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Sleepy Mountain Maple Syrup -- Maple Sugaring Glossary
A Glossary of Maple Sugaring Terms
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Native Americans were the first to discover the fact that sap from maple trees could be processed into maple syrup and sugar. While there are no authenticated accounts of how this process was discovered, there are several interesting legends that are still talked about during sugaring time. Making maple syrup or sugaring as a hobby or as a business, maple people have a Maple Syrup Glossary and working terms having to do with making Maple Syrup. This comprehensive maple sugaring glossary of terms has been composed to help both the beginning hobbyist and all of those who have been bitten by the making maple syrup bug. It's nice to know and understand what the maple sugaring terms mean in all those maple sugaring "how to books" you have been reading. You've come to the right place...!
"We cannot hold a torch to light another's
path without brightening our own."Ben Sweetland
ACRE - A measure of land totaling 43,560 square feet. A square acre is 208.75 feet on each side.
ALL NATURAL or Pure - There are no additives, chemicals, colorings, or preservatives, nothing artificial is added to maple syrup.
APRONING - A manual test to check the density of the boiling sap. When sap drips off the end of the dipper in sheets, it is "aproning" and is ready to be called maple syrup. The final test for proper syrup density is done with a calibrated glass instrument floated in the syrup - a hydrometer. (See hydrometer)
ARBORETUM - A garden or school with a large collection of trees and shrubs cultivated for scientific or educational purposes.
It's wasn't raining when Noah built the ark."
Richard Cushing
BAROMETER - A calibrated weather instrument which helps during the boiling process of making maple syrup. Indicates the accurate boiling point of water, as determined by atmospheric pressure. Automatically compensates for elevation.
BLEEDING - The loss of sap from plant tissues which have been cut or drilled. Pruning when the plant is not dormant.
BOIL SAP - Use a hobby-sized or large scale evaporator, an outdoor gas stove or a outdoor fireplace. Do not plan to boil or cook the syrup indoors on the stove, without using a hooded kitchen stove vent fan or a dehumidifier. NOTE: Boiling sap creates a lot of steam (moisture) and takes a long time.
BOILING OVER - NEVER leave boiling sap over a wood fire unattended. DO NOT fill your pan to the top, as it will boil over. Keep the sap level in your pan at the minimum 1-1/2" to 2" inches deep or it may burn. Sap can quickly boil away and burn the expensive pan. When that happens, throw the pan away and buy a new one... ouch...!!!
BUCKET or Sap Bucket -The wood, metal, or food grade plastic container hung on a spile to collect sap from the maple tree.
BUCKET COVER - A metal cover, gable shaped or round which is essential to protect the sap in the sap bucket from rain, ice, snow, dirt, or leaves.
BUD - Early stages of development of a flower or plant growth.
BUDDING - When warmer weather in the late spring causes leaf buds to swell, the syrup takes on a strong molasses or off flavor. This signals the end of the sugaring season.
BUDDY - A maple term used for the objectionable bitter flavor of syrup produced at the end of the sugaring season when the trees begin to bud out or swell.
Kevin Bradley
CAMBIUM - This is the thin membrane that grows just under the bark of a plant.
CANDY THERMOMETER - Cooking tool comprised of a large glass mercury thermometer that measures temperatures from about 40-F to 400-F degrees. A frame or clip allows it to stand or hang in a pan during cooking for accurate temperature measurement. Measures the temperature of boiling sap.
CHLOROPHYLL - The green pigment in leaves. When present and healthy usually dominates all other pigments.
CHLOROSIS - An abnormal yellowing or blanching of the leaves due to lack of chlorophyll.
COLLECTING PAIL - Metal or plastic container with a handle used to carry the maple sap from the trees to the storage tank.
"If you're not going to do your best,
don't bother doing it at all."
Jesus Escobedo
DECIDUOUS - These are plants that loose their leaves at the end of the growing season. Oak and Maple trees are good examples.
