For those of you who read my blog yesterday you know that I went to the Heritage Syrup Festival on Saturday and declared it one of the best small-town festivals I've ever attended. The making of syrup was a traditional task of country folk in the Southern United States where sugar cane grows profusely. Ribbon cane is simply a variety of this woody plant which looks similar to bamboo. Sugar cane was brought to the Western Hemisphere by Columbus on his second voyage to the New World. Below is a brief lesson on how the old-timers made syrup as was demonstrated at the festival.
Entering the syrup-making area.
First the cane must be fed into a crusher to extract the juice, which is extremely high in fructose.
This crusher had four ports into which the stalks could be fed.
If you look closely you can see the spout which feeds the juice into the barrel.
They probably used some type of metal container to hold the juice in the good old days.
You must remember that at one time there were no gasoline or electrically powered motors,
so the energy to run the crusher was powered by mules.
The mule walks around the crusher in a circular track.
This guy's relief was waiting in the background.
The mule driver made sure that all the attachments between animal and machine stayed connected
and to give the mule a tap on the hind quarters if he decided to get lazy.
I think his job was probably the easiest.
A wood-burning furnace must get super hot to cook the juice.
The juice is cooked in a long baffled pan, often 12 feet in length,
with the baffles allowing the syrup to transition from one stage to the next
and being skimmed during its final journey to the bucket, the can, or the bottle.
In the days to come there will be a series of posts consisting of "There was (fill in the blank)" of all the fun things that were offered at the syrup festival. I'll try to keep the narrative to a minimum and I hope you have as much fun as I did.