It's that time of year again... SWMBO and I are fortunate enough to have half
a dozen mature sugar maples, and one mature black maple, in our yard. For the
fourth year in a row, we're tapping the trees to make syrup, and hoping to
exceed last year's yield of just under four liters.
Anybody else here do this? Anybody *thinking* of doing it, and looking for a
little guidance?
--
Doug Miller (alphageek at milmac dot com)
How come we choose from just two people to run for president and 50 for Miss America?
Luigi Zanasi wrote:
> Typically, in Italian, the masculine ending in "o" ("i" in the plural)
> refers to the plant while the feminine ending in "a" ("e" in the
> plural) refers to the fruit.
I don't remember the Latin way of doing this, but I'll bet it followed the
same pattern. In Spanish:
la manzana apple
el manzano apple tree
el manzanal apple orchard
French might be similar, but I have no memory of a parallel factoid, and I
can't find my dictionary. Oh well.
> imagination to determine what it means in the feminine (hint, it is
> feminine not only in the grammatical sense). Maybe sambuco is another
At least it's feminine. One of the more common names in Spanish for that
bit is masculine, which is baffling to me. Actually, one of the more
common names for the opposite bit is feminine, which is likewise baffling.
Only proving having gender attributed to everything randomly is a totally
stupid concept, and more languages should have invented/preserved the
neuter gender.
Latin had a neuter gender at least, but probably should have made much more
common use of it.
Of IT. Yes, English gets a few things right. If it doesn't have genitals,
it's an IT.
--
Michael McIntyre ---- Silvan <[email protected]>
Linux fanatic, and certified Geek; registered Linux user #243621
http://www.geocities.com/Paris/Rue/5407/
Luigi Zanasi wrote:
> Can you tell me how to keep maples alive in the Yukon? About six years
> ago, I planted 4 sugar maple seedlings. One actually survived for four
> years, but there was no perceptible growth. I had invited a whole lot
> of people to a "partie de sucre" - sugarbush party in English, I think
> - in 40 years (36 years now). I don't want to disappoint them.
Look around you, are there any maples growing? Just conifers? Maples
won't grow anywhere. If you're above their tolerance the only way would
be indoors. How bad do you want that tree. If you already have maples
growing wild, use them, they quantity won't be as good as with sugar
maples, but it'll still make syrup.
Good luck,
Dave in Fairfax
--
reply-to doesn't work
use:
daveldr at att dot net
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Capital Area Woodturners
http://www.capwoodturners.org/
Luigi Zanasi wrote:
> Coming to think of it, there's a Manitoba Maple (Box elder, Keith;
> "Acer negundo" for those who care) on the property I own downtown. I
> wonder if I should try tapping it in May when the sap starts running.
> BTW, they make birch syrup in Alaska. Except they usually have to add
> fructose to it to get it to the right consistency as birch sap has a
> lot less sugar in it.
> Not as good as maple syrup, but will do in a pinch. Certainly better
> than the other commercial "table" or "pancake" syrups.
Thanks for the links. I love birch beer and saspirilla instead of RB.
I don't know if Elder can be tapped or not. You should look it up for
toxicity before trying it. The birch syrup is an interesting thought,
and a great excuse for waffles (hold more syrup than pancakes).
Dave in Fairfax
--
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Luigi Zanasi wrote:
>
>
>
> Apparently, most temperate climate trees can survive up to about -40C
> (-40F, Keith). At least that's what I read somewhere (The World of
> Northern Evergreens by E.C. Pielou, IIRC). Below that temperature,
> they die except for those that have special adaptations such as some
> poplars and aspens (Populus spp.), birches, pines, spruce and firs.
It isn't apparent at all, especially for deciduous trees, regardless
of what any book states. I've been through two winters in Idaho where
the temperature got down to -40 F or slighly lower. In neither case
did I notice any particular failure of conifers (although I was only
11 years old the first time). In the second case, I was in Moscow,
Idaho. It was estimated that about 50 percent of all the old
hardwoods (say over 18 inches in diameter) died when the trunks simply
split lengthwise. I would say that survival of deciduous trees is
pretty iffy when the temperature gets that low.