DECLINE / DIEBACK of TREE - These are signs of a lack of vigor in any tree. The causes are numerous and seem to be increasing. Much research is being done on maple decline and its possible link to environmental factors, both local and worldwide.
DIEBACK - This condition is water, nutrient, disease, insect, or pruner inflicted in the area where part of the plant is dying.
DOODLEBUG - A homemade tractor made from old, rusted out cars and/or trucks. The doodlebug is used to haul the full gathering tank out of the sugarbush and take it down to the sugarhouse. (See Sap Yoke)
DORMANCY - The yearly cycle in a plants life when growth slows and the plant rests. Fertilizing should be withheld when a plant is in dormancy.
DORMANT PERIOD (DORMANCY) - The time when a plant has naturally stopped growing and the leaves have fallen off or the top growth has died down. The dormant period is usually, but not always, in winter. (See and compare with Resting Period)
DRILL - A tool used to create a hole in the tree. A 7/16-inch or 5/16-inch drill bit is used, depending upon the size of the spile or spout, to drill a three-inch deep hole on a slight up-angle in the trunk of a maple tree. This drilling process is called "tapping a tree".
They never work unless you do."
Anonymous
EROSION - The wearing away, washing away, or removal of soil by wind, water or man. Mulch or plant cover crops after your last harvest to prevent wintertime erosion. This is a serious problem if not corrected.
EVAPORATION - Process by which water returns to the air. Higher temperatures speed the process of evaporation.
EVAPORATOR - Maple Sugaring equipment consisting of a metal kettle or a modern large pan used to "evaporate" the water from the sap that has been collected from the sugarbush. When the sap is boiled, it is channeled down through baffles in the modern evaporator pan. When reaching the correct temperature, it is "drawn off" as maple syrup. An evaporator can be the traditional wood fired, modern oil fired or heated by steam.
if it doesn't include the freedom
to make mistakes."
Gandhi
FILTERING - The process of clarifying pure maple syrup. Raw syrup contains various suspended particles (called "sugar sand") brought out in the boiling process. In earlier days, these particles were "settled out" in bulk containers before retail packaging. Today we filter the syrup through cloth and paper membranes, producing crystal clear maple syrup.
FINISHED MAPLE SYRUP - When boiled sap reaches 66 to 67 percent Sugar Content and 7.1 degrees F. above the boiling point of water, it is considered finished maple syrup. Using a Hydrometer is an accurate method of determining sugar concentration. (See Hydrometer). A Candy Thermometer is an accurate method to determine sap temperature. (See Candy Thermometer)
FINISHING PAN - Metal pan that is used for more controlled final boiling of concentrated sap to the finished maple syrup.
FREEZE - To change a substance from a liquid state to a solid state by cooling. Water freezes at 32 F. or 0 C.(metric) The sweet sap in a maple tree begins to flow when temperatures outside rise above freezing during the day and fall below freezing at night.
FROG RUN - An old-time folk designation for the last sap run of the season. It was called the "frog run" because frogs begin to be heard at night during the warm finale to the sugaring season.
FROST - The condensation and freezing of moisture in the air. Tender buds or plants will suffer extensive damage or die when exposed to frost.
on the wrong road, turn back."
Turkish proverb
GAGOOSE - A simple cone of birch bark used to hold maple candy during colonial times in Canada
GALLON - A liquid unit of measure equal to 4 quarts. On the average it takes 40 gallons of sweet sap to make 1 gallon of pure, all natural maple syrup.
GATHERING - The process of collecting and moving the sap from the maple tree in the forest to the sugarhouse.
GIRDLING - The choking of a branch by a wire or other material, most often in the stems of woody plants that have been tied to tightly to a stake or support.
GRADING - The US Department of Agriculture sets standards for maple syrup. Grade A light, medium and dark amber are considered table grades. USDA Grade B is a dark, strong flavored syrup. often used in cooking, though some prefer it for table use as well. All are the same density. Lighter syrup has a more delicate flavor; darker is more "mapley." Medium and dark amber are most widely available. Light amber, used for maple candy and maple cream, is made early in the season; Grade B is made late.
