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Maple Sirup Producers Manual by C. O. Willits,Claude Hibbard Hills Pdf
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Maple Sirup Producers Manual (Classic Reprint) by C. O. Willits Pdf
Excerpt from Maple Sirup Producers Manual The maple crop, one of our oldest agricultural commodities, is one of the few crops that is solely American. Until only a few years ago, it was both produced and processed entirely on the farm. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Charles Oliver Willits,United States. Department of Agriculture
Author : Charles Oliver Willits,United States. Department of Agriculture Publisher : Unknown Page : 112 pages File Size : 49,8 Mb Release : 1971 Category : Maple syrup ISBN : OCLC:22107036
Timothy D. Perkins,Randall B. Heiligmann,Melvin R. Koelling,Abby K. van den Berg
Author : Timothy D. Perkins,Randall B. Heiligmann,Melvin R. Koelling,Abby K. van den Berg Publisher : Unknown Page : 128 pages File Size : 53,5 Mb Release : 2022-07 Category : Electronic ISBN : 9798986115108
North American Maple Syrup Producers Manual by Timothy D. Perkins,Randall B. Heiligmann,Melvin R. Koelling,Abby K. van den Berg Pdf
Current information and recommendations relating to all aspects of the industry are presented. These guidelines should be helpful to the hobby and beginning producer, as well as to those established within the industry, along with foresters, Extension personnel and others providing information and assistance to maple producers. Includes color photographs, a glossary and a selected bibliography.
The Maple Sugar Industry in Canada (Classic Reprint) by J. B. Spencer Pdf
Excerpt from The Maple Sugar Industry in Canada The making of maple sugar and syrup has become but a memory in the recollection of residents in many of the older parts of Canada where even the wood lots have given up their places to cultivated fields. The industry is still, however, an important one over large areas in Quebec and to a less extent in Ontario and the provinces down by the sea. Sugar making from the maple, which is confined entirely to this continent, had a very early beginning. Before the advent of the white man the Indian had learned to extract and concentrate the sap of the maple tree. On the approach of spring the trees were gashed, with the tomahawk, in a slanting direction and beneath the opening made was inserted a wooden chip or spout to direct the uid drop by drop into the receptacle resting on the ground. The sap was caught in a birch bark dish and boiled in earthen kettles. The small quantity of dark, thick syrup thus made was the only sugar available to the Indians and is stated by early writers to have been highly prized. The early settlers from the Old Land learned from the Indians the art of sugar making and indeed followed for many years their crude methods of manufacture. Even yet primitive equipment and methods are stated to be used in back sections of the country that turn out their annual crop of dark, inferior syrup and sugar. For perhaps a century the white man followed very closely the primitive methods of the Indian save the substitution of iron or copper kettles for vessels of clay or bark. In the early days before the timber acquired much value the axe continued to be used for tapp ing the trees, the sap was caught in wooden troughs and conveyed in buckets on the shoulders with a sap yoke to a central point to be boiled. No sugar bush was fully equipped without snowshoes which were fre quently found necessary in gathering the sap. The boiling was done in large iron kettles suspended from a pole in the open woods in a sheltered location with no protection from the sun, rain or snow or the ashes, falling leaves, moss and bits of bark that were driven about by the wind. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works."
The Sugarmaker's Companion is the first guide of its kind addressing the small- and large-scale syrup producer seeking to make a profitable business from maple, birch, and walnut sap. This comprehensive work incorporates valuable information on ecological forest management, value-added products, and the most up-to-date techniques on sap collection and processing. It is, most importantly, a guide to an integrated sugaring operation, interconnected to the whole-farm system, woodland, and community. Farrell documents the untapped potential of American forests and shows how sugaring can turn a substantial profit for farmers while providing tremendous enjoyment and satisfaction. Michael Farrell, sugarmaker and director of the Uihlein Forest at Cornell University, offers information on setting up and maintaining a viable sugaring business by incorporating the wisdom of traditional sugarmaking with the value of modern technology (such as reverse-osmosis machines and vacuum tubing). He gives a balanced view of the industry while offering a realistic picture of how modern technology can be beneficial, from both an economic and an environmental perspective. Within these pages, readers will find if syrup production is right for them (and on what scale), determine how to find trees for tapping, learn the essentials of sap collection, the art and science of sugarmaking, and how to build community through syrup production. There are many more unique aspects to this book that set it apart from anything else on the market, including: - A focus on maple as a local, sustainably produced and healthy alternative to corn syrup and other highly processed and artificial sweeteners; - The health benefits of sap and syrup in North America and throughout the world; - Attention to the questions of organic certification, sugarhouse registration, and the new international grading system; - Enhancing diversity in the sugarbush and interplanting understory crops for value-added products (ginseng, goldenseal, and mushrooms, specifically); - An economic analysis of utilizing maple trees for syrup or sawtimber production and the market opportunities for taphole maple lumber; - The value of sap as a healthful and profitable energy drink; - Detailed analyses on the economics of buying and selling sap; - Lots of great information on marketing to create a profitable business model (based on scale, interest, and access), and more. . . . Applicable for a wide range of climates and regions, this book is sure to change the conversation around syrup production and prove invaluable for both home-scale and commercial sugarmakers alike.
Jill Winger, creator of the award-winning blog The Prairie Homestead, introduces her debut The Prairie Homestead Cookbook, including 100+ delicious, wholesome recipes made with fresh ingredients to bring the flavors and spirit of homestead cooking to any kitchen table. With a foreword by bestselling author Joel Salatin The Pioneer Woman Cooks meets 100 Days of Real Food, on the Wyoming prairie. While Jill produces much of her own food on her Wyoming ranch, you don’t have to grow all—or even any—of your own food to cook and eat like a homesteader. Jill teaches people how to make delicious traditional American comfort food recipes with whole ingredients and shows that you don’t have to use obscure items to enjoy this lifestyle. And as a busy mother of three, Jill knows how to make recipes easy and delicious for all ages. "Jill takes you on an insightful and delicious journey of becoming a homesteader. This book is packed with so much easy to follow, practical, hands-on information about steps you can take towards integrating homesteading into your life. It is packed full of exciting and mouth-watering recipes and heartwarming stories of her unique adventure into homesteading. These recipes are ones I know I will be using regularly in my kitchen." - Eve Kilcher These 109 recipes include her family’s favorites, with maple-glazed pork chops, butternut Alfredo pasta, and browned butter skillet corn. Jill also shares 17 bonus recipes for homemade sauces, salt rubs, sour cream, and the like—staples that many people are surprised to learn you can make yourself. Beyond these recipes, The Prairie Homestead Cookbook shares the tools and tips Jill has learned from life on the homestead, like how to churn your own butter, feed a family on a budget, and experience all the fulfilling satisfaction of a DIY lifestyle.
