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Muddy Pond Mill Sorghum Syrup
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Drizzle on pancakes, waffles, hot cereals, or ice cream, use in baked goods, or substitute for molasses or honey in recipes.
In the early fall, the Guenthers harvest the sorghum cane with their self-propelled cane-cutting machine, which deheads the cane, cuts it off at the ground, then chops the stalks into short pieces and blows the leaves out. The pieces of cane are dropped into a press that squeezes out the juice and pumps it into a tank that is pulled behind the machine. The tank of juice is taken to the mill and pumped into a holding tank, where it is preheated overnight, and early the next morning the family starts boiling it. The juice is cooked, as per tradition, on a 22 feet-by-8 feet evaporator pan, which is heated by steam produced by a wood-fired, steam locomotive boiler. The finished syrup is then cooled and bottled.