Keefee and Friends (Nashville, GA)
(Updated March 20, 2002)

My maternal grandfather had an older half-sister, Bertha, who married my paternal grandfather’s brother Joseph Outlaw.  Their homeplace joined the farm on its south side and bounded Aunt Lena’s on another side.  My grandfather also had a full sister, Georgian (pronounced George Anne), who inherited from Grandpa Sam the farm that bounded my grandfather’s farm on its west side.  Aunt Georgian married Lewis Keefee, who dealt in stock and agricultural equipment.  Early on, the Keefees made their home in Nashville, 3 miles to the west, and Mr. Ab May lived on their farm as discussed elsewhere.  In my youth, the Mays had moved over to the Akins place, Manning Gaskins had moved onto the Warren Place, and Aunt Georgian and Uncle Lewis had moved to Aunt Georgian’s and it seemed to me that that is the way that it always had been.  The images of Uncle Lewis in his black International truck, on his red tractor plowing, or sitting on the porch are as vivid today as ever.  He was a solid, hulking man with a deep distinctive voice that separated each word.  He also had a measure of kindness and took care of his two unmarried sisters.  I remember Aunt Georgian equally fondly and saw her most days, as she was the lunch-room supervisor at my elementary school
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Half of Aunt Georgian’s children died very young, and Elmer was the sole surviving son.  He now owns Aunt Georgian’s farm and his wife, Virginia, owns what we know as the Warren Place (above).  Here (picture below), Melvin Blount and Elmer grow enough cane to make about 30 boilings a year.  They fertilize once or twice a year with 4-12-12 (all sulphate).

The cane is taken to Jerry Hall’s farm, where the remaining photos were made.  Jerry and his wife were classmates of mine, and it was interesting that Jerry enjoys many of the things that I do (citrus, pecans, and an old tractor)!  Jerry is also obtaining a cane mill that has not been unpacked from its original box, and I hope to post a photo of that sometime, so check back.

Melvin Blount takes a wild ride pulling the sweep at 6 rpm (above left).  The mill (above second) is a QFM # 14, which yields about 45 gallons per hour.  The syrup is cooked in a 60-gallon Golden kettle, one batch after another.  They take the syrup up quickly and add fresh juice (above third) without pulling the fire back or dampening it in any way.  The furnace (above right) is as fancy as you see.  Trying to stay close to tradition, they cook with wood. 



 Jerry (left) removes skimmings as they rise, while Melvin looks on.


One of the special pleasures of going to that cane grinding was being accompanied by my late mother’s brother Sam (seated), who is in deep conversation with Elmer.  Hearing Elmer speak almost brings Uncle Lewis back.



Elmer shows his serious side while studying the syrup, which is nearly ready.  The final judgment is made with a hydrometer.

                                                                                                                      
The syrup is taken up quickly and strained into a cypress trough (left) and then 5 quarts of corn syrup are blended into the syrup to prevent sugaring (right).