Maple Sugaring Days at the Naper Settlement in Naperville, Illinois is the opportunity to discover how the families in the 19^th century made delicious maple syrup. Unlike today, mother didn’t stop by the local grocer and pluck a bottle off the shelf. The procedure was a time consuming project, but the work was worth the effort.

On a cool Sunday afternoon, I visited the Naper Settlement for a glimpse into the past. As might be expected, March 9 dawned with a dusting of snow on the ground. Despite the cold, visitors were not dissuaded from observing one of the costumed villagers showing us how maple syrup is made the old-fashioned way.

Maple syrup is made from the sap of the maple tree. The sap rises from the roots and settles into the tree. In late February and early March, the thawing and freezing as the weather changes creates pressure. When a taphole is made, approximately 1/2" deep through the bark of the tree, the sap can then flow into a bucket. (Placing a metal spout on the tree and striking it with a hammer creates a taphole.) The sap is boiled until the water dissipates leaving maple syrup or sugar.

Note: Maple trees must be at least 30 years old before they can be tapped. One gallon of pure maple syrup requires 40 gallons of sap.

Frigid weather makes it difficult to obtain a good sap flow. Warm days and cold evenings are needed to allow the sap to rise from the tree roots. The sap is primarily water. If the weather is particularly cold, the sap doesn’t flow.

By the 1800s, maple sugaring was to become a community event in Northern Illinois. It was a time of celebration and for families to come together to welcome spring.