Perfect day for sugar.
Let me know when.
My name is Steve Broderick.
It's B-R-O-D-E-R-I-C-K.
And this is Townline Sugar House in Eastford, Connecticut.
It's sort of sucking pressure.
The entire operation really is dependent on the two-cycle pump.
You want to have a good one because if you give too much all at once, you're in trouble in a hurry.
And with me shooting, you can literally do it for 100 years without a problem.
Very small, but if you look at them under a microscope, inch-and-a-half, small,
and anything more than that, they've proven through research you don't really get any more.
So, inch-and-a-half.
I would hope in an average year to make 60 to 70 gallons.
It's a denser, more viscous liquid, so sort of a byproduct of a lot of the other things I'm doing.
You just have to figure you're going to go through a lot of wood if you're going to do this.
It's part of the deal.
I could resurrect a sugar maker from the 1600s and I'll burn anything.
Wood the hardwood makes for even better fire.
But I cut myself.
The name of the game kills Steve in three or four years.
So I just keep blabbing.
Jake, you're probably not adding anything.
No, I'm not.
