I didn’t really know what to expect when our son and his wife informed us that we were going to a maple sugar festival. I knew that our daughter-in-law was super excited, which was enough incentive for me. Besides, what choice did I have? They had already purchased tickets, and it was a rain or shine event.
So, off we drove southwest from Rochester, New York, to the Genesee Country Village and Museum. We arrived in less than an hour, and it was clear from the crowded parking lot that we weren’t alone on this adventure.
We checked in and were directed to the Sugar Shack, where the modern method of boiling maple sap down to create maple syrup was explained. In New York, it takes about 39 gallons of sap to make a gallon of maple syrup. I thought back to my Ohio days when I visited various sugaring operations. The general rule there was 52 gallons of sap to create a gallon of maple syrup. I wondered if the latitude had anything to do with the difference.
From there, it was on to sugar snow. That’s where maple syrup is poured over snow for a special tasty treat. In the absence of snow, crushed iced served the same purpose. We enjoyed it just the same.
Soon, we were on the Sugar Trail, where volunteers in period costume explained the maple sugaring evolution one station at a time. Our umbrellas went up before we even stepped foot on the trail.
The wet weather didn’t dampen the spirits of either our gang of six or the knowledgeable folks at each stop. They knew their stuff and shared how both Native Americans and white settlers took advantage of the sap run during February and March.
We learned a lot along the way. The walk was equally a figurative and literal stroll through the woods dominated by sugar maple trees. We followed the signs from stop to stop, ending up at how maple sap is currently gathered by most successful sugaring operations.
Plastic tubing is strung from tree to tree with plastic inserts that are tapped into the tree. Gravity carries the sap to the main collecting barrel instead of going from tree to tree emptying individual buckets full of the sweet stuff. In truth, only 2% of the water collected is sugar, thus the boiling of the water. Workers have to gauge the proper heat to avoid burning the syrup. Despite the mechanization, it’s still a tedious process.
By trail’s end, we were ready for lunch. A brief stop at an on-sight eatery got us going again. That’s when the real surprise came.
Genesee Country Village and Museum is a collection of historical buildings brought to the site for educational purposes. George Eastman’s boyhood home is in the village. Eastman was the founder of Eastman Kodak Company.
The village is divided into sections to represent the various architectural structures of the late 18th century into the early 20th century. Some of the buildings, like the Hosmer’s Inn and its smokehouse and the Jones Farm had guides in period outfits to give a brief description of the way life used to be in those particular times. We also enjoyed maple flavored goodies from the bakery.
The sun came out, and the temperature warmed, making our afternoon even more delightful. Most of all, it was a joy to spend these precious moments with family.
© Bruce Stambaugh 2022