GRADING KIT FOR MAPLE SYRUP - A Standardized grading kit consists of permanent glass standards which correspond to the minimum percent light transmittance standards for each grade of maple syrup. In addition to permanent standards, temporary colored glycerine solution grading kits are also available. Temporary glycerine solution kits may be accurate when they are new. However, there is a tendency for some of the solutions to change color and become inaccurate with age. When using a grading kit, syrup must be placed in the standardized bottles supplied with the kit. Using a different sized or shaped bottle as well as a bottle with thicker or thinner walls may give inaccurate results. When temporary glycerine kits are used, they should be periodically compared for visual calibration to permanent glass standards to evaluate their accuracy.
have to be disagreeable."
Barry Goldwater
HARDINESS - The ability of a plant to withstand low temperatures or frost, without artificial protection.
HARDINESS ZONE - U.S. Department of Agriculture classifications according to annual minimum temperatures and/or lengths of growing seasons. Also referred to as USDA zone.
HYDROMETER - A calibrated glass float used for testing the sugar content of sap or maple syrup by measuring the density of dissolved solids. Also referred to as a Hydrotherm.
HYDROMETER CUP - A stainless cup which is 8 to 10 inches long. This cup is used hold the syrup and to float the hydrometer used for testing the sugar content of sap or maple syrup in the cup, from the batch in the evaporator.
HYGROMETER - A precision instrument used to measure the Relative Humidity of the air. Used primarily in greenhouses.
HYDROTHERM - A calibrated glass float used for testing the sugar content of sap or maple syrup by measuring the density of dissolved solids. It is self compensating for temperature, and is accurate at any temperature between 35 degrees F. and 210 degrees F.
is when you don't try."
Martina Navratilova
INDIRECT SUNLIGHT - Diffused light, as opposed to the direct rays of the sun, such as that on the north side of a house or in the shade of thick woods.
INORGANIC - A chemical or fertilizer which is not obtained from a source which is or has been alive.
INSECTICIDAL SOAP - A specially prepared, biodegradable soap made from natural fatty substances that kills many insects on contact without damaging plants or harming people, animals, or beneficial insects.
counts, and not everything that counts
can be counted."
Albert Einstein
JAR - BELL - Place cuttings under a bell jar. The purpose is to protect the cuttings from drafts and to insure that a humid atmosphere is maintained around them.
JOINT or Node - The part of a stem from which a leaf or new branch starts to grow.
grubby as it seems at the time.
It will probably lead to excellence."
Helen Gurley Brown
KEELERS - 19th century wooden sap buckets popular in Pennsylvania. Keelers were larger at the bottom than at the top and were meant to rest on the ground beneath the sap spouts.
KEY or Samara - The paired, winged fruit that is produced by the maple tree. They have two small (about 1/4" across) seeds at the center. They are joined together by a very weak link, and two thin, paper like wings, one on each side. When the fruit is ripe, they often break apart and float to the earth with the wing spinning round and round like the blades on a helicopters.
chunks of coal that stuck to their jobs."
Malcolm Forbes
LATH - In gardening, an overhead structure of evenly spaced slats of wood or other materials used to create shade.
LEADER - The main or terminal shoot of a tree.
LEGEND - A popular legend is that a Native American chief hurled his tomahawk at a tree which happened to be a sugar maple, and the sap began to flow. The clear liquid that dripped from the wound collected in a container on the ground below. His wife, believing the liquid was water, used it to cook venison. Both the meat and the sweet liquid that remained were found to be delicious. Retracing what had happened, they discovered the sweet sap from the maple tree made the difference. The process was repeated and the rest is now sweet maple history.
LEGGY - Abnormally tall and spindly growth. (See Decline - Dieback)
LIQUID GOLD - The early "first run" maple syrup that is light and delicate in flavor.
don't pull down the shade."
