Picture Courtesy of Jim Kuntz

Picture Courtesy of Jim Kuntz

A horse or a mule walked in circles to power the mill which squeezed the juice from stalks of molasses cane. The cane was inserted large end first, the juice was run into a container and the pressed stalks were discarded. The juice was then cooked in a large, flat pan and the result was sorghum molasses. During cooking, the froth was skimmed off the juice, giving the molasses a better taste and helping in its preservation. Early Ripley County settlers referred to the product as "long sweetening."

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