You know it's spring in Vermont when the sugar houses are spouting steam from their ventilators. Every year in spring we visit the Chucklin sugar house for lunch. In one image you can see in the background the evaporator bellowing steam. This is where the sap is boiled down into syrup. It takes about 40 gallons of sap and a lot of hard work to make one gallon of syrup. In another image you can see Jack inspecting the brew amongst the thick steam. Thanks to Jack and Chuck.
