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Massachusetts settlers learned how to tap a sugar maple and the process of making maple syrup for the Algonquin native American tribe. Since then the process has change very little. Sugaring, as it is called, begins in February or early March when daytime temperature rise above 40°and cold nights get the tree sap flowering. The clear slightly sweet liquid contains about 2 to 4 percent sugar is taken to a sugar house where it is boiled in large evaporators that remove the water. It takes about 40 gallons of sap to make a gallon of syrup. Vermont makes the most dense and intensely flavored maple syrup in the United States. Quebec, Canada leads in quantity making more syrup than the entire United States.
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