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"The complete contents of a sheet or of a saucepan of syrup transferred into a barrel is called a draw off ; this generally yields between five and eight gallons of maple syrup."*
*translation of Jean-Claude Dupont (2004), Le temps des sucres, Les éditions GID : Sainte-Foy, p. 221.
"In fact, the starch reserves become concentrated during the summer months, which leads to the run the following spring. A good freezing at night stops the sap from running; followed by a temperature of a few degrees above zero, those are the two necessary conditions for an abundant run." *
translation of *Paul-André Leclerc (1991). La belle histoire des sucres, Musée François-Pilote : La Pocatière, p. 22.
"Spring days at the family maple grove are among my fondest memories. It was a privilege to still be making sugar the old-fashioned way. I hope to work with you in the hopes of protecting this unique Canadian heritage."*
*René Turmel, The Maple Man (2007)
"Once it hits the snow, the hot liquid cools, instantly hardens and creates a delicacy that is eaten as is with a spoon, a small wooden palette or a little stick! Voilà! Any kid with a sweet tooth can savour the pleasures of maple taffy !" *
*translation of André Croteau (1997), L'érablière et sa cabane : Les quatre saisons, Les éditions du Trécarré : Saint-Laurent, p. 29-30.
All in all, La Grande Coulée offers a magnificent adventure for everyone in traditional Canadian fashion, allowing us to relive the ways of our ancestors.
"Safeguard this most sacred element of our heritage, the Maple Tree."
- translation of Tony LeSauteur, 1997