Hot Bread and Cane Syrup: On cold frosty mornings, many employees would go to an old bakery in town and pick up french bread or biscuits and come to work. Of course, the other half of the meal, hot syrup, would be awaiting them upon their arrival to work. This is just one sweet memory of eating breakfast the old fashioned way. Betty Steen remembers many mornings that breakfast would be eaten at work. There was one special treat in the ol' days, she remembered vividly. The men would bring a loaf of french bread to the mill and get a piece of cheesecloth (which in those days was used to strain the syrup). Around the bread they would put pecans, cover it in syrup and wrap it in the cheesecloth. Then, they would allow it to cook from the fires of the boilers, pull it out, and throw it on the frosty tin roof and let it crispen. The bread would caramelize and break off just like peanut brittle.