maple sirup

maple sirup (countable and uncountable, plural maple sirups)

1. Dated form of maple syrup.
   • 1833 June 10, J. Hawley, “Currant Wine”, in The Genesee Farmer, volume III, number 24, published 15 June 1833, page 186, column 3:

     The thirteen gallons honey yielded one and a half gallons of the skimmings, to which I added as much water and nearly a pint of skim milk, put it into a kettle, put that over the fire, heat, skimmed, and fined it down, the like as clarifying maple sirup, for sugar.

   • 1904, Julia Augusta Schwartz, “The Indian Feast”, in Five Little Strangers and How They Came to Live in America, New York, N.Y., Cincinnati, Oh., Chicago, Ill.: American Book Company, section “The Little Red Child”, page 33:

     This evening, when the meat was cooked, the mother brought out a birch-bark bucket full of maple sirup.

   • 1963 October, Aaron E. Wasserman, Microbiology and Sanitation in the Sugarbush and Sugarhouse, Agricultural Research Service, United States Department of Agriculture, page 17:

     Maple sirups may have a variety of flavors ranging from weak to strong and from sour to metallic, depending on the number and kind of bacteria in the sap and their activity on the sap components.

• “Maple”, in Webster’s Revised Unabridged Dictionary, Springfield, Mass.: G. & C. Merriam, 1913, →OCLC.: “Maple sirup, maple sap boiled to the consistency of molasses.”