Early spring is sugaring season in the northeastern United States. That's when sugar makers turn the sap of maple trees into syrup. In February, they tap the sugar maples. They drill small holes in the trees' bark. They put a bucket or plastic tube into place to collect the sap. In March or April, the maple trees' sap starts flowing. The sugar makers collect the sap and boil it. The water evaporates, and what's left is pure, delicious maple syrup. When the maple buds come out in May, sugaring ends and the taps are pulled out.