St Croix River Road Ramblings

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Saturday, April 20, 2013

April 20, 2013 10 degrees F

Today started bright and sunny at 10 degrees F outside.  This sets a personal record for me--I can't ever  remember an April 20th at 10 degrees!   The cabin had cooled to 50.  I raked the coals, tossed in some small pine slabs, opened the draft and damper and bundled up to do the same with the sap cooker.  






Plan to finish a batch of syrup cooking today of about 8 gallons and collect in the woods.  We have been boiling and adding sap for 3 days now to this batch.   The sap pails have an inch layer of ice on the top. By noon, they will have started thawing so we collect, toss the ice (which like an iceberg in salt water) is pure water and prepare for the next batch. The wood pile is going down fast with all of the cooking.

The foot of snow is hard and crunchy; the mud frozen solid; the puddles skimmed over with the crunchy air pockets we so enjoyed stepping on as kids.   I restrained myself and only broke the ones that didn't have a big pool of water underneath.

By 6:45 am it had already warmed up 1 degree from the 10 F this morning. The sun was shining over our hill to the far side of the lake. A turkey was gobbling and a pheasant squawking--early morning Saturday, cold and yet all they had on their minds was procreation. I didn't ;-) 



 Have to get this all done in time to go to the Cushing Community Center Spring Bash, Lasagna starting at 4 pm served until 7 pm and then the auction. If you come, head upstairs to see the Cushing Memory Rooms--our local museum.


Remember April 2012? Green already! Click here to see!

Friday, April 19, 2013

Woodcock Snow Dance

Saw a woodcock on the flat below the cabin today after the 12 inches of snow trying to probe for food. His 4 inch beak wasn't working out too good. 
  I didn't have the tripod ready, so this is hand held at max zoom--couple hundred feet away.  Feel sorry for the birds with the late snow.  

Snow Day --Cooking Day

   A foot of new snow
bent the limbs low
After about 1 foot of snow last night, we plowed out here at the cabin and kept cooking sap on the last batch.   This morning we had about 250 and boiled off about 80 gallons today.  We took an afternoon break and headed for Menards to get a new digital cooking thermometer.  

This morning we finished 2 gallons.  It has set in a 5 gallon food pail for 5 days to settle. We dipped off two gallons above the sugar sand on the bottom, boiled for about it for about 30 minutes until it was 7 degrees above the boiling point of water--normally about 212 degrees + or - 1 or 2 degrees depending on the air pressure and the thermometer.   The thermometer is suspect because I had left it in the sap shed after the last batch and it had gotten steamed up in the humid environment and quit working.  I brought it in the house and hung it above the wood stove to dry it out and a day later, it started working--but registered boiling water at 207 F--meaning it was suspect.  

So I boiled the sap to 207 + 7 (214) and then poured it hot through the thick fiber filter and then brought it just to a boil and started bottling it.  After 3 bottles, Scott and I both decided it was too thin--and the thermometer must be wacky.   I put it back to boil and brought it to 216--boiling it for 20 minutes.  I didn't re-filter it, but just bottled it boiling hot.  


After it cooled, we compared the two bottles--one from the earlier "too thin" batch with the second extra boiled batch.  Side by side--bottle 1 was clear, bottle 2 had a fine floating cloudy look.  No idea why--but it wasn't at all what I had hoped for.  
Syrup --left is first try and is clear, right is second try and is cloudy.  Both are too thin from a bad thermometer, so will be returned to the big kettle with 2-dozen others, boiled, filtered, boiled and bottled with the hopes of having exactly 66.5 density and perfectly clear.   Note how light colored the syrup is--the first syrup of the year run while it is still cold is always light and delicately flavored.


After it cooled, I brought out the refractometer.  You put a single drop of cold syrup on the glass and then look through it like a telescope and read the syrup density.   Our second batch read 62 and it should have been 66.5 to be ideal.  Still too thin!  So with it being cloudy and thin, it all had to be put back in the big kettle, the bottles again cleaned and sterilized in boiling water and the syrup boiled, filtered again, and brought to a boil and bottled when the new thermometer said 7 degrees above the boiling point of water.  

Thus the trip to Menards to get a new thermometer as well as 3 more brand new food grade white pails to store syrup in (we have the rest on the trees and they have sap spile holes in the sides).   Scott's laptop was not charging so we also wanted to find a new charger-cord unit.    We got everything except the laptop charger cord--none were the right size.   He had to order it off the internet.

Brother Ev says that if one of the Swans in the pair on Orr Lake has a green neck collar--DNR tagging system--it is an old Swan, as they tag with light colored ones now that are more readable.  Scott got a photo of them and one does have a green tag.  Now I have to try to read the numbers on it.  