> I also tried growing a bur oak, figuring that if they can thrive in
> Winterpeg (which has lower average winter temperatures than
> Whitehorse), I should be able to grow it in the Yukon. The goal was to
> have some nice white oak lumber in the future. It only sprouted a
> couple of leaves every year, the new growth got winterkilled, and it
> did not do anything last summer. :-(
>
> So much for my experiments in growing hardwoods in what is manifestly
> an unsuitable climate.
>
> Luigi
> Replace "nonet" with "yukonomics" for real email address
Luigi Zanasi wrote:
> Box elder (AKA Manitoba Maple, ash-leaved maple) is a maple, not an
> elder, which can be toxic. Although elderberries are used in liqueurs:
> sambuca means elderberry in Italian.
Shoot then go for it. I'm going to take your word for the translation,
the little Italian I learned from theh neighborhood kids can't be
repeated here. %-)
Dave in Fairfax
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Kenneth wrote:
> <[email protected]> wrote:
> >Kenneth wrote:
> >> If you would like a wonderful recipe for yeast (rather than baking
> >> soda) leavened waffles, please let me know. They are really
> >> wonderful...
> >I'll take it. (My email works...)
> >I absolutely *detest* waffles and pancakes, having spent too many summers
> >working the pancake grill at McDonald's in my youth, but I make them from
> >scratch for the rest of the family.
> >(Actually, wow... Whatever happened to Sunday morning breakfasts? I
> >haven't made pankcakes or waffles in ages. I used to be the official
> >breakfast chef back when all four of us were actually here on Sunday
> >mornings.)
I'm planning it for next Sunday, working Saturday AM. Got my cast iron
griddle out and I'm seasoning it. Can't wait
Dave in Fairfax
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My Dad called and told me they took down the neighbors Silver Maple
tree. I lived 20 years of my life being shaded by it, playing around
it, and raking up her leaves. He said he couldn't believe the big son
of b was solid all the way down. A few phone calls a few hours later
and she was already firewood. They musta used a helluva saw to make
firewood out of her.
She was at least one hundred feet tall and 8 feet around... Probably
the largest oldest tree around. Now the whole neighborhood looks bare
and bright. I didn't want much, just a couple hundred board feet. So
much for "I made this dresser from Mr. Biers old maple tree".
SCREW MAPLE SYRUP, I WANT LUMBER!!!
Sorry guys, just venting...
ss
On Fri, 13 Feb 2004 18:06:00 GMT, [email protected] scribbled:
>Luigi Zanasi wrote:
>> Can you tell me how to keep maples alive in the Yukon? About six years
>> ago, I planted 4 sugar maple seedlings. One actually survived for four
>> years, but there was no perceptible growth. I had invited a whole lot
>> of people to a "partie de sucre" - sugarbush party in English, I think
>> - in 40 years (36 years now). I don't want to disappoint them.
>
>Look around you, are there any maples growing? Just conifers? Maples
>won't grow anywhere. If you're above their tolerance the only way would
>be indoors. How bad do you want that tree. If you already have maples
>growing wild, use them, they quantity won't be as good as with sugar
>maples, but it'll still make syrup.
Coming to think of it, there's a Manitoba Maple (Box elder, Keith;
"Acer negundo" for those who care) on the property I own downtown. I
wonder if I should try tapping it in May when the sap starts running.
BTW, they make birch syrup in Alaska. Except they usually have to add
fructose to it to get it to the right consistency as birch sap has a
lot less sugar in it.
http://www.birchboy.com/syrups.html
http://www.alaskabirchsyrup.com/
Not as good as maple syrup, but will do in a pinch. Certainly better
than the other commercial "table" or "pancake" syrups.
Luigi
Who doesn't really need to do this as he still has about a dozen cans
of real maple syrup brought to him by friends visiting from down east.
Replace "nonet" with "yukonomics" for real email address
On Tue, 17 Feb 2004 23:58:06 -0500, Silvan
<[email protected]> scribbled:
>Luigi Zanasi wrote:
>
>> Typically, in Italian, the masculine ending in "o" ("i" in the plural)
>> refers to the plant while the feminine ending in "a" ("e" in the
>> plural) refers to the fruit.
