Harvesting maple sap and boiling it down into syrup is an old tradition in Vermont. When winter turns into mud season the sap starts to run. Some collect it the old fashioned way - hand-drilled taps in the maple trees dripping into galvanized buckets, horses driving through the sugarbush pulling the collecting vat, gathering the harvest by hand and pouring it in, then hauling the sap to the sugarhouse where a wood-fired boiling pan steams off 34 gallons of water for every gallon of syrup that is made. This book pictures a tradition of March in Vermont where big Percherons are used to work the sugarbush and maple-fired boilers make the syrup.