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Maple syrup in canada history chapter- Maple syrup in canada history chapter
See also: Food grading. Archived from the original on 18 May Retrieved 21 May BBC News. Archived from the original on 6 June Canadian Food Inspection Agency.
Archived from the original on 1 December Retrieved 9 December Understanding Food: Principles and Preparation. Cengage Learning. ISBN Archived from the original on 2 March Maple Syrup Colors The flavor and color of maple syrup develop during the boiling of the initially colorless sap. Government standards Elsevier's Dictionary of Trees. Elsevier Science.
Plants Database. United States Department of Agriculture. Retrieved 15 September Retrieved 10 December Iowa State University. Archived PDF from the original on 29 August Retrieved 21 October Retrieved 16 September Retrieved 18 September Archived PDF from the original on 14 June US Department of Agriculture.
Retrieved 15 May The Globe and Mail. Archived from the original on 11 January Retrieved 12 December Food and Agriculture Organization of the United Nations. Cornell University. Michigan Maple Syrup Association.
Archived from the original on 25 May Retrieved 20 November Maple sugaring among the Abenaki and Wabanki peoples Report. Sweet maple. Chapters Publishing Ltd. Ohio State University. Maple Digest. Archived from the original PDF on 29 December Retrieved 21 September Modern Farmer. Archived from the original on 26 January Retrieved 20 January Agricultural and Forest Meteorology.
Bibcode : AgFM.. Maple Syrup Digest : 8. Journal of Chemical Education. Bibcode : JChEd.. Archived from the original on 23 November Retrieved 18 October Journal of Food Engineering. Forestry Economics: A Managerial Approach. March Bulletin Archived PDF from the original on 17 April Cooperative Extension Publications, University of Maine. Archived from the original on 29 August Retrieved 20 May Journal of Food Science.
PMID Chemeca : Retrieved 19 September Retrieved 4 October Forest Ecology and Management. Canadian Encyclopedia.
Historica-Dominion Institute. Bibcode : SciAm. Archived from the original on 6 November Retrieved 20 September That first annual report of the department included a section titled The Manufacture of Maple Sugar authored by C.
Alvord , of Wilmington, Vermont. Alvord was not an employee of the federal government, but rather a lawyer, progressive farmer, and regular contributor to farming and agricultural journals of the time. In analyzing federal agricultural census data, Alvord wrote,. At present prices it is thought to be more profitable to make sirup than sugar. Similarly, in when William F. This is in contrast to Fox spelling syrup with a Y a few years earlier in in his overview of maple sugaring in the 3 rd annual report of the Commissioners of Fisheries, Game and Forests of the State of New York.
Who was responsible for the publishing of federal reports and manuals, and might that be the source of sirup with an I? The Government Printing Office GPO , the agency responsible for the preparation and printing of official publications of the federal government came into being in , one year before the Department of Agriculture. At one point in the s, the GPO style manual began including a list with the preferred spelling of certain words.
As early as we see sirup with an I included in that list. If the GPO did not publish a formal style manual until , what can we assume was the policy or standards they followed for the earlier years between and ? Unlike the federal government, most states never formally adopted the use of sirup with an I, with a couple of exceptions, namely New York and Wisconsin. The New York College of Agriculture at Cornell University used the sirup with an I from around through the late s or early s.
Sirup with an I was also use by the State of Wisconsin Department of Agriculture for a shorter period in the s. Although syrup with a Y has become the preferred spelling by the GPO and was clearly the English language spelling recognized and used by most in the United States and Canada, until very recently sirup with an I was still on the books in a few formal titles and rules at the Department of Agriculture.
And that explains the reason behind sirup with an I. Johnsbury Sure Seal jars are a widely sought-after series. These round jars and glass lids with a snap-down, Lightning style wire closure were manufactured in a unique ounce size in the Ball Sure Seal shape exclusively for the Towle Maple Products Company and were not available or sold to the home canner.
There are at least nine variations of the jars that can be divided into groups based on glass color, closure style, and embossing text. For example, most of the jars are Ball Blue in color and show the tell-tale circular scar from being made on the Owens automatic bottle making machine. There is also a version that is clear in color, in the same dimensions and ounce volume, but has the basal markings of having been manufactured on the Ball Bingham automatic bottle making machine.
Other important distinguishing features are variations in the presence and absence and specific wording of the text embossed on the body of the jars. Johnsbury jars had paper labels on their front face, either the well-known Log Cabin Syrup brand label or one of a few other brands used by the Towle Company.
Johnsbury jars can be tightly dated to between the middle of and the end of , based on the known dates of operation of the Towle Company plant in St. Johnsbury, Vermont which is discussed below. This detail corresponds to the historical record that the Towle Company operated in St. Johnsbury from to The most recent edition of the Red Book, published in , lists nine variations of this jar RB through RB I have created a table based on the Red Book variations to assist in differentiating and recognizing the sometimes subtle differences in these variations.
After a year in operation, McCormick left the company and Patrick J. Towle became the sole owner. In the company introduced its signature cabin shaped metal can, designed by Log Cabin Syrup salesman, James W.
