Friday, March 24, 2023

Wellington Sugar Bushes – March 1963

Do you like maple syrup?

I actually work with a few people who really don't like it at all. That's unheard of for me, because I love the stuff. Years of regular trips to Canada (where maple syrup is practically a condiment) has caused me to always have a container of it in the fridge, and a few cans of it in the pantry, eh? I put it on pancakes and English muffins and in my oatmeal. I even have a few spoonfuls as a dessert now and then.

I'm not picky about what kind I buy, either. I usually have some of it from Quebec (in the cool can with the vintage design on it shown above) and some from Ohio. I'm working on a bottle of it from Stumpwater Farm in Sullivan, Ohio that's excellent. In general, I think Ohio Maple Syrup is as good as any I've ever tasted.

Anyway, March seems to be the month that the maple trees get tapped, so it's not surprising to see the full-page article below about two Wellington sugar bushes (where the maple sap is processed into syrup). The article is by the well-known Journal reporter and Society Editor Lou Kepler. Lou grew up in Wellington and was a lifelong resident.

The article appeared in the Journal on March 28, 1963 and provides a detailed explanation of the maple syrup production process, with great photos by Jack Graeff. The two sugar bushes were run by Joe and Ed McConnell on Route 58 in Pittsfield Township, and Gus Knapp, whose maple sugaring setup was located on the Roscoe Campbell farm.


For more information on that classic 1950s Canadian maple syrup can (shown at the top of this post) that's still used in Canada today, follow this link.

1 comment:

Don Hilton said...

I have a friend whose family (on Quarry Road toward Wellington) does maple syrup.

You need the weather to run back and forth between below- and above-freezing to get good runs of sap, so the season is almost anytime that happens in the spring.

They can sometimes resume running if it stays warm for several days, but once the maples bud, everything turns "green" and that's it for the season.

Have you tried hickory syrup? Far less sugar in the natural sap so it's more expensive because it takes 'way more work to produce it, but it's tasty.

Well, at least I think so:

(This posting is in no way affiliated with Simple Gourmet Syrups)