"May, 1942.""Orange, Sumac, Honey, and Black Amber are the four best varieties of sweet sorghum to use in Missouri. Orange is most commonly used and is generally well adapted throughout the entire State. In extreme northern Missouri, especially for late planting, Black Amber may be used, but under normal conditions use Orange. From Central Missouri southward Sumac and Honey are also well adapted, and in extreme southern Missouri and in southeastern Missouri Honey is especially well suited. As to maturity, Amber is early, Orange and Sumac medium, while Honey is comparatively late."--Page 17 pages : illustration

Beasley, R. P. (Robert Patrick), -1974

Helm, C. A. (Charles Alton), 1889-1955

English

Caption title.Digitized 2006 AES MoU."May, 1942.""Orange, Sumac, Honey, and Black Amber are the four best varieties of sweet sorghum to use in Missouri. Orange is most commonly used and is generally well adapted throughout the entire State. In extreme northern Missouri, especially for late planting, Black Amber may be used, but under normal conditions use Orange. From Central Missouri southward Sumac and Honey are also well adapted, and in extreme southern Missouri and in southeastern Missouri Honey is especially well suited. As to maturity, Amber is early, Orange and Sumac medium, while Honey is comparatively late."--Page 1

University of Missouri: MOspace

UNIVERSITY OF MISSOURI COLLEGE OF AGRICULTURE AGRICULTURAL EXPERIMENT STATION M. F. Miller, Director CIRCULAR 235 Col umbia, Mo. MAY, 1942 Growing Sorghum and Making Sorghum Sirup c. A. Helm and Robert Beasley SORGHUM PRODUCTION Varieties Orange, Sumac, Honey, and Black Amber are the four best varieties of sweet sorghum to use in Missouri. Orange is most com-monly used and is generally well adapted throughout the entire State. In. extreme northern Missouri, especially for late planting, Black Amber may be used, but under normal conditions use Orange. From Central Missouri southward Sumac and Honey are also well adapted, and in extreme southern Missouri and in southeastern Mis-souri Honey is especially well suited. As to maturity, Amber is early; Orange and Sumac medium, while Honey is comparatively late. Soils For sirup production select soils with good drainage, preferably sandy loam. Do not plant on heavy, poorly drained land. Land of at least medium fertility is desirable. Do not apply manure, as this will have an unfavorable effect upon the quality of the sirup. Seedbed Preparation and Planting Prepare the ground the same as for corn. Delay the planting of sorghum until two to three weeks after normal date of planting corn. Plant sorghum very shallow, no deeper than necessary to secure even and complete covering of the seed~ Plant with regular corn planter using special sorghum plates, at the rate of 6 to 10 pounds of seed to the acre, the actual rate depending upon the known germination percentage of the seed being planted. A thick stand in the row should be avoided. Plants spaced on the average every 8 to 10 inches in the row are preferable to thick stands. 2 MISSOURI AGRICULTURAL EXPERIMENT STATION Harvesting Sorghum should be harvested during the late milk to the medium dough stage for best quality sirup. Strip all leaves and cut all seed heads from the stalks before taking to the mill. Do not cut more sorghum than can be processed by the mill in two days and if weather is hot it should be processed as soon as possible after cutting. Frosted sorghum should be processed as soon as possible for decomposition sets in quickly upon thawing. If shocked to pre-vent freezing care must be taken to see that heating does not take place. Both frosting and heating impair the quality of the sirup. Yield per Acre The yield of sorghum may be as high as 15 tons or as little as 4 tons per acre. A ton of sorghum should produce from 8 to 20 gallons of sirup. The per acre yield usually reported ranges from 75 to 150 gallons of sirup per acre. The yield of sirup depends on the kind of mill, the care used in milling and processing, the variety of sorg-hum, the attention given to seeding, cultivating and harvesting, and the kind of ·growing season. SORGHUM MAKING Location, Lay-out, and Size of Plant The plant should be easily accessible to those bringing in the crop and fuel. It should be near an abundant supply of water, so that equipment can be washed often, as cleanliness in sirup making is very important. The evaporating pans are usually covered with a suitable roof and movable shields are used to prevent wind blowing too strongly over the pans. Covers for containers should be used to protect contents from dust and insects. A hiIIside layout is best for small plants. The mill