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By HELEN W. SMITH
Home Extension Agent
Hundreds of years ago, long before the white man came to the American shores, Northeast Indians tapped maple trees by gashing the trunks with their tomahawks.
As the sap dripped from the trees, it was collected into birch bark dishes. By continually adding heated rocks to a hollowed-out log, the Indians cooked down the sap into a delicious dark colored syrup.
Upon their arrival to the New World, American colonists quickly adapted the art of maple syruping
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