SORGHUM FOB SIRUP-MAKING 329 



270. Sorghum increases not only in total weight until 

 mature, but also in the percentage of sugar. The seed 

 should reach a hard dough stage before cutting. 



Stripping. — For best results the leaves should be 

 stripped. This is done while the canes are standing. The 

 canes are often pressed without removing the leaves, but 

 if this is the case, the yield of juice is less and the im- 

 purities are much greater. 



Cutting. — The canes are cut by hand or with a corn- 

 binder. In hot weather, cutting should be done not 

 more than two days before grinding, as there is danger of 

 fermentation developing. In cool fall weather, however, 

 canes are often kept in large shocks for one to two weeks 

 after cutting. 



When a heavy frost occurs the sorghum should be cut 

 and placed in large shocks at once. If it is to stand for 

 some time, both leaves and heads should be left on. In 

 large shocks, with cool weather the sorghum may be kept' 

 with little loss for three or four weeks. 



A heavy freeze will do no harm provided the cane can 

 be ground at once upon thawing ; but after thawing it is 

 likely to go out of condition in a very short time. 



271. An average yield of green sorghum would be 8 to 

 10 tons, though it may vary from 5 to 15 tons. 



The yield of sirup depends on the kind of mill, quality 

 of the sorghum, and quality of the juice. 



A poor mill may extract only 30 per cent of the total 

 juice, while with a good three-roller mill 60 per cent of the 

 original weight may be extracted as juice, or 1200 pounds 

 to a ton of canes. 



Juice varies in quality, containing 8 to 15 per cent of 

 sugar. The juice is concentrated by boiling until it con- 

 tains about 70 per cent of soUd matter and 30 per cent of 



