This weekend there is a Maple Syrup Festival all across Vermont. Close by is the Maple Syrup Far of Roy Corse. The Corse Farm itself started in 1868 and two brothers, Roy and Leon, have kept the family tradition going. Leon, who raises cows, will be part of a later submission.

Driving along a hilly dirt road, named for the Corse family, I encountered Roy, emptying pails full of maple sap. He told me he had tapped thousands of trees,, some connected by plastic tubing, but here every tree had a pail. “The syrup from the buckets makes a finer syrup,” he told me.

The attached photos should be shown together. They tell a story. See this photo gallery.

Boiling the sap Making Maple Syrup - Collecting the sap Stoking the fire Sugaring time