Around the Banks

Johnny Bullard Guest Columnist I know I have "waxed rhapsody" in regard to autumn. I am about to do it some more. How many out there remember when sugar cane was stripped this time of year (not an easy job) and, later, sugar cane was fed through the mill wherefore sweet juice was extracted, poured into a syrup kettle, heated with fat lighter wood and cooked to perfection making beautiful sugar cane syrup. Today, this practice is done as a demonstration at many rural farm life days, but during the days of my childhood, it was a way of life. I have fond memories of my paternal grandmother, Mary Joyner Bullard and her sister, Margaret Joyner Bullard, boiling cane syrup on the stove until it