should be placed on the highest level, the raw juice run through pipes into tanks below, and the evaporating pans placed still lower. Good drain-age should be provided so conditions will be as sanitary as possible. A plan of a simple hillside lay-out is shown in Fig. 1. The juice flows from the mill through a coarse screen into a small juice box, 4 cubic feet being large enough. A 114 inch pipe carries the juice from this box to the juice settling tanks. Juice entering the settling tanks is strained through a coarse sack, or through a wire screen suspended in the tanks, to remove crushed leaves, seed, etc. Three juice-settling tanks each large enough to hold a 2-hour juice supply from the mill should be provided for settling the cold juice. While the juice is settling in one tank, the evaporating pans are being supplied with a previously settled lot and juice from the mill is running into the third tank. Care should be taken to remove as much as possible the impurities of the cold juice by settling before it is run into the evaporating pans. CIRCULAR 235 3 PLAN " Q ~ .. --l:: , t: Md' ~ ~ QI I:: ~ ~ ~ .' -l:: ; g-. ~ .. ~ .~ '" ... ~'" ~ I::, .. 'f.,. .. .. tJ "-'II I:: ELE. VII TION " . ". Fig. l.-Hillside layout of a sorghum plant. 4 MISSOURI AGRICULTURAL EXPERIMENT STATION The size of the mill, engine and evaporating pans should be chosep to permit economical operation. The sirup-making season usually lasts five or six weeks, during which period a horse-driven mill, can handle a season's output ranging from 1500 to 2500 gallons of sirup. A power mill, with a large evaporator, is adequate for a 10,000 gallon output. Extracting the Juice The juice is obtained from sorghum by running the stalks be-tween the iron rollers of a mill which usually contains three rolls. Care in setting up the mill and adjustment of the rolls before starting is necessary to obtain good extraction and avoid breaking of parts. The "feed" or quantity of stalks in the mill at one time should be light or heavy according to the adjustment of the rolls and for best extraction should be uniform at all times. Evaporating the Juice The quality of the sirup may be influenced to a great extent by the equipment and process used in manufacture and by the skill of the sirup maker. When heat is applied to the juice much of the starch is made soluble, but certain proteins and other non-sugar sub-stances become coagulated and either settle or rise to the surface. This material which rises to the surface should be removed as quickly as possible by skimming. If allowed to boil these coagula-tions will break down making skimming difficult and resulting in a poorer quality sirup. Kettles may be used to produce a satisfactory sirup on a small scale, but a long period of time is necessary for evaporation and this results in a dark sirup. In making sirup in a single kettle one batch must be completed before additional juice is added for fresh juice added to boiling sirup results in a dark colored, poor flavored product. Batch pans 8 to 10 inches deep made of 1112 inch lumber with a bottom of copper, galvanized iron, or sheet metal carefully luted to the sides, can be constructed on the farm and are used by many small scale sirup makers. A quicker evaporation of the juice is obtained than is possible with kettles, hence more sirup can be produced per day. A single pan may c.over the entire space occupied by the furnace, or two or three single pans may be used, or a large pan may be divided into two or three compartments. The juice is dipped from one pan to the other as the sirup reaches the stage desired, or some of the larger pans with compartments have gates through which the juice is passed. With a single pan the juice is added and boiled to its correct concentration and removed before additional juice is added. The impurities rise to the top as heating proceeds and should be removed with a wide perforated skimmer. In pans of more than one compartment, or where more than one pan r~ , ' I , I , , , , U 1+-/8 •• .., Ill) , ... le <\I -.l j../A!-, " " " " ,ih i' " I<- - 3'/9-" b~O· I! 'i , 'i " 'i " i, , " ,I , i; , ;, " " " :1 ;' II 'i il ~ 7:"tJ. i :' :: II • i' ~ I--/f::Lum},er ;i",."me " " ,I" " " 'I -; 1 -10' :1 Iro" S,dt"", E" """,'/5 11,. tJ" !nt/lts and £rxI-. - I ,.J C'~f.Ul C .. ""' I ,5-D • /' • To? /' Clay JOint "!l I: iI~l=+dz";1X . .po, ·0 _ -!~~~ ~~:! ~-L 1=,_ ~~.L ~ L _~I;~ T. ~:~ ...l-~~ _,_ S.= L~2 ~~~!_ ;~~~-~_~:~I ~ ~L. ::.~I-...cl::l ..L-L~I Lr SIde £Levlff,on t-;::'~~~..c:_.L:T:,: L_...!.._.1- _____ L_ I <""4~ 17!8 M ~ -~~II .,."-3" v.,.,.Jd.II''t..Jr: -:to st .. :/:.,;.tn -- .,~£ .. ~ t:- ~ £lIrtb FIll COvltre6 1# ~/.Wdh Clay IIr Ce,., .... -t. c-",+,+--'--....L-,-"<:£'£< 222;?LL/.L L. ~...