Bennett Farm Maple goes back to 1850 when George Morse first tapped maple trees.  In those days and for many years after, they didn’t produce syrup but boiled the sap to produce maple sugar.  This was stored in a wooden container resembling a short sap bucket with a wooden lid.  These containers were hand-made with a draw shave; a good project for the cold winter months.

       George Morse and his new son-in-law, Clinton Bennett, carried this tradition on until George’s passing.  By then Clinton had a son, Dexter Bennett, who married Pauline (Polly) Gray.  This opened up an opportunity as Dexter’s father-in-law, Cecil Gray, had a 2500 bucket operation and now all syrup came from there.  Cecil Gray sold his cows and retired from farming around 1975. This prompted Dexter to build a beautiful pole-frame sugarhouse that made great maple syrup from 1976 until 1999 when a broken hip ended his sugaring days.

       In 2010 Dexter's son ,Dean Bennett, was given the sugaring set-up and thus began to update the operation.  This started with putting up all new tubing and mainlines.  After two years boiling with the old arch, a brand new welded stainless arch, new vacuum pump, and new extractor were installed.  Out with the old galvanized tanks and in with the new and bigger tanks, followed by a Reverse Osmosis machine.  

       This gets us to the current operation that Dean Bennett is now getting slowly ready to turn the Bennett Farm Maple operation over to his grandson Jeff Wilson.  As part of this process a new larger sap tank has been installed this year along with an extension adding 160 additional trees so that this delicious syrup will be produced for years to come.