Tom Peters
MAPLE CANDY - Made by boiling down maple syrup, stirring it, and pouring it into candy molds for hardening. Pure maple candy is made from 100 percent maple syrup only. NOTE: Blended maple candy contains corn or cane sugars in addition to the maple syrup.
MAPLE CREAM - A delicious table spread with the consistency of peanut butter. Made by boiling syrup to a slightly lower temperature than that for maple candy, then cooling and stirring. (See Soft Sugar)
MAPLE CROP - An entire season's production. Most sugarhouses make between 50 - 1000 gallons of pure maple syrup.
MAPLE GRADING KIT - A Standardized grading kit consists of permanent glass standards which correspond to the minimum percent light transmittance standards for each grade of maple syrup. In addition to permanent standards, temporary colored glycerine solution grading kits are also available. When using a grading kit, syrup must be placed in the standardized bottles supplied with the kit. Using a different sized or shaped bottle as well as a bottle with thicker or thinner walls will give inaccurate results.
MAPLE MOON - The Native American designation for the sugaring season. The early spring moon when the sap begins to rise in the maple trees, due to the freezing nights and warm days.
Maple Sugar and Spiced Pepper Blend - The label on the bottle describes the contents as "100% pure maple sugar, salt, garlic, black pepper, and other natural spices." One customer smiled and said, "Maple Sugar and Spiced Pepper Blend seasoning makes just about anything you shake it on, taste a little bit better...! You can purchase Maple Sugar and Spiced Pepper Blend, pure maple syrup and other maple products, year round from our Sleepy Mountain Maple Syrup Store.
MAPLE PRODUCERS ASSOCIATION - A organization within your state, acting as a clearing house for promoting maple syrup and maple products, local weekend sugaring events, tours of working sugarhouses and a library of helpful resources to all its members. Works closely with other local, county and state agricultural departments.
MAPLE SUGAR - Pure maple granulated sugar made from all natural maple syrup. You can purchase maple sugar, pure maple syrup and other maple products, year round from our Sleepy Mountain Maple Syrup Store.
MAPLE SUGARING TIME - From late February through early April, home town folks and farmers in nearly every hill, town, or village in New England get ready for an old New England time honored tradition. They take to the woods with drills, spouts, and buckets, to gather the sweet sap from sugar maple trees, and begin boiling it down to pure, all natural maple syrup and maple candy.
MAPLE TREE - SUGAR - Latin Name: Acer Saccharum (Sugar Maple). Grows to a height of 70-100 feet. Average maple tree diameter is 24-36 inches. Grows in the northeastern U.S. from Minnesota to Nova Scotia and south to North Carolina. Most are also deciduous trees. Each maple tree yields between 5 and 60 gallons of sap per year. On average, it takes about 40 gallons of sweet sap make one gallon of pure maple syrup or 4-1/2 pounds of maple sugar.
MAPLE SYRUP - The delicious syrup concentrate made from the sweet sap of sugar maple trees. Sap flows for approximately 6 weeks in the spring, and is collected and concentrated into maple syrup in an evaporator by boiling the sap to a temperature point 7 degrees F above the boiling point of water (approximately 219 degrees F). Although the sugaring season occurs only from late February through early April, demand for pure maple products has increased steadily. We will ship our pure all natural maple syrup and maple gift products directly to your home, business or your gift recipient.
Pure Grade A Medium Amber Syrup, tapped from the beautiful and stately maple trees of New England, is the tradition of New England sugarhouses. Serve on hot, fresh cooked pancakes, French toast and waffles or use as a beautiful glaze for your roasted garden vegetables and brushing onto meats with Maple Sugar and Spiced Pepper Blend mixed in. Hmmm... Delicious...!!!
what you're going to do."
Henry Ford
NATIVE PLANT - Any plant that occurs and grows naturally in a specific region or locality.
NATIVE PRODUCE - Any fruit or vegetable that occurs, grows naturally, and is sold in a specific region or locality.
