It takes four maple trees, at least 40 years old, growing in the mountain “sugarbush” to yield enough sap in the annual six-week season to produce one gallon of maple syrup.

It takes a “gathering crew” to work in the “sugarbush” daily during March and April, often walking through deep snow while wearing snowshoes, to collect the fresh sap and transport it to the sugarhouse.
It takes a four-foot log sawed, split, dried and burned in a raging fire to produce enough heat in the “arch” under the evaporator to create the evaporation which will concentrate 40 gallons of maple sap into one gallon of pure maple syrup.

ONLY ONE GALLON!

It takes members of the sugarmaker’s family, as well as other help when required, to continually fire the arch, operate the evaporator, filter, grade, and pack each gallon of syrup.
SO—if you had to cut the wood, tap the trees, work the “sugarbush,” transport the sap, stoke the fires and pack the syrup to comply with the nation’s only strictly enforced maple laws, how much would you ask for a gallon of syrup?