Maybe the "i"? :-) I thought you were suggesting that the "Acer saccharinum, C. Larson selection" was a sugar maple, but maybe I just misread your post. I've had syrup made from red maple. It's not very different from syrup made from sugar maple, maybe a little mustier. I think it's real disadvantage is that it has a lower sugar content than sugar maple. Also the trees are smaller, so you probably don't get as much sap per tree, either. I think the disadvantages of silver maple are mostly that it's a shorter-lived tree that's more prone to structural problems (big limbs blowing down in storms), and maybe the unselected types aren't quite as sweet as the unselected sugar maple. Or maybe it's just that there are vast forests of sugar maple, and silver maple tends to line the rivers, so it was easier to set up production of sugar maple. It would be an interesting historical investigation. Ginda On May 8, 2010, at 5:08 PM, Richard Harrison wrote:
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