Vermont has a Pure Food and Drug law which strictly prohibits the adulteration and misbranding of food products including maple sugar and syrup. (Public Statutes of Vermont, sections 5466 to 5494 inclusive.)
Purchasers of maple products made in Vermont may rest assured that they are as represented, and made from the sap of the maple tree and nothing else. The maple sugar and syrup produced in Vermont is not only pure but it has a delicacy of flavor and aroma not found in the same product made in other localities. This fine flavor is the result of the soil and climatic conditions to be found in the State.
MAXIMS FOR MAPLE SUGAR MAKERS.
Be in readiness to get the first run.
Have all utensils thoroughly cleansed and scalded.
Employ none but competent and experienced men to tap your trees.
Cut away the rough bark, only, before tapping, leaving bark sufficiently thick to hold the spout firmly to prevent leaking.
The finest flavor and lightest color will be obtained by shallow tapping.
Gather often, boil at once. Every delay in the process of evaporating sap will injure more or less the quality of the sugar.
Always strain your sap. Use felt strainers for syrup. Boil down to 11 pounds per gallon; test by a correct thermometer, and can hot to prevent crystalizing in bottom of the can.