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     13___ 
     
    
   
   
    
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     Mzww SUGARING TIME AGAIN 
     
     MLLL RIVER PRQ!IH§1AL.EABK 
     
    
   
   
    
     Cold nights, warm days not all that familiar right now, but 
     
     soon (Hopefully!) they will be. "Still sounds like winter" you 
     
     say. Yes, but it's inching towards spring and the smell of boil- 
     
     ing sap will soon be in the air. 
     
    
   
   
    
     The Mill River Provincial Park Sugar Shack will soon be in 
     
     operation guided by LeRoy Arsenault, Mill River Maple Syrup 
     
     Program Coordinator. The interest generated by this activity is 
     
     growing rapidly each year. Once considered a way of generating 
     
     some new activity during a traditionally slow time in the Park, 
     
     it is now becoming a main stay of the Parks operations. 
     
    
   
   
    
     Modern and traditional methods of sap gathering are utilized 
     
     in the operation. Fifty-five trees are hooked up to the vacuum 
     
     unit which brings the sap directly into the Sugar Shack. The 
     
     remaining fifty trees utilized in the stand have the familiar 
     
     buckets hanging from them. Both methods are utilized for 
     
     demonstration purposes. 
     
    
   
   
    
     Mr. Arsenault is an energetic student of the art of Maple 
     
     Syrup Production. He visited other operations on the Island and 
     
     has had numerous discussions with persons involved in the in- 
     
     dustry. "The percentage of sugar in the Mill River sap averages 
     
     about 2.5 percent", he points out with meticulous accuracy. 
     
    
   
   
    
     A lot of sap has to be gathered before you're ready to boil. 
     
     The Mill River ratio is about 40 to l which means it takes 40 
     
     gallons of sap to get one gallon of syrup. 
     
    
   
   
    
     A trip to the Mill River Sugar Shack is rewarding in itself 
     
     but is further enhanced by the opportunity to sample some of the 
     
     products. LeRoy always has some syrup on hand to sample and as a 
     
     special treat he has Maple Sugar Candy. The end product deter- 
     
     mines boiling temperatures which varies from 104 degrees celsius 
     
     for syrup to 118 degrees celsius for the candy. 
     
    
   
   
    
     The operation is all quite fascinating as it can be seen in 
     
     the faces of the many school children that visit. It's not un- 
     
     usual to have two or three classes per day visit the shack. Spe- 
     
     cial days are planned during the sugaring season to allow 
     
     families to experience the age old tradition. Added features for 
     
     these days include sleigh rides, Maple Syrup and Ice Cream and an 
     
     old favorite sugar on snow. 
     
    
   
   
    
     Why not experience Mill River Provincial Park, we are open 
     
     all year round with unique and fun activities for everyone. 
     
     Don't be the one that misses LeRoy's famous Maple Sugar Candy. 
     
     Call the Park office at 859-2448 for more details on planned 
     
     events. 
     
    
   
   
    
     - 12-