Spring is in the air and the sap is rising. Importantly, sugar maple sap is rising and it is the time to harvest it. Westfield Heritage Village had a demonstration of how the sap was refined in the 19th century. The sap starts very dilute. It is heated and reduced in the large bucket. Then it is transferred to the medium bucket, before finally being transferred to the small one.
Note the tool in the gentleman's hand. The final bucket needs to be monitored closely because it evaporates relatively quickly. Is the syrup ready? He takes a sample and watches how quickly it pours along the channel in his tool. Two seconds is about right.
Nikon Zf, 35/1.8S