38 Sorghum Hand Book. 



saved and is worth enough to pay expenses ; but, if stripped in the field, while the 

 cane is standing, it costs more than it is worth to saye it. If I did not shock the cane 

 I would throw it into large piles, and pull out the stalks, two or three at a time, which 

 will strip off most of the blades." 



Time to Work. — "Cane should be pressed about as soon as ready to work. I 

 have heretofore worked my neighbor's cane and lost my own. That is not good sense. 

 I prefer to cut off the heads in the field, where the seed will do better than anywhere 

 else until cured. Rain won't hurt it. If my neighbors want their cane worked, and 

 are willing to wait till I am ready to work it, I will advise them to cut it up with the 

 blades on, and haul it to their barns or sheds, and "leave it there until it can be woi-ked. 

 Should not be stripped until ready to grind, as the leaves keep it open and cool, and is 

 much safer. But, if I could have my way I would always work it as fast as it is cut. 

 I am not in favor of this shocking. I have worked cane that has been kept this way 

 and found it shocking dry — not a drop of juice in it." 



Topping. — "I think it best to blade and top before cutting ; curing the blades 

 and heads for feed. After thisj cut the cane and tie in bundles with a straw band near 

 each end; this makes it very convenient to load for hauling to the mill. I fatten my 

 hogs on the green scum, and use the bagasse for bedding horses and cattle; like it 

 better than straw." 



Save Your Fodder. — " We ought to save all the product of the farm which 

 can be used as food for ourselves or our stock. The tops of our sugar cane, according 

 to my experience, make excellent feed for cattle and sheep; but in general, this por- 

 tion of the sugar cane crop, which I believe is as valuable as the other, is left on the 

 ground to go to waste. To those farmers who have a short corn crop the coming 

 season, I would say, try the experiment. 



" When topping your cane cut off the two upper joints, or more. If the cane is very 

 tall, lay the tops on the ground evenly, between the rows, in small piles, and after the 

 cane has been cut and hauled off, which should be right away, shock the tops up the 

 same as you would corn fodder. It will require but little more time to do it this way 

 than to let the tops lie on the ground, and if the seed is not injurious to stock, it will 

 be a valuable addition to the farmer's supply of corn and hay." 



Q-reen Fodder. — " Indian corn requires a rich soil, and one not liable to suffer 

 from severe drouths, to make a really good growth of stalks for cutting for fodder, 

 green or dry. Sorghum, if the soil be well worked and not weedy, will, in many 

 places, furnish more fodder and of nearly as good quality, especially in dry seasons. 

 There is not so much need of care in selecting the seed, and this crop if it gets a good 

 start will bear drouth very well. It should be sown in drills about two feet apart. The 

 ground should be deep, mellow, and free from weeds. When the seed first comes up, 

 the little plants are hard to tell from grass, and are liable to be choked, hence clean 

 land is very desirable. It is cut and cured like corn stalks." 



Vinegar. — "There is no difficulty about the vinegar — it makes itself. Set the 

 barrels, containing the sour juice, with any washings or skimmings you may have, in 

 a warm room, or in the sun, if the season is not too much advanced. If more con- 

 venient it may be kept (secure from freezing) until spring, and then exposed to the 

 sun. The rapidity with which acidification takes place depends mainly upon the tem- 

 perature. It may, however, be accelerated somewhat by adding a little yeast or some 

 vinegar. The yeast becomes more necessary if the juice has been to any extent defe- 

 cated and deprived of a portion of its natural ferment. After the vinegar is well 

 developed draw it off from the dregs. It will probably be cloudy. If so, filter it 

 through clean sand. If color is wanted add a little burnt sugar. Sorgho sugar is Un- 

 exceptionable. It has a clear, pleasant taste, and is highly prized by all who have 

 used it." 



To Remove Scale. — "If the deposit consists of a white substance not very 

 thickly coated, and not burned or carbonized, it may be removed by washing with 

 water, to which one tablespoonful of oil of vitriol (sulphuric acid) to a gallon has been 

 added. Or, if some sour skimmings be left in the pan over night it will loosen the 

 deposit. If the substance is burned to the pan it may be loosened and made to scale 

 off by smearing the bottom with lard, and warming it up with a little bagasse fire. If 

 the bottom is of galvanized iron, with soldered joints, care should be taken not to raise 

 the heat high enough to melt the solder." 