>
>I don't remember the Latin way of doing this, but I'll bet it followed the
>same pattern. In Spanish:
>
>la manzana apple
>el manzano apple tree
>el manzanal apple orchard
No pattern for orchard in Italian.
>French might be similar, but I have no memory of a parallel factoid, and I
>can't find my dictionary. Oh well.
No. Add "ier" to the fruit: pomme, pommier, poire, poirier, framboise,
framboisier, etc.
OBWW: One exception I know of: in Québec, merise is a wild cherry, but
merisier is yellow birch for some weird reason I have never been able
to fathom. White birch is bouleau.
>> imagination to determine what it means in the feminine (hint, it is
>> feminine not only in the grammatical sense). Maybe sambuco is another
>
>At least it's feminine. One of the more common names in Spanish for that
>bit is masculine, which is baffling to me. Actually, one of the more
>common names for the opposite bit is feminine, which is likewise baffling.
Shouldn't that be complementary bit, not opposite. :-) Same is true in
Sicilian, which uses completely different words than Italian. Could it
be the Arab influence? I laughed really hard when I first saw the
Godfather and they subtitled the exclamation for the male pudenda as
"Oh boy!"
>Only proving having gender attributed to everything randomly is a totally
>stupid concept, and more languages should have invented/preserved the
>neuter gender.
>
>Latin had a neuter gender at least, but probably should have made much more
>common use of it.
But cunnus, from which the Spanish word you alluded to is derived (as
is the English version), is masculine.
>Of IT. Yes, English gets a few things right. If it doesn't have genitals,
>it's an IT.
Unless it's big, floats on water and carries people. Then it's a
"she."
Luigi
Replace "nonet" with "yukonomics" for real email address
Luigi Zanasi wrote:
> Whitehorse), I should be able to grow it in the Yukon. The goal was to
> have some nice white oak lumber in the future. It only sprouted a
> couple of leaves every year, the new growth got winterkilled, and it
> did not do anything last summer. :-(
It takes an oak tree something like 50 years to get big enough to make
lumber in a good and proper climate anyway, I'd expect. Maybe burr oak is
a faster-than-average species.
> So much for my experiments in growing hardwoods in what is manifestly
> an unsuitable climate.
That's because real trees obviously have better sense than *you* do. They
realize that the Yukon is not a fit place to live. :)
--
Michael McIntyre ---- Silvan <[email protected]>
Linux fanatic, and certified Geek; registered Linux user #243621
http://www.geocities.com/Paris/Rue/5407/
Doug ...
<<It must be a *big* honker if you can run four taps on it!
We get more syrup than we can use, just running two taps on the largest tree
and one tap on the others.>>
It's a little more than 8 feet in circumference. I'm not sure I'd get any
more sap from 4 buckets than I currently get from 3. All of last year's
yield went to making Xmas gifts for family. This year I plan on keeping
most of what I get and what does become gifts is going into those little 3.8
ounce bottles, not pints like the relatives got.
Lee
--
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On 18 Feb 2004 13:48:13 -0800, [email protected] (Chris)
scribbled:
>Hehehe, man named "Kenneth" correcting "Luigi Zanasi" on use of
>Italian. Mamma Mia... I suppose you want me to believe that my
>grandmother (God rest her soul) was mispronouncing "Bizza" and
>"Sangwich" all those years?
You mean it's not actually pronounced "sangwich"? :-) But I have
corrected people's English, so it's par for the course.
http://groups.google.com/groups?q=g:thl3826885410d&dq=&hl=en&lr=&ie=UTF-8&oe=UTF-8&selm=r0rab.561%24qK1.616500%40news2.news.adelphia.net
Kenneth is right, at least according to all the dictionaries I
consulted.
Luigi
Whose tird (superfluous "h" omitted) language is English.
In article <[email protected]>, Yitah <[email protected]> wrote:
>We have a massive maple in our backyard. Not sure what kind. What's
>the drill to tap for sap? Drill a hole in the tree and stick a straw
>in?
>
It works better if you have a tap designed for the purpose. Pics will be
posted in alt.binaries.pictures.woodworking soon.
