Per Russell’s assignment, I’ve developed the following 5 propositions for Maple Syrup.
- It’s tree juice.
Real syrup–from a tree, not a pole. It’s an extra fancy morning.- No fructose, no corn, just syrup.
- Sticky, wet, not yours…but okay to eat.
- Tapped from old trees for the young at heart.
1. The first is based on the fact that I think it’s crazy that there is this sweet, awesome breakfast condiment that starts out as sap. That’s weird to me. 2. The second comes from the Canadian phrase for fake maple syrup (Mrs. Butterworth’s, etc.): sirop de poteau, which implies that fake maple syrup comes from a telephone pole. Eh. The previous one was just OK in my mind. I like the reference here to the grading of syrup. Grade A Extra Fancy is the lightest, goldenest of the varieties. 3. There really isn’t fructose in maple syrup, since all the sugars are disaccharides and fructose is a monosaccharide. And there’s no corn, either. 4. As far as the fourth one… my 6th grade health teacher told us that if something was warm, wet and not ours, we shouldn’t touch it. It struck me that those things applied to syrup, but you can eat syrup. Yes, I know it’s a little inappropriate. But it makes me chuckle [quietly]. 5. Did you know that Sugar Maples (Acer saccharum and Acer nigrum) have to be at least 40 years old before they can be tapped for syrup? Neither did I.
