ToNS Series #45: Caramel Crescent Cultivation Traditional Cache
ToNS Series #45: Caramel Crescent Cultivation
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All of the caches in this series are located at or near favourite foodie sites in Nova Scotia. We in Nova Scotia enjoy our producers and culinary craftsmen and there are so many places, from restaurants to wineries to farm markets, that show the variety of food and drink in this province.
This cache is next to a foodie fovourite producer. You should have a nice little hike to get this cache. The owner had a great spot for me to place this, it should introduce you to the process of making the product below. While we were there we met a sweet little girl, she was the owners daughter I believe, who enlightened us about the process.
Maple syrup is a syrup usually made from the xylem sap of sugar maple, red maple, or black maple trees, although it can also be made from other maple species. In cold climates, these trees store starch in their trunks and roots before the winter; the starch is then converted to sugar that rises in the sap in the spring. Maple trees can be tapped by boring holes into their trunks and collecting the exuded sap. The sap is processed by heating to evaporate much of the water, leaving the concentrated syrup.
Maple syrup was first collected and used by the indigenous peoples of North America. The practice was initially adopted by French settlers, who gradually refined production methods.
Don't forget to look for some of the other caches in the series.
Additional Hints
(Decrypt)
Jul qb lbh rira arrq n uvag?
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