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Updated: June 18, 2025
The syruping-off often occurred after dark. When the liquid dropped from a dipper which was dipped into it and, held up in the cool air, formed into stiff thin masses, it had reached the stage of syrup.
We would usually begin about three or four o'clock, and by five have the one hundred and fifty pailfuls of sap in the hogsheads. When the sap ran all night, we would begin the gathering in the morning. The syruping-off usually took place at the end of the second day's boiling, when two or three hundred pailfuls of sap had been reduced to four or five of syrup.
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