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["Don Bowen" <don.bowen AT earthlink.net>]

> 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.

Multiple pans are used for batch processing.  When the first pan empties it
can be refilled.  Also the separate pans allow a little better heat control.
Some have a single pan with baffles to separate the batches.  Most home
sized operations use a single pan.

To be good on Corn Bread I like it to be a little thinner and show a little
green when running off a spoon but you cannot see light through it in the
jar.

I have a little Sorghum Molasses here, now I need someone with an oven to
make me a batch of corn bread.

Don Bowen  KI6DIU
http://www.braingarage.com/Dons/Travels/journal/Journal.html