During this time, maple sirup was the only source of sweetener in the area and Arthur Funk, Isaac’s grandson, capitalized on this when he opened the first commercial sirup camp at Funks Grove in 1891.  In 1896 Arthur’s brother, Lawrence, took over the operation and in the 1920's the sirup operation was passed to Hazel Funk Holmes. 

When Route 66 came through about this time, the Maple Sirup business boomed and hardly could the sirup be made for the season when it was already sold out.

When Aunt Hazel was ready to retire she asked her nephew, Stephen Funk, and his wife, Glaida, to take over the grove and the surrounding farm in 1947.  However, before transferring the operation, she arranged for a trust insuring that Funks Grove Pure Maple Sirup would be around for generations to come.  Although the trees are worth millions, the trust stipulated that it would never be used for anything other than making maple sirip.  The trust also stipulated that the spelling of the word “sirip” remain the same.

As to the spelling of the word, a sign at Funk’s Grove has this to say:

Historically, according to Webster’s Dictionary, “sirup” was the preferred spelling when referring to the product made by boiling sap.  “Syrup” with a “y”, however, was defined as the end product of adding sugar to fruit juice.  Though the “I” spelling is no longer commonly used, the United States Department of Agriculture and Canada also still use it when referring to pure maple sirup.  Hazel Funk Holmes, whose trust continues to preserve and protect this timber for maple sirup production insisted on the “I” spelling during her lifetime.  It’s another tradition that will continue at Funks Grove.

In 1988, Stephen Funk retired and his son Michael and wife, Debby took over the business. 

Today, a seventh generation of Funks continue to make sirup at this historic place that feels as though it stepped right out a century ago, yet is just miles off of busy Interstate 55. 

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