Maple trees are only tapped once in two years, so that they may have time
to recover from the loss of sap, and thrive and grow into fine healthy
trees, for the tapping of the trees by no means kills them. There are some
maples in New York State that have been producing sugar for nearly one
hundred years, and show no sign of decay, though they are still tapped
when their season comes round.

When the sap has been drawn from the tree it is generally boiled down
until it crystallizes or sugars; it is then poured into moulds, and
hardens; this is the favorite way among the farmers for keeping Maple
Sugar.

In former times no woman took part in the maple-sugar manufacture. The men
used first to tap the trees, and then boil the sap over wood fires that
they would build in the neighborhood of the sugar bush, as the maple grove
is called.

The men used iron kettles to boil the sugar, and did not take as much care
as they might have done to see that the kettle was not rusty, or that no
twigs or leaves fell in, and so a boiling of sugar sometimes would be
spoiled.

Nowadays the women go along to the sugaring with the men. The boiling is
done under cover, and it is the duty of the women to see that the kettles
are properly cleaned and scoured. As the men do not have to divide their
attention between boiling the sugar and gathering the sap, and both
processes are in the charge of special people, the result is that the
sugar is much better.

If you ever have a chance to go to a sugar camp, go. It is great fun.