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[Clansgian AT wmconnect.com]

> >A slow fire under the pan boiled the water out over several hours. 

The sorghum stir-offs around here usually entail three pans one place just a 
little higher than the next.  As the juice is boiled in the first and reaches 
a certain thickness, it is pushed into the second, and when that thickens, it 
is pushed into the third.

The result is "black strap" so called because it is done when you raise a 
ladle of the hot syrup and it pours without dripping in one continuous strap 
like 
black leather.


James