MAPLE SUGARING

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Maple sap pails – a welcome sign of spring.

Sugaring season in NH runs from roughly mid-February to mid-April, depending on the weather. Below freezing nights and warm sunny days (generally up to 45 degrees F) create the pressure needed for a good harvest, as the sap runs best under these conditions.

Each year, our friends at Stoneridge Farm include a bottle of eagerly anticipated, fresh maple syrup in one of their weekly CSA shares.  The long wait through the winter makes the first bottle of the season even more precious.  A recent visit to the sugar house was an interesting learning experience, and offered an in depth view of the process:

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The sugar house

Sap is collected and boiled down in this wood fired evaporator:

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Roughly 200 gallons of sap are boiled off per hour.

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This particular tank holds up to 1,000 gallons.

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Steam rising from the evaporator pan

After water and other sediment is boiled off, the sap is concentrated until it reaches the proper density:

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The syrup is ready at 7 degrees above boiling point, which varies daily depending on weather and atmospheric pressure.

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Transferring to a finishing pan to fine tune sugar content:

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Finishing panIMG_4103

A Baume (Bé°)/Brix (°Bx) hydrometer is used to determine sugar content and density:

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Brix measures the sugar content of an aqueous solution while Baume measures its density.

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Checking a batch sample

Strictly speaking, though the temperature at which sap becomes syrup changes depending upon barometric pressure and elevation from sea level, the density is constant at a given temperature.  (Ex. – syrup will always be 32 degrees Baume, at 211 degrees F.  However, as temperature changes so does the density.)

A hydrometer chart is key, as it includes the proper temperature conversions for the Baume scale:

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Filtration is the final step in the process:

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Filter tank

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G.H. Grimm Company – formerly of Rutland, VT

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A filter press transfers the final product to a lined pan.

The filtration process takes about 15 minutes using this equipment.  There is plenty to do during the wait:

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Replenishing the wood stove

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Preparing waffles

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Admiring the view

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Darts, anyone?

The syrup is finally ready for a test taste:

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And bottling:

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Cases ready for bottling.

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10 gallons (60 bottles) is the yield for the day. It takes roughly 50 gallons of sap to produce one gallon of syrup.

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Once filled, the glass bottles are stored upside down to ensure a proper seal.

Shelves lined with small bottles from prior years of production serve as a guide for syrup grading:

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An outstanding specimen:

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I left with one bottle and placed several more on reserve for friends and family.  Pancakes and waffles are a certainty in the very near future!

For more information about Stone Ridge Farm and CSA shares:

http://www.stoneridgeorganics.com

http://localharvestnh.com/index.php/the-farms/stoneridge-farm/

http://www.americantowns.com/nh/bradford/organization/stoneridge-farm

 

 

 

 

POST EASTER BUNNIES

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An old business card

The Keene Rabbit Co. is no longer formally operating as a business.  However, a friend of ours offered an introduction to the former owner after we recently won this adorable stuffed bunny at a fundraiser auction:

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The NH based company was founded by Judy Tobin, as a natural offshoot of a Wednesday evening sewing group.  Originally given as gifts to friends and relatives, the lop eared bunnies were eventually sent all over the country, even as far afield as Alaska.  One of the more memorable orders went out to a group of Russian orphans, befriended by Judy’s daughter, Elaine.

A vintage favorite of Judy’s:

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Circa 1980

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Fabric made in the USA

Instructions for an old McCall’s pattern, from which they were originally created:

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Packaging for the original pattern, no longer available:

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While the bunnies are still very occasionally made, a recent challenge has been difficulty in sourcing quality, US manufactured fabrics. The muslin on the left is well over 30 years old and has held up well, with very little pillage.  Contrast with it’s recently purchased counterpart on the right – made in China, grainier in texture and already showing signs of wear:

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Two more bunnies, eagerly awaiting their new owner:

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This one will go to our niece as a post Easter, birthday gift:

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Until then, it’s home will be this rocking chair:

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Thanks to Judy Tobin for sharing a few of her many delightful creations, which will be treasured for years to come!

SCANDIC FOOTWEAR

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“There is scarcely anything in the world that some man cannot make a little worse, and sell a little more cheaply. The person who buys on price alone is this man’s lawful prey.”

-John Ruskin

 

Given the wide and ever growing array of items in stores labeled “made in China” and now increasingly ubiquitous “designed in <insert country> made in China” ploy, one wonders whether an emerging group of single-minded, local business owners and producers will be able to stem the tide of more affordable (in the short run) yet inferior goods flooding the shelves.  My recent acquaintance with Scandic clogs offers reason for hope. Having originally spotted a pair on display while dropping off shoes for resoling at a local repair shop, their superior craftsmanship and quality were immediately evident.  Little time was wasted ordering the clogs in the appropriate size and the remainder of the week was spent in eager anticipation of their arrival. (*)  (They are currently made to order, unless one happens upon the right size at the right time, as limited size runs are available at stockists.  Alternatively, online orders can be placed through their website: scandicfootwear.com.)

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The Bedford Closed Back Clog in Brown Top Grain

 

Recent events brought an opportunity to visit the birthplace of Scandic Footwear – workshop of founder Morten Andreasen – born and raised in Aalborg, Denmark and formerly an engineer by profession, who thoroughly explained the painstakingly precise process of constructing the clogs (and boots and sandals) to exacting standards.  A single pair of clogs takes around 3 hours to make while one pair of boots – consisting of 18 individual pieces of leather – can take up to a full day.

