On his first voyage to Canada, Jacques Cartier hears about the “delicious and delicate sugar” flowing from trees tapped with an axe by the aboriginal peoples. It is, of course, maple sap.
One hundred years later, Recollet priest Father Lejeune describes the maple syrup harvest: “In the spring, the maple trees contain a liquor that is quite similar to that of island (sugar) cane. The women collect it in bark containers when the trees are distilling it.”
Another Recollet, Father Leclerc is the first to mention not only maple sap, but also syrup and sugar.
The first wooden spouts appear to replace tapping by axe.
First mention of sugaring-off parties for urban residents.
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