Making maple syrup is a pleasant chore. Its hard work in the woods: staying up late boiling; carrying pails full of sap; adapting to changing weather (cold and snowy in early March; wet and muddy late March and early April.)  Yet every Spring the maplely sweet aroma from the boiling sap in the evaporator seduces you again and you know its the right thing to be doing.   Following are narratives of our past seasons chronicling our daily activities during the maple season.