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World's Largest Collection of Paper Models!
World's Largest Collection of Paper Models!
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New England Maple Syrup Sugar House aka Sugar Barn
The New England tradition of boiling sap to make maple syrup and sugaroriginated with the region's Native American population. Today, NewEngland continues to produce some of the sweetest syrup and mapleproducts on the market. The maple sugaring season only lasts about fourto six weeks in Connecticut, from mid-February through late March whendays turn warm, nights remain cold, and the sap starts to flow.Sugarhouses were notbuilt until the 1800's; prior to that time sap for maple sugarwas boiled down in large iron kettles set in the open. The samekettles were used later in the season for boiling down applesfor apple butter. For sugar, sap was collected from the mapletrees in wooden troughs, then taken to a "sugar camp"where there were tents or rough shelters. Firewood had been stackedthere the year before, in preparation for the spring event inthe "sugar bush." At the end of the 1700's, when tin evaporator pans and ovenswere introduced, a better shelter was needed, and the "sugarcabbin" was born. The cabbin was where one slept, and sincethe sap boied continuously for nearly a month-and needed constantwatching- In the 18oo's, the cabin became the Sugar Barn with a hoodedopening in the roof peak and a shed for firewood. The roof wasusually shakes that were four-foot slabs of cedar or cedar bark.Most sugarhouses of Vermont and New Hampshire were a distancefrom the farm, the 'New York and Massachusetts houses were oftena part of the farm complex and were referred to as "suggarbarns.- When you think of maple sugar you probably think of Vermont,which is not surprising when you consider that about half a milliongallons of maple syrup are produced here every year. The process of boiling down the sap of the maple tree to extractits essence is called "sugaring off." As the sap isboiled, it is first reduced to syrup. If boiling continues, thesyrup is crystallized and it becomes maple sugar. Maple sugaris still made, but most of it is used for candy. Artifacts from the early days of maple sugaring are on displayat the New England Maple Museum, in Pittsford on U.S. 7, and atthe Maple Grove Maple Museum, in St. Johnsbury off 1-91.
This model has been recently remastered and a layout has been added.
In the old days, farmers collected sap in individual bucketshung from a tap in the tree. Buckets were decanted into a collectingtank on a sled or sledge and pulled by horses or oxen to thesugarhouse.Today, most operators run a plastic pipe from a number of treesto a collecting tank-or directly to the sugarhouse. The modernmethod is more efficient but a lot less colorful.
At the sugarhouse, the sap is poured into large, flat evaporatingpans over a firebox fueled by wood or gas. As the sap boils downand thickens, the sweetsmelling steam rises and the liquid darkens.The syrup is filtered and graded. The lighter golden color isgraded higher and costs more than the darker, amber-colored syrup.It's a sugarhouse tradition to drop a dollop of hot syrup in thesnow to turn it into a sugary treat. Many sugarhouses invite visitors to watch the aromatic processand sample the delicious finished product. A pamphlet called VermontMaple Sugarhouses Open to the Public lists producers, products,and availability for viewing. For a copy of the booklet, writeto the Vermont Department of Agriculture, 116 State Street, Montpelier,VT 05602, or call (802) 828-2416 Tradition has it that sugaring begins on Town MeetingDay, the first Tuesday in March. In fact, only a combination ofdaytime temperatures around 40' to 50'E and freezing nights willmake the sap run. This can be anytime between late February andlate March. The season ends three weeks to a month later, whenthe new leaves start using the sap for nourishment. Before youvisit any sugarhouse, be sure to call to make sure the sap isflowing.  
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