<. "./ .L. «...; .L LL <::: _ ..... __ ,_J t-_-' __ -l ____________ _ e .. L+ $, -SeCTll1l1al SHle £ Ie Y"f/l~n 18 P3 .II sh Pd I---±... Fig. 2.- Furnace and pan arrangement for a 1S-foot batch pan. 5eCTto",,r FrD»i Fro",-I o i!3 o q E I'o:l ~. 01 01 6 MISSOURI AGRICULTURAL EXPERIMENT STATION is used, the juice from settling tank enters the coolest compartment, this juice has a smooth surface over which the scum forms a blanket and is removed by skimming. As the juice reaches the desired concentration it is dipped, or passed, to the next compartment and fresh juice added to the first pan. In the second compartment further impurities are removed and at the correct concentration this juice is moved to the finishing compartment. The time at which the juice should be passed from one pan to the next must be learned by experience. The compartment or pan into which the cold juice is run should be the larger and the one where the sirup is finished should be the smaller. When two pans, or pans of two compartments, are used the cold juice pan should be about twice the size of the finishing pan. Fig. 2 shows relative sizes for a three compartment pan. With a single pan 32 inches wide and 10 feet long about 15 to 20 gallons of sirup can be made in a 12 hour day. With a larger pan 36 inches wide and 15 feet long, having three compartments. about 40 to 50 gallons of sirup can be made in 12 hours. For the larger scale operators who wish to produce 75 gallons per day or more the continuous evaporators are most satisfactory. These evaporators, constructed of galvanized iron or copper, are shallow and have crosswise baffies in the bottom which enables a much quicker concentration of the juice than is possible with batch pans. More skill and attention is required in the operation of the evaporator to prevent scorching and to produce a sirup of uniform density than is required with kettles or batch pans. This type of evaporator cannot be made satisfactorily on the farm but may be purchased in various sizes from dealers. Furnace The furnace must be properly constructed and carefully fired if a good quality sirup is to be secured. The furnace to give maximum heat and rapid evaporation should be constructed with a good fire box, good grate bars and with the earth so sloped beneath the pan that the hot air will pass close to the pan, near the point where maximum heat is desired, and draw away from it at the finishing end to enter a low flue. A door to the draft chamber insures a good draft of air from beneath the grate. The liability of scorching the sirup at the finishing end of the pan is reduced by having the opening into the flue rather low so as to draw down the air current. See Fig. 2 for a plan of a furnace and simple pan arrangement. The Finishing Point The thermometer is very useful in determining when the sirup has reached the correct density. Ordinarily when the temperature of the sirup has reached 15 degrees above the boiling point of water, the sirup is finished. Water should boil at 212 0 F. at sea level, 211 0 F. at an altitude of 500 feet, 210°F. at an altitude of 1000 ft. Forevery C IRCU LAR 235 7 500 ft . of elevation above ~ea level t he boiling point of water is lower ed approximate ly 1 ° F. The density of t he s iru p may also be ch ecked by a s irup-maker 's Ba ume hyd rometer , a dens ity of 35° to 37° Baumc is usua lly desired, if tes ted at near boiling temperature. Sirup of thi s density at ordin ary t emperature weighs about 11.5 po u nds per ga ll on. A Mi ssour i sorg hum .makin g plant w ith the proper h ill s ide layout. Cooling and Canning Over cookin g t end s to darken the sirup and a better color will be r etained if th e s irup is cool ed somewhat before it is cann ed. In-stead of drawin g the sirup directl y into containers it can be cooled considera bly by ca using it to flow f rom the pan through a muslin stra in er into a scr eened trough about 6 fee t long, t hrough whi ch it runs by gr avity into th e conta in er s. For gallon containers sirup should be canned at a t emperature of 180 °, and for barreling the t empera ture may be as low as 120° F. The Use of Malt Malt extract of hi gh di ast asic valu e is beneficial in correcting some of the trouble in makin g sirup from cane of poor quality. Star ch in th e juice tends to keep the s irup from reaching the proper boilin g point; it is al so th e cau se of jellying or clabbering of the sirup on standing. For f urther information in regard to the use of malt or other phases of constructing and operating a sorghum sirup plant consult V.S.D.A. Farmers' Bull etin #1791 "Farm Pro-duction of Sorgo Sirup." 

