First feared as an instance of chemical warfare, the mysterious appearance of the smell of maple syrup in the streets of New York City is found to originate from a nearby food processing factory in New Jersey.
A multitude of technological advances in this decade increases the efficiency of the maple syrup production process.
Food rations during WWII give cause for northeasterners to substitute their normal sweeteners for maple syrup and maple sugar.
The introduction of flat sheet pans in the sap boiling process allows for faster evaporation.
