CHAPTER XXVIII 

 SORGHUM FOR SIRUP-MAKING 



As discussed heretofore (see page 296), sorghum has 

 had an extensive use in the United States for sirup 

 manufacture. The process of sirup-making is so simple 

 that nothing more is necessary than a roller press for 

 extracting the juice, and a single evaporating pan. In a 

 few cases rather extensive plants have been established, 

 but most of the sirup has been made in small local plants. 



267. For sirup the sweet sorghums are used, as Amber, 

 Orange, Sumac, and Gooseneck. There are strains of all 

 these varieties selected for sirup-making. (See descrip- 

 tion of these varieties, pages 297-300.) 



268. For sirup the sorghum is planted and cultivated 

 practically as described for the culture of grain sorghums. 



269. Time of harvesting. — The sugar content of sor- 

 ghum at different stages of growth as determined by Collier, 

 the result of 2740 analyses, is given as follows : '■ — 



Sugar Content of Sorghum at Different Stages of Growth 



1 Sorghum Sirup Manufacture. U. S. Dept. Agr., Farmers' Bui. 

 .477 .-12, 



328 



