If you want to know how you actually make syrup from your trees (perhaps you were inspired by Book-of-the-Week #22) this book provides details about the process and the business of sugarmaking. It also includes sidebars on a variety of related topics such as products being made from syrup. Among the profiled products are a couple of New Hampshire-made meads and Cabin Fever Whiskey.
The Sugarmaker’s Companion is the comprehensive guide small-and large-scale syrup producers have been waiting for in their quest to create a profitable business model. Michael Farrell documents the untapped potential of American forests and shows how sugaring can turn a substantial profit for farmers while providing tremendous enjoyment and satisfaction.
Farrell, sugarmaker and director of the Uihlein Forest at Cornell University, incorporates the wisdom of traditional sugarmaking with the value of modern technology (such as reverse-osmosis machines and vacuum tubing). His balanced view of the industry offers a realistic picture of how modern technology can be beneficial—economically and environmentally. --Publisher's website