Tuesday, September 24, 2024

Rocks and syrup

 September 24, 2024

Lazy Lions site 9

Graniteville, Vermont

Whoa Dad, did you say you went rock climbing today at Rock of Ages?  Now that's cool.

Oh, you just visited the granite quarry and observed from above. 



The video viewed before caravaning to the quarry put everything in perspective as it showed how the section of rock was cut and then pushed over so it can be picked up and brought to the factory.  We arrived in time to see the pillows lowered into the cut.  Then the pillows were filled with air which caused the slice of granite to tip allowing gravity to finish the job and topple it over.
Light piece is the deflated pillow

Pillow is being blown up
Slab beginning to tip over

Slab on its side

Pillows being hauled back up 

It takes heavy machinery to move that heavy slab that weighs several tons.  

Once the slab arrives at the factory, the talented workers turn it into the requested end product.
A sling system moves the pieces to the proper work location

Stencils are used for lettering

The stones are cut, chiseled, sand blasted, polished, etc to turn out the final product.

three dimensional design

Granite has been used to construct buildings as well as grave markers.  They even constructed a granite bowling lane, but the hard granite kept breaking the bowling balls so it never caught on.  Rubber balls are needed for the granite bowling lane.

The next stop included another video presentation....maple syrup production.  

And all things maple....including maple creme...soft serve ice cream.
The Bragg farm has been passed down for generations and maple syrup has always been produced at this farm.
Four different flavors of syrup from light to robust dark.

Evaporator

collection buckets
Vermont has the highest concentration of sugar maple trees.  Sap is collected usually Febuary/March depending on the weather.  You need cold nights and warmer (but not too warm) days.


From the looks of that bag full of items you brought home, something maple will be on the menu tomorrow.

I'm Chloe

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