This is an extensive collection of quotes and references to maple sugaring in colonial North America that I put together. It is formatted in a question and answer style to help facilitate interpreting sugaring to the public and to help narrow the tools and methods of early sugaring in colonial times.
18th century style kettles boiling sap past the "syrup" phase in order to crystallize the sugar to make maple cakes and granulatated maple sugar.
Maple sugar being made by briskly stirring the crystallized sugar.
Boulanger, LeGrec and Jean-Phillipe enjoying a day in the sugar bush.