Trumpeter Swans on the Lake.  The green collar says "Sponsored by Menards."   Guess that is part of Gov Walker's commercialization policy for the DNR.  

Woodcock probing the snow for food--rather hunched up too probably trying to stay warm.  Full zoom 200 feet away.  I have a video of him too that I will put on youtube and add a link later


Thursday, April 18, 2013

Snow Bound

    Went to the Luck historical society board meeting today, got there at 11 am to work on the newsletter--no rain, no snow, cloudy, but much of the ground was bare.  When I left at 3:30 there was already 3 inches of snow, and now at 8:30 about 6 here at the cabin.  Hwy 87 was not plowed north of Cushing, and it was very bad driving with the little car that should have new tires!  Barely spun up the last big curved hill.  

The snowstorm brought down the electricity here at the cabin by Cushing. It was off about 1 and a half hours. It was very hard -- no TV, no internet, no Facebook. Of course as we have a wood stove no problem for heat. I scraped half a foot of new snow off the grill and made tube steak for supper. Came on just before I went into internet withdrawal. Didn't even have a battery radio around. Must have been rough for Grandpa and Grandma before the entertainment age--maybe why they had 8 kids!

    Scott came up from Pine Island to help with the syruping for a few days.  It has been running and I am behind with cooking and collecting.  The season is late, but most producers are finally happy that things are looking like a good year.   Our wood pile was buried under the new snow--a to-do for next year is to have a roof over the wood.

   The Sterling Eureka and Laketown Historical Society meeting was postponed until next Thursday night due to the snow.  

    Took a few photos of the late snowstorm.  Dad's birthday was on the 18th of April 1915.  I don't ever remember having a snowstorm on his birthday, or even snow.  Normally that is about the time the lake ice goes out. 
***
    We won't be going to Myrtle Wilkens's funeral (Margo's mom). They are not having a funeral, just a graveside service and prayer for now, with a celebration of her life later when Margo is able to go.  

    Her Granddaughter, Cassie:  "In honor of the woman who taught me how to paint, sew, keep a garden, pull a rusty fishing hook from my leg, and steal all the jelly packets from the restaurant...I hope you finally found peace."
  
Photos from the cabin porch.  The flash lights up the branches in the foreground and a few snow flakes contrasting against the normal background.  Interesting effect!



Margo's Mother passed away yesterday

Myrtle Wilkens


Margo's mother passed away yesterday. She was 85. She was a great lady. She loved fishing, doing handwork, and travel. She had been gradually declining with Alzheimer's over the past several years, and her passing was expected. For 35 years she worked at Power Products in Grafton building small engines, before that lived and worked with her husband on the farm where Margo was raised, and before that was a telephone switchboard operator in Newburg WI (near West Bend). When I first met her, Margo invited me to dinner with the family when we were dating, I brought a homemade apple pie (yes I made it), and she was so impressed, that she accepted me right away. She had a good sense of humor and an easy laugh. It has been sad to see her gradually lose her personality and memory over the past 7 years. We will miss her, but her passing was for the best. She is survived by her husband, Merlin, Margo and her brother Larry and many grandchildren and great grandchildren. She was one of 11 children, with 2 sisters and 3 brothers surviving.
  I don't have a photo here at the cabin, so will post one later. 

Tuesday, April 16, 2013

Getting Stuck in the Woods

A busy day gathering almost 300 gallons of sap!   It was slow because the ground was so slick--slid into a predicament and filmed how I got out.

Monday, April 15, 2013

4 AM --and All is Well

When maple season is over there
will be time for pancakes and
pure maple syrup--right now
way too busy!
Just came in from throwing more wood on the maple sap boiling fire.  It is 4 am, the rain and snow has stopped and it is 32 degrees outside and 50 in the cabin.   Overslept and the cabin stove and the sap cooker were both down to just coals--so had to nurse them back to a fire again.

Walking the 100 yards to the cooker with the cabin yard light on and the sap shed light on, half way of the journey is dark.   I have a $1 one-AA battery 3-LED flashlight that has used the same battery for two years now.   It is wonderfully bright compared to my regular flashlights--all with almost dead batteries after a few months of use. 

Before looking at the thermometer on the open cabin porch, I have already guessed it is just under freezing as I crunch through the snow, feeling a wet bottom to each step.  The driveway maple has 4 5-gallon pails on it that were emptied at 1 pm yesterday; two of them look almost full with 4 gallons of sap and two with 2 gallons.  The sap was dripping at the 10 pm when I filled the sap pan and the wood.   The other tree next to the driveway hasn't dripped at all--I think the dozen folks who tapped this year didn't remember to stay a few inches away from old tap holes.  

