The work involved—a three-quarter mile hike into the woods to make his way to seven trees, a three-quarter mile hike back to his car carrying pails filled with syrup, then the same all over again on the other side of the highway—means he gets enough exercise to not have to worry about piling on the pounds.
He boils the sap up in a large caldron on the top of cook-stove in his home, with 5 gallons of sap yielding about 1 pint.
Sap generally runs from mid-March to early April and in a good year, three weeks of tapping results in about 18 pints of syrup.
Sap's runnin'
Sap's runnin'
- Published on March 24th, 2009
- Published on January 31st, 2010
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Jeanne Whitehead/Digby
Long Island man motivated by the sweet products of his labour
Barry Buckman’s sugar bush is a small one, just 15 trees, but it provides him with more than enough sap to keep his pancakes drenched in syrup and his French toast tasting sweet year-round.
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