The American who has read of them, but has never witnessed them in Europe, can find them faithfully reproduced in Canada.
But in spring, Canadians have a pastime peculiar to themselves, furnished by their own climate. It is the season of sugar-making. At the period in which the events of our story occurred, the cultivation of the maple was much more extensive than now, but even at present it is sufficiently well maintained to enable a traveller to study all its picturesqueness and charm. In Vermont, New Hampshire, Michigan and Wisconsin, the maple is cultivated, but in such a matter-of-fact, mercantile fashion, that there is no rural poetry in the process.
The maples stand in an area of half an acre. Each one is notched at the height of about a foot or a foot and a half from the ground. A piece of shingle is fastened in the lips of the wound, at an angle of forty-five, and down this trickle the sweet waters in a trough set at the foot of each tree. There stand the forest wives distilling their milk, while the white sunlight rests on their silver trunks and the soft winds of March dally with their leafless branches. The sugarman has his eye fixed on each of them, and as fast as the urns are filled, he empties them into a large vessel preparatory to boiling. In an open space, towards the centre of the area, is a huge cauldron dangling from a hob, and under it crackles a fire of pine and tamarac. At a little distance from this stands the cabin of the proprietor, where are stowed away all the utensils necessary for sugar-making. There too his hammock swings, for during the whole period when the maple bleeds, he lives like an Indian in the forest.
Presently the sound of voices is heard coming up the slopes, and in a short time the whole party that has been invited to the sugar-festival finds itself collected under the maples. They bring with them baskets of provisions, hams and shoulders, eggs, and the indispensable allowance of strong waters.
"The first thing to be done, my friends," cries the host to his guests, "is to drink the health of the forest wives in a draught of maple water."
And immediately tin cups are applied to the notches. When they are filled, the toast is drunk with all the honors.
"Now," resumes the host, "come up to the cauldron and get your share of the syrup."
One by one, the guests approach the huge vessel where the maple water is boiling and bubbling. Each one holds in his hand a wooden basin filled with fresh clean snow, and into that the hospitable host ladles out the golden stream. With the accompaniment of new bread, this dish is delicious, for it is peculiar to the maple sugar and syrup that they do not satiate, much less nauseate, as other saccharine compositions do.
After this preliminary repast, the guests indulge in various amusements. The older folks sit together at the cabin door, chatting of their youthful frolics in former sugar-making days, while the young people sing, flirt, promenade and enjoy themselves as only the young know how. Some of the more active go about gathering dry branches and wood to keep up the fire, and others saunter a little out of sight on a visit to the demijohns which they have hidden behind the rocks.
After a time, the host gives the signal for taffy-making. This part of the fun is reserved for the girls. They throw aside their mantles, push back their hoods, tuck up their sleeves and plunge their white fingers into the rapidly cooling masses of syrup. The mechanical process of drawing the arms backwards and forwards is in itself an uninteresting occupation, but somehow under these Canadian maples, in that bracing mountain atmosphere, and amid all the accessories of this peculiar vernal pic-nic, taffy-making is an exhilarating, picturesque amusement. The girls get ruddy with the exertion; they pant, they strain, they duck their heads when their lovers creep behind to steal a kiss, or they run after the shameless robber and slap his naughty cheeks with their sticky palms. Under the rapid kneading the dark syrup becomes glossier, then it reddens, next it grows a golden hue, till finally it gets whiter and whiter, thinner and thinner, and the taffy is finished.