SORGHUM 499 



Much difference of opinion existed at first, and still ex- 

 ists, as to the best time of cutting. Some assert when the 

 .seeds are in the milky state, others when they are fully ma- 

 tured, is the most favorable time. A slight degree of frost 

 does not injure it, and this opinion has caused the loss of 

 many a crop, for, with our usual procrastination, this belief 

 is allowed to influence many to let it stand until a severe 

 frost comes, when the cane is rendered worthless. When- 

 ever it freezes, fermentation ensues, and it will not make 

 syrup at all, or if it does it is black and has a disagreeable 

 odor. But repeated experiments have demonstrated the 

 fact that early cut cane makes the best and cleanest molasses. 

 Still if the farmer has a large crop, he will have an oppor- 

 tunity of testing it in all stages, for it will take a long time 

 to express the juice of a large crop and boil it down. 



When the seeds are in the milky state, let the stripping 

 and boiling begin. It is not our purpose to go into .a 

 lengthy detail of syrup making, it being rather our province 

 to treat of sorghum as a cattle food, than otherwise, and we 

 will only give a general description. Besides, since the in- 

 vention of cane mills and evaporators, there is hardly a 

 man in the State who is not thoroughly conversant with the 

 process. One thing every one should bear in mind and that 

 is, do not be too particular to press every particle of juice 

 from the stalk. The first pressure well applied will get, 

 generally speaking, all the saccharine principles, the second 

 pressure only sending out gums, cellulose and some color- 

 ing matters. The syrup would be clearer and sweeter if the 

 outer rind of the stalk could be stripped off and only the 

 pith submitted to pressure. Let the juice be strained in a 

 blanket, and boiled as rapidly as possible in a shallow pan. 

 This is all that is requisite. Some use the continuous, 

 some the interrupted pans. The former are becoming more 

 generally used, that is, pans that receive the raw juice at 

 one side and discharge the molasses at the other. Some- 

 times it happens that the syrup when boiled to a sufficient 



