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About the Sugar House
The first Stuart & John's Sugar House was
built in the fall of 1974, when Stuart Adams
and John Matthews decided to buy their own
oil-fired evaporator and set up show. At the
time, Stuart was in the eighth grade, and
John was in the tenth grade, and they had
been best friends for years growing up in
Westmoreland, NH. Stuart's family owned and
operated Windyhurst Farm, where John came to
work, and the boys became lifelong friends,
so it was only natural that they would work
together at Stuart and John's Sugar House.
They started with 920 taps, and made 230
gallons of Pure New Hampshire Maple Syrup
that became well known for their quality.
Several changes to the operation have been
made since those early days. We changed to a
wood-fired evaporator for years before once
again returning to oil. We purchased a
reverse osmosis machine in 1986 to take out
the majority of water (approximately 75%
under high pressure). We now have
approximately 10,000 taps, and produce 2,500
gallons of syrup each year. Stuart's father
Roger cans all our syrup and his mother
Ellie does all of the shipping, along with
running the restaurant. We are always
upgrading equipment to save time and money,
to make Stuart and John's more efficient
without sacrificing our product. |
