Source: Paul Stephen, WILMINGTON STAR-NEWS, 12/15/13


Isaac Stephens, lording over a bubbling tub of sugarcane juice, peels off his glasses, which have been rendered useless by a billowing cloud of steam.   "We'd be better off to make liquor," he quips about the scant few quarts of table syrup that will be left after boiling down 70 gallons of freshly pressed juice. "It's less work and more money."

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