families have been making syrup in Cabot and
"For making of maple sugar, the first five-pail kettle owned in town, Caleb Pitkin brought from Montpelier on his back, and sap-troughs had to be made, and the sugarhouse was two huge logs with the kettle hung between, the smoke and ashes inclined to blow towards you; the sap had to be gathered by hand, and where was it to be stored? James Pitkin told the writer, he could remember how his father provided for this emergency. In June, he peeled birch bark, soaked it, and sewed it with a strong wax-end, and thus made a large box, less the bottom, but he sat this on a smooth piece of bark, with a sap-trough under to catch the molasses, and he recollects many times eating biscuit and butter very near that sap trough."
Vermont Maple Syrup was formerly graded as Fancy Grade, Grade A, and Grade B. Then for about twenty years it was graded as Grade A Light Amber, Grade A Medium Amber, and Grade A Dark Amber. In 2015, the names of the grades were changed again to Grade A Golden Delicate, Grade A Amber Rich, and Grade A Dark Robust.
On the farm, we still call them Fancy, A, and B
We ship syrup in USPS flat-rate boxes for $18.00 (or less) per box anywhere in the continental US. Each box will hold one gallon or more in various combinations of sizes. To order, send us an email at firstname.lastname@example.org
Our methods today are only slightly more modern. We often use horses or a tractor to haul sap to the sugarhouse, and we use some pipeline in our collection system. This year for the first time, we are using reverse osmosis to remove some of the water from the sap before boiling. This allows us to consume much less wood in our evaporator. Our sugaring operation is considered small by industry standards – we tap only about 2000 trees – and we like it that way.
Visit the Vermont Maple Sugarmakers’ Association for much more information about sugaring