What is the molasses melas Mesa?

Mlalas Mlaras sorghum is a thick, sweet syrup made of sugar cane juices. Rich brown color, molasses with sorghum, enjoys a breakfast meal served with hot biscuits in the southern United States, especially in Kentucky and Tennessee. The syrup is also used as a sweetener for baking and cooking.

Before the refined sugars were easily accessible, the clerk's molasses were the most common sweetener in most of the United States. Most family farms in the middle of the 19th century in the southern United States and parts of the Midwest grew at least enough sugar cane to secure their families, and many of them grew to another melas for sale. Many farmers had their own mills and evaporating pans to turn the stick into the molasses. If they did not have their own settings for crop processing, they relied on the use of neighboring mills.

Coroghum Cane, also known as sugar cane in the southern United States, grows in high stems, which can reach a height of 12 feet (3.6 m). AzstoThe stem can have a diameter of up to 2 inches (5 cm). The stems have seed clusters on their peak. Coroghum Cane is ready to harvest about 120 days after planting.

The harvest of sorghum cane is work demanding, as well as the process of turning the cane into molasses. The work begins in the field, where workers remove the leaves from the stems and remove clusters of seeds or heads from the tops of the stems. After this work is finished, the stem is finally cut.

then manually feeds every stem into the mill. Traditionally, the mills were pulled by horses, although many of the farmers who still make the Securities of Sorcene, are now pulling their mills using a tractor. When the stem passes through the mill, the cylinders crush it and the undulating juice out of it. The juice then poured into the pot.

The juice is tense to remove the vegetation that could fall into it, and then pour into the vaporor pan. Most farmers have a fiery pit dug into the ground and the pelvis of the vaporizer, about 4traces (1.2 m) wide, 10 feet (0.3 m) long and 1 foot (0.3 m) deep, located on the top of the fireplace. When the juice cooks, the worker constantly slips it to remove the dirt that rises to the top during the process. The juice must be cooked before it is completed.