The Greentown Grapevine – 2003-04, 10:04 - Page 1 |
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r f I/ ~ I' Volume 10. Issue 4 vaver for the veode" A~ ril2 003 New Cell Tower Near Greentown A cell tower was recently erected at 907s CR 900E, Greentown ( SR 213 south of Greentown). It is of a monopole design and under 200 feet tall. It was erected by Crown Castle International for use by Verison Wireless. Cell phone users have had difficulty getting a signal while in downtown Greentown. This should improve that situation. Steve Shupperd, who lives south of the tower ( the above photo was taken from his property) said he is happy to see it. It will improve reception in his home and he " would rather see towers than a bunch of houses outside his window". He said he has had a view of the electrical substation for years and the tower fits in. Terry Tygart, who lives to the west of the tower, said he has no problem with the tower and is happier with this design than the first proposal, which was with cables. Maple Syrup Time Vhen winter's frosts are yielding To the sun's returning sway, \ nd merry groups are speeding The sweet and wellingjuices, Yhich forin their welcome spoil, Tell of the teeming plenty, Which here waits honest toil. To sugar- woods away; ? y H. F. Darnell in " he Otiturio Readers Third Book, I909 vlaple syrup has been made for : enturies by peoples who lived inywhere the tree grew. The Native hericans used it for sweetening and bod preservation. The Indianscooked lown the sap by heating hot rocks in in open fife. They picked the rocks up with sticks and placed the rocks in wooden bowls or troughs. The rocks were hot enough to make steam to : ook down the sap. The early settlers wbstituted iron or copper kettles for iessels made of wood. Stanley Miller of northeast Howard rownship continues the tradition, ilthough with equipment not available to earlier generations. His grandfather made maple syrup, as did his brother, all in Miami County. Stanley recently moved to Howard County to the farm previously owned by Orville Troyer, who now resides at Century Fields Ret'i re men t Coin in un i ty . Conditions have to be just right for a good result. Beginning with the weather, nights need to be around 25" and days 45". The last two years have not been good for syrup making because the winters were not cold enough and spring came too suddenly. Barometric pressure also needs to fluctuate. Stanley says bright sunshine and no wind help to bring up the sap. A thick woods is better because of less effect of the wind. No two years are identical as to weather, so observation of conditions is always necessary. The sap is gathered and processed as soon as possible, often the same day. The return is about 1 gal. of syrup for 30- 40 gal. of sap. This year Stanley, with the help of Bob Hochstedler and other neighbors, began tapping trees on March 4. He said usually tapping is begun around President's Day but the temperature was too cold at that time this year. They tend about 400 taps. The equipment Stanley uses to complete the process is far removed from the wooden troughs use4 by the Indians. He has a 3' x 12' evaporator with partitions. The sap, as the sugar content and viscosity increases, moves from one section to another toward the discharge valve. Sap is gradually fed into the evaporator from the large storage tank. Stanley heats his evaporator with red elm to make a hot fire with minimal ash. The elm has been killed by Dutch Elm disease and has no bark. He uses a hydro therm to check density and determine when it is time to draw some syrup off. The syrup is filtered through a towel and a wool filter. It takes about 2 - 2% hours to cook down 300 gallons of sap. He will make about 80 gallons this year. He gives some of it to the landowners whose trees he uses and sells any remaining to those who seek him out. Stanley Miller demonstrates that the pipe through which the sap flows into the pre- heater is cool . Photo bv Rrrclwl ./ LwX- itt.\
Object Description
Title | The Greentown Grapevine – 2003-04, 10:04 |
Subject | newspapers |
Subject, Local | Greentown, Howard County (Ind.) |
Item Type | newspaper |
Technical Metadata | Digital images captured by Imaging Office Systems 2008 |
Item ID | im-kokomo-news-greentown-2003-04 |
Local Item ID | Greentown History Center – newspaper collection |
Usage Statement | The Greentown Area Residential Association has granted permission to the Kokomo-Howard County Public Library and the Greentown Historical Society to copy any and all issues of the Greentown Grapevine. Permission granted to view and print items from this digital collection for personal use, study, research, or classroom teaching. |
