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Maple sap begins to flow

Mar 14, 2006

Article Times and Transcript - March 14, 2006

T&T staff Yvon Gauvin Headline “Maple sap begins to flow”

Yesterday’s warm temperatures halted the sap flow around mid-day, said David Briggs of Rocky Mountain Maple Ltd, in Stilesville outside Moncton city limits. Below freezing temperatures overnight followed by temperatures a few degrees above the freezing mark is what creates pressure on the tree sap making it flow up the tree and into collection pipes and eventually into vats where it is boiled off leaving the familiar maple syrup that people enjoy. It’s a fascinating process with people coming out to sugar camps to watch the boil and maybe the manufacture of maple cream and butter besides sweet candy. Briggs said the company welcomes visitors to their operation with weekends about the bets time to catch them boiling. However, it’s best to call ahead, he said. And while more modern and efficient means of boiling the sap are employed, visitors can still experience the process, taking in the rising aroma-filled steam above a roaring fire. “People crave that” experience, he said. “It’s like making bread the old way.” The operation has an estimated 10,000 trees under production for the season which can last several weeks depending on the weather. “The weather is everything” in his instance, he said. People wanting to visit should call ahead to see when the next boil will be on. The camp is located at the end of the Pat Briggs Road off the Gorge Road. Signs point the way.

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