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"Making Molasses: An Age-Old Art"
When the wintry winds blow and the snow falls in the month of February, what could be more appealing than a big plate of steaming hot pancakes for breakfast, lathered with butter and covered with molasses? Not the usual kind of molasses you find n a store, mind you, but the rich, dark, homemade kind -- that kind made by the Waymon Totten family of Yanceyville.
The growing of sugar cane for the making of molasses has been known for centuries, and the Totten family uses that knowledge to the fullest. Every few years, the whole family -- Waymon and Beatrice, and sons Tommy, Henry, Otis, Robert, Waymon and J. C. -- gather together for the pleasant ritual of boiling down cane sap to make the molasses.
The process is a simple one, but one that takes considerable time from start to finish. Beginning in mid-fall with a cane field grown on the family's farm, it takes at least seven or eight hours for the process to be completed.