The photo below shows Pal tapping into a maple tree on his "Stockwell Farm" in Howard County, Indiana in about 1920. The sap was cooked in a large vat in the woods, in a spot the family called “sugar camp”. It took a whopping 30 gallons of sap to make one gallon of syrup.
Several years ago, a friend of my daughter introduced me to the pleasure of pure maple syrup. After you have tasted the real thing, you can never again eat the icky bottled pancake stuff, we Americans
all know as "syrup". The genuine article is especially delicious wintry mornings, on a nice bowl of steel-cut oats with walnuts and dried cranberries.
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