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Wed, Nov 25 2009 

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Sugar cane is fed into the cane mill, where it is crushed and the juice is funneled to the pan, where it is boiled for several hours and turned into syrup.
Photos/Steve Sanders /


The produce of several hours of boiling cane juice is canned.


David Ulmer talks with a visitor as cane juice boils in the pan.


Sweet Success

By Steve Sanders, countyreporter@laurelleadercall.com

Extra fertilizer when the cane is in the field can produce scorching during the syrup-making process. The salt content settles to the bottom and can cause scorched spots. A warm pan of water sits at the end of the oven in case the syrup gets too thick or looks like it will scorch. The extra water will evaporate and not dilute the process.

David’s son, Matthew, helps his father cook syrup. He’s been around a cane mill since he was 12, and has helped his father 10-15 years. He said he will continue the tradition.

“That’s something I always enjoyed being around, so I’ll try to teach it to my girls,” he said.



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