To identify your maple tree, do a Google search on "tree identification" and
I'm sure you'll come up with something. A quick-and-dirty method of
identifying maple trees with a pretty good degree of certainty is by examining
the leaves (tough to do this time of year, I know, so you'll have to work from
memory).
Leaves shaped like the maple leaf on the Canadian flag, dark green both top
and bottom, turning yellow-orange to deep red-orange in the fall: likely sugar
maple or black maple.
Leaves with much longer, thinner lobes, and more teeth, than the one on the
Canadian flag, medium green on top, light silver-green on bottom, turning pale
yellow in the fall: silver maple.
--
Doug Miller (alphageek at milmac dot com)
How come we choose from just two people to run for president and 50 for Miss America?
In article <[email protected]>, Luigi Zanasi <[email protected]> wrote:
>On Fri, 13 Feb 2004 01:33:34 GMT, [email protected] (Doug Miller)
>scribbled:
>
>>It's that time of year again... SWMBO and I are fortunate enough to have half
>>a dozen mature sugar maples, and one mature black maple, in our yard. For the
>>fourth year in a row, we're tapping the trees to make syrup, and hoping to
>>exceed last year's yield of just under four liters.
>>
>>Anybody else here do this? Anybody *thinking* of doing it, and looking for a
>>little guidance?
>
>Can you tell me how to keep maples alive in the Yukon? About six years
>ago, I planted 4 sugar maple seedlings. One actually survived for four
>years, but there was no perceptible growth. I had invited a whole lot
>of people to a "partie de sucre" - sugarbush party in English, I think
>- in 40 years (36 years now). I don't want to disappoint them.
>
Your winters up there must be *really* harsh, Luigi! I didn't know it was
possible to kill a maple. :-)
--
Doug Miller (alphageek at milmac dot com)
How come we choose from just two people to run for president and 50 for Miss America?
Doug ...
<<SWMBO and I are fortunate enough to have half
a dozen mature sugar maples, and one mature black maple, in our yard. For
the
fourth year in a row, we're tapping the trees to make syrup, and hoping to
exceed last year's yield of just under four liters.
Anybody else here do this? Anybody *thinking* of doing it, and looking for a
little guidance?>>
You're lucky. I have one lone maple tree in my yard but it's big enough to
hang 3 buckets on. In fact, I may try adding a 4th this year. Last year I
got nearly a half gallon of syrup. I'd be happy with the same this year.
Lee
--
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Kenneth wrote:
> If you give them a try, please let me know what you think.
Thanks...
No telling when I might use it, but I printed it and stuck it in ye olde
recipe box. Now I just need to work on getting all four of us together at
the same time and place. :)
--
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Linux fanatic, and certified Geek; registered Linux user #243621
http://www.geocities.com/Paris/Rue/5407/
On Tue, 17 Feb 2004 23:49:47 -0500, Silvan
<[email protected]> wrote:
>Kenneth wrote:
>
>> If you would like a wonderful recipe for yeast (rather than baking
>> soda) leavened waffles, please let me know. They are really
>> wonderful...
>
>I'll take it. (My email works...)
>
>I absolutely *detest* waffles and pancakes, having spent too many summers
>working the pancake grill at McDonald's in my youth, but I make them from
>scratch for the rest of the family.
>
>Yeast might change the character of the things enough that I could stomach
>them. Maybe. In any event, the family would probably love them.
>
>(Actually, wow... Whatever happened to Sunday morning breakfasts? I
>haven't made pankcakes or waffles in ages. I used to be the official
>breakfast chef back when all four of us were actually here on Sunday
>mornings.)
Howdy,
There might bring back Sunday morning breakfasts:
I have been making these for over thirty years. Got 'em originally
from the Farm Journal IIRC.
You might want to divide the recipe as this makes perhaps a dozen
large waffles...
Mix 1 quart milk, 3/4 TSP yeast, 1.5 TSP salt, 1.5 TSP sugar, 640g AP
flour, 1.5 stick melted butter to form smooth batter.
Cover, and allow to ferment overnight at room temperature.
When ready to bake waffles add 3 beaten eggs and 3/4 TSP baking soda.
