As another season of local maple sugaring arrives, I’m left thinking about the founding of Gould’s Maple Sugarhouse on the Mohawk Trail 60 years ago.
Somewhere in the Shelburne hills were two older farm buildings. Edgar Gould’s family members and friends took down that building. Every piece of wood was marked and transported to the present location, where it was all put together again and became a sugar house.
Over these many years, thousands of people from all over the country have come to Gould’s to enjoy eating delicious homemade breakfasts and lunches. I personally think not one would tell you they were disappointed with the food, the service or the country atmosphere.
Edgar and Helen Gould’s family has gotten larger by the year. Their children all have first names beginning with the letter “L.” They are Linda, Launie, Larry, Leonard and Lorraine, who has now passed. Another child, Louise, died at a young age. As the children grew up, each one lent a helping hand to run an excellent business.
The husband and wife taught their children to love one another, not be afraid of hard work, love all animals, and appreciate and care for the land surrounding their home. Some of them and their children are still part of the operation and Helen Gould has hired students from the Mohawk Trail Regional School to be waitresses to earn spending money and save for further education.
Many of the employees have been with Gould’s for many years. All of them speak highly of Helen Gould for her skills in managing the business.
Years ago, horses were used to help gather the sap, carrying loads of it in containers to the sugar houses in the area. Today, tractors and other motorized vehicles are used, along with plastic hosing that collects the sap in large containers. Still, many maple producers continue to collect their sap with metal pails.
One time when I went there on a boiling day, the sap was being placed into the evaporator and my friend, Ed Reagy, was picking up long slices of slab wood and putting them into the large furnace, keeping the fire going constantly. This is hard work and most of the men wear heavy gloves to protect their hands.
Outside the sugar house is a large canopy where pallets of wood are kept. A tractor with loading equipment brings the pallet of wood and places it inside the sugar house near the furnaces.
It is amazing to watch the boiling process and witness the sap become syrup first-hand.
The kitchen area is where Helen Gould makes her maple candy in different sizes and designs, using molds that can be purchased in the gift shop. As Gould’s Maple Sugarhouse is busy on weekends, you may have to wait a while for a table to be ready, so you can drop into the gift shop to pass time.
I sincerely hope that Gould’s and other sugar houses in this area stay open for many more years, and that the younger generations will carry on this great tradition of making syrup.