Kings Landing Historical Settlement

Sugar bush weekend at Kings Landing (09/03/19)

NB 351

March 19, 2009

PRINCE WILLIAM (CNB) - The annual sugaring off event at Kings Landing will be held on March 21-22, and will offer visitors an opportunity to welcome spring in traditional New Brunswick fashion.

Costumed staff will boil sap in cauldrons over an open fire, demonstrating the art of syrup- and sugar-making as it was performed 150 years ago. Maple candy on the snow, made from the syrup while visitors watch, will be provided. Area maple trees will be tapped, and visitors will be encouraged to visit them.

The York Sunbury Search and Rescue will host its annual pancake and maple syrup breakfast at the family restaurant in the village's visitor reception centre. Visitors will receive a meal of pancakes, eggs, beans, potatoes and more, for $8.75 per adult, and $5.50 per child. Breakfast is offered from 8:30 a.m. until 3 p.m. on both days. The event is a major fundraiser for the organization.

Horse-drawn wagon rides will be available from the reception centre to the sugar bush, and visitors may tour the site to see the animals at the Joslin farm, as well as cooking and wool-processing demonstrations in the farmhouse.

The King's Head Inn pub will serve refreshments and offer entertainment from 11 a.m. until 4 p.m. The gift boutique at the Inn will also be open, and performances of a magic show will take place at noon, 2 p.m. and 3 p.m. Maple products and other gift items will be available for purchase at the Museum Gift Store.

Sugar bush hours are 9 a.m. to 4 p.m. on both days. Admission is $10 per family, $5 for adults, and $2.50 for children. Maple candy on the snow will be sold for $2 per stick.

Kings Landing Historical Settlement is located 20 minutes west of Fredericton at Exit 253, Route 2, Trans-Canada Highway. The summer season begins on June 6. More information about the upcoming season is available at:


MEDIA CONTACT: Krista Rae, marketing assistant, Kings Landing Historical Settlement, 506-363-4999, e-mail: