Lyn · 5 March 2006 · Chapter 1
Well done! Just one comment: As slow as molasses seeping out of a maple tree in winter, Ummm...maple trees are dormant in winter. In the spring, the sap begins to flow upwards and this is when the trees are tapped (a tube is inserted inside the outer bark until it reaches the living part and the sap flows drop by drop into a bucket hunt beneath the tube). It takes a tremendous amount of sap to be boiled down into maple syrup. MOLASSES, however, comes from sugar cane, originally in the Caribbean. The sugar canes are cut, and crushed, squeezed through a heavy metal press and the juice is collected and heated. At first, the juice is dark brown---molasses. With further heating and refining, the produce becomes dark brown sugar, light brown sugar, and then white sugar.