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Making the Sorghum, stripping the stalks, then squeezing out the juice

A good portion of farmers planted a small patch of sugar cane to use for sorghum making.

They always selected their thinnest ground, preferably white ashy soil, since using their best soil might make the juice too strong. It was critical that the cane be cut at the right stage and before the first frost.

To avoid the juice to become bitter, the first step was to strip the plants

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