Book by Burns, Diane L.
"synopsis" may belong to another edition of this title.
Grade 2-6-- A brief, concise text and abundant, bright color photos tell the story of how maple syrup is made on one moderate-sized, state-of-the-art sugar bush, which produces about 1,700 gallons of syrup a year. A few facts are given about the history of maple syrup and its production, but the emphasis is on how it is done today. Divided into sections, the book begins with the identification of the sugar maple tree, and proceeds step by step through the process of production, ending with ecological concerns about the future of the trees. An attempt is made to personalize the text by introducing the men who run the operation and the family that enjoys the product. There is no index; specific questions require a search through the table of contents. The economic risk and variability in sugaring is not explained, and smaller, one-family operations that abound in the business are not mentioned. For this perspective, see Kathryn Lasky's Sugaring Time (Macmillan, 1983) and Noel Perrin's Amateur Sugar Maker (University Pr of New England, 1986). Burns gives young readers a much needed introduction to the modern way of preparing maple syrup. --Virginia Golodetz, St. Michael's College, Winooski, VT
Copyright 1990 Reed Business Information, Inc.
"About this title" may belong to another edition of this title.
Book Description Carolrhoda Books, 1990. Library Binding. Book Condition: New. Cheryl Walsh Bellville (illustrator). book. Bookseller Inventory # M0876144202