NODE or Joint - The part of a stem from which a leaf or new branch starts to grow.
NITRE or Sugar Sand - A harmless, fine, gritty precipitate that commonly forms during the boiling process as syrup is being made or in containers of unfiltered maple syrup.
is to have done it."
Voltaire
ORGANIC - A chemical or fertilizer which is obtained from a source which is or has been alive. Also the general term used for a type of gardening using no chemical, synthetic fertilizers or pesticides.
ORGANIC GARDENING - The method of gardening utilizing only materials derived from living things. (i.e. from composts and manures)
ORGANIC MATERIAL - Any material which originated as a living organism. (i.e. peat moss, compost, manure)
a big ear rather than a big mouth."
Jeanne Hedricks
PANCAKE MIXES - Awaken to the sweet aroma of piping hot pancakes...! Take out a beautiful bottle of pure New England maple syrup. Hmmm... Delicious...!!! Pour some on the hot pancakes with melted fresh butter...! Sleepy Mountain pancake mixes also make delicious crepes and waffles for breakfast or lunch. Treat your family to breakfast with our special duet Pancake Mix and New England Maple Syrup collection. Packaged in a beautiful gift crate.
PEAT MOSS - The partially decomposed remains of various mosses. This is a good, water retentive addition to the soil, but tends to add the acidity of the soil pH. Valuable for its pronounced air- and water-holding capacity and its freedom from weeds and disease organisms.
PEST - Any insect or animal which is detrimental to the health and well being of plants or other animals.
pH - A scientific measure of acidity and alkalinity. Basically, pH is a measure of the amount of lime (calcium) contained in your soil. A soil with a pH lower than 7.0 is an acid soil, a soil pH higher than 7.0 is alkaline soil. Soil pH can be tested with an inexpensive test kit obtained at your local garden center.
PHOTOSYNTHESIS - The natural process by which a plant turns sunlight into growing energy. This is an internal process by which green plants (leaves) convert carbon dioxide and water into simple sugar. Chlorophyll and sunlight are essential to this process.
PURE or All Natural - There are no additives, chemicals, colorings, or preservatives, nothing artificial is added to maple syrup.
It's the papework that's overwhelming."
Wernher von Braun
QUARANTINE - Some states have laws which prohibit the movement of certain trees, fruits and vegetables into these states that are known to harbor harmful organisms.
QUARANTINE LAWS - Federal quarantine laws prevent the importation of soil, certain plants and plant products because of the danger of introducing new diseases or insect pests into the country.
There is no cure for curiosity."
Ellen Parr
RECIPE BOOKS or Cookbooks - We have a great collection of cookbooks with tasty recipes, pure all natural maple syrup and maple gift products that can be shipped directly to your home, business or your gift recipient. .
REFRACTOMETER - A precision optical hand instrument used for measuring the sugar content in sap or maple syrup. New digital read out syrup refractometers quickly, accurately and conveniently determine the density of maple syrup at a glance.
RELATIVE HUMIDITY - The measurement of the amount of moisture in the atmosphere.
RESTING PERIOD - The time when a plant has naturally stopped growing but when there is little or no leaf fall. (See and compare to Dormant Period)
REVERSE OSMOSIS - A mechanical means of removing a good percentage of the water from the maple sap before boiling.
ROOTS - The underground structure part of the tree. The three main functions of roots are to 1.) anchor the tree, so that it will not fall over 2.) absorb water and minerals from the soil and 3.) store food. Sap is stored in the roots during the winter so it does not freeze in the trunk of the tree.
with the right attitude; nothing can help
the person with the wrong attitude."
Thomas Jefferson
SAMARA or Key - The paired, winged fruit that is produced by the maple tree. They have two small (about 1/4" across) seeds at the center. They are joined together by a very weak link, and two thin, paper like wings, one on each side. When the fruit is ripe, they often break apart and float to the earth with the wing spinning round and round like the blades on a helicopters.