 

Before the shoes are constructed, patterns which vary according to shoe style are created:

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Sample patterns

Leathers are cut to match the pattern, using a cutting die:

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Use of a die ensures the same, precise cut each time a particular pattern is used.

All cutting dies for Scandic Footwear are made in Manchester, NH, by Swanson’s Die Company, in keeping with Andreason’s commitment to work with local suppliers whenever possible.

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Cutting dies – made out of steel and organized by pattern.  Swanson’s has its own foundry and produces the steel in-house from iron, which is then ground by hand.

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Industrial cutting machine

 

Some leathers used:

Natural bison leather, sourced in the US.

A roll of natural bison leather, sourced in the US.

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Actual texture (not embossed)

Top grain leather:

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The small dots are in fact hair follicles, the mark of a true top grain – as opposed to a split – leather. (Splits may be finished and embossed to simulate a full top grain but are not as high in quality.)

Nubuck leathers (top grains that have been sanded) are sourced outside of the US for higher quality.  Hides are typically tanned in Morocco.  Finishing is done in Spain, known for some of the finest finishing work in the world.

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A roll of nubuck…

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… and trademark velvet like finish

One type of leather that is not used at Scandic is polyurethane coated leather:

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The telltale white underside of polyurethane coated leatherIMG_1068

In contrast:

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Metallic leather, collaboratively developed by Scandic and a Massachusetts based company.

Individual leather pieces are then skived and sewn together using both single and double needle flat bed sewing machines, depending on shoe style.

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A piece of leather is skived (thinned) around the edges.

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Skiving machine, made in Stuttgart, Germany

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Two overlapping leathers, both unskived.

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Here, the overlapping piece is skived to create a more streamlined appearance – an extra step overlooked by many manufacturers.

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This Singer dates back to the 1970’s and is built to last, unlike many of the newer products on the market today.

A double needle post bed is necessary for boot construction:

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Minute adjustments can be made with a roller pressure foot, enabling fine details.  Delicate maneuvering is a must.

A roller pressure foot allows for minute adjustments, enabling finer details. Delicate maneuvering is a must.

The double stitch prevents over stretching of leather:

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Double stitch on edge, single stitch on buckle strap

Double stitch on edge, single stitch on buckle strap

Colorful rolls of spool await threading:

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Small piece of scrap leather used as a test run, to ensure proper functioning of machines prior to sewing:

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Prior to curing, the leather is attached with an oilless handgun:

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Any mistakes made at this stage of production result in hours of lost time, as construction must be started from scratch.

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The staples used are 3/4 of an inch in width.  Impeccable spacing and alignment have become the Scandic trademark.

Heels are sanded first by tool, then 3 different types of sanding grades and finished with a water based varnish, made in VT.  A minimum of two coats of varnish are applied, with a sanding between the coats:

Wood soles are sourced directly from Sweden.

Wood soles are sourced directly from Sweden.

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The difference between a sanded, varnished sole (left) and a rough one (right). Most clog manufacturers leave soles unfinished.

Proper curing is the final step in the process.  The leather is steamed and a last is inserted, cured into place with a nail and left to take shape:

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Lasts are made with a special type of plastic to endure high temperatures during the curing process, which typically takes about a day.

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Waiting to be shipped out

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The design for the shoe lasts are about 50 years old – tried and true.

Shoe lasts organized by size

Shoe lasts organized by size

 

Other noteworthy details:

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Zippers and other hardware are 100% brass, as opposed to commonly used brass plated aluminum.

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Tools used to craft the shoes are of excellent quality and often old.

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Center punch, made in MA circa 1950

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The pattern created for boots (right) results in a cleaner, sturdier, more structured look, in contrast with its typical counterpart (left).

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a closer look

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The slightly forward leaning silhouette of the boot (right) is by design, using a specially created heel form.

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Heel form made by hand took a full day to create

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The company that the lasts are ordered from liked the heel forms so much they started making them in multiple sizes.

It was impossible to leave without placing an order for a pair of boots.

Sample fabrics were viewed:

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Styles were considered:

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(Same styles as above, displayed in a light box.)

And an order for the bison leather boot (right) was placed.

 

Andreasen expressed future plans to steadily expand operations while keeping the business headquartered in NH, hiring local craftsmen with the same uncompromising attention to detail.  Scandic Footwear was founded in 2012 and already well on its way to becoming an iconic brand.

In NH, Scandic Footwear can be found at Daub’s Cobbler Shop in Laconia and Simply Birkenstock in Concord.  In Maine, Lamey Wellehan shops and Horny Toad in Freeport are recently added stockists.

 

(*) I do have somewhat of a thing for clogs.

NEW ENGLAND BELLS

It has become increasingly difficult to find craftsmanship of enduring quality, created with a sense of thoughtfulness and respect for traditions past.  New England Bells, headquartered in Lempster, NH, offers both.  Only solid brass bells etched with the typical Fleur pattern (once popular in the 19th century) are used, carefully designed to assure the proper pitch and tone according to size.

Here is just a small sampling, which will be given as gifts to friends and family:

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Their dog bells, designed to fit over the collar are especially charming.  It was hard to resist picking one up for our beloved Newfoundland:

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One can never have too many photos of one's dog.

One can never have too many photos of one’s dog.

 

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The bells can be found in select local shops (Spring Ledge Farm in New London and the Henniker Farm and Country Store come to mind), as well as online: http://www.newenglandbells.com.