Mix again.
That's it, and they are spectacular.
If you give them a try, please let me know what you think.
All the best,
--
Kenneth
If you email... Please remove the "SPAMLESS."
Kenneth wrote:
> If you would like a wonderful recipe for yeast (rather than baking
> soda) leavened waffles, please let me know. They are really
> wonderful...
I'll take it. (My email works...)
I absolutely *detest* waffles and pancakes, having spent too many summers
working the pancake grill at McDonald's in my youth, but I make them from
scratch for the rest of the family.
Yeast might change the character of the things enough that I could stomach
them. Maybe. In any event, the family would probably love them.
(Actually, wow... Whatever happened to Sunday morning breakfasts? I
haven't made pankcakes or waffles in ages. I used to be the official
breakfast chef back when all four of us were actually here on Sunday
mornings.)
--
Michael McIntyre ---- Silvan <[email protected]>
Linux fanatic, and certified Geek; registered Linux user #243621
http://www.geocities.com/Paris/Rue/5407/
"Leon" <[email protected]> wrote in message
news:[email protected]...
> Cool Doug..
>
> If you were in Texas you would be looking at the trees that have not quite
> lost all of their leaves yet and all the Live Oaks that don't know to shed
> their leaves until spring... I wonder if I could tap a Red Bud. Can you
> post some pics? It is something I have always heard about but never
> witnessed... kinda like snow.
Leon,
DAGS for "maple syrup" under both net & images and you'll find out more
than you can imagine. Not the same as *personal pics* from Doug, though. Did
this when making a PowerPoint about Maple Syrup for kids @ school.
BTW, I don't think "Red Bud Syrup" will work!(LOL)
--
Nahmie
Those who know the least will always know it the loudest.
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On Fri, 13 Feb 2004 16:55:10 GMT, [email protected] (Doug Miller)
scribbled:
>In article <[email protected]>, Luigi Zanasi <[email protected]> wrote:
>>On Fri, 13 Feb 2004 01:33:34 GMT, [email protected] (Doug Miller)
>>scribbled:
>>>Anybody else here do this? Anybody *thinking* of doing it, and looking for a
>>>little guidance?
>>
>>Can you tell me how to keep maples alive in the Yukon? About six years
>>ago, I planted 4 sugar maple seedlings. One actually survived for four
>>years, but there was no perceptible growth. I had invited a whole lot
>>of people to a "partie de sucre" - sugarbush party in English, I think
>>- in 40 years (36 years now). I don't want to disappoint them.
>>
>Your winters up there must be *really* harsh, Luigi! I didn't know it was
>possible to kill a maple. :-)
Apparently, most temperate climate trees can survive up to about -40C
(-40F, Keith). At least that's what I read somewhere (The World of
Northern Evergreens by E.C. Pielou, IIRC). Below that temperature,
they die except for those that have special adaptations such as some
poplars and aspens (Populus spp.), birches, pines, spruce and firs.
I also tried growing a bur oak, figuring that if they can thrive in
Winterpeg (which has lower average winter temperatures than
Whitehorse), I should be able to grow it in the Yukon. The goal was to
have some nice white oak lumber in the future. It only sprouted a
couple of leaves every year, the new growth got winterkilled, and it
did not do anything last summer. :-(
So much for my experiments in growing hardwoods in what is manifestly
an unsuitable climate.
Luigi
Replace "nonet" with "yukonomics" for real email address
Doug Miller wrote:
> FWIW, all maples have some degree of sugar in their sap, so you can make
> maple syrup from any maple tree. It's just a lot easier with sugar maples.
> The sugar content is IIRC around 4% in the sugar and black maples, 2% in
> the silver maple, and 1% or less in just about everything else.
I wouldn't try it with a Norway maple. Milky white sap is generally not
wholesome.
(It's not an indigenous species, but they're naturalized. To the chagrin of
a lot of people in sugar maple country.)
--
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Linux fanatic, and certified Geek; registered Linux user #243621
http://www.geocities.com/Paris/Rue/5407/
In article <[email protected]>, "Leon" <[email protected]> wrote:
>Cool Doug..