Growing sorghum and making sorghum sirup

UNIVERSITY OF MISSOURI COLLEGE OF AGRICULTURE AGRICULTURAL EXPERIMENT STATION M. F. Miller, Director CIRCULAR 235 Columbia, Mo. MAY, 1942 Growing Sorghum and Making Sorghum Sirup C. A. Helm and Robert Beasley SORGHUM PRODUCTION Varieties Orange, Sumac, Honey, and Black Amber are the four best varieties of sweet sorghum to use in Missom·i. Orange is most com-monly used and is generally well adapted throughout the entire State. In extreme northern Missouri, especially for late planting, Black Amber may be used, but under normal conditions use Orange. From Central Missouri southward Sumac and Honey are also well adapted, and in extreme southern Missouri and in southeastern Mis-souri Honey is especially well suited. As to maturity, Amber is early, Orange and Sumac medium, while Honey is comparatively late. Soils For sirup production select soils with good drainage, preferably sandy loam. Do not plant on heavy, poorly drained land. Land of at least medium fertility is desirable. Do not apply manure, as this will have an unfavorable effect upon the quality of the sirup. Seedbed Preparation and Planting Prepare the ground the same as for corn. Delay the planting of sorghum until two to three weeks after normal date of planting corn. Plant sorghum very shallow, no deeper than necessary to secure even and complete covering of the seed. Plant with regular corn planter using special sorghum plates, at the rate of 6 to 10 pounds of seed to the acre, the actual rate depending upon the known germination percentage of the seed being planted. A thick stand in the row should be avoidea. Plants spaced on the average every 8 to 10 inches in the row are preferable to thick stands. Archivl copy -  Check forupdates2 MISSOURI AGRICULTURAL EXPERIMENT STATTON Harvesting Sorghum should be harvested during the late milk to the medium dough stage for best quality sirup. Strip all leaves and cut all seed heads from the stalks before taking to the mill. Do not cut more sorghum than can be processed by the mill in two days and if weather is hot it should be processed as soon as possible after cutting. Frosted sorghum should be processed as soon as possible for decomposition sets in quickly upon thawing. If shocked to pre-vent freezing care must be taken to see that heating does not take place. Both frosting and heating impair the quality of the sirup. Yield per Acre The yield of sorghum may be as high as 15 tons or as little as 4 tons per acre. A ton of sorghum should produce from 8 to 20 gallons of sirup. The per acre yield usually reported ranges from 75 to 150 gallons of sirup per acre. The yield of sirup depends on the kind of mill, the care used in milling and processing, the variety of sorg-hum, the attention given to seeding, cultivating and harvesting, and the kind of growing season. SORGHUM MAKING Location, Lay-out, and Size of Plant The plant should be easily accessible to those bringing in the crop and fuel. It should be near an abundant supply of water, so that equipment can be washed often, as cleanliness in sirup making is very important. The evaporating pans are usually covered with a suitable roof and movable shields are used to prevent wind blowing too strongly over the pans. Covers for containers should be used to protect contents from dust and insects. A hillside layout is best for small plants. The mill should be placed on the highest level, the raw juice run through pipes into tanks below, and the evaporating pans placed still lower. Good drain-age should be provided so conditions will be as sanitary as possible. A plan of a simple hillside lay-out is shown in Fig. 1. The juice flows from the mill through a coarse screen into a small juice box, 4 cubic feet being large enough. A 1 ¼ inch pipe carries the juice from this box to the juice settling tanks. Juice entering the settling tanks is strained through a coarse sack, or through a wire screen suspended in the tanks, to remove crushed leaves, seed, etc. Three juice-settling tanks each large enough to hold a 2-hour juice supply from the mill should be provided for settling the cold juice. While the juice is settling in one tank, the evaporating pans are being supplied with a previously settled lot and juice from the mill is running into the third tank. Care should be taken to remove as much as possible the impurities of the cold juice by settling before it is run into the evaporating pans. M,/1 M d/ L " s:: 'b ... 'I,. V') " ., ... 'b ,:, \J • V CIRCULAR 235 ., ... " ' s,. I')! ' 'b ' ... ..,._ \[) PLIIN ~ ,;,. \ .. .. _ - _ ,., { /; ' · · :Z'-1,, va~,;b~~--.~\?·:·.-. ,, E LE. Vil T/ON F ig, !.