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[tonitime AT juno.com]

Happy Spring to you, too, Keith and ALL!
     I know what you mean about the fire outdoors and the cold!  I, too
have had a fire going out to the side of our house-attached log cabin -
tho mine has not such a sweet inspiration!  I'm merely burning the
garbage wood and barks from the firewood  prep area as i eagerly ready
beds and plant wonderul victuals that are frost tolerant!  All around, 3
colors of crocus, 4 kinds of narcissus/daffodils, blue squill, and
forsythia are blooming  - making us GLAD :)  
     We have a few huge water maples too near the house and cabin, and
many wildlings in the forest all around that i've thought of tapping some
year.  My nest will be empty this summer after 21 years, so the time may
come ripe for extra endeavors soon enough!
      Here is an interesting writing i saved on syrup making that folk
here might enjoy....not what Keith is doing, but worth a test.
Best regards and blissful Spring to all,
Toni 
Z- 6ish,KY.
*************************************************************************
***********
this was from an online pal, several years back .......just another
delicacy to try:

Just as an aside, I have heard that there is a fellow who makes syrup
>> from  shagbark BARK here in Indiana. Supposedly, it's an old Shawnee
>> method. I  saw a short on it on the FoodNetwork. Anyone know anything
>> about this?
reply:
> I've made hickory syrup by boiling a combination of the leftover
> nutshells  from the shagbarks I cracked out for the nutmeats, crushed
> mockernut  hickory nuts, and the husks that were surrounding the
> mockernut nuts; after  boiling for several hours, I strained the
liquid,
> and added sugar at a  ratio of about (if I remember correctly) 1.5-2
> cups sugar per cup of  hickory liquid, cooked that down to a thick
syrup
> consistency, then poured  into jars and sealed.  Had an article on this
> in both POMONA and the NNGA  Nutshell within the last year or so.
> I got the idea to try this from Donna Hudson, who told me about a
> restaurant in the Cookeville, TN area that has as one its specialties,
> Hickory Bark Butter; they make hickory syrup by boiling down strips of
> bark  peeled off shagbark trees, then whip it up with butter to make a
> sweetened  hickory butter spread.
>
> After my article came out, somebody sent me the following links:
> http://www.foodreference.com/html/fshagbarkhickorysyrup.html
> http://www.Hickoryworks.com
>
> Lucky Pittman
>From paxamicus AT earthlink.net  Tue Mar 25 16:12:49 2008
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Subject: [Homestead] Your favourite books for canning and preserving
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I will confess I have never canned or preserved anything. Until  
Hallmark comes out with a "I'm sorry I gave you botulism" card, it's  
probably for the best I don't. However, if I wanted to just sort of  
slowly dabble in reading about it....you know, kind of dabble my toes  
in the water, which books/resources/sites would you all recommend?

Last year my "putting food" up triumph was processing gallons of  
tomatoes into different kinds of sauces and then freezing them. The  
supply lasted us until very recently and it was yummy. The farmer's  
market lady loved me, I bought tomatoes till they were coming out my  
ears every week. : )


Celia