Noel Perrin's delightful account of building a sugarhouse and
making maple sugar in Vermont first appeared twenty years ago. Like
a sturdy New England farmhouse, Perrin has added to it over the
years to reflect his subsequent sugaring experiences, and includes
in this latest edition a "postpostpostscript." His celebration of
simple, hard work to produce a "quite wonderful, maybe even sacred
article" has not been diminished by plastic tubing, thrip
infestations, and the strange new market for Vermont sap water.
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