RUPERT, Vt. - One sure cure for the mud-season mopes is visiting an authentic New England sugarhouse, where steam billowing from the roof vents signals that the alchemy of spring has begun. The annual sugaring celebration here at
First, head for the pancake feast, served with maple syrup and an optional side of sausages made from the farm's own pigs. Afterward, meander over to the evaporator, the contraption that boils down watery maple sap. Bigger than a UPS truck, this monster unit is one of the biggest anywhere, says Ken Smith, the center's director. "It can handle as many as 1,200 gallons of sap a day." As many Vermont schoolchildren know, that yields about 24 gallons of rich, golden syrup. Workers also will be demonstrating how to make traditional maple-sugar candy and the frosting-like confection called maple cream.