A SWEET HERITAGE

Maple Syrup History

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Clarence Jewett collecting sap in the early 1900’s.

Clarence Jewett collecting sap in the early 1900’s.

Jewett family members cooking sap, with Carol Jewett Drewry in the bonnet, second from the right in the front row.

Jewett family members cooking sap, with Carol Jewett Drewry in the bonnet, second from the right in the front row.

The warm 40 degree days of spring and the freezing nights herald the maple syrup season in the northeast United States & southeast Canada, the only areas of the world having maple trees with sufficient sugar in their sap to produce syrup economically.

Early Explorers in America discovered the Indians had invented the art of sugar making by collecting sap & boiling water out of it to produce both syrup & sugar. Tomahawks were used to open trees; twigs were placed in the cracks to direct the sap into baskets collecting the liquid. Later, quills were inserted into small cracks, but the big advance came with actually drilling a hole in the tree, pounding in a wooden spout and hanging a wooden bucket on it. The Indians would collect the sap and pour it into hollowed out logs and then let it freeze overnight before it was boiled in a large kettle to remove water, leaving only thick syrup or sugar behind. Along the Onion River that runs through Sheboygan County, there has been found evidence on Indians living along the river. The word, “Winooski” is an Indian word for wild onion. The Onion River got its name because wild onions grew along the river. For over a century, maple sugar was the sugar used by most of the people in the United States.

JEWETT/DREWRYS MOVE TO WISCONSIN

In September 1846, Survarnard Jewett traveled with his wife, Permelia’s sister & her husband, James & Lucinda Stone & Permelia’s brother, Jonathon to check out land along the Onion River in Sheboygan County, WI. Survarnard returned to Vermont, signed the papers to purchase 160 acres of land, promising to give his son Glanville 80 acres if he moved west, which he did.  Glanville taught school & met his wife Olive Standish who came to Wisconsin to teach school, also.  They settled in Winooski where Glanville help build the community of Winooski at bottom of a large hill that had a natural stand of hardwoods especially sugar maples.  Like most farmers, they tapped the trees & boiled the sap into syrup & sugar for their own use.  

 

Survarnard’s brother, George Jewett, purchased 80 acres of land next to Survarnard in 1849.  George & his first wife had a daughter named Eveline who married David Bemrose Drewry.  Bem’s family had immigrated from Canada to Wisconsin.  Bem & Eveline had a son George Henry, who married Mina Keller & their son, Charles Bemrose married Carol Jewett.  Carol was the daughter of Clarence. & Alice Jewett, & granddaughter of Glanville & Olive.   


CAROL JEWETT & CHARLES DREWRY

 

Even though Carol & Charles lived in Marinette after they were married, they returned to the family farm periodically & their son, David remembers tapping & boiling syrup on the hill with the hired man.  They collected, boiled & eventually hauled the hot, finished syrup back down the hill to fill mason jars & did it all in one day. David returned to the family farm in 1950 & with his wife Ruth Whinfield; they not only made syrup for themselves, but started to sell it to others, including some of the local grocery stores.

Charles & Dave collecting sap

Charles & Dave collecting sap

Boiling in the woods

Boiling in the woods

David used buckets initially & throughout his life was always trying new ways to tap trees, collect sap & make syrup.  He used plastic bags & then plastic tubing running from tree to tree on the ground & by gravity it flowed into tanks from where he picked up the sap.  Dave & Ruth were producing 300-500 gallons of syrup every year & not only were they selling the syrup in grocery stores, but restaurants were now using Drewry Farms syrup on their breakfast menus.

Dave built the first sugar shack in the woods.

Dave built the first sugar shack in the woods.

Dave built a new sugar shack near their home at the bottom of the hill.  Instead of hauling sap down the steep hill, he laid plastic tubing & by gravity, sap flowed down to the sugar shack from a tank at the top of the hill.   Sap was collected throughout the rest of the woods was dumped into this tank after it was collected.  Ruth did most of the boiling & bottling & the fall was spent cutting trees for firewood.

Dave collecting sap with his daughter Barb, son Dave & brother, Hugh.

Dave collecting sap with his daughter Barb, son Dave & brother, Hugh.

Ruth bottling

Ruth bottling

Dave loved to give tours

Dave loved to give tours

Dave & Ruth’s daughter Ann with Jesse Zimmerman & Ann’s children (Kelly, Heidi & Chad Goetsch)

Dave & Ruth’s daughter Ann with Jesse Zimmerman & Ann’s children (Kelly, Heidi & Chad Goetsch)

Dave tapping trees with engine-powered drill.

Dave tapping trees with engine-powered drill.

DAVE & RUTH’S CHILDREN

In 2008, a fire destroyed the 2nd sugar shack that was built near the homestead.  Dave & Ruth thought the maple syrup business was ending for they were in their eighties & couldn’t do much of the work anymore. After a lot of discussions & plans, their 4 children decided to continue this business that they all loved.  They were joined by their spouses & some of the grandchildren.  They built a new sugar house in the east end of the machine shed on the farm & started putting in suspended tubing with vacuum pumps. Over the course of the next 12 years they increased the number of taps to 6000, improved their processing & bottling techniques.

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In 2012 they started their first annual Open House.  Production has increased to about 2500 gallons of syrup per year & sales include grocery stores, restaurants, gift shops, CSA’s, bakeries & health food stores.  Meat markets make maple breakfast sausages, bakeries use syrup in their baking & health food stores use it in smoothies.  Maple syrup & maple syrup products made using their syrup are sold at farmer’s markets & other gift shops & stores.

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With the interest in natural foods, Drewry Farms is continuing to expand & improve their woods & processing facilities.  Dave & Ruth’s oldest daughter, Barbara is the general farm manager.  Daughter Ann manages the bottling & deliveries, while sons Dave & Russ help with mechanics & work in the woods.  Grandson-in-law, Neil Cowhig is the maple syrup production manager, while granddaughter Jesse Zimmerman designs & manages the web site.

Christmas-2018:  Back Row: Elliot Rulli, Jesse Zimmerman, Roxanne Drewry, Mark Zimmerman, Dave Drewry, Jon Weeden, Russ Drewry, Kelly & Neil Cowhig  Couch:  Barb Drewry-Zimmerman, Loretta Drewry, Matriarch Ruth Drewry, Ann Weeden,…

Christmas-2018:  Back Row: Elliot Rulli, Jesse Zimmerman, Roxanne Drewry, Mark Zimmerman, Dave Drewry, Jon Weeden, Russ Drewry, Kelly & Neil Cowhig 

Couch:  Barb Drewry-Zimmerman, Loretta Drewry, Matriarch Ruth Drewry, Ann Weeden, Cassie Zumstein, & Heidi Hegwood 

Front Row:  London Rulli, Cora Cowhig, Emmy Rulli & Gus Cowhig

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