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Maple Sugaring March 3 – 7 & 10 – 14, 2008 |
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Madison Elementary School student enjoys the delicious treat, Sugar- on- Snow. At right, Native Americans boiled down sap by dropping hot rocks into a hollowed out log. Sign your group up for a maple Sugaring Workshop and see a demonstration of this technique.
Bring Your School Group, Home School Group, Civic Group, or Senior Group to Remick Museum for Maple Sugaring!
March 3-7 and March 10-14, 2008
The Museum will offer both morning and afternoon workshop sessions, 10am- 12 Noon and 12 Noon – 2pm. Each workshop will accommodate up to 20 participants; small groups can be paired together to fill one session.
In the workshop, participants will learn about Native American, Colonial, and modern backyard boiler maple sugaring methods. They will visit the new Remick Museum Sugar House to see an indoor evaporator system. The groups will lean about maple trees, tapping trees, collecting sap and boiling it down to syrup. At the end, participants will taste a variety of maple products such as maple cream, maple jelly, maple candy, and of course, sugar-on-snow!
The cost for a two-hour session: $3.00 per person.
Call today to register your group, since spaces fill quickly, at (603) 323-7591 or (800) 686-6117. For more information, e-mail us at reception@remickmuseum.org.
Group Workshops include a spile making activity. Spiles, used for tapping trees, are made of Staghorn Sumac, a member of the Cashew family. Those with tree nut allergies should notify museum staff upon registering for the workshop, since they could be susceptible to allergic reactions.
Despite February's frigid appearance, life begins to stir in Northern New England. As daytime temperatures increase slightly while nights continue to freeze, moisture moves and collects within the trees. By early March the rural New Hampshire landscape is punctuated with silver buckets collecting sap suspended from trunks of maple trees. Steam rising from the sugar house tells us maple sugaring time is here at last.
Our energy renews with thoughts of a new season of tasty local treats like the rich, sugary delights of maple leaf candies or warm and buttery pancakes drenched in real maple syrup. The Remick Museum invites your school group or organization to experience this well-loved New England tradition first hand.
The process of tapping trees for their sweet liquid and boiling it down was first introduced to early European settlers by Native Americans. We’ll learn how they did this and the many uses of boiled sap. We'll also learn colonial and modern backyard boiler "sugaring off" methods and the delicious grades of maple syrup that can be made. We’ll compare historic with modern tapping materials and discuss which best preserves the health of a tree. Best of all, we’ll make and taste a variety of maple products like maple cream, maple jelly, maple candy and the all-time favorite sugar-on-snow!
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Week 1 |
SESSION 1: 10AM – 12PM |
SESSION 2: 12PM –
2PM |
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| Monday, March 3 |
OPEN |
OPEN |
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| Tuesday, March 4 | OPEN | OPEN | |
| Wednesday, March 5 | OPEN | OPEN | |
| Thursday, March 6 | FULL | FULL | |
| Friday, March 7 |
OPEN |
FULL |
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Week 2 |
SESSION 1:
10AM –
12PM |
SESSION 2:
12PM –
2PM |
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Monday, March 10 |
OPEN |
FULL |
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Tuesday, March 11 |
FULL | FULL | |
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Wednesday, March 12 |
FULL | FULL | |
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Thursday, March 13 |
FULL | FULL | |
| Friday, March 14 |
FULL |
FULL | |