>
>If you were in Texas you would be looking at the trees that have not quite
>lost all of their leaves yet and all the Live Oaks that don't know to shed
>their leaves until spring... I wonder if I could tap a Red Bud. Can you
>post some pics? It is something I have always heard about but never
>witnessed... kinda like snow.
>
Sure thing, Leon, I'll post pics to abpw later today, after the sun comes up.
You can tap *any* kind of tree, but you might not like what comes out. FWIW,
all maples have some degree of sugar in their sap, so you can make maple syrup
from any maple tree. It's just a lot easier with sugar maples. The sugar
content is IIRC around 4% in the sugar and black maples, 2% in the silver
maple, and 1% or less in just about everything else.
>
>
>"Doug Miller" <[email protected]> wrote in message
>news:[email protected]...
>> It's that time of year again... SWMBO and I are fortunate enough to have
>half
>> a dozen mature sugar maples, and one mature black maple, in our yard. For
>the
>> fourth year in a row, we're tapping the trees to make syrup, and hoping to
>> exceed last year's yield of just under four liters.
>>
>> Anybody else here do this? Anybody *thinking* of doing it, and looking for
>a
>> little guidance?
--
Doug Miller (alphageek at milmac dot com)
How come we choose from just two people to run for president and 50 for Miss America?
Kenneth <[email protected]> wrote in message news:<[email protected]>...
> On Mon, 16 Feb 2004 13:54:02 -0800, Luigi Zanasi <[email protected]>
> wrote:
>
> >Box elder (AKA Manitoba Maple, ash-leaved maple) is a maple, not an
> >elder, which can be toxic. Although elderberries are used in liqueurs:
> >sambuca means elderberry in Italian.
>
> Howdy,
>
> You may be off by an "a":
>
> http://www.wordreference.com/it/translation.asp?enit=elderberry
>
> apparently it is "sambuco."
>
> HTH,
Hehehe, man named "Kenneth" correcting "Luigi Zanasi" on use of
Italian. Mamma Mia... I suppose you want me to believe that my
grandmother (God rest her soul) was mispronouncing "Bizza" and
"Sangwich" all those years?
-Chris
In article <[email protected]>, "Eric Ryder" <[email protected]> wrote:
>
>"Doug Miller" <[email protected]> wrote in message
>news:[email protected]...
>> It's that time of year again... SWMBO and I are fortunate enough to have
>half
>> a dozen mature sugar maples, and one mature black maple, in our yard. For
>the
>> fourth year in a row, we're tapping the trees to make syrup, and hoping to
>> exceed last year's yield of just under four liters.
>>
>> Anybody else here do this? Anybody *thinking* of doing it, and looking for
>a
>> little guidance?
>
>Nice! We grew up making syrup in the kitchen on a woodburning iron
>cookstove. I do miss that smell sorely.
>The year we did 7 gallons, the wallpaper fell off:)
>
We vent the steam outdoors, having been warned by my mother not to boil maple
sap on the stove. One of her uncles unwittingly contributed to the oral
history of our family by his attempt at making maple syrup in my
great-grandmother's kitchen. Some sort of sticky, rubber-like substance boils
off in the steam, and coated the kitchen ceiling. They never did get the
ceiling completely clean.
I'll post pics of our arrangement for venting the steam, too. It's entirely
SWMBO's idea, and I think it's pretty clever.
--
Doug Miller (alphageek at milmac dot com)
How come we choose from just two people to run for president and 50 for Miss America?
On Sun, 15 Feb 2004 00:17:43 GMT, [email protected] scribbled:
>Thanks for the links. I love birch beer and saspirilla instead of RB.
>I don't know if Elder can be tapped or not. You should look it up for
>toxicity before trying it. The birch syrup is an interesting thought,
>and a great excuse for waffles (hold more syrup than pancakes).
Box elder (AKA Manitoba Maple, ash-leaved maple) is a maple, not an
elder, which can be toxic. Although elderberries are used in liqueurs:
sambuca means elderberry in Italian.
Luigi
Replace "nonet" with "yukonomics" for real email address
"Norman D. Crow" <[email protected]> wrote in message
news:[email protected]...
