At about this time of year
I am seized with an acute but futile longing
to start sugarin'.
I have known exactly what to do
since 1966 when I first read Pa's instructions
in Little House in the Big Woods.*
You need wooden buckets and little troughs
made from cedar and white ash
'for those woods won't give a bad taste to the maple syrup.'
To make the troughs, split out little sticks as long as your hand
and as big as your two fingers.
Near the end cut the stick half through,
and split one half off.
Then you'll have a flat stick, with a square piece at one end.
Drill a hole with a bit lengthwise through the square part,
then whittle the wood until it is only a thin shell round the hole.
Hollow out the flat part until it is a little trough.
You make dozens of these, and ten new buckets,
then you'll have them all ready
for when the first warm weather comes
and the sap begins to move in the trees.
Go into the maple woods and bore a hole in each tree,
hammer the the round end of the little trough into the hole,
and set a cedar bucket on the ground under the flat end.
Every day you empty the sap from the buckets into the barrel.
Empty the sap into the iron kettle.
Light a big bonfire underneath it and boil the sap.
Skim the sap with a big long-handled wooden ladle
made of basswood.
Lift and cool the sap in the ladle if it gets too hot.
The instant the sap is graining, rake the fire
out from beneath the kettle
and as fast as you can ladle the thick syrup
into the milk pans where it will turn to cakes
of hard brown maple sugar.
The best bit comes in the next chapter,
when you go to the dance at Grandpa's and you
pour hot syrup onto plates of snow and eat it
as it cools into soft candy.
'They could eat all they wanted,
for maple sugar never hurt anybody.'
* by Laura Ingalls Wilder