Pomeroy weekly telegraph. [volume] (Pomeroy, Meigs County, Ohio) 1860-1866, 1865-09-28
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A Word About Sorghum.

The amount of land in sorghumis reported
as very large. This certainly was to be ex-
pected, from the great price sugar and mo-
lasses have borne for some years past. The
manufacture of syrup continues to be the only
profitable aim of the sorghum boiler, for when
well made it is valuable and marketable
article. The sugar, what there is. of it, has
an uncertain value, as it is of very variable
quality. The time OF harvesting is after the
seed has passed the milky state. If neces-
sary to begin early, so as to prolong the boil
ing season, a portion may be cut little
the cane. Strip the leaves from the cane be-
fore cutting up, and top below the second
joint We will not advise as TO the best cane
mills Or evaporating pans. There are several
good ones, and like moving machines, their
excellencics make them very nearly equally
valuable. The boiling should be conducted
rapidly in shallow pans, so that the scum may
be removed. If it is possible, boil down the
juice and finish it before it has been exposed
to the air by standing; but that which is some
what reduced will better bear exposure than
that freshly expressed The skimming should
be very thorough, and the hot syrup should
be passed through filter or strainer of wire
gauze to remove specks, etc. Juice of good
quality may be evaportcd and purified with
out the use of defeating articles, like lime,
soda, eggs, milk, etc; but when it is necessary
to use them, lime is the best neutralizcr Of
acids, and eggs the best coagulator, though
fresh bullocks blood is much cheaper. These
substances are only added in the finishing
process, and will all be removed blythe skim
ming Economy in fuel is n very important
subject. The fire should burn freely, no
more air ought to be admitted than will, aid
the cumbustion, and all cracks where air can
enter except below the fire should be stopped
by clay and sand luting The fire should
play along the bottom of the pan, and all the
heated air pass as close to the pan as is con-
sistent with good draft. Nothing is gained
in concentrating the syrup too much, and it
is done only at the risk of scorching 1t
should be about the thickness of good West
India or New Orleans molasses-American
Agricultarist. 4 =,
Hints ON Harvesting Buckwhcat.
The excellence Of buckwheat flour depends
chiefly on the management of the grain be-
tween the time of ripening and grinding
The common way of treating buckwheat ef-
fectually prevents making good flour. il being
allowed to remain, in the swath for several
weeks, when it should never be suffered tolie
longer than day or two, and it is decidedly
better for the grain to rake it and set it on
end, as fast as it is cradled. Much less grain
will be wasted by shelling out; the straw will
cure and dry out sooner, and make better fod-
der; the crop will be ready for the threshing
or housing III less time; and the grain will
yield much better quality of -four. 1t is es-
pecially injurious to the grain to be exposed
to storms before it is set up, for dirt is spat-
tered all over the grain, by the falling of large
rain drops. This makes the -four dark-col-
ored and gritty Wetting and drying the
grain several times, destroys the ''life" of the
-four 1t will never be as white, nor make so
good cakes, but will be sticky and the cakes
cIalnmy, like the flour of sprouted wheat
american 4griculturalist