1. MAPLE SYRUP By: Emilia, Moni & Ania

2. Spile This tool is called a spile and goes into a hole drilled into the tree. The hook on top allows a bucket or sap sack to be hung from it. The rate of drip depends on the weather conditions and goes from zero to about one per second.

3. Sap The sap starts to run as soon as the temperature is above freezing The sap is simply water containing about 3% sugar

4. Boiling down the syrup The pot on the right is the pre- heater and the one on the left is the connecter. It stays in the pot so it can begin heating but to allow it to flow into the boiling pot on the left it has to be at a good temperature.

5. Baume While its being boiled down, the syrup is tested with a hydrometer which will float at a level determined by when the sugar is ready. This is called as Baume.

6. Time to put the maple in the jar!!!!! When the syrup is about half the concentra tion you want, you stop boiling and let it cool. The put the hot syrup into clean canning jars and tip on the lids to sterilize them.

7. THE END!!!!!! By : Moni,Emilia and Ania