Maple & Honey
100% PURE MAPLE SYRUP & HONEY
Our family has been making syrup for several generations; we have sugaring pictures displayed from circa 1920.
My father, Earl Casbohm, converted a small building into a crude sugar house. He set up some cinder blocks for an arch with an old 3 x 5 feet flat pan. We used slab wood to stoke the fire and the sap was added to the evaporator one bucketful at a time. The smell of the steam was great. That's when I began helping, about 1965. We upgraded to an antique Warren evaporator. This was 3 x 10 feet and was converted into an oil-fired rig. Most of the syrup we made was Medium, Dark, or "B" Grade.
After helping make syrup with family and friends for many years, we built our own sugar house in 2001. Currently, my wife Cheryl and our children (Eric, Stacy, Kelly, & Adam) and grandchildren (Nic, Mike, Marly & Addison) all help during the syrup season.
The picture on this page is my Great Grandfather Gideon Draper Stump (center) and Great Uncles Bailey and Garret Stump. They are driving the horse team to gather and unload the sap. This was one of their first crops when they moved up from West Virginia. The story is that Gideon was somewhat of an inventor and boiled some syrup using steam through tubes in the syrup pans. The syrup came out so light in color that they had trouble selling it.
My grandmother took this picture you see here. She married my grandfather, Harry Casbohm. They also made syrup with my father, Earl Casbohm, and his brothers, Jack and Clair. In the field behind our barn (circa 1938), Uncle Jack built a crude arch of clay and attached some fire doors. I believe he used a flat pan and hung several hundred buckets. (In 2004, when the field was turned over to the current owners, they found several of the original fire bricks from the arch. I now have them in my new sugar house.) Several years later, Uncle Jack purchased a used 4 x 12 raised flue evaporator and several hundred more buckets. Uncle Clair bricked the chimney. The first day they boiled on the new rig they made 25 gallons of syrup! Clair was also making syrup at his farm and owns some antique buckets and spiles.
My father Earl Casbohm converted a small building to a crude sugar house. He set up some cinder blocks for an arch with an old 3 x 5 flat pan. We used slab wood to stoke the fire and the sap was dumped in one bucketful at a time. The smell of the steam was great. That's when I began helping, about 1965. We then upgraded to a antique Warren evaporator. This was 3 x 10 and was converted to an oil fired rig. Most of the syrup we made was Medium, Dark or "B" Grade.