The spirit of democracy. [volume] (Woodsfield, Ohio) 1844-1994, 1857-11-11
Syrup and Sugar from the
as s.s.s Sorgho. as'la

toeFrom Mr. H 8. Olcott's new work on
aSorgho and Imphee, the ChinesAsmd
African Sugar Canes" we extract the
following directions for cutting and grind
ing the stalks. nowTneariy ripe, and boil
ing down hejuice einto sJfnp or even into
sngaf9 These directions are so simple
and clear, ,and the machinery theg, require
Psoe easily procured and constructed Ehat
we trust every lone who has raised aBpatch
ESE Sorgho This season will try to make at
least fewagdlons of syrup They will
Of courses understand that the rcanes are
only sweet when fully or very neatly, ripe
andfthat such as do not perfect their seed
will afford tbnt little or no sugarail Still
we wouldn urge even those whose plsEts
are killed by FROST before psrfscting their
seeds to gives them1a trial and report their
success orsfaihife for the guidance of 9TH
ers.I They9 can easily tell. by emitting q
stalk and tasting its peth. whether it viii
afford sugar Or not. The mere killing 0of
the leaves by frost will not, wsapresuine.
destroy the saccharins4 properties of the
ak. Butle ns. hearsAfs. Olcott:
CHEAP AND SIMPLE PROCESS FOR MAKING
SUGAR OR SYRUP ON A SMALL scALE.
The first thing is, permit the sofgho ITO
fully ripsn as in that condition II makes
The best syrup, and wifi be free from the
grassy flavor complained Of inapfesi0us
experiments. This, as has been previous.
lily said, is known By the seed becoming
black and hard. When fully ripe. then,
with corn-cutter. a large carving knife,
or what issbetter, small hatchet cut the
canes off close to the roots, strip of their
leaves as far as the joints exteGd, and
chop off the rest of the stalk. saving the
seeds for future planting. If the1cane
proves to beof good quality; if net give
them to the chickens.
The next thing is to extract the juict
from the stalks of canes. This mnstibt
4 done BY pressing them between rollers
4 If there isAa cider mill on the premises i
q will be all Sufficient. pass them through i
sEjust as you would crush apples, catching
tEthe juice II some clean vessel with ssfes
chips or dirt as possible. issn Seasai
: Ro1riNol ANp eElhaFYrNo.
: Everything sf5r boiling ready, slacka tea
J, , Ecnp full Of lime, mix it to the consistepc
Eof cream and set it by for use. Ligh
Your reswitR charcoal if you have Il. 70
ssEit makes no smoke, but if you have mons
5.Euse dry kindling wood. If possible $
arrange your rude. Fireplace as to let th
: Ere reach NO more than half way up
d the sides Of the pot. Put Eve or 81
n nlgalions Of Juice into the pot. set It On th
sEare and when it becomes milk warm. Cd
y Zone large tablespoonful Of cream or lin
7, Eand mix il thoroughly through the idjcl
a Now take sstAe whites Of two fresh egg
g lbeatthem up with . teacupful of the jl9t
~ from the pot, and when thoroughly nike
% pour back and stif them Mells through u
mass, bring It to the bon "a soon as poss
.. Ihie, But tls tUhmept you see the first sigl
& Of boilins 1ilt the pot off the 'ftss SET
a. Ion the gtoa1d, and let il remair q6istf
pt tdheen Qr twenty minutes. Yon viii ha
p perceived that after adding the cream
" lime and egg g. gas tie simmering went 0
5; Ia thick scum began to rise; this you mn
B. pssEnot disturb but allow to gather On !
ldttop, tillsyots take the pot from the fys
Id Idirectcd, and allow it to settle fifteen
ID Etwenty minutes. At the, end Of this III
q; lcarefully remove the scum aud yon Y
Of end; ;-if you have carefully followed the
an directions, that the iuics has become Gle
be and bright. ready to reH down 70 Che 60