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[Lynn Wigglesworth <lynnw1366 AT hotmail.com>]

This reminds me again of how many different natural sweeteners there 
are. I've made maple syrup and sugar; that's something that anyone can 
do on any scale. I like maple sugar in almost everything except coffee.

Lynn Wigglesworth
Tioga County, PA

eureka AT hctc.net wrote:
> Wow, what great memories of molasses making you and Don 
> both have from growing up. Guess I always thought the 
> seeds were used not the plant stalk, but it does make 
> sense that's where the sugars would be stored. Sounds like 
> I would not have a way to make the molasses if I grew 
> it...I don't have horses or a press of any sort...
> 
> --Sage
> 
> 
> 
> On Sat, 01 Nov 2008 01:35:19 -0400
>   SJC  wrote:
>>>> We have a rogue sorghum plant that comes up in our 
>>>> garden 
>>>> every year. Has anyone ever grown it and made their own 
>>>> molasses?
>>>>
>>>>     
>> Where I grew up (west central IN) making molasses was a 
>> community 
>> activity like butchering or threshing or shelling 
>> peas.....
>>
>> Basically the process was to macerate the plants (mules 
>> operated big 
>> rollers), press the macerated plants (mules again, big 
>> press), then boil 
>> down the sap in large flat pans over wood fires (kids to 
>> tend), very 
>> carefully, until enough water is out of it that it won't 
>> spoil.  I don't 
>> know how they tested for that, but know that was the 
>> critical part that 
>> one old fellow in our neighborhood was in charge of. 
>> Couldn't quit 
>> until Elmer said it was done.
>>
>> Then we filled all the crocks and jugs everybody had 
>> brought, had a 
>> giant feed, spent the rest of the day visiting.  Go home 
>> to chore.  Bed 
>> late.
>>
>> SusanJane, in Maine
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