By Noel Perrin
Perrin's provides this pleasant account of creating a sugarhouse and makingmaple sugar in Vermont.
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Extra resources for Amateur Sugar Maker
Page 44 He was just finishing selling a truckload of syrup cans to a farmer in a red cap from upstate New York. When the farmer left, I told him I wanted to buy a two-by-six evaporator, and very shortly I found myself in the showroom, trying to decide between a raised-flue (''Lightning") model and a dropped-flue ("Grimm") model. Same price for both. He explained that the Grimm is a trifle faster but the Lightning a trifle more foolproof. It was the work of a second to pick the Lightning. No trouble choosing between a wood-fired and an oil-fired model, either.
00. At the same time I threw away four of my five homemade ones. So having now fifty-two buckets and lids, fifty-five spouts, and a good four-barrel tank, I was about ready to sugar. 52. 03. All I still needed to do before spring was to get up a little more wood, to add to the pile I had made when clearing the site. For logs I simply took all the pieces in the woodshed that had refused to go through the door of our wood stove. We keep one going most of the winter in what Henry Stevens would call the front room, and we call the living room.
I naturally don't have plaster walls. People who make maple syrup in their kitchens often find the wallpaper sliding gently to the floor, and sometimes the plaster itself beginning to crumble. No fireplace, either. But then I have a much grander roof. Thoreau's was an ordinary two-sided affair, such as you see on half the houses in America. Every decent sugarhouse, however, has a steam vent, which is a sort of cupola gone earnest. It rises a couple of feet above the main roof on special small rafters, and it has hinged sides that you open when you start boiling and close again when it begins to snow.
Amateur Sugar Maker by Noel Perrin