Directions: Read the story below and then complete the Venn Diagram comparing how things are the same or different at the Steen's Syrup Company.

In 1910, Charley Sidney Steen, Sr. and Elizabeth Bernard Steen founded the C. S. Steen Syrup Mill.  The purchase of a small mill was made through a local hardware store. At that time, this mule drawn mill could produce a couple barrels of syrup a day.

Each Steen syrup batch starts with one popular Louisiana agriculture crop called sugar cane. Although some things have changed, one thing hasn’t. Since the plantation days, sugar cane crops are still planted the same way. It is hand laid into the soil. The seed cane is covered and allowed to grow. Fifteen months later. the crop will be harvested.

In earlier years, farmers search for people to hand cut and strip the sugarcane for delivery to the C. S. Steen Syrup Mill.  Now mechanical cutters are used. Once the crop is harvested, it is taken to the mill.  The average "Syrup Making Season" runs from middle of October through Christmas.

As the first of its kind in the world, this cane cleaning plant took sugar cane and removed the leaves and dirt.  The leaves and dirt are burned and the ashes are returned to the fields, while the sugar cane would go to the mill to be processed.  Today, mechanized equipment cut sugar cane, strips it of its leaves and loads it on to hydraulic dump carts which tractor It is then bought or purchased by consumers and brought home.

While being processed at the C. S. Steen Syrup Mill, kettles of pure sugar cane juice are evaporated into cane syrup and it is cooked until it looks and tastes just right.  Five generations later, the mill still uses the original recipe and steam equipment continues to make “100% pure cane syrup” over an open kettle.