The Iowa transcript. (Toledo, Tama County, Iowa) 1858-1866, 1861-03-07
= DrifNlt
SORGHUM AND INTUEE SUGAR
ANDSNRlr.
From the State Register.

At the January Meeting OF the iowa
State Agricultural Society, premiums
were awarded for the best five pounds
Of Sugar, and for the first and second
best pint of Syrup, made from either
Sorghum or Imphcc. For the Sugar
SIS, and for the Syrup sl5 and $40
The entries of Sugar made from Sor-
ghum were 4; Of Syrup 1G; of Sugar
from Imphee , of Syrup l.
The following is an abstract Of the
modes..of manufacturing the best speci-
mems Of syrup aud sugar:
By J. GRour, of Lancaster, Keokuk
County.-Used the tall 1mphec, with
long, close heads and black seeds;
planted Goth of May, and made when
we'll ripencd, between the lst and 9Th
Of October, after stripping the stalks,
cut tops off about 81 feet from ground,
and the butts close to the ground -
Succeeded only with the butts in max
ing sugar. The tops made about as
good syrup, but onc-thiri less in guam
tity. Crushed in an iron mill. about 40
gallons boiled speedily i'll a pan e5 by
- inches on the bottom, until it became
very thick. Cleaned it with lime-water
made strong, which was wcll-mixed
with juice before it anne to boiling
point. Kept ii well skinned. When
done it was reduced to about %one-fourth
the quantity. -Four patches were thus
made and mixed together well when
poured into the barrcl-onc batch a
day. The quantity had reduced nearly
onc-half. 1t was stirred daily for 10 or
u days. 1t was then changed into a
barrel having a head, perforated with
30 or 40 small auger holes and covered
with flannel, having a faucet between the
heads.to draw oifthe drained syrup. At
ter draining well, moistencd with warm
water, stirred it up well, then allowed
it to drain again. This was repeated.
The sample exhibited went through this
process three times, every time becom-
inc faircr. The amount of sugar from
the 30 gallons Of syrup, when all is dry
as sample, will be SO lbs. Twenty gal
Ions Of syrup from the Sorghum made
in the same way, is graduating finely.
The syrup presented is from this Sor-
ghnm before it commenced to granu-
late.
BY MEs. ABIGAIL JAMES, of Knox
vile, Marion County.-Sugar and Syr-
up from the Sorghum: Pressed the
whole stock when fully ripe in a wood
en- mill and strained the Juice through
a coarse linen cloth into a barrel-clcan-
Ell our kettles to brightness and greas-
cd them well-whcn filed, kept up a
brisk fire, skimming the scum Off as fast
as it appeared. When boiled clear re-
moved it to a sheet iron pan, in 4 brick
furnace with a sheet iron da.nper fitted
to slide between the pan and fire, when
SiN - oIiSI- Hi1 siIottIu DC dlSCSl
Immediately, to make the juice boil
brisklv, or III a foam all the time, until
it forms a wax similar to maple sugar,
when dropped into cold water. When
1t this point, close the damper, to pre-
vent burning. Pour it into an open
vessel to cool; if covered close it may
sweat and become thin. When entire
" cold, place in large jars, cover with Il
thin cloth, and place them in a free, dry
atmosphere. If the syrup foams and
becomes a light yellow, it will make SUI
gar to test it, put some on a plate to
cool, when granulation will appear
our syrup continued to granulatc for a
year, when a box was prepared with q
wire seive in the bottom, to drain the
molasscs from the sugar. When the
dripping ceased, the sugar was spread
on clean cloths, in the shade, and Gov
cred with paper until dry. Our syrup
is Is months old, and still graduates
10 make good syrup for table use, we
cleanse it by adding eight eggs well
beaten, and two quarts Of new milk, to
every barrel Of fresh sap. Clean and
grease the kettles thoroughly every time
they are cmptied, before using again.
Look carefully to the pans also.
By G. II. CAuGHLAN, of Clear Greek
Jasper County.-Sorghum--wcll cult
waited, and stripped Of leaves and topp-
cd about n e foot below seed head,
when fully ripe, when it was cut and
taken to mill. Expressed with two hor-
ses, IN q wooden three roller mill, from
% to SO gallons per hour. Boiled rap
idly, in two sheet iron pans, with wood
en- sides, containing 35 or 40 gallons