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The name for this building varies with the region and may be called the boiling shed, sugar shanty or sugarhouse. This is a typical boiling operation where the sap is brought by sleigh or wagon then dumped into storage tanks. Usually a ramp or bridge of earth is built outside the sugarhouse to allow the sap to flow from the gathering tub into the storage tanks. From the storage tank, the sap flows to the rear of the evaporator where the boiling begins. As the liquid thickens, it moves to the front pan where it is finished. Syrup boils at 7.25 degrees (Fahrenheit) above the boiling point of water. When it reaches this point, the syrup is drawn off. The syrup is filtered and canned while still hot. Many syrup producers use barrels for storage. The bulk syrup is sold to cooperatives or wholesale buyers.  This is just a brief overview of the Museum, we invite you to visit and tour the exhibit rooms that are overflowing with displays. |
