THE WEIRS TIMES, Thursday, March 25, 2010
REMICK from 34
season at Remick Farm started on March 16th with the first drops of light amber flowing. The season ended around April 2nd when the last of the Grade B dark am- ber syrup flowed. This year, due to the very early warm weather, sugaring began on March 1st and the Grade B amber is al- ready beginning to flow; another great reason to celebrate the sugaring season this weekend. It may not be here much longer. The temperature at
which the sap becomes syrup is 219 degrees. The temperature is crucial to syrup production and
to other products which can be made from maple syrup. “Here at at the Remick
Farm we do this mostly for educational purpos- es,” said Rick. “Here a family or group can come and learn about the pro- cess and learn how they can make this at home easily. It’s a lot of fun for the children as well.” Kathy Johnson, an edu-
cator at the Remick Farm, was at the other side of the Sugar House prepar- ing maple candy by bring- ing the syrup up to 238 degrees on a stove top. Kathy took a break from
the stove to “educate” me on the different stages of sap to syrup. “Have you ever tasted
An evaporator used in the 1800s by Doctor Remick to boil off the water in making maple syrup.
sap?” she asked as she poured me a little into a paper cup. I hadn’t and I was rath-
er surprised by the taste. Fresh from the tree that
(Left) Remick Farm educator Kathy Johnson preparing sap for tasting. (Right) Kathy getting ready to make me my first taste of “Leather Britches” or “Sugar on Snow.”
the medium amber: a bit more distinctive flavor than the light. “This is the kind you’d
put on your pancakes and waffles,” Kathy ex- plained. The came the dark am-
ber, used for cooking mostly, baked beans, etc. My final taste was my per- sonal favorite, the Grade B, from the last usable sap to come from the tree. A very significant maple taste with a thicker feel. “The Grade B seems
Mount Chocoura is a site to behold on the grounds of the Remick Country Doctor Museum and Farm in Tamworth.
BRENDAN SMITH PHOTOS
morning I was expect- ing a sticky flow down my throat but what went down felt like water and tasted little like maple syrup I’m accustomed to. “If the sap were one- hundred M&Ms,” Kathy
explained as an example. “About two or three of them would be sugar. The rest would be water.” Then I taste-tested the
four different grades of syrup. There was the light, a bit more sugary than the sap. Then came
to be the most popular nowadays,” said Kathy. But I wasn’t done yet. Now came some maple
candy which Kathy had cooked on the stove and then, as if I hadn’t yet had my fill, she brought some syrup to tempera- ture and made me some “Leather on Britches” or as it is more popularly known, to everyone ex-
See REMICK on 38
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