Subsistence existence was the way of life for early colonists in North America. Daily life focused on agricultural practices that provided food and shelter.
Spring was for planting crops, late summer/fall was harvest time, followed by wood production for fuel, before leading to late winter sugaring.
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Natural Sugar Concentration
When sap freezes in a bucket, it will freeze pure water more than the sugar containing sap. This natural process concentrates the remaining liquid to higher sugar content.
Sugar is concentrated in the present day using expensive Reverse Osmosis machines that push water out of very small membranes that trap the sugar molecules.
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Colonial Tapping Practices
Colonists began gauging trees like the natives, but soon switched to boring small holes with metal augers that were turned by hand.
Spouts were often called “spiles”, which come from the word “to spill”.
Colonists made primitive spouts out of sumac by hollowing out the center pith.
Buckets made out of wood were introduced hanging on the trees.
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Sap Collection
Sap was initially collected by hand with wooden bucket. People often wore a shoulder yoke to balance and distribute the weight. Sap, like water, weighs 8 pounds per gallon!
Horses and oxen were also used to pull a larger wooden gathering tank through the sugar woods.
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Colonial Boiling
Boiling was done in metal kettles or cauldrons, and fresh sap was added as boiling continued. This led to dark syrup, from remaining in the kettle for longer periods of time.
The process was improved by adding more “finishing” kettles for concentrated sap to be finished in while fresh sap was added to the original kettle to boil down.
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Colonial Maple Uses
Maple Sugar and Syrup, along with honey, were the principle sweetening agents for Colonists.
Maple and honey were also used for preserving and curing foods (meats)
Cane sugar was very rare prior to the civil war, and was considered a luxury item. After the war, its production and transportation were improved, becoming more common.