“Resident of Roxbury, Vermont, draws off the finished syrup from a homemade evaporator. Instead of working in a sugar house he sets up a makeshift rig in a new spot each year to use fallen timber and loose brush to fire the sawed-off oil drum, 05/1974.”
Even this resourceful Vermonter would have a hard time making any worthwhile maple syrup this year when an unseasonably warm spring ended the sugaring season prematurely.
Happy Statehood Day, Vermont!
Vermont was admitted as a state on March 4, 1791, which happens to fall conveniently near the start of the traditional maple sugaring season.
“This dairy farmer near Randolph Center, Vermont, averages about 400 gallons of maple syrup each spring. Thirty to 40 gallons of sap are needed to make one gallon of syrup.”
Series: DOCUMERICA: The Environmental Protection Agency’s Program to Photographically Document Subjects of Environmental Concern, 1972 - 1977