Atlanta tri-weekly journal. [volume] (Atlanta, Ga.) 1920-19??, 1920-06-01
Sweet Sorghum G. n.
SnJlrcn nf SVrun


The sorghum plant is similar in
appearance to corn growing about
the same height and possessing
about the same color. 1t may be grown
throughout the United States in
practically 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 grow
ing sorghum for Sirup care should be
taken to secure Seede of sweet SOr-
ghum variety, and for planting in
the north, one which natures quick
ly.
Sweet sorghum is grown from seed
and is planted in rows about 8 IL
feet apart. The plants should stand
from four to six inches apart in the
row. Approximately from five to
eight pounds of seed is needed to the
acre. Ordinarily planting time falls
soil has become thoroughly warm.
The stalks of the plants are ready
for sirup making when the seeds
which form heads at the top of the
stalk are in the late dough state;
that is, just before they become dry
and hard.
The machinery necessary for max
ing strip consists of a mill for eX-
tracing the juice from the cane and
an evaporation for reducing the juice
to strip. The mill contains three
iron rollers between which the Sor-
ghum stalks are passed to press out
the Juice. 1t may be operated by a
gasoline engine or by a sweep drawn
by horses.
The usual type of evaporation con-
SlSts of a rectangular, flat-bOttom-
ed pan of galvanized iron or copper
Evaporation may be produced by di-
rect contact with fire or with steam
In the former case the pan is mount
ed on a specially constructed fire box
If steam evaporation is employed the
pan is provided with steam coils
which lie on the bottom of the pan
In some cases a double-bottomed par
is used, the space so provided being
employed to carry the steam.
Other Equipment Needed
Other articles needed are barrels
or tubs for catching the juice, pipes
for conducting it to the pan, skim
mers for removing the scum, appara.
tus for testing the sirup's consis-
tency and barrels or cans for hold
ing the finished product.
In making a strip the blades OF
the plants are stripped off, the sor-
ghum cut at about six inches from
the ground, the seed heads removed
The sorghum is passed through the
mill with as little delay as possible
When the weather is cool or there is
udnSef Oh IfOSI, the sorghum may be
cut considerably in advance of
pressing for when properly piled, it
will keep for several days. The Juice
extracted by the mill is strained and
then run into the evaporating pan.
AS it passes through the pan, it
quickly comes to a boiling point and
a scum rises to the surface This
should be constantly and carefully
removed.
Sirup. should be evaporated to a
point where it contains not less than
70 per cent solids; that is, has a
weight of less than IL Ia pounds to
the gallon. If placed in containers
while boiling hot and properly seal
ed. it will keep indefinitely.
The departments publication de-
scribes in detail the methods of
manufacture, including the clarifi-
cation of the juice if such is desired,
and the utilization of by-products.
The latter INCLUDE the blades of the
plants which make excellent feed
for cattle, the bagasse (the stalk
from which the juice has been re-
moved, the scum which may be fed
to hogs in small quantities, and
seed heads which also have a feed
ing value.
The average yield of strip an
acre is from rs to 200 gallons, al
though in some cases it has been as
high as 400 gallons. The estimates
on the yield of seed an acre vary
from 500 to 1000 pounds.