving maple sugar and syrup industry.

Sweet Maple is an instructional book on backyard sugarmaking that’s also the story of one family’s connection to the past on a small New England sugar farm. Throughout its pages, Michelle (the “sugarmaker’s wife”) gives advice on: the 22 different kinds of trees that can be tapped. the process of making syrup, to help you decide what level is right for you. how to make alternative treats, such lilac syrup. the health benefits of maple products, which contain more than 40 antioxidants. substituting processed sugar with all-natural maple syrup in any recipe. the 3 steps to making maple sugar. how to make irresistible maple cream and how to enjoy it. While learning the art of sugarmaking alongside her husband, Michelle guides readers through every step of all-natural syrup production, with directions for tapping one tree or dozens, while detailing the life-changing benefits of using maple syrup in the kitchen. Interspersed with sugaring techniques, tips, sidebars, and storytelling, Michelle shares more than 30 of her family’s tried-and-true maple recipes—from scones to salads.

In his charming account of growing up in a maple sugaring operation in Northern Vermont, Burr Morse, a seventh generation maple sugar farmer, shares wonderful stories and folk tales that offer a deeper understanding of the hard work and dedication it takes to live such a lifestyle. Delightful images bring to life the four seasons, animals, and other characters who share his world. The result is a five season Vermont experience full of sweet and sometimes bittersweet tales.