Maple Days

Saturday, March 4, 2017 - 9:30am to Sunday, March 5, 2017 - 4:00pm
Saturday, March 11, 2017 - 9:30am to Sunday, March 12, 2017 - 4:00pm
Saturday, March 18, 2017 - 9:30am to Sunday, March 19, 2017 - 4:00pm
Saturday, March 25, 2017 - 9:30am to Sunday, March 26, 2017 - 4:00pm

For many at Old Sturbridge Village, the first whiff of spring isn't the aroma of spring flowers - it's the smell of wood smoke and maple syrup, a sure sign that the sap is rising and spring is on the way.  Join us for four weekends of our Maple Days event throughout March, where you can see maple sugaring as it was done in early 19th-century rural New England in OSV's working sugar camp.

See the entire sugar-making process, from tapping the trees to "sugaring off," and learn why maple sugar was more commonly used than maple syrup in early New England.

Costumed historians will also cook period foods made with maple products by the hearth at the Village’s Freeman Farm. In addition, the potter and cooper will be making maple related items. Molly Geet, the Indian Doctress, will also be here to share Native American Sugaring practices and Native American storytelling. 

See a slide show.


Planning Ahead

Purchase your tickets online in advance to expedite your entrance into the Village.

Add an overnight stay at the Old Sturbridge Inn and Reeder Family Lodges, or book one of our special Maple Days Packages.

Find more useful information for planning your visit.


Did you know?

  • Production of maple syrup is one of only a few agricultural processes in North America that is not a European colonial import.
  • Maples are usually tapped beginning between 30 and 40 years of age. Maples can continue to be tapped for sap until they are over 100 years old.
  • Once temperatures stop fluctuating between below freezing at night and above freezing during the day, sap stops flowing.




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