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Shelburne Farms Maple Sugaring Part 7: Some History and Why no more Grade B?
Tour and instruction by George Conklin of Shelburne Farms
Shelburne Farms Maple Sugaring Part 9: What is Important to You and Wrapping up
Tour of operations at Shelburne Farms with George Conklin
Summer is here and for many sugar makers that means maple contest time. Entering syrup in a contest is a great way to show off your product, make sure your syrup meets grading standards and perhaps earn a class winner or best of show ribbon. There...
Autumn colors in leaves of maple trees is an annual phenomenon that is highly prized for its beauty and is also economically important. As day length shortens, the tree stops making new green chlorophyll pigment while the chlorophyll already in th...
Gardeners know that earthworms can be beneficial for growing vegetables and flowers by helping with soil aeration and producing fertilizer through their castings. Sugar makers may not know that earthworms and relatively newer invaders the so-calle...
Most people know that to make maple syrup you have to do a lot of boiling. You collect the sap from the trees and you evaporator the water while concentrating the sugars. You might not know that to determine if you actually have correct density sy...
The recent period of expansion in the maple industry has seen both established operations grow and many new operations start from scratch. Some real estate listings of land include estimated potential taps. But how many of those taps are actually ...