Now we've moved to a different sugaring operation. This is Jon and Tammy Sargent's sugarhouse in Guilford, Vermont. They have an entire building devoted to making maple syrup. The evaporator fills about 70 percent of the floor space. The Sargents use tubing to collect their sap instead of buckets and they produce enough of the delectable liquid sunshine to sell internationally.
12 comments:
wow Fantastic!
They work hard indeed!
I didn't have idea about it!They created specific machines, stuffs to do this job!Great!
Hugs from Léia
Great series. It's a bit like "How It's Made" on Discovery.
Leia...it is fantastic, isn't it? And yes, they work sometimes through the night when the sap is really flowing. They can't stop long enough to go back to the house to eat. The sap has to be watched every moment.
Giorgio...I don't have the Discovery channel so I'm going to hope that's a good thing.
Oh yes, it's excelent and very educational. I am always happy when my daughters watch it.
I agree with Giorgio!I've learned a lot with your blog!Many thanks for your gentle words , always kind!
I think you have a lot of work as well to do this series!It takes time to do....
Well done!
Léia
My goodness, I had no idea so much was involved and how complicated this was. I'm just very glad to see an operation like this not yet taken over by Walmart!
Sweet! But involves so much hard work!
Excellent work on the part of the sugarers and photographer! Do you eat syrup on snow there, too?
What a fascinating series! The steam must be very tough on the wood wall linings and also on the lining of the lungs of the workers.
This series is so fascinating. We only make sugar from sugarcane so this is something really new to me.
Thanks for sharing brattcat, as Giorgio says It's a bit like made on Discovery. I'would say even better...pure!
I think that sweet maple smell just wafted its way east to Quincy . . . thanks. This looks like a rather new operation.
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