Buchanan County bulletin. [volume] (Independence, Iowa) 1869-1891, 1878-10-18
Sorghum Syrup.

This is the season for manufacturing
our crop of sorghum, and there is this
year rather more than the usual quaint
ty, and above an average as to quality
Our own experiences, as well as obser-
walton, have given us some items which
may be Of interest to the inexperienced
in working up the crop The cane
should be stripped of its leaves at least
week before cutting or topping. 1t is
supposed this enriches the cane by adj
hitting the sun to the stalks. IF the
canes be topped before cutting, the syr-
up not only escapes by evaporation, hut
the wound begins to decay and acetous
fermentation commences, especially if
it be warm weather, and the character
of the syrup is injured. For the same
reason the canes should not be cut un-
til they are ready to be hauled to the
mill to be crushed. Nor should they
lay at the mill any length of time. Top
cut, crush and evaporate as rapidly as
possible.
The time to commence working up
cane is when the seed is fully in the
dough, and continue until the seed is
nearly ripe. Standing longer than this,
juice decreases, commences growing
acid, requires more ncutralizing agents,
all Of which tend to injure both aalni
and taste Of the syrup. Acidity can be
neutralized thoroughly by using enough
strong alkali. Some use soda altogeth-
er. but this is expensive, and lime is
said to be equally as good and efficient.
Sometimes it requires a tablespoonful
of strong soda to a gallon of juice.
This will make the syrup smell decided
ly of alkali, but this will disappear in a
short time, and these agents (either So
da or lime) are not unhealthy when not
taken in too strong doses. But these
matters cannot be directed without
practical sense in the operation, Some
cane has five times the acidity of 9th
ers. 1t is convenient to have litmus
paper for testing this matter, which can
generally be had at good drug stores.
1t is necessary to have a good iron
mill for crushing Hedges mill is con
sidered good, and Cooks evaporator is
generally used. Though by an expert
enced hand just as good syrup can be
made with kettle or iron pan which
can be made by any farmer A pan
made of galvanized sheet iron ten feet
long can be easily and cheaply made,
and that is what we should all consult
at this time. Turn up the sides and
ends of the iron, and nail carefully to
solid plank eight inches high, and place
the pan over a furnace 1t is best to
have two pans-one to clarity the juice
in and the other to boil it down. one
setting higher than the other. They
should be set on the furnace so they
can be easily removed, when about to
be emptied, so as not TO scorch.
Lime water made from fresh lime is a
good agent for clarifying, and does not
color the syrup as much as the carbon
ate of soda. Sugar of lead is the most
efficient clarier, and is used by some
INSCRIPTIONS operators, but it is a rank
poison and should not be used With
care, and the exercise If a good share
Of practical sense, far better and
healthier syrup can be made than most
of the foul stuff sold at most of our pro-
vision stores, made of corn and muriat-
ic acid Did our population but once
visit the molasses watts of Louisiana, or
Cuba. or our corn and acid manufacture
ing establishments at Terre Haute,
Davenport, etc. very little of the syr-
ups Of commerce would be touched
But in our modern bill of fare, ignor-
ance is bliss, if it is not health. -Stdte
Register.