April 19, 2002 Maple Syrup Time

Maple syrup is an important part of our history and an important part of our economy. Agriculture Canada reports that there are over 12,000 official maple syrup producers in Canada (93% in Quebec) with sales of over $100 million to over twenty countries around the world. A large part of the industry is now packaging, and addition of syrup to cereal, yogurt, pork and beans, etc. Maple syrup festivals have become an important part of our community life in recent years. The Powassan Maple Syrup Festival tomorrow (April 20th) in Powassan’s downtown is one I never miss. The pancake and maple syrup breakfast starts at 7 am and there are crafts, trips to a maple syrup bush, and maple syrup products for sale (call 724-3406 for details).

Maple syrup production has become quite sophisticated, with tubing, vacuum pumps, reverse osmosis, and high tech evaporators. There are several large local producers in the Highway 11 south area, and names like Hubbert, McLaren, Long, Matthews and Schlosser have become a part of the local vocabulary. All produce high-quality products. The third generation Hubberts outside of Sundridge for example, have won several awards and have ten thousand taps to service their business. The Canadian Food Inspection Agency sets standards and monitors safety and quality. For more information contact the Agriculture Canada website: www.agr.gc.ca/cb/factsheets/2maple_e.phtml

Maple Syrup in the Past

Native people tapped trees for centuries by cutting an angular slash on maple trees, adding a wood chip and collecting the sap in birch bark containers. Heated stones dropped into the sap reduced it to useable portions. Clay pots were later used, until the large cast iron pots became available when the settlers arrived. The Chisholm Township History Books provide many references to family maple syrup production, including a reference by Mary Armstrong, a former neighbour whose family made maple syrup in the early days with containers made from hollowed out cedar logs, and using cedar spiles and cast iron pots. Many early settlers sold extra syrup to local sawmills and logging camps. Many, including my family and my neighbours, still tap a few trees most years for family and friends. It’s a great way to get the kids involved.

Maple Syrup Today

Somewhere between the small family run and the large operators are those who make enough to sell for the fun of it, and to make a little extra income. Chisholm Township’s best-known producer in this category is Gilbert Smith and his wife Peggy, who tap a couple of miles from me on Wasing Road in south Chisholm. They tap about 1000 trees and produce about 100 gallons of syrup a year. I took some of my family there recently to get a supply and to have a look at their operation.

Gilbert and Peggy Smith and dog Duke, in front of their sugar shack in Chisholm Township.	Gilbert Smith sharing a "sapsicle" with Ariel and Mateo de Leon Mackey.

From a historical point of view it should be noted that Gilbert’s great grandfather Henry came to Chisholm in 1890 and settled within walking distance of where I now live before moving later to his homestead nearby. Henry’s family history indicates that there were ten children, and an annual maple syrup ritual 100 years ago when pails of syrup were carried 20 km one way to Powassan and to the local lumber depot for sale. Gilbert’s grandfather Spence and father Lester lived in the area as well and made maple syrup. As a fourth generation maple syrup producer, Gilbert learned from his dad at an early age and built his own sugar shack on family property in 1980, near where his father and his mother’s family lived for generations. Gilbert and Peggy’s children helped for years when they were home. Calvin Smith, Gilbert’s cousin who lives further east on Wasing Road, is another well-known producer of quality syrup (724-5411). Gilbert and Peggy sell their syrup from their home at 253 Greenpoint Road off Memorial Park Drive in Chisholm, or at the sugar bush at 608b Wasing Road, 2 km east of Maple Road (if going to the maple bush, call them at home first to make sure they will be there (724-3791). Gilbert loves to show the process to guests and it is quite an education for kids to watch the boiling sap and the sweet smelling steam filling the air. Gilbert shows how the syrup is graded, and poured into the containers and labeled when it is ready. On the chilly day when we went there we came away with still-warm, freshly poured containers of syrup, that warmed our hands on the walk back to our cars.

	Family leaving Smith sugar bush with fresh supply of maple syrup.

There are tours of a maple bush as a part of the Powassan Festival on Saturday. Various producers including Gilbert and cousin Calvin will be there selling their wares, and continuing a long-standing northern tradition.