- Hills ide layout of a sor ghum plant. ... " I:, ' ... ... 'I,. ") s:: ' u, ~ t 'ca --1:: ~ " ~ ~ -c: ~ ~ I.:: .,, .. ~ • .. ~ .. • .. ~ ~ '11 3 ... .. ,:, ~ " ... ~ " s:: ~ 'b ..,._ " " I.., .· _ . ·,.·,,. ,' ·, , . .. . 4 MISSOURI AGRICULTU RAL EXPERIMENT STATION The size of the mill, engine and evaporating pans should be chosen to permit economical operation. The sirup-making season usually lasts five or six weeks, during which period a horse-driven mill, can handle a season's output ranging from 1500 to 2500 gallons of sirup. A power mill, with a large evaporator, is adequate for a 10,000 gallon output. Extracting the Juice The juice is obtained from sorghum by running the stalks be-tween the iron rollers of a mill which usually contains three rolls. Care in setting up the mill and adjustment of the rolls before starting is necessary to obtain good extraction and avoid breaking of parts. The "feed" or quantity of stalks in the mill at one time should be light or heavy according to the adjustment of the rolls and for best extraction shouHl be uniform at all times. Evaporating the Juice The quality of the sirup may be influenced to a great extent by the equipment and process used in manufacture and by the skill of the sirup maker. When heat is applied to the juice much of the starch is made soluble, but certain proteins and other non-sugar sub-stances become coagulated and either settle or rise to the surface. This material which rises to the surface should be removed as quickly as possible by skimming. If allowed to boil these coagula-tions will break down making skimming difficult and resulting in a poorer quality sirup. Kettles may be used to produce a satisfactory sirup on a sniall scale, but a long period of time is necessary for evaporation and this results in a dark sirup. In making sirup in a single kettle one batch must be completed before additional juice is added for fresh juice added to boiling sirup results in a dark colored, poor flavored product. Batch pans 8 to 10 inches deep made of 1 ½ inch lumber with a bottom of copper, galvanized iron, or sheet metal carefully luted to the sides, can be constructed on the farm and are used by many small scale sirup makers. A quicker evaporation of the juice is obtained than is possible with kettles, hence more sirup can be produced per day. A single pan may cover the entire space occupied by the furnace, or two or three single pans may be used, or a large pan may be divided into two or three compartments. The juice is dipped from one pan to the other as the sirup reaches the stage desired, or some of the larger pans with compartments have gates through which the juice is passed. With a single pan the juice is added and boiled to its correct concentration and removed before additional juice is added. The impurities rise to the top as heating proceeds and should be removed with a wide perforated skimmer. In pans of more than one compartment, or where more than one pan r--1 I I , I I I I ~_L r-1a·-~ 111 ,. ... _J 1+111· ' ,, ,, ,, ,' 1' ,, ,, I h II I' ,, I<- - ·3'11" " t,'-o• '.' '! ,, :, ,, ' '1 ,, ,, II ,, :• !1 ,; ,I I ;, ,1 ,, II II •I 1 _L_ 7:.11· 11 ,. ' :, . ,, 11 - f-4- ;f ::Lumb•r ;1F,-.,m• II ,, ,, " .... I s·-o· -------------) ,fO' :i Iron Bottom £1rf1ud& tJ,. th, s,tl•& ilnd Erxl• II nd Carefully Ca11/l..J. / Tof' '· / __,.,... Clay Jo,nt ://' _I -- --- -_ __ _J_ - I _____ , _ ____L_ .__ ,_ ,_ 1_ 1=7-~ r:..:...·r· ·- 1 ,_ L-J _rT-T,- ·c J. :::Jr'_,_ .l _,_-' _, ---L_..1 ___ ,_ .J. --'--' - I.._,_ ..!.-L-'- _r:_ .I_ l.. _,_ ..J. __ - - ...1_!: - --',-'- ,-' 7 .l.-,'- :I 1 L. l:. 1:._ -~ :1 -_c~ I r 5,cle £Lev11f10Y1 ::-,::'.::r.._L_r-~.c;-..:T:,: \.-_.!._ .J._ -- -- L-f--M-17~8·-------------~- r~--t-~:~ Sec.-l-1onal Fro-,,/ '.3" -- ' • ---.-- ----- 5' ,.. •' 9" 1,-Stee/ 511 •~ti,......--'.77,✓,;,;;,7,✓,;:?,;~~:;:,;;,"?> - r,,;;,.,._,_ r, ... - --c.~ :r.:::-.:l - - - - - - - - ~..L ""- -o-.?c...;' _: ~~ ~ ~P.,.------~-+ v.:;:f.~-u t ;_-," Sec f1011i1/ S,Je E le vt,f1on A•h P,t i Fron I Fig. 2.