Large numbers of sugar maple seed are dispersed every second or third year. Very little seed was damaged by insects or mammals prior to dispersal. The trapping methods used prevented major losses following seed fall. Seed production was positively correlated with tree diameter and density but not with age of seed trees.

Survival, total height, diameter at breast height (d.b.h.), and stem quality of sugar maple trees of different provenances were compared 25 years after establishment in north-central West Virginia. Provenances were from Michigan, Minnesota, West Virginia, Massachusetts, New Hampshire, Vermont, Maine, and Quebec, Canada. There were significant differences between provenances for all traits except stem quality. By provenance; total tree height ranged from about 49 to 37 feet; d.b.h. from 6.7 to 3.6 inches; and survival from 100 to 15 percent. The predictability of total tree height 25 years after establishment based on mean provenance height at age 2, 6, 10, and 15 years is discussed. Results suggest that juvenile height growth may be a good predictor of mature height performance, thus decreasing the need for rotation-length trials.

"In Meanings of Maple, Michael A. Lange provides a cultural analysis of maple syrup making and its relationship to Vermont identity."--Back cover.

The Sugarmaker's Companion is the first guide of its kind addressing the small- and large-scale syrup producer seeking to make a profitable business from maple, birch, and walnut sap. This comprehensive work incorporates valuable information on ecological forest management, value-added products, and the most up-to-date techniques on sap collection and processing. It is, most importantly, a guide to an integrated sugaring operation, interconnected to the whole-farm system, woodland, and community. Farrell documents the untapped potential of American forests and shows how sugaring can turn a substantial profit for farmers while providing tremendous enjoyment and satisfaction. Michael Farrell, sugarmaker and director of the Uihlein Forest at Cornell University, offers information on setting up and maintaining a viable sugaring business by incorporating the wisdom of traditional sugarmaking with the value of modern technology (such as reverse-osmosis machines and vacuum tubing). He gives a balanced view of the industry while offering a realistic picture of how modern technology can be beneficial, from both an economic and an environmental perspective. Within these pages, readers will find if syrup production is right for them (and on what scale), determine how to find trees for tapping, learn the essentials of sap collection, the art and science of sugarmaking, and how to build community through syrup production. There are many more unique aspects to this book that set it apart from anything else on the market, including: - A focus on maple as a local, sustainably produced and healthy alternative to corn syrup and other highly processed and artificial sweeteners; - The health benefits of sap and syrup in North America and throughout the world; - Attention to the questions of organic certification, sugarhouse registration, and the new international grading system; - Enhancing diversity in the sugarbush and interplanting understory crops for value-added products (ginseng, goldenseal, and mushrooms, specifically); - An economic analysis of utilizing maple trees for syrup or sawtimber production and the market opportunities for taphole maple lumber; - The value of sap as a healthful and profitable energy drink; - Detailed analyses on the economics of buying and selling sap; - Lots of great information on marketing to create a profitable business model (based on scale, interest, and access), and more. . . . Applicable for a wide range of climates and regions, this book is sure to change the conversation around syrup production and prove invaluable for both home-scale and commercial sugarmakers alike.