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The Maple Sugar Book

Together with Remarks on Pioneering as a Way of Living in the Twentieth Century

By: Helen Nearing, Scott Nearing

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Paperback | 1 March 2000 | Edition Number 50

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A half-century ago, the world was trying to heal the wounds of global war. People were rushing to make up for lost time, grasping for material wealth. This was the era of "total electric living," a phrase beamed into living rooms by General Electric spokesman Ronald Reagan. Environmental awareness was barely a gleam in the eye of even Rachel Carson.

And yet, Helen and Scott Nearing were on a totally different path, having left the city for the country, eschewing materialistic society in a quest for the self-sufficiency they deemed "the Good Life." Chelsea Green is pleased to honor their example by publishing a new edition of The Maple Sugar Book, complete with a new section of never-before-published photos of the Nearings working on the sugaring operation, and an essay by Greg Joly relating the story behind the book and placing the Nearings' work in the context of their neighborhood and today's maple industry.

Maple sugaring was an important source of cash for the Nearings, as it continues to be for many New England farmers today. This book is filled with a history of sugaring from Native American to modern times, with practical tips on how to sap trees, process sap, and market syrup. In an age of microchips and software that are obsolete before you can install them, maple sugaring is a process that's stood the test of time. Fifty years after its original publication in 1950, The Maple Sugar Book is as relevant as ever to the homestead or small-scale commercial practitioner.

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Non-Fiction Cooking, Food & Drink Healthy & Wholefood Cooking Earth Sciences, Geography, Environment, Planning The Environment Applied Ecology Engineering & Technology Agriculture & Farming Nature & The Natural World Conservation of The Environment Recipes & Cookbooks

Foreword to the Fiftieth Anniversary Edition	p. ix
Preface to the Original Edition	p. xii
Sugaring in the Past
Sugar from Trees
Trees our sustenance
Their life force
Even as you and I
Virgil's dream
Honey the first sweet
Sugar from India
Sweets become indispensable
Sugar from plants
Palm-tree sugar
Maple-tree sugar
Maples in Europe
Maples in America
The work of sugaring
The "God-given" gift
Sugar and politics
Indians, the First Maple-Sugar Makers
Sinzibuckwud
Immemorial custom
Woksis
Sugar moon
Mokuks
Hot-stone cooking
Syrup from freezing sap
Birchbark vessels
Gashing the trees
Mr. Sergeant goes sugaring
Indians living on sugar
Preferred to salt
Indian sugar
Thanks to the Indians
The Early Settlers Make Syrup and Sugar
Sugar in their own back yards
An attraction of the New World
Innovations in tools
Augers instead of axes
Spouts of elder and sumac
From troughs to buckets
Sugaring shelters
Old-time tapping
Boiling in cauldrons
Flat-bottomed pans
Early evaporators
Testing for sugar
Dark color and strong flavor
Cane sugar gains favor
The spur of the government bounty
Sugaring: its Present Practice Circa 1950
The Sugar Bush
How big should a bush be
It should be accessible
Exposure to points of compass
Land contour
Soil conditions
Fertilization of bush
Planted bushes
Domesticating wild maples
Sugar-bush cultivation
Pure maple stands or mixed forest
Clearing underbrush
Thinning
Disposal of cuttings
Cutting sugarwood
Grazing in the bush
Sugar Tools and Equipment
Tapping tools
Wooden, tin, or galvanized buckets
Bucket box storage
Sap lugged, hauled, or piped
The general question of piping
Storage tanks for sap
Evaporators
Fuel supply
Woodshed
Sugarhouse
Maple Sap and Sap Weather
Maple sap and its contents
First-run sap
Buddy sap
Sap movement
Plant plumbing
Sap weather
Maple sugaring tried in Europe
Northeastern United States best section
When sap runs best
Maple maxims
Sap yields
Length of season
New England weather the fittest for sugaring
Making Maple Syrup
Tapping the trees
Tapping high, tapping low
More maple maxims
Does tapping hurt the trees
Tapping experiments
When to tap
Gathering the sap
Snowshoes
Gathering on pipe line
Boiling the syrup
Firing up
Who should boil
Testing the syrup
Taking off
The settling tanks
Colors and grades of syrup
Cleanliness essential
Washing the buckets
Making Maple Syrup
Anyone of proper perspicacity can make it
Sugar-making tools
Varieties of maple sugar
Maple cream
Sugar cakes
Stirred Indian sugar
Sugar on snow
Soft sugar
Maple butter
Dark or light sugar
A matter of taste
Marketing Maple Products
A most marketable product
Styles of packing change
Amounts sold wholesale and retail
Sugar pays its way
Working out a marketing project
Packaging
Maple vinegar
Sap beer
Marketing devices
A Living From Maple
Pioneers, O Pioneers!
A place in the country
Summer folk
The abandonment of the countryside
The trek to the cities
Earth or pavement
City serfdom or country solitude
Ways to live in the country with and without farming
Difference in scales of living
Pioneering still a way of life
The Money in Maple
Maple as a source of household livelihood
A curious industrial history
Almost entirely a household operation
Big business buys from little producers, processes syrup and sugar, and manufactures sugar equipment
Maple co-operatives
Maple products and production
Prices of syrup and sugar
The maple business ideal for decentralists
A Life as Well as a Living
Out of the city
Search for a means of livelihood
Money in maple
Improving capital equipment
A solvent enterprise
Broadening social equipment
A living and a way of life
Maple Recipes	p. 247
Afterword	p. 251
Epilogue	p. 253
Appendices	p. 271
Bibliography	p. 283
Notes	p. 289
Index	p. 303
Table of Contents provided by Syndetics. All Rights Reserved.

The Maple Sugar Book

Together with Remarks on Pioneering as a Way of Living in the Twentieth Century

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