I haven't counted the pails out, but I think there must be about 100. The maples grown on a single long west facing hillside.  Those at the bottom have been running on and off for 10 days.  Those on the steepest hillside have barely run at all.  On the plateaus midway down the big hill have run too.   

None of them ran Sunday - Thursday last week, but started Friday and have been dribbling away so that I collected about 250 gallons of sap Friday-Sunday, with what appears to be 100 gallons run since Sunday pickup at 11am to 1pm.  

I started cooking Friday afternoon when I got about 150 gallons of sap.  I have been cooking and adding sap to the 50 gallon pan since and have cooked about 200 gallons so far.   At 4 am I decided not to add more sap, but to finish this batch today, then clean the equipment and immediately start another batch while the fire coals are still hot 

While I was adding to the fire, two cars drove by headed east to the main highway.   "Going to work I suppose. Wonder how they can stand it to get up every week day and leave at 4 am?" I thought as I crunched around rustling up more firewood from the pile for the fire.  Getting up at 4 am as part of the few weeks of maple season is tolerable because I know it will soon end.

The boiling pan is 8 feet long and 2 feet wide and about 5 inches deep--it holds about 60 gallons of sap.  This morning it is only half full from boiling--30 gallons left from 200 gallons of sap.  I think my sap is averaging about 3% sugar, or about 33 gallons of sap per gallon of syrup.  That means I have to cook it down to 6 gallons left -- just enough to cover the bottom of the pan without it scorching in the high points of the 60 year old metal cooker--that sags a little in the middle.  

As I am up now, I will just lie down on top of the bed with my snow boots off, but dressed, and rest my eyes a little while the cabin warms up, the sap comes up to boiling and at daylight begin the firing in earnest, collect what I guess will be 150 gallons of sap (3 hours of hard work) and start testing the sap-turned syrup to decide when to take it off the fire (before it is fully cooked--but not much early) and clean up and restart the next batch. 

I think it is time to call some of the helpers who put out the taps for us this year (we weren't going to do it, but my nephew and some of his relatives and our friends put out the buckets).  Dick and Jeremy did most of the work for the first batch and got the syrup from it.  Maybe some others would like syrup in trade for labor. 

I am in a remission from Myasthenia Gravis--a disease that makes the muscles weak from attacks on the nerve-muscle receptors by my own immune system.  It started last May and with lots of prednisone has been improving until November, when I started slowly tapering off of 60 mg per day until two weeks ago I stopped it altogether.  

Normally you don't stop it, you just drop it to the lowest dose that works.   However, 15% of people go into a remission that they don't need drugs again--rare, but worth trying to find out if you are one of those.   So, when Myasthenia gets under control, you taper to zero and then wait a month or two and see if it comes back.

In the meantime, I have been able to work on the maple sap OK.  The first problems I had with MG is being out of breath when I tried to work.  That was gone last February but seems to be coming back, so my hunch is that by May I probably will have to go back on medicine.  But at least I know the medicine does get me functional.  Without it, I had double vision, difficulty chewing, typing, walking etc. 

Scott went back to MN to help Margo.  She had a series of appointments to drain a seroma--pool of blood or lymph fluid that formed under the removed breast skin flap, preventing the skin from attaching to the chest wall.  It was drained, an tube left in and this week she has 3 appointments to check on it and finally remove it by the end of the week.  Otherwise she has been recovering from chemo and surgery fine.  This is a minor setback, but sometimes the overall bother of the treatments gets to her (started chemo in August last year).   I tried to remind her that her cancer is gone, and this is just the healing process going on, albeit slowly, and that the 5 weeks of radiation ahead are not because she has cancer anymore, but to prevent it from coming back.  However, it is hard to remain cheerful when you don't feel good enough to help with the maple season!



   


Saturday, April 13, 2013

Sap is running!

About 2/3 of my maple trees are dripping sap today!  I got about 150 gallons of sap when I collected early this afternoon.  I hadn't collected for 3 days, so some of it is from earlier--in fact about five 5-gallon pails were running over.  They had a lot of ice in them that I strained out.  I have about 200 gallons of sap on hand, about 5-6 gallons of syrup when it is cooked down.  Probably take me until Monday to get it cooked down. 

Behind this badly damaged maple tree is the cabin.  A huge branch broke off 3 years ago.  

Yesterday looked like lots of snow--it is melting very fast today!
Margo had a procedure Friday to drain the fluid buildup under the flap of skin where the breast was removed. It went well, but she has to have a drain tube in for this week and a few appointments to check on it.  Scott is back to Pine Island to help out.  She is doing well with radiation still expected for May. 

Friday, April 12, 2013

Otters Slide, Y Not U?