SAP - The tree's food, consisting of water, minerals and organic substances such as sugar. It takes on the average about 40 gallons of sweet sap to make one gallon of pure maple syrup. This is based on the sugar content of the sweet sap during the sap run. In maple trees, the sap usually contains 2 to 3% sugar but may go as high as 10%.
SAP BUCKET - The wood, metal, or food grade plastic container hung on a spile to collect sap from the maple tree.
SAP HOUSE - The rustic wooden or metal building where boiling the sap into maple syrup takes place. This is the building in which the sugar arch is housed. (See Sugarhouse)
SAP RUN - The sap flow in the spring when conditions are just right to produce sap for maple syrup. (See Sugaring Time)
SAP YOKE - A support arm device worn over the shoulders with a bucket hanging from each side of the arm. This was used to gather sap from the buckets hanging on the maple trees. The sap was then poured in a gathering tank mounted on a sled or trailer. The tank was and/or is towed by oxen, horses, tractors, trucks, doodlebugs, snowmobiles, or humans to the sugarhouse for processing.
SCUM - Waste foam that naturally rises and is constantly skimmed away by the sugarmaker when the sap is boiled.
SHELF LIFE-/-STORAGE - Unopened containers of pure maple syrup may be left in a cool dark place for 6 to 12 months without refrigeration. After opening, syrup should be refrigerated. Freezer storage keeps open or unopened containers indefinitely, and the liquid does not solidify. Any harmless mold that forms on the surface of opened syrup may be skimmed off, and the product may be used after reheating to 190'F. Place reheated syrup in new, airtight containers.
SOFT SUGAR - A table spread with the consistency of peanut butter. Made by boiling syrup to a slightly lower temperature than that for maple candy, then cooling and stirring. (See Maple Cream)
SPILE or SPOUT - The hollow spout which directs the sap into the sap bucket or collecting container.
SPILE DRIVER - A handy steel shaped mandrel to safely tap in rolled stainless steel spiles only. The spile driver help the spiles retain their shape and helps to straighten damaged spiles. A very useful "must have" sugarmakers tool during tapping.
SPILE HOOK - The metal or plastic hook attached to the spile for hanging a sap bucket or collecting container.
SUGAR ARCH - The assembly of evaporator pan, firebox, and smokestack used to boil and reduce maple sap to maple syrup.
SUGARBUSH - The Maple Grove where trees are tapped and sap collected. A sugarbush is measured not by the number of maple trees, but by the number of spouts or taps set. Some old maples drip sap from as many as four spouts. Young trees (at least 40 years old) only have one tap. In either case, each tap yields about 10 gallons of sap over the whole season, which makes about one quart of syrup.
SUGAR CONTENT - The amount of sugar (percent) per amount of sap flowing during the sugaring time.
SUGARHOUSE - The rustic wooden or metal building where boiling the sap into maple syrup takes place. This is the building in which the sugar arch is housed.
SUGAR ON SNOW - The ultimate maple delicacy...! Maple syrup is boiled down to the proper consistency, and checked with a candy thermometer. The syrup is then poured in "ribbons" over packed, fresh snow or well crushed ice crystals in a bowl. Eaten with a fork. Traditionally served with sour pickles and doughnuts. The complete delicious recipe is found in The Official Vermont Maple Cookbook - Second Edition, Page 46.
SUGAR SAND OR Nitre - A harmless, fine, gritty precipitate that commonly forms during the boiling process as syrup is being made or in containers of unfiltered maple syrup.
SUGAR SHACK - A place where the fresh gathered maple sap is boiled down to maple syrup. (See Sugarhouse)
SUGARING TIME (Season) - Occurs in early spring when days temperatures are 35 to 45 degrees and nights are below freezing. When several of these days occur in succession, the maple sap begins to flow. When nighttime temperatures remain above freezing and days warm into the 50's, the trees begin to bud and the season ends.
