Syrup should be smooth, tasty, spelled right

Bradshaw

Sugar cane has been the most substantial crop grown in south Louisiana for more than a century because planters could make good money turning out tons of granulated sugar. But for many years they were reluctant to make the sweet cane syrup that we find in practically every pantry today.

Bulletin No. 1370, “Sugar-Cane Sirup Manufacture,” issued in October 1925 by the U.S. Department of Agriculture gave some sound advice about changing that, even though the authors, H.S. Paine and C.F. Walton, both chemists, seemed to have trouble with spelling.