March 13, 1991 |
Wisps of steam curled around Ralph Curtis' hands and fogged his glasses as he peered into a four-foot-wide pan of maple syrup slowly heating over bright blue propane-fed flames. "A watched pot . . . ," Curtis muttered as he gently dragged a tubular cup in circular motions through about 12 gallons of glossy brown syrup. With the smooth moves of a master craftsman, he lifted a cupful of steaming syrup and tested its density with a long glass tube called a hydrometer. The instrument told him what his eyes and hands already knew: The syrup was not quite ready.
March 9, 1988 |
Dear Polly: I like blueberry syrup, which is rather expensive. I have access to fresh blueberries and would make my own syrup, if only I had a recipe. Can you help? - Alma Dear Alma: Here is a simple recipe for making any type of berry syrup. It's delicious with fresh blueberries, but can be used with strawberries or raspberries. Frozen fruit can be added as well. Pick over, wash and crush 2 cups ripe berries. In a 2-quart saucepan, bring the crushed berries to a boil over medium heat, watching carefully so they don't boil over.
February 22, 1987 |
In the wooded Andorra Natural Area of Philadelphia yesterday, 8-year-old Linda Curry of Mount Airy learned a valuable lesson of the annual maple harvest: Syrup takes its sweet time. Tapping the maple tree, waiting for the sap to fill the harvest bucket and boiling away the excess water to make syrup is a painstaking, labor-intensive process. "It's so much easier to buy it in the store," said Linda, who was in the natural area with dozens of other kids and their parents for the Maple Sugar Festival.
September 6, 2000 |
What: Mama Mary's Homestyle Pancakes Maker: Spartan Foods of America Where: Supermarket dairy cases Size: 16.5 ounces, 6 (6-inch) pancakes Price: $2.99 Introduced last year, these nonfrozen refrigerated pancakes go into national distribution next month. They are ready-to-eat, plate-size adult pancakes, which heat in 30 seconds by microwave. Good nutrient balance makes these perfect for quick breakfasts. Each pancake has 180 calories, 4 grams of fat and 460 milligrams sodium (from leavening agents)
April 11, 1996 |
Kindergartners at Country Day School of the Sacred Heart in Bryn Mawr made delicious syrup from sap they collected from two campus maple trees. It began with a spring lesson about the budding plants they observed in their classroom and on the campus. With winter's end, the class followed its teacher, Surrey Flint, outside to two sugar maples, and watched as she drove a small metal spout, known as a spile, into the trunk before hanging a collection bag under it. She explained that the combination of cold nights and warm days makes the sap run in these trees.
January 20, 1990 |
A 64-year-old Frankford pharmacist was arrested yesterday and charged with illegally dispensing prescription drugs worth $6 million on the street. Many of the drugs were those used to make the popular but deadly combination known as "pancakes and syrup. " The pharmacist, Louis Brickman, operator of Lou's Pharmacy on Frankford Avenue near Dyer Street, was led from his store in handcuffs by Drug Enforcement Administration agents as several surprised customers looked on. Brickman dispensed about 1.9 million dosage units of controlled drugs that included Dilaudid, Ritalin, Tuinal, Doriden, Emprin with codeine, Tussionex suspension, Valium, and bromanyl expectorant, according to DEA special agent Lewis Rice.
March 29, 1989 |
The former owner of an East Falls drugstore, his pharmacist, and their best customer yesterday were each sentenced to five years in prison by a federal judge for trafficking in deadly drugs known to abusers as "pancakes and syrup. " U.S. District Judge Jan E. DuBois said 113 people in Philadelphia died of overdoses from the sedative Glutethimide combined with codeine-based cough syrup during the 30-month period when the three defendants trafficked in the drugs. "The crime is such that prison is absolutely necessary," the judge said.
October 8, 2012 |
MONTPELIER, VT. - In a state that touts its long history of maple-syrup production and fiercely protects the purity of its brand, Vermont producers are proud of their "fancy," "grade A dark amber" and "grade B" syrup. But Vermont is considering joining with other syrup-producing states and Canadian provinces in selling a product with one grading standard, triggering fears by some producers that the state's vaunted brand will lose its reputation if it doesn't stand out from the rest - as they say it should.
April 9, 2009 |
MINNEAPOLIS - Sweat was sparkling just below the edge of Brother Walter Kieffer's fleece cap as he high-stepped through the snow in a maple forest at St. John's University, quickly drilling holes in one tree after another. But 47 years after he first started helping coax hundreds of maples into sharing their sap for syrup, Kieffer described it as something more than a chore. "It's a lot of, lot of work, but it's just something to get spring going in your blood," Kieffer said during a brief pause.
February 26, 1993 |
Families can finish off February, a somewhat sour weather month, with some sweetness and, with any luck, a little sunshine. There will be plenty of sweet - and sticky - stuff to go around at Andorra Natural Area's Maple Sugar Festival on Saturday. From 11 a.m. to 3 p.m., youngsters can tour the sugarbush, help gather the sap from the trees, and taste it from the spout. (Against the backdrop of two outdoor campfires, kids can try the American Indian method of sliding a hot rock into the sap to boil off the water to make syrup.