Making Molasses
Cane was planted in the
Fields near the end of June
And harvested in the fall--
Usually in the afternoon.
The cane was cut and laid
Overnight on a wagon bed.
The next morning they would
Cut off each cane stalk head.
At early morning, a pit was dug
For the skimmings to pour.
A fire was built under the boiling pan;
And the fire was chunked-up some more.
A mule was hitched to the mill
That went round and round.
The cane was fed into the rollers;
And the flattened cane stalks fell on the ground.
The rollers squeezed
Out the cane juice
That was poured into the firing pan
As fast as the stalks would produce.
The liquid foam they did skim
As the juice did boil--
This made the molasses bright.
Then, the skimmings was put in the dug hole of soil.
The cane juice had to
Boil in the firing pan
About five hours; then, the molasses
Was poured into many a gallon can.
This is the way
Sorgum molasses was made;
And it was one means of a
Kentuckian's livlihood and trade.
Author Edith Bastin
© Copyright: November 25, 1998. All Rights Reserved.
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