-Furnace and pan arrangt n;en 1 ,,._ 1" a 15-foot bat"b ·pan. 01 6 MISSOURI AGRICULTURAL EXPERIMENT STATION is used, the juice from settling tank enters the coolest compartment, this juice has a smooth surface over which the scum forms a blanket and is removed by skimming. As the juice reaches the desired concentration it is dipped, or passed, to the next compartment and fresh juice added to the first pan. In the second compartment further impurities are removed and at the correct concentration this juice is moved to the finishing compartment. The time at which the juice should be passed from one pan to the next must be learned by experience. The compartment or pan into which the cold juice is run should be the larger and the one where the sirup is finished should be the smaller. When two pans, or pans of two compartments, . are used the cold juice pan should be about twice the size of the finishing pan. Fig. 2 shows relative sizes for a three compartment pan. With a single pan 32 inches wide and 10 feet long about 15 to 20 gallons of sirup can be made in a 12 hour day. With a larger pan 36 inches wide and 15 feet long, having three compartments. about 40 to 50 gallons of sirup can be made in 12 hours . For the larger scale operators who wish to produce 75 gallons per day or more the continuous evaporators are most satisfactory. These evaporators, constructed of galvanized iron or copper, are shallow and have crosswise baffles in the bottom which enables a much quicker concentration of the juice than is possible with batch pans. More skill and attention is required in the operation of the evaporator to prevent scorching and to produce a sirup of uniform density than is required with kettles or batch pans. This type of evaporator cannot be made satisfactorily on the farm but may be purchased in various sizes from dealers. Furnace The furnace must be properly constructed and carefully. fired if a good quality sirup is to be secured. The furnace to give maximum heat and rapid evaporation should be constructed with a good fire box, good grate bars and with the earth so sloped beneath the pan that the hot air will pass close to the pan, near the point where maximum heat is desired, and draw away from it at the finishing end to enter a low flue. A door to the draft chamber insures a good draft of air from beneath the grate. The liability of scorching the sirup at the finishing end of the pan is reduced by having the opening into the flue rather low so as to draw down the air current. See Fig. 2 for a plan of a furnace and simple pan arrangement. The Finishing Point The thermometer is very useful in determining when the sirup has reached the correct density. Ordinarily when the temperature of the sirup has reached 15 degrees above the boiling point of water, the sirup is finished. Water should boil at 212 ° F. at sea level, 211 ° F. at an altitude of 500 feet, 210 ° F. at an altitude of 1000 ft. For every CIRCULAR 235 7 500 ft. of elevation above sea level the boiling point of water is lowered approximately 1 ° F. The density of the sirup may also be checked by a sirup-maker' s Baume hydrometer, a density of 35 ° to 37° Baume is usually desired, if tested at near boiling temperature. Sirup of this density at ordinary temperature weighs about 11.5 pounds per gallon. A Missouri sorghum-making plant with the proper hillside layout. Cooling and Canning Overcooking tends to darken the sirup and a better color will be retained if the sirup is cooled somewhat before it is canned. In-stead of drawing the sirup directly into containers it can be cooled considerably by causing it to flow from the pan through a muslin strainer into a screened trough about 6 feet long, through which it runs by gravity into the containers. For gallon containers sirup should be canned at a temperature of 180 °, and for barreling the temperature may be as low as 120 ° F . The Use of Malt Malt extract of high diastasic value is beneficial in correcting some of the trouble in making sirup from cane of poor quality. Starch in the juice tends to keep the sirup from reach'ing the proper boiling point; it is also the cause of jellying or clabbering of the sirup on standing. For further information in regard to the use of malt or other phases of constructing and operating a sorghum sirup plant consult U.S.D.A. Farmers' Bulletin #1791 "Farm Pro-duction of Sorgo Sirup." University Libraries  University of Missouri  Digitization Information Page   Local identifier   C235-1942  Source information      Format   Book      Content type   Text /Text with images     Source ID   Gift copy not added to collection      Notes     Capture information      Date captured  October 2019     Scanner manufacturer Fujitsu     Scanner model  fi-7460      Scanning system software ScandAll Pro v. 2.1.5 Premium     Optical resolution  600 dpi     Color settings     8 bit grayscale      File types   tiff  Derivatives - Access copy      Compression   Tiff: LZW compression     Editing software  Adobe Photoshop CC     Resolution   600 dpi     Color    grayscale      File types   pdf created from tiffs Notes   Images cropped, straightened, and brightened      Canvas size: 6 x 9  

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Growing sorghum and making sorghum sirup

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