Date Original | 2003-04 |
Date Digital | 2008 |
Publisher | Greentown Area Residential Association, 1993- |
Description |
Local News depicting eastern Howard County in Indiana. Headlines: New Cell Tower Near Greentown; Maple Syrup Time |
Language | en |
Contributors | Kokomo-Howard County Public Library; Greentown Historical Society |
Source | Original newspaper: The Greentown Grapevine, April 2003, Volume 10, Issue 04 |
Relation | Howard County Newspapers |
Transcript | [PDFs are fully searchable] |
Description
Title | The Greentown Grapevine – 2003-04, 10:04 - Page 1 |
Relation | Howard County Newspapers |
Transcript | r f I/ ~ I' Volume 10. Issue 4 vaver for the veode" A~ ril2 003 New Cell Tower Near Greentown A cell tower was recently erected at 907s CR 900E, Greentown ( SR 213 south of Greentown). It is of a monopole design and under 200 feet tall. It was erected by Crown Castle International for use by Verison Wireless. Cell phone users have had difficulty getting a signal while in downtown Greentown. This should improve that situation. Steve Shupperd, who lives south of the tower ( the above photo was taken from his property) said he is happy to see it. It will improve reception in his home and he " would rather see towers than a bunch of houses outside his window". He said he has had a view of the electrical substation for years and the tower fits in. Terry Tygart, who lives to the west of the tower, said he has no problem with the tower and is happier with this design than the first proposal, which was with cables. Maple Syrup Time Vhen winter's frosts are yielding To the sun's returning sway, \ nd merry groups are speeding The sweet and wellingjuices, Yhich forin their welcome spoil, Tell of the teeming plenty, Which here waits honest toil. To sugar- woods away; ? y H. F. Darnell in " he Otiturio Readers Third Book, I909 vlaple syrup has been made for : enturies by peoples who lived inywhere the tree grew. The Native hericans used it for sweetening and bod preservation. The Indianscooked lown the sap by heating hot rocks in in open fife. They picked the rocks up with sticks and placed the rocks in wooden bowls or troughs. The rocks were hot enough to make steam to : ook down the sap. The early settlers wbstituted iron or copper kettles for iessels made of wood. Stanley Miller of northeast Howard rownship continues the tradition, ilthough with equipment not available to earlier generations. His grandfather made maple syrup, as did his brother, all in Miami County. Stanley recently moved to Howard County to the farm previously owned by Orville Troyer, who now resides at Century Fields Ret'i re men t Coin in un i ty . Conditions have to be just right for a good result. Beginning with the weather, nights need to be around 25" and days 45". The last two years have not been good for syrup making because the winters were not cold enough and spring came too suddenly. Barometric pressure also needs to fluctuate. Stanley says bright sunshine and no wind help to bring up the sap. A thick woods is better because of less effect of the wind. No two years are identical as to weather, so observation of conditions is always necessary. The sap is gathered and processed as soon as possible, often the same day. The return is about 1 gal. of syrup for 30- 40 gal. of sap. This year Stanley, with the help of Bob Hochstedler and other neighbors, began tapping trees on March 4. He said usually tapping is begun around President's Day but the temperature was too cold at that time this year. They tend about 400 taps. The equipment Stanley uses to complete the process is far removed from the wooden troughs use4 by the Indians. He has a 3' x 12' evaporator with partitions. The sap, as the sugar content and viscosity increases, moves from one section to another toward the discharge valve. Sap is gradually fed into the evaporator from the large storage tank. Stanley heats his evaporator with red elm to make a hot fire with minimal ash. The elm has been killed by Dutch Elm disease and has no bark. He uses a hydro therm to check density and determine when it is time to draw some syrup off. The syrup is filtered through a towel and a wool filter. It takes about 2 - 2% hours to cook down 300 gallons of sap. He will make about 80 gallons this year. He gives some of it to the landowners whose trees he uses and sells any remaining to those who seek him out. Stanley Miller demonstrates that the pipe through which the sap flows into the pre- heater is cool . Photo bv Rrrclwl ./ LwX- itt.\ |