SORGHUM FOR SYRUP 253 



Feeding Value of Grain Sorghums. Kafir and Milo grain are 

 somewhat more starchy than other cereals, and require more protein 

 feed to balance them. Also they have a higher per cent of hull and 

 are a little less digestible. Ordinarily for stock feed it is estimated 

 that 100 pounds of sorghum grain equals about 80 to 90 pounds of 

 corn. For poultry feed, however, sorghum grain is considered 

 superior to corn, and is often used in large proportion in poultry 

 feeds. 



Owing to the heavy hull, sorghum seeoT should be ground for live 

 stock, but may be fed whole to poultry. 



Sorghum for Forage. For forage the sweet sorghums are pre- 

 ferred. The stems contain considerable sugar and cattle will usually 

 eat the stems as well as the leaves. The stems of grain sorghum are 

 not only more pithy and tougher, but the plant is less leafy. How- 

 ever, grain sorghums are used extensively as fodder, when the heavier 

 grain crop is considered to offset the less valuable fodder. 



For forage, the sorghum is either ( 1 ) sown thickly in rows three 

 to four feet apart and cut with the corn binder or (2) sown broad- 

 cast by hand or with the grain drill, to be cut with a mower and 

 cured as hay. 



Rate of Sowing. Sorghum is sown broadcast at the rate of one 

 to three bushels per acre. It should be sown thick enough to keep 

 the stems down to small size. On poor soils or in. dry regions the 

 thinner seeding is practised, while on rich soils in humid regions 

 two to three bushels per acre are sown. 



Sorghum for Soiling. There is no crop better for cutting green 

 for feeding live stock. It is good feed from the time it is four feet 

 high until frost comes. A second crop immediately sprouts up 

 from the stubble, thus giving two crops in the South. Sorghum also 

 makes excellent silage. 



Sorghum for Syrup. Sweet sorghum was first grown in 

 America for syrup making. It was introduced from France about 

 1853 under the name " Chinese sorgo," but the variety was what we 

 now know as Amber sorghum. 



For syrup, sorghum is grown in rows. When the seed is in the 

 dough stage the leaves are stripped off. The canes are then topped 

 and cut. The juice is extracted on roller presses, clarified and 

 evaporated. Sorghum varies greatly in quality, but usually a ton 