SWEET TREES - Not all sugar maple trees are created equal. Some sugar maple trees have sweeter sap than their neighbors. It takes fewer gallons of this sweet sap to make a gallon of maple syrup. Efforts to genetically predict (and reproduce) these sweet trees have met with some success.
SYRUP PAN - A large, shallow pan, usually having a series of alternating baffles in which the sap is boiled down to maple syrup.
no matter what deters it."
Plato
TAP - The hole that is drilled into the maple tree for the spile or spout.
TAPPING - The first step in sugaring, when 7/16" diameter holes are drilled about 2-1/2 to 3" deep into maple tree trunks for the spile. Many old trees have been tapped in this way for 50 or more years. Newer tree saver spouts use 5/16" diameter drilled holes.
TEAM - The sugarmaking team works together to fire the arch, tend the evaporator, filter, grade and hot-pack each container of maple syrup. Also known as two oxen or horses to pull the gathering tank from the sugarbush to the sugarhouse.
TRUNK - The trunk provides support and carries food (sap) and oxygen throughout the tree. The part of the tree that is tapped to get the sweet sap.
TUBING -/- PIPELINE - Increasingly used in hillside sugarbushes, food-grade plastic tubing conveys the sap directly from each tree to holding tanks. Some lines are a mile or more long and may connect 500 or more taps from the sugarbush to a single gathering tank.
TUB SUGAR or Hard Maple Sugar - Very dense, caked sugar made by heating maple syrup to 248 degree F, stirring while hot, then pouring into a mold or storage container. This was a common maple product up to the end of the 1800s, when maple syrup became a more valuable product.
love what you do."
Harvey Mackay
UNDERPLANTING - Growing short plants such as a ground cover under taller plants. Under taller trees, some shrubs would be used as an underplanting
USDA Zone - U.S. Department of Agriculture classifications according to annual minimum temperatures and/or lengths of growing seasons. Also referred to as hardiness zones.
"Any fool can criticize, condemn,
and complain - and most fools do."
Dale Carnegie
VARIEGATED - Leaves which are marked with multiple colors.
VARIEGATED LEAF - A green leaf design which is blotched, edged or spotted with yellow, white or cream color.
VARIETY - One of possibly many closely-related plant species. The variety name is usually in Latin.
VERMICULITE - A light-weight, mineral called mica, which has been heated to the point of expansion. This material is added to potting mixtures to improve root growth via aeration and has moisture retaining abilities. There is no nutritive value in the mineral.
on the third and fourth tries."
James Michener
WHORLED - Leaf form, where three or more leaves radiate from a single node.
WOKSIS - The legendary Native American hunter of the Eastern Woodlands who first tasted maple syrup accidentally made by his wife, Moqua.
It's fine if you don't swallow it."
Dwight Eisenhower
XERISCAPE - This is a patented name that stands for a landscaping method that is based on low water volume and drought adaptable plants.
XERISCAPING - A patented name that refers to water-conserving landscapes.
XEROPHYTE - A plant which is able to live under very dry conditions.
and not make attempts to amend them."
Confucius
YARD - A unit of volume measure for bulk materials, usually loam, sand or mulch. A cubic yard measures 3 feet by 3 feet by 3 feet or 27 cubic feet.
YARD - A plot of land surrounding your home. This is where you will be spending your time and most weekends.
YEAR ROUND TREAT - Although the sugaring season occurs only from late February through early April, demand for pure maple products has increased steadily.
The future lies in the person who holds the job."
George Crane
Zip-A-Dee-Do-Da: - Zip-A-Dee-A, My Oh My, What a wonderful day...! This is the song that you sing, when you open the pantry door, and take out a beautiful bottle of New England maple syrup. Hmmm... Delicious...!!! Pour some on hot pancakes with fresh butter...!
ZONE - A region that shares similar climatic and rainfall conditions producing similar growing seasons.
When you find one, grab hold of it right away
because you may never find one again."
Earl Nightingale
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