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</html><thumbnail_url>http://the-source.net/wp-content/uploads/2021/03/3_210302source_ward288.jpg</thumbnail_url><thumbnail_width>900</thumbnail_width><thumbnail_height>600</thumbnail_height><description>Photos/Steve Warmowski Pat Ward collects sap from a sugar maple tree in rural Nortonville last week. Pat and his wife, Barb, make maple syrup as a hobby and share it with friends. Barb Ward demonstrates how a sap collection bag works to the Harper family outside the sugar shack on the Wards&#x2019; land in rural Nortonville recently. Dad, John Harper is with Jez (10), Jack (7), John &#x201C;J3&#x201D; (12) and Grazie (3) (not pictured is mother Fara and Zara (13). Barb is a retired teacher from the Illinois School for the Deaf and loves to explain maple syrup facts to children who visit. The Wards usually host the Morgan County Audubon&#x2019;s Young Explorer Club and others interested in a wild and sweet experience. More photos on The Wards started cooking maple syrup with a pan stacked on bricks over a fire more than a decade ago. They relocated their evaporator to the other side of their house and built a foundation for a log cabin. They make little improvements every year. Barb said, &#x201C;there&#x2019;s no normal&#x201D; in terms of production from year to year. Their yield has ranged from 7 to 30 gallons of syrup. Sometimes they have to boil down 40 gallons of sap to make a gallon of syrup, sometimes the ratio is as high as 60 to one. They go through five or six truckloads of wood a year. After evaporating most of the water from the sap, the last part of evaporation is done on their kitchen stove, where Barb uses a hydrometer to 66%. For friends, the last test of the syrup is to pour over vanilla ice cream for a special treat. Barb Ward said their maple syrup run ends when the chorus frogs begin to sing.</description></oembed>
