On a cold and wet fall day, the hot fire used to cook the molasses also creates a comfortable place to gather and wait for a chance to sop a hot, fresh-baked biscuit.
Skimming the molasses is a part of the cooking process that Bryan Stillings has picked up over the years. Molasses making at the Tony Stillings farm is now into the fourth generation.
The jam session by local musicians is as much a part of molasses making at the Tony Stillings farm as cooking the molasses. Those who don't play instruments sit under the pavilion and listen to those who do.
