“A Century Old Delight!”
For one hundred years, in the north woods of Livingston, Louisiana, the Whitehead Family has made syrup from sugar cane. The art of cooking this sweet delight has been passed down from generation to generation, and has changed very little. Below are pictures of this process: from the backbreaking work of the harvest to the final product, that amber colored sweet sensation we call,
“Cane Syrup”!
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Hand Stripping The Sugar Cane Of Its Leaves And Cutting The Sugar Cane Down. |
| One Of The Senior Whiteheads Working On A Stalk Of Cane. | One Of The Younger Grandsons Keeping The Tradition. |
| Loading The Sugar Cane To Take To The Mill. | From The Trailer The Sugar Cane Is Fed Into The Mill. |
| The Sugar Cane Enters The Mill Round. | Then Exits The Mill Flat. |
The Juice Is Squeezed Out.
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Hauling Away The Bagasse. |
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The PTO Driven Mill Takes 3 to 4 People To Operate. |
| The Pan Is Cleaned And Ready For The 110 Gallons Of Juice. | The Juice Is Pumped In. |
| Wood Is Gathered For The Fire. | The Fire Is Started. |
The Juice Is Heated Slowly, Which Causes The Impurities To Rise To The Top.
The Impurities Are Removed By Skimming.
Then The 4 Hours Of Boiling Begins.
Dipping The Juice During Cooking Keeps The Syrup From Boiling Over.
When The Syrup Is Almost Ready It Jumps In the Pan, We Call This Crow Hopping.
When The Desired Temperature Of The Syrup Is Reached, The Fire Is Extinguished.
The Syrup Is Then Removed and Strained.
| The Foam And Taffy Is Removed From The Top. | The Syrup Is Weighed To Check The Consistency. |
The Syrup Is Then Put Into Plastic 48 Ounce Jugs.
The Labels Are Applied And The Syrup Is Ready To Eat.
The Next Generation Ready For Training.
THE END
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