[Syrupmakers] "cutin" cane

[Charlie Kirksey]

Here's a question that I've wondered about for a while.  when I was a young 
boy helping my dad cut cane he always said that an inch at the bottom was 
worth a foot at the top. melvin brinson's dad always reminded them to cut it 
in the white joint at the top.  where is  the proper place to cut a stalk of 
cane both top and bottom? Would you get more syrup from a cooking if you cut 
it a little lower at the top? , Charlie Kirksey.

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