Fuller US design patent 26, By the turn of the century, the Log Cabin Syrup brand had become the most popular and best-selling blended table syrup in the country. However, being at the top of the industry did not protect it from the risk or disaster of fire, sadly a common occurrence in large factories at the time. On December 15th, , the three-story brick factory of the Towle Maple Products Company, located on the west side flats of St.
Paul, Minnesota suffered a devastating fire. Although the company quickly went to work to repair the damaged building, they were left in a difficult position and needed to find a way to continue their production and distribution. To their great fortune, in March of , George C. Cary, one of their colleagues and a sometimes syrup supplier, offered to sell to P.
Johnsbury, Vermont. The Towle Company took advantage of this significant interruption in production and sales to makes changes in their product labeling and marketing. It was during this period of rebuilding and reorganization that the St.
Johnsbury Ball jar was born and put into use. The location was a boon for the Towle Company in locating their bottling activities closer to the source of the maple syrup they were purchasing for their blends. In addition, being in New England added greater creditability to their syrups by allowing them to legitimately include the state of Vermont on their labels and advertisements.
Fulling embedding themselves in St. Inside this wooden barn-like building, giant steam-heated copper kettles of and gallon capacity were used to boil and blend maple syrup and cane sugar before being filtered and stored in gallon tanks for packaging in glass and metal.
The Towle Company was able to rebuild and reopen their damaged St. Paul plant later in , permitting the company to bottle syrup in both Minnesota and Vermont. Advertisements from this era list San Francisco as a third location for the company, but the west coast branch was only a warehouse and distribution site with no actual syrup manufacturing or bottling activity taking place.
During their operations in St. Johnsbury, in September the Towle Company suffered the unexpected death of company founder and family patriarch P. Since the company was privately owned and managed by P.
Towle, his sons, and son-in-law; presidency of the company then shifted to his oldest son, William J. With production running from seven in the morning to midnight, six days a week, the Towle Company rapidly outgrew the Bay Street plant in St. Johnsbury, and in March moved a half mile to the south into a much newer two-story fire-proof plant built of concrete block. Erected two years before, this plant was vacated by the failed Pillsbury-Baldwin bathroom fixture company.
The Towle company continued operations in the former Pillsbury-Baldwin plant for another year and a half before announcing their decision to end operations in St.
Johnsbury on December 31, and move all production activities back to St. After years of abandonment and neglect, the Pillsbury-Baldwin building formerly occupied by the Towle Company was demolished by the city of St.
Johnsbury in September With the closing of the St. Johnsbury plant, the Towle Company was forced to reword their labels and advertising and only list their St. Paul, Minnesota plant. It was at this time that the company also decided to discontinue bottling syrup in glass. From to , Log Cabin Syrup was exclusively packaged in metal cabin shaped tins of pint, quart, or half gallon in size.
In the time period that the Ball jars were made and in use, Towle Company continued to package syrup in metal cabin-shaped tins as well as in eight-sided narrow neck bottles, and round narrow neck bottles, some with screw on caps and others with crown seal caps. Surprisingly, in my years of researching the history and packaging of the Towle Company, I have yet to find a newspaper or magazine advertisement mentioning or illustrating the sale of Towle brand syrups in a Ball Sure Seal jar.
Looking closer at the details of these jars, we see that they were made with one of two different Lightning style closures. They exhibit either a Lightning style closure with lugs, sometimes called experimental dimples or bosses, and a heavy wire lever bail that inserted into the round glass dimples or bosses on the neck RB , , , , , The other Lightning style closure has a beaded neck seal with a thinner twisted wire used to anchor the heavy wire bail below the encircling glass bead or ridge RB , , There are two variations in the embossed text on the upper body of the jar faces.
It is worth noting that this variation in the order and placement of embossed text on the upper face is not recognized in the Red Book at this time. There are also variations with no embossed text on the upper face where a blank slug plate was used in manufacturing the jars RB , , , , Although such jars lack embossed text to associate them with the Towle Company and St. Johnsbury, we know from the paper label example for Great Mountain Brand Syrup that such jars with the blank upper face were in fact used by the Towle Maple Products Company.
It is doubtful that any other company was given an opportunity to use these unique ounce Sure Seal Ball jars, even those lacking embossed text referring to Towle or St. Certainly, no examples of such use of this jar by any company other than Towle Maple Products have been found.
McDonnell for the glass cap combined with a Lightning style wire closure design. Johnsbury jars are 7. There are many different species of maples, originally from the mountains of Europe, the Mediterranean region, North America and Asia.
One of the most well-known is the sugar maple or rock maple. It is a hardwood tree, pale in colour and with dense fibres, which can reach heights of 35 metres and live up to years. Preferring deep and humid soils, it can survive in the shade, but grows in sunlight. In North America, maples are used for the production of maple syrup and a number of by-products such as sugar, sweets or maple butter.
In , Jacques Cartier and his crew became the first Europeans to taste maple sap. View All discovered Canada but did you know he was also the first European to write about the sugar maple and maple sap? It happened as early as and quite by chance during one of his voyages to Canada.
Cartier cut a tree from which, to his astonishment, flowed a sweet-tasting sap. Today, we know it as the sugar maple.
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