"I'm just trying an experiment," I replied in guarded tones that covered a volcano of peevishness. My crowded hour had come during the sugar weather. There had been a cold snap that froze the sap in the buckets and hung icicles from the spiles. I had wandered disconsolately through the bush to investigate the frosty situation, when suddenly I remembered a treat that had been the delight of my youth. Unhooking a bucket, I tilted it over, until the ice-cake loosened, and then a spoonful of clear, thick syrup slipped over the rim into my waiting lips. M-m-mmm, but it did taste good, and right there the idea occurred to me that caused all the trouble.
It was evident that the real sweetness of maple sap did not freeze at the same temperature as water. Now, the whole process of sugar-making consists of removing the water from the sap. This is done by ordinary, prosaic people by boiling it down until all the water has evaporated. Not good enough for me. I would do something unique, characteristic of the north, Canadian, wonderful! (You will notice that the prose-poetry began with the inception of the idea.) If the first freezing removed so much of the water, why couldn't it all be removed by successive freezings—purified in the alembics of frost—perfected in Nature's wind-swept laboratory. Sounds good to me. Here goes:
With me, like Richard, to think is to act. Taking a pail, I went from tree to tree, unhooked bucket after bucket, and secured a grudging spoonful from each. The temperature was ten degrees below freezing, a north wind was blowing as if it had a search warrant, snow was drifting, and long before I had visited all of the hundred trees we had tapped, my fingers were numb. But what of that? Would it not be something to make the Canadian climate perfect the most delicious of all Canadian products? Not even the realms of poetry could furnish anything to equal it. Keats' "Syrops tinct with cinnamon" would be insipid by comparison, and Shakespeare's "Poppies and mandragora, and all the drowsy syrops of the world" but a high-sounding phrase. Cheered by such thoughts as these I kept on, in the words of Katherine Hale:
"With snow upon my shoulders,
And courage almost run"
—and also with chattering teeth. An hour of frostbitten industry yielded about a quart of crude syrup, and without waiting to remove my ear-muffs, I raided the kitchen for saucepans. I was simply bubbling over with quotations of poetry, scientific enthusiasm, and phrases in the process of coining. And it was while in this tumultuous mood I was interrupted with the question recorded above. Was ever a man so interrupted?
"What kind of an experiment are you trying?" persisted the unsympathetic inquisitor.
"I am going to make maple syrup by a new process. I shall refine it by cold, instead of heat."
"What good will that do?"
"What good, woman? What good did it do Peary to go to the North Pole? I'll bet Mrs. Galvani stood around and asked just such fool questions when Galvani was making frogs' legs twitch with electricity. What good did that do! huh! It opened the way for all the modern developments of electricity. If it hadn't been for Galvani making frogs' legs twitch, we wouldn't have any Hydro-Electric Power scheme and you wouldn't be able to gossip with your neighbours over the telephone. Just you wait till I have pipe lines carrying the sap from every sugar bush to the Arctic regions, and am refining maple syrup for the whole world by the zero process. You won't ask me then, 'What's the use?' No, indeed! You will just stand 'round wearing diamonds and remarking that you don't see anything very wonderful about it all. Any one might have thought of it. It only happened that I thought of it first."
It will be a draught for Juno when she banquets. It will be a liqueur to be quaffed at the close of the feast from long-stemmed glasses of Venetian artistry. In each there shall be a flake of gold-leaf, beaten from the precious ores of Yukon or Larder Lake. This shall make it give its colour aright, and those who quaff——