The Hays free press. [volume] (Hays, Kan.) 1908-1924, 1920-06-17
HOMEMADE soRcHuM SYRUP
RELIEF FOR SUGAR
SHORTAGE
Can be Substituted for Sugar in Max
ing Breads, Cakes, etc.-Helps
Out In Preserving-Cost

Relatively Low
AS a simple, practical means Of
helping relieve the acute sugar and
syrup shortage, the United States De-
partment Of Agriculture recommends
the increased production of sorghum
syrup, which, it is pointed out, re-
quires neither unusual skill nor ex-
pensive equipment TO make. Further
more, the methods of growing sor-
ghum are similar to those of corn,
and in that respect involve little that
is new to many farmers. Syrup
manufacture is so simple that it can
be carried on with profit by individ-
uals utilizing small-sized outfits of
daily capacity of 100 gallons or less
Where operations on a larger scale
are feasible, community plants having
daily capacity of several hundred
gallons are suggested by the depart
ment.
Sorghum syrup is paIatable and
pleasant favored, and is an excellent
table syrup. It can also be used as
substitute for other syrups or for
sugar in making certain breads,
cakes, ETC., and as substitute for
part of the sugar used in making pre-
serves and the like. The cost of pro-
ducing it at home is relatively low,
and usually an individual manufact-
uring it can readily sell any excess
over his home needs to good advan-
tage. Sorghum syrup produced dur
ing the 1919 season brought the pro-
ducers from 90 cents to $3.50 a gal
lon, depending on the quality, mark
citing conditions, etc. Thus far the
supply has fallen far short of the
market demand.
Circular Tells How
The United States Department of
Agriculture has prepared brief sum-
mary of information regarding the
growing of sorghum and the equip
ment necessary to make syrup. A
copy of this circular may be had by
addressing the Department of Agri-
culture, Washington, D. C. Those
desiring more detailed information in
regard to the subject should ask the
department for Farmers Bulletin
ATT, Sorghum Syrup Manufacture"
The sorghum plant is similar in ap-
pearance to corn, growing about the
same height and possessing about the
same color. 1t may be grown
throughout the United States in prac-
tically all regions where corn is
grown, though parts of the extreme
northern tier of States have a grow
ing season usually too short for sweet
sorghum to mature. In growing sor-
ghum for syrup care should be taken
to secure seeds of a sweet sorghum
variety, and for planting in the Norht
one which natures. quickly.
Sweet sorghum is grown from seed
and is planted in rows about II feet
apart. The plants should stand from
4 to inches apart in the row. APP
proximately from 5 to 8 pounds of
oOOO IL AICCOCO W GHS
lily planting time falls soon after corn
planting, when the soil has become
thoroughly warm. The stalks of the
plants are ready for syrup making
when the seeds which form heads at
the top of the stalk are in the late
dough stage; that is, just before they
become dry and hard.
The machinery necessary for max
ing syrup consists Of a mill for ex-
tracing the juice from the cane and
an evaporation for reducing the juice
to syrup. The mill contains three
iron rollers between which the sor-
ghum stalks are passed to press out
the juice. It may be operated by a
gasoline engine Or by sweep drawn
by horses.
The usual type of evaporator con-
sists of a rectangular, fiat-bottomed
pan of galvanized iron or copper.
direct contact with fire or with steam.
In the former case the pan is mount
ed on specially constructed fire box.
If steam evaporation is employed, the