[Syrupmakers] Making molasses (syrup).

[Richard Harrison]

Junior,
       Thanks for the good report on sugarcane syrupmaking. Our Southern Syrupmakers Association met yesterday and made syrup at Blountstown, FL. We had 42 registered and several guests. We used a 100 gallon kettle with a ring. I'll have to ask how much syrup was yielded.
       I collect cane varieties and am curious about your Indian Girl variety. I haven't heard of theis one. I am familar with Blue Gal. Apparently it was named Blue Gal by a man in Dublin, GA who really likes it. It is a purple chewing cane with nice diameter stalks and deosn't blow over too badly...... But tell me about Indian Girl, please.
                                     Richard Harrison, NW FL, vice president, SSA

Junior Little <jrboon at carolina.rr.com> wrote:
  Hello to All

I have made sugar cane syrup with some good friends at Denton Farm Park 
these Friday and Saturday.
We were using a 60 gal. kettle with a 4" ring around the top and I was 
told that this was 92 gals. lipping full.
We then brought the juice to 180 degs. and dipped out 30 gals. and set 
to the side to drain back in later when it had cooked down some.
This was on Friday and the cane was Indian Girl and Blue Ribbon, sugar 
checked 17.
The ending syrup was 11.5 gals.which was a 8:1 ratio it raid all day so 
it took a little longer to cook.
On Saturday we pressed 101 gals. of Indian Girl and sugar checked 12 
this was from another farm and ending total was also 11.5 gals. this was 
8.78 ratio.
They sold quarts for 10.00 and pints for 5.00 and sold about as fast as 
could seal the lids.
All in all the two days was a lot of fun with friends and new friends 
that wanted to know how to make molasses (syrup).
I have never thank the many people that has help me so thank you 
Ken,Bill for the web sites and a world of information and to Gene and 
Richard for the gook cooking and info for the last 3 years at Denton 
Farm Park.
There is a lot of info yet to learn and I am sure that I will still have 
question in the future.

All so thanks to those that are keeping a old tradition alive.

Thank you for your time.
Junior Little
Concord,NC



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