MacIntosh Hill was originally settled by Scottish immigrants in the 1760's.
MacIntosh Hill Maple Works consists of a 34 acre sugar bush atop the saddle between Tatro Hill and MacIntosh Hill and was once part of the larger Kendall Farm that covered both hills. The remainder of the Kendall Farm is now a horse farm.
Vermont is the largest producer of pure maple syrup in the U.S. and our climate and soil conditions are perfect for producing this amazing product from the sap of the sugar maple. Vermont's maple syrup is 100% natural and we take our syrup so seriously that we were the first to establish a mandatory maple law to establish purity and quality regulations.
Source: Vermont Maple
An old Iroquois legend describes the accidental discovery of the sugarmaking process. A hunter returned to his dwelling and found an enticing sweetness in the air around the kettle in which his mate was boiling meat. The fluid in the kettle, he learned, was sap and had been collected beneath a broken maple limb.
To make their sugar, the Indians would cut a slash in the maple tree and collect the sap as it dripped out. Logs were then hollowed out, and filled with the fresh sap. White-hot field stones were then added to cause the sap to boil. The Indians would process the sap through the syrup stage to end with crystallized sugar, which did not spoil when stored.
When the first European settlers arrived, the Indians traded maple sugar with them and eventually taught the settlers the secrets of the maple sugaring process.
Source: Maple Museum