> DAGS for "maple syrup" under both net & images and you'll find out
more
> than you can imagine. Not the same as *personal pics* from Doug, though.
Did
> this when making a PowerPoint about Maple Syrup for kids @ school.
>
Yeah and on TV but like you said, the personal pics of a "current event"
seems more interesting.
> BTW, I don't think "Red Bud Syrup" will work!(LOL)
Probably not.
Well how bout, Crab Apple, Live Oak, or White Mull Berry? LOL..
Cool Doug..
If you were in Texas you would be looking at the trees that have not quite
lost all of their leaves yet and all the Live Oaks that don't know to shed
their leaves until spring... I wonder if I could tap a Red Bud. Can you
post some pics? It is something I have always heard about but never
witnessed... kinda like snow.
"Doug Miller" <[email protected]> wrote in message
news:[email protected]...
> It's that time of year again... SWMBO and I are fortunate enough to have
half
> a dozen mature sugar maples, and one mature black maple, in our yard. For
the
> fourth year in a row, we're tapping the trees to make syrup, and hoping to
> exceed last year's yield of just under four liters.
>
> Anybody else here do this? Anybody *thinking* of doing it, and looking for
a
> little guidance?
>
> --
> Doug Miller (alphageek at milmac dot com)
>
> How come we choose from just two people to run for president and 50 for
Miss America?
In article <%[email protected]>, "Leon" <[email protected]> wrote:
>Thanks Doug, that would be great. Kind of a geographical oddity down here
>in east Texas.
>
Pics just posted, under the title "Making Maple Syrup".
--
Doug Miller (alphageek at milmac dot com)
How come we choose from just two people to run for president and 50 for Miss America?
On Sun, 15 Feb 2004 00:17:43 GMT, [email protected] wrote:
>The birch syrup is an interesting thought,
>and a great excuse for waffles (hold more syrup than pancakes).
>
>Dave in Fairfax
If you would like a wonderful recipe for yeast (rather than baking
soda) leavened waffles, please let me know. They are really
wonderful...
--
Kenneth
If you email... Please remove the "SPAMLESS."
We have a massive maple in our backyard. Not sure what kind. What's
the drill to tap for sap? Drill a hole in the tree and stick a straw
in?
Y
On Fri, 13 Feb 2004 01:33:34 GMT, [email protected] (Doug Miller)
wrote:
>It's that time of year again... SWMBO and I are fortunate enough to have half
>a dozen mature sugar maples, and one mature black maple, in our yard. For the
>fourth year in a row, we're tapping the trees to make syrup, and hoping to
>exceed last year's yield of just under four liters.
>
>Anybody else here do this? Anybody *thinking* of doing it, and looking for a
>little guidance?
On Mon, 16 Feb 2004 13:54:02 -0800, Luigi Zanasi <[email protected]>
wrote:
>Box elder (AKA Manitoba Maple, ash-leaved maple) is a maple, not an
>elder, which can be toxic. Although elderberries are used in liqueurs:
>sambuca means elderberry in Italian.
Howdy,
You may be off by an "a":
http://www.wordreference.com/it/translation.asp?enit=elderberry
apparently it is "sambuco."
HTH,
--
Kenneth
If you email... Please remove the "SPAMLESS."
On Mon, 16 Feb 2004 19:12:48 -0500, Kenneth
<[email protected]> scribbled:
>On Mon, 16 Feb 2004 13:54:02 -0800, Luigi Zanasi <[email protected]>
>wrote:
>
>>Box elder (AKA Manitoba Maple, ash-leaved maple) is a maple, not an
>>elder, which can be toxic. Although elderberries are used in liqueurs:
>>sambuca means elderberry in Italian.
>
>Howdy,
>
>You may be off by an "a":
>
>http://www.wordreference.com/it/translation.asp?enit=elderberry
>
>apparently it is "sambuco."
Typically, in Italian, the masculine ending in "o" ("i" in the plural)
refers to the plant while the feminine ending in "a" ("e" in the
plural) refers to the fruit.
