Maple Syrup From The Sugarhouse

Kelsey and her father begin tapping sugar maple trees as family and friends gather to help in the process of turning the harvested sap into maple syrup.

Maple syrup season is here! Kelsey and her father begin harvesting sap from sugar maple trees. Join their family and friends in this farm-to-table process of turning sap into maple syrup. Includes maple syrup facts in the back matter to make this perfect for an educational story time.

Relive the sweet memories this mom shares with her children of her family’s sugarhouse. The children learn how maple syrup was crafted decades ago and compare it to what they have learned in their young lives. Time has not changed the sweet aroma of sap boiling and the unforgettable taste of warm maple syrup fresh from the pan. Join in as this family shares generations of sugar-making memories.

A photographic history depicting the process, equipment, structures, and social aspects of maple sugaring from the 1700s to the present day.

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.

The Sugarmaker's Companion is the first guide of its kind addressing the small- and large-scale syrup producer seeking to make a profitable business from maple, birch, and walnut sap. This comprehensive work incorporates valuable information on ecological forest management, value-added products, and the most up-to-date techniques on sap collection and processing. It is, most importantly, a guide to an integrated sugaring operation, interconnected to the whole-farm system, woodland, and community. Farrell documents the untapped potential of American forests and shows how sugaring can turn a substantial profit for farmers while providing tremendous enjoyment and satisfaction. Michael Farrell, sugarmaker and director of the Uihlein Forest at Cornell University, offers information on setting up and maintaining a viable sugaring business by incorporating the wisdom of traditional sugarmaking with the value of modern technology (such as reverse-osmosis machines and vacuum tubing). He gives a balanced view of the industry while offering a realistic picture of how modern technology can be beneficial, from both an economic and an environmental perspective. Within these pages, readers will find if syrup production is right for them (and on what scale), determine how to find trees for tapping, learn the essentials of sap collection, the art and science of sugarmaking, and how to build community through syrup production. There are many more unique aspects to this book that set it apart from anything else on the market, including: - A focus on maple as a local, sustainably produced and healthy alternative to corn syrup and other highly processed and artificial sweeteners; - The health benefits of sap and syrup in North America and throughout the world; - Attention to the questions of organic certification, sugarhouse registration, and the new international grading system; - Enhancing diversity in the sugarbush and interplanting understory crops for value-added products (ginseng, goldenseal, and mushrooms, specifically); - An economic analysis of utilizing maple trees for syrup or sawtimber production and the market opportunities for taphole maple lumber; - The value of sap as a healthful and profitable energy drink; - Detailed analyses on the economics of buying and selling sap; - Lots of great information on marketing to create a profitable business model (based on scale, interest, and access), and more. . . . Applicable for a wide range of climates and regions, this book is sure to change the conversation around syrup production and prove invaluable for both home-scale and commercial sugarmakers alike.

Maple syrup and maple candy—sunbursts on the tongue, gifts from nature. In this lyrical account, Hauser tells the story of sugaring—why the sap can be harvested only in the Midwest, New York, New England, and southeastern Canada; how to gather it; and how to make syrup and candy and how to enjoy them. She also tells the story of the American Indian traditions and of their practices that are essentially used today in backyard sugar bushes and in the maple syrup industry. Wild Sugar also includes instructions for those who want to tap a tree and make syrup, recipes for those who love the taste of maple, and an account of one family’s sugaring adventure for those who love lore and history and a good story. Skyhorse Publishing, along with our Good Books and Arcade imprints, is proud to publish a broad range of cookbooks, including books on juicing, grilling, baking, frying, home brewing and winemaking, slow cookers, and cast iron cooking. We’ve been successful with books on gluten-free cooking, vegetarian and vegan cooking, paleo, raw foods, and more. Our list includes French cooking, Swedish cooking, Austrian and German cooking, Cajun cooking, as well as books on jerky, canning and preserving, peanut butter, meatballs, oil and vinegar, bone broth, and more. While not every title we publish becomes a New York Times bestseller or a national bestseller, we are committed to books on subjects that are sometimes overlooked and to authors whose work might not otherwise find a home.