GRANDPA'S SYRUP

In 1977 Terry Gratz and his father-in-law, JL Mackey, were chatting and got a crazy notion to try making real syrup. On JL 's farm were about 40 maples of which they tapped about 20. They took a water tank, cut it in half and set it on a crude block arch. Then they covered it with a gravity box wagon to keep out the weather and the steam went out the slide doors of the wagon. Crude, isn't it!? For two seasons, they made 5 gallons or so and it tasted OK, but resembled tar in color.

On to progress! A sap shack was built in the woods and in it went a homemade 3'x 6' flat pan on a homemade steel arch. Taps were maxed out at about 80 and production was around 25 gallons. By 1983, the fever was in them. The shanty was increased to a 16'x 16' and a 3'x 8' King evaporator from around 1900 was secured. Taps were increased after 2 years to about 175 and then to around 250 by 1998. A neighbor's woods and several roadside trees were the increase. JL stepped out of the work around 1997 and Terry's brother-in-law, Larry, took his place.

In 1998 a new 24 'x 12' sap house was built near the house. Terry bought local producers equipment and put his wood fired 40"x 12' King in the new shanty. More roadside trees and local woodlots have brought taps to 900-1199 (all buckets). Terry works 7 to 4, so he gathers after work and Larry boils during the day. Production is now around 230 gallons on a good year. Last year Terry was injured so no syrup was made. The Gratz family markets their syrup out of the house, a few small grocery stores and through mail order. They even stock a store in Colorado!

Terry feels that syrup season is perfect timing to get rid of the winter doldrums. The reason JL and Terry started in the business was to keep the family closely knit in a group activity. Terry's three daughters have all been involved since childhood, but are gone now. His wife, as well as Larry’s, is still active in gathering and boiling. It's been a great family experience.

To visit, leave Hillsdale going south on Hillsdale Road for about 8 miles, to Dimmers Road. Turn right and go 2 miles to Cambria Road. Turn right, and it's the first farm on the east side.

Written by Profile Editor, Terry Coleman