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Безспорно вече дълги години Англия продължава да бъде на първо място сред най-желаните образователни дестинации измежду кандидат-студентите от цял свят. Разбира се, този факт не е никак случаен, а причините – много. Броят на студентите, искащи да повишат нивото на образованието си и да запишат магистратура в Обединеното кралство, също нараства. Британското висше образование е известно именно с качеството на своята преподавателска и изследователска дейност. Много от водещите университети могат да се похвалят с изследователски съоръжения от световна класа и провеждането на изследвания на най-високо ниво, което позволява на студентите да се възползват от знанията и опита на едни от най-видните специалисти в света. А защо и следването на българските кандидат-магистри в Англия вече е по-лесно, научи от редовете по-долу. Категории Популярни ТаговеAir France Alaska Cape Cod events High Sierra Pools KLM languages abroad New York ocean city orange san francisco tax refund travel USA WAT Wisconsin Dells work and travel Аляска Америка Малта Ориндж Пътуване след WAT Събития в САЩ Холандия билети висше образование висше образование в Холандия висше образование във Великобритания възстановяване на данъци доброволчески проекти документи езикови ваканции езикови курсове образование образование в чужбина пътуване пътувания работа самолетни билети сащ студентска бригада събития туризъм университети фестивали Архиви - август 2019 - септември 2018 - декември 2017 - септември 2017 - август 2017 - февруари 2017 - октомври 2016 - септември 2016 - август 2016 - април 2016 - януари 2016 - декември 2015 - септември 2015 - август 2015 - април 2015 - януари 2015 - декември 2014 - ноември 2014 - октомври 2014 - септември 2014 - август 2014 - януари 2014 - декември 2013 - ноември 2013 - октомври 2013 - септември 2013 - август 2013 - април 2013 - февруари 2013 - януари 2013 - декември 2012 - ноември 2012 - октомври 2012 - август 2012
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I once owned a farm in West Virginia and in late winter we collected maple sap to make our own syrup. It started as a school project for my oldest son and we continued it. Every morning we visited the ‘sap trees’ and collected several gallons of liquid. The first year we were able to produce five gallons of syrup. We had an old incinerator in the garage to boil down our sap that we collected over a two week period. The garage was a good place for the operation as making syrup can be a messy process and the extreme increased humidity isn’t welcome in most kitchens. Forty gallons of sap are needed for each gallon of syrup, so it’s no wonder real maple syrup is expensive. Most people only collect from sugar maples (Acer saccharum), which are very rare around here. They were abundant on my farm, but we also tapped red maples. The sap from them has less sugar, but we noticed little difference in quality of the finished product. Red maple (Acer rubrum) is very common in eastern North Carolina. In fact, it has the largest geographic range of any North American tree. Red Maples grow from Alaska to Mexico. Once red maples were rarely used, but now many syrup producers routinely utilize them. Pure syrup from red maple has a slight nuttier flavor. Sap from silver maples (Acer saccharinum) can be used too. Even birch trees make fine syrup with a unique flavor. We drilled each tree to a three inch depth at a slightly upward angle. I used an old fashioned brace and bit and made our collection taps about four feet off the ground. After that, we attached short pieces of copper pipe that fit snugly about an inch into the holes. We used two or three tap sites if the trees were large. Covered buckets kept out rain and dirt. Commercially made taps are available but we fabricated our own out of materials we already had. Some people even use plastic. I always made sure to remove the taps every year as copper can be phytotoxic over extended periods. The best time to tap trees is when day temperatures are above freezing and night temperatures are below. Forty degree day and 20 degree night temperatures are ideal. Our season in eastern North Carolina is shorter than in the northern sugar producing areas. Once buds start to swell yield withers and a bitter taste develops in the sap. Sugar producers call this flavor ‘buddy’ and it also makes the syrup cloudy. Once we collected our sap we placed it in large canners to boil it down, and we reduced 10 to 20 gallons of liquid every day. I loaded the large incinerator with wood in the morning and in the evening when I returned. Once liquid gained viscosity we transferred the sugary mixture to the kitchen where we could closely monitor it. Burning a batch, making a mess and negating a lot of effort were lessons we only had to learn once. The picture below is my son Daniel collecting sap 25 years ago. Those were fun times. Recent Posts Recent Comments Archives - August 2022 - March 2022 - February 2022 - September 2021 - December 2020 - August 2020 - April 2020 - March 2020 - January 2020 - December 2019 - November 2019 - October 2019 - September 2019 - August 2019 - April 2019 - March 2019 - February 2019 - January 2019 - December 2018 - November 2018 - October 2018 - September 2018 - August 2018 - April 2018 - March 2018 - February 2018 - January 2018 - December 2017 - November 2017 - October 2017 - September 2017 - August 2017 - April 2017 - March 2017 - February 2017 - January 2017 - December 2016 - November 2016 - October 2016 - September 2016 - August 2016 - April 2016 - March 2016 - February 2016 - December 2015 - November 2015 - October 2015 - August 2015 - April 2015 - March 2015 - February 2015 - January 2015 - October 2014 - August 2014 - March 2013 - February 2013 - January 2013 - December 2012 - November 2012 - October 2012 - September 2012 - August 2012 - April 2012 - March 2012 - February 2012 - January 2012 - December 2011 - November 2011 Categories Meta