For many years a pair of otters have lived  on the small lake where Margo and I spend our summers.  They, along with beavers and water fowl are what makes living near a lake so special. 

The first time we saw an otter, we mistook it for one of the beaver family that lives in the lake.  For many years, the beavers have fought a battle with the Town crew—the beavers damming the road culvert that is the lake overflow and the crew clearing away the dam.   

The lake level rose a foot, then dropped, back and forth all summer as the battle raged, until late fall the beaver’s persistence won the final round for the season. 

When a beaver swims across the lake, his head is above the surface and he heads purposefully to a distant point—an unwavering rippling vee in the water as he goes about his work.  One day, we saws a head above the water making the rippling vee of what surely must be a drunken beaver.  This way, that way, diving down, and coming up yards away, and finally after 30 minutes of aimless waterobics, he dove purposefully down, disappeared for 3 minutes and came up, floated on his back and leisurely ate a fish held firmly in his hands. 

We had only seen Disney TV otters before.   Here was a real live one in our lake!   We came to the cabin weekends and soon saw two of them and then a third smaller one, their cub.  They followed the same pattern, swimming around playfully for an hour or more just off the shore from our porch, ending with lunch.  

Studying otters in the encyclopedia, we found that they are wonderfully adapted to water, live in tunnels along the bank, and are remarkably able at catching fish, finding clams, and other food.  This gives them hours of leisure each day, winter or summer.

On a trip as Scout leader for 15 scouts to the boundary waters of MN, we met an otter next to our primitive canoe camp.  The boys caught several fish, attached them to a stringer and tied it to a log just around the corner from camp.  When supper time came, they went for the fish, disturbing an otter sitting on the log, eating the last of the fish.  The stringer had only fish heads left. The otter had learned that when campers were nearby, a free lunch was likely.  

As we watched throughout the year, the beaver busily cut trees, worked on the dam and their brush house and drug vast amounts of brush to the bottom of the lake for winter foo.  We never saw them but they were working, sharing the lake with the otters who were never at work.  Each evening  mother, father and cub swam completely around the lake, barking, playing tag, and hassling the swans, loons and ducks along the way.  The beavers and otters ignored each other—workmen ignoring the idlers.    

Last week, with the ice still thick on the lake, we watched this otter pop out onto the wet ice from a series of small holes.  He looked around, and then made a run for it and slid on his belly back and forth for half an hour.  He was purely at play.    

Meanwhile, the beaver came ashore at the open spring, looked around,  and went directly to the tag alder and willow brush and began gnawing them off, and eating the bark.  Filling up, he swam under the ice, undoubtedly in a straight line to the open water at the road culvert and came ashore and contemplated the escaping water, obviously annoyed, likely having a touch of Midwestern Lutheran guilt, eager to begin the skirmish with the town crew anew.  

Thursday, April 11, 2013

Maple Sugar Candy

Stalling yet this morning with the snow almost stopped, the cabin warm, and not really ready to work on the Old Settler's book, decided I needed something sweet to go with my coffee.  Nothing at all on hand, and everything takes too long to cook to satisfy an immediate craving, looking around I spied the quart jar of syrup I kept from the first batch of 2013 syrup.  The rest of the 3 gallons went to Dick and Jeremy, who did most all of the work up to that point.

Maple sugar!  An instant answer.  The process is illustrated here.

Ingredients:  1/4 cup maple syrup, butter or margarine to smear the inside rim of the bowl to keep it from boiling over and a microwave

Zap on high for about 4 minutes (depends on your microwave). My low power cabin microwave was set for 6 minutes.  At home it is 3 minutes in the heavy duty one.  Cabin takes 2 minutes to heat a cup of coffee, at home 1 minute.  

Take it out and stir rapidly as it cools.  If you don't stir, it will either be gummy (too little heating) or turn into a rock-sucker (too much cooking).  The air needs to be stirred in to make it grainy--maple sugar.  If you do it on the stove, bring it to about 236 degrees.

Starts turning whiter as it cools and the stirring crystalizes it

Suddenly, while still hot its starts to harden.  Means I cooked it a little too much.  Rush to pour it into the platter before it hardens. 

Got it too hot.  It is still pretty good--wonderful maple flavor and slightly hard, but not really too bad--based on cooking can range from too soft to quite hard, but stirring makes it OK.  I quickly cut it into pieces.  One piece saturates the sugar craving, so as soon as finish licking the spoon and cleaning the out the dish I will get to working on the book.   Back where there were 4 boys, it was a scramble.  Mom had to stir with two spoons so Ev and I each got one, Byron the fudge kettle, and Marvin, who couldn't stand sweet things, just wondered why the rest of us were so silly fighting who got the spoon to lick!
Now the coffee is cold--have to zap that too.