There is one exception that I know of, "fico", fig, which is only used
in the masculine in polite company. I will leave it to your
imagination to determine what it means in the feminine (hint, it is
feminine not only in the grammatical sense). Maybe sambuco is another
exception. But it's not a wash-your-mouth-out-with-soap "bad" word.
Luigi
Replace "nonet" with "yukonomics" for real email address
In article <[email protected]>, "Lee Gordon" <[email protected]> wrote:
>Doug ...
>
><<SWMBO and I are fortunate enough to have half
>a dozen mature sugar maples, and one mature black maple, in our yard. For
>the
>fourth year in a row, we're tapping the trees to make syrup, and hoping to
>exceed last year's yield of just under four liters.
>
>Anybody else here do this? Anybody *thinking* of doing it, and looking for a
>little guidance?>>
>
>You're lucky. I have one lone maple tree in my yard but it's big enough to
>hang 3 buckets on. In fact, I may try adding a 4th this year. Last year I
>got nearly a half gallon of syrup. I'd be happy with the same this year.
>
It must be a *big* honker if you can run four taps on it!
We get more syrup than we can use, just running two taps on the largest tree
and one tap on the others.
--
Doug Miller (alphageek at milmac dot com)
How come we choose from just two people to run for president and 50 for Miss America?
In article <[email protected]>, "Lee Gordon" <[email protected]> wrote:
>Doug ...
>
><<It must be a *big* honker if you can run four taps on it!
>
>We get more syrup than we can use, just running two taps on the largest tree
>and one tap on the others.>>
>
>It's a little more than 8 feet in circumference. I'm not sure I'd get any
>more sap from 4 buckets than I currently get from 3. All of last year's
>yield went to making Xmas gifts for family. This year I plan on keeping
>most of what I get and what does become gifts is going into those little 3.8
>ounce bottles, not pints like the relatives got.
>
Dang! That *is* a big tree. You're right, though, that you probably won't get
more sap from 4 taps than from 3: each one will yield less sap.
We give away about a third to a half of our production each year. Makes us
popular with the relatives!
--
Doug Miller (alphageek at milmac dot com)
How come we choose from just two people to run for president and 50 for Miss America?
On 18 Feb 2004 13:48:13 -0800, [email protected] (Chris)
wrote:
>Hehehe, man named "Kenneth" correcting "Luigi Zanasi" on use of
>Italian. Mamma Mia... I suppose you want me to believe that my
>grandmother (God rest her soul) was mispronouncing "Bizza" and
>"Sangwich" all those years?
>
>-Chris
Hi Chris,
"Bizza" and "Sangwich" are correct...
--
Kenneth
If you email... Please remove the "SPAMLESS."
On Fri, 13 Feb 2004 01:33:34 GMT, [email protected] (Doug Miller)
scribbled:
>It's that time of year again... SWMBO and I are fortunate enough to have half
>a dozen mature sugar maples, and one mature black maple, in our yard. For the
>fourth year in a row, we're tapping the trees to make syrup, and hoping to
>exceed last year's yield of just under four liters.
>
>Anybody else here do this? Anybody *thinking* of doing it, and looking for a
>little guidance?
Can you tell me how to keep maples alive in the Yukon? About six years
ago, I planted 4 sugar maple seedlings. One actually survived for four
years, but there was no perceptible growth. I had invited a whole lot
of people to a "partie de sucre" - sugarbush party in English, I think
- in 40 years (36 years now). I don't want to disappoint them.
Luigi
Replace "nonet" with "yukonomics" for real email address
"Doug Miller" <[email protected]> wrote in message
news:[email protected]...
> It's that time of year again... SWMBO and I are fortunate enough to have
half
> a dozen mature sugar maples, and one mature black maple, in our yard. For
the
> fourth year in a row, we're tapping the trees to make syrup, and hoping to
> exceed last year's yield of just under four liters.
>
> Anybody else here do this? Anybody *thinking* of doing it, and looking for
a
> little guidance?
>
> --
> Doug Miller (alphageek at milmac dot com)
>
> How come we choose from just two people to run for president and 50 for
Miss America?
Nice! We grew up making syrup in the kitchen on a woodburning iron
cookstove. I do miss that smell sorely.
The year we did 7 gallons, the wallpaper fell off:)