Posted by Adirondack case guy on April 09, 2014 at 17:36:25 from (74.69.160.79):
Well, "Disapointing" is the operative word. We started cutting firewood for the evaporarators back in November. As of yesterday the woodshed is looking mostly empty. We have made only 274 gal. of Medium Amber syrup, from 2150 buckets. If we don't get some freezing nights in the near future, we are done, with only half of the production we were hopeing for. A lot of work for little production this year, and we still have to take down the buckets, wash them and clean up all the equipment, for next year. You have to love it to do it!!, but this bush has made syrup for near a hundred years now, and have learned to take the bad with the good. O well next year is comming. We are still using 1960's equipment, no reverse osmosis, and shinney stainless steel equipment, other than the front pans on the old Grimm evaporators. We still make maple syrup that is thick , has a bit of smoke flavor and is the real mecoy, and made the old fashoned way. When my good friend Jon f-mn was here yesterday he met 3 generations of our family still active in continuing the legasy. Loren, the Acg. PS my e-mail is open for further questions.
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Today's Featured Article - Harvestin Corn in Southern Wisconsin: The Early Years - by Pat Browning. In this area of Wisconsin, most crops are raised to support livestock production or dairy herds in various forms. Corn products were harvested for grain, and for ensilage (we always just called it 'silage'). Silo Filling Time On dairy farms back in the 30's and into the first half of the 40's, making of corn silage was done with horses pulling a corn binder producing tied bundles of fresh, sweet-smelling corn plants, nice green leaves with ear; the
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