The progressive farmer. [volume] (Winston, N.C.) 1886-1904, 1891-06-02
&.
Ashland, Caswell Co
Respectfully

h66p0COLu1AJ
Ashland, Caswell Co.
DIRECTIONS FOR MAKING SORGHUM MO
LASSES.
The sorghum canes, properly stripped
of leaves and with the seed tops re-
moved, are passed through a mill
adjusted to extract as large a per cent.
as possible of the juice. A irst-class,
three-roller horse mill, properly ad-
iusted, will extract from 60 to 65
pounds of juice from each 100 pounds
of clean cane. In case the molasseS
shows a tendancy to granulate, the
cane should be cut and allowed to lie
in the field three or four days before
being worked. If the molasses does
not show any tendency to granulate,
it is best to have the cane worked as
soon as possible after harvesting.
AS soon as the juice is expressed, it
should be treated with cream of lime,
which has been thoroughly strained 50
as to contain nc large Jumps of IN
dissolved lime. In a tank of con
venient size, two-thirds filled with
juice, the cream of lime should be
added, little by little with stirring so
as to incorporate it thoroughly with
the juice. AS the point Of neutrality
is reached, the juice will show a large
amount of fOcculent matter and will
slightly change in color, passing from
green to amber color. Care must be
taken not to add an excess of the
cream of lime, the result of which
would be a darkening of the moIasses.
The proper point may be soon learned
by experience, it can also be deter
mined directly by litmus test paper.
The blue litmus paper seould be used.
When this blue paper is placed in the
natural juice, it will turn to light red.
AS the point of neutrality is reached
the change of color in the litmus paper
becomes less and less pronounced and
when it is distinctly purple it shows
that the proper amount of lime has
been added. If too much lime be
added the paper will not change in
color at all or be made more distinctly
blue. Litmus paper a be obtained
from any well-equipped drug store.
A very excellent article of molas-
ses is made by adding to the juice,
treated as above, some bisulphite Of
lime. This bisulphite of lime is made
by passing the fumes of burning sui
phur into cream Of lime until it is sat-
urated. The addition of the bisulphite
of lime makes the juice again acid but
tends to produce a molasses of a much
lighter color than can be made without
it. Excellent molasses, however, Of a
somewhat darker color can be made
without the use of the bisulphite Of
lime. A good article of molasses of
light color can also be made without
adding lime, and molasses made in this
way is exceptionally good for baking
purposes.
The juice, after treatment with the
lime and bisulphite of lime, or with
the bisulphite of lime alone should be
placed at once in a tank and rapidly
brought to the boiling point. Itshould,
however, not be allowed to boil, but
when the scum, which is formed over
the top, begins to show signs of break
ing the heat should be withdrawn and
the blanket of scum carefully removed.
The heat may then be again applied
until all the green ecums have been en-
tirely separated. The purified juice
should now be reduced, as rapidly as
possible, to the consistency of molasses.
This is best done in some form OF
continuous ev~aporator based on the
~Old-fashioned Cook evaporation, III
which the purified Juice constantly
runs in at n end Of the evapOrat0r,
passes back and forth across it. andthe
finished molaRses runs out at the Other
end. The o quickly this evapora-
ton a be accomplished the better1or
the molasses.
When the moIasses runs from the
evaporator it should be cooled as
quickly as possibly and should never
be placed In barrels until it has almost
reached the ordinary temperature OF
These directions are only of a genera
nature and il requires a large expert
ence to be able to produce always
hrst-class article of molasses.