Noel Perrin’s delightful account of building a sugarhouse and making maple sugar in Vermont first appeared twenty years ago. Like a sturdy New England farmhouse, Perrin has added to it over the years to reflect his subsequent sugaring experiences, and includes in this latest edition a postpostpostscript. His celebration of simple, hard work to produce a quite wonderful, maybe even sacred article has not been diminished by plastic tubing, thrip infestations, and the strange new market for Vermont sap water.