'A good year for syrup'

CORNWALL — It was quiet at the top of Cream Hill one recent, warm evening. So quiet, one could hear sap dripping into galvanized buckets. Every few seconds, a clear drop would grow large enough on the end of the tap to fall into the covered pail.

Spring has sprung and maple syrup producers are hopping to keep up with the short, generous burst of this season.

Phil Hart, who has been tapping trees on his Cornwall property for decades, knew months ago what the sap would be like now. He could predict its quantity and sugar content.

“There was a lot of moisture throughout the growth season and into the fall, and no drought, which stresses the trees,� said the sugarmaker.

That is a basic recipe for excellent fall foliage — and a bounty of spring sap.

“It all makes sense,� said Hart, whose sugarhouse sits atop maple-lined Cherry Hill Road. “The trees have had a couple of good years, so syrup producers are going to be happy, too.�

If they dared to ask for everything, it would have been more time in which to produce. But those buckets have to be emptied and sap boiled down pretty much assembly-line style. The timing is unforgiving, and the sap will only run when the days are warm and the nights cold.

“The first part of March was very cold,� Hart said. “Then we hit a wonderful spell of about 10 glorious days. That was all we needed. There’s lots of sap and I think it’s going to have a pretty high sugar content. It’s going to be a good maple syrup year.�

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