First runs too weak to boil

Stanstead Journal - - NEWS BRIEFS - Vic­to­ria Vanier

It’s

al­ways com­fort­ing to see the big clouds of bil­low­ing va­por pour­ing out of the lo­cal sugar shacks at this time of year, as they have been for about the last ten days. Off to a late start, this year’s maple syrup sea­son, al­ways a hostage of Mother Na­ture, is fi­nally un­der­way.

“We had a cou­ple of false runs last month, on March 18th and the 19th, and again the next week. The sap wasn’t too plen­ti­ful or too sweet, so we had to let it run on the ground. That might have been be­cause we had such a cold win­ter,” com­mented Stan­ley Holmes who makes maple syrup on his farm in Barn­ston West. “The sap fi­nally started to sweeten near the end of the month and, last week, we were re­ally busy. There is lots of snow in the woods and the frost is still deep, so we should be able to stand a few days of warm weather,” con­tin­ued Mr. Holmes who fig­ures he has made about half of his usual pro­duc­tion up un­til now.

“What was bizarre was to see the sap so weak at the be­gin­ning of the sea­son – the sugar con­tent was un­der 1%. That was the case even in North­ern Ver­mont. But now our sap is up to 4%,” said the maple syrup pro­ducer.

Photo Stanstead Jour­nal

The maple syrup sea­son is fi­nally well un­der way.

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