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- From: turgd00@DMI.USherb.CA (DAVID TURGEON)
- Newsgroups: rec.food.historic
- Subject: Re: Tapping Maples, making syrup (long)
- Message-ID: <BxtL6A.K3v@DMI.USherb.CA>
- Date: 16 Nov 92 17:42:09 GMT
- References: <1992Nov6.140728.2196@hemlock.cray.com> <92314.175420SCG107@psuvm.psu.edu> <8544.2587@stratus.SWDC.Stratus.COM>
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- Organization: Universite de Sherbrooke -- Dept. d'Informatique
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- In article <8544.2587@stratus.SWDC.Stratus.COM> jane@soave.swdc.stratus.com (Jane Beckman) writes:
- >According to one of my old botany instructors, you can tap
- >just about any maple tree,but only certain types have enough
- >sugar in the sap to make it worthwhile. He mentioned that you
- >can even get maple sugar from California Bigleaf Maple, but
- >you're going to have to boil down a LOT of sap!
- >
- >I've heard to tapping birches, too, but the sap has a kind of
- >wintergreen undertone that might make it unattractive for a
- >lot of uses.
- >--
- > Jilara [jane@swdc.stratus.com]
- >
- >"The field of pseudo-science hasn't progressed much in ten
- >years, except to gain access to the net." --from ca.earthquakes
-
-
- Coming from Quebec, the maple syrup capital of the world, I found out :
-
- Yes, all maple trees have SAP, just like any tree ... But the best
- Maple tree to tap is an "Erable a sucre" that could be translated
- as Sugar Maple. Because of the taste, and NOT becase of quantity yeilded.
-
- ---
- David Turgeon
- VP of STRATUS (University of Sherbrooke student association)
- (819) 823-BILL
-