Sorgho sugar
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Sorgho sugar or, An account of the most successful experiments with Chinese sugar-cane, including full directions for making sugar, etc. by Hedges, Free & Co

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Published by W. Doyle in Cincinnati .
Written in English


  • Sorgo

Book details:

Edition Notes

Statementby Hedges, Free & Co
The Physical Object
Pagination111 p. :
Number of Pages111
ID Numbers
Open LibraryOL14519310M

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sorgho and imphee, the chinese and african sugar canes. a treatise upon their origin, varieties and culture; their value as a forage crop; and the manufacture of sugar, syrup, alcohol, wines, beer, cider, vinegar, starch and dyestuffs; with a paper by leonard wray, esq., of caffraria, and a description of his patented process for crystallizing the juice of the imphee, to which are added. Genre/Form: Electronic books: Additional Physical Format: Print version: Hedges, Isaac A. Sorgo, or, The northern sugar plant. Cincinnati: Applegate & Co., COVID Resources. Reliable information about the coronavirus (COVID) is available from the World Health Organization (current situation, international travel).Numerous and frequently-updated resource results are available from this ’s WebJunction has pulled together information and resources to assist library staff as they consider how to handle coronavirus. Book digitized by Google from the library of Harvard University and uploaded to the Internet Archive by user tpb. Spine title: Sorgho and imphee, the new sugar canes Part 2 (p. []) has special t.p.: The Zulu-Kaffir imphee, or, "sweet reed" (the Holcus Saccharatus of Linnaeus): comprising a description of its numerous varieties, its mode.

Abstract. Sweet sorghum syrup, also referred to as sorghum molasses, sorgho, or sorgo, is made by boiling the sweet juice of the sorghum cane (Sorghum bicolor).Sorghum syrup is a natural sweetener produced by extracting the juice from the sorghum stalks, and then boiling it .   Sorghum syrup is lower in total sugar but higher in fructose, making it sweeter than molasses. In recipes that call for molasses, you can generally replace it . Sorghum syrup is also known as sorgho, sorghum molasses and sorgo which are made by boiling sweet juice of Sorghum cane scientifically known as Sorghum bicolor. Syrup of good quality could be produced from Sorghum genotypes having high percentage of lowering sugars and low percentage of . "Sugarbook is a social networking platform that helps build beneficial relationships with our society’s elite. Unlike other dating websites, we understand that privacy is of the utmost importance therefore, we strive to provide a community for honest and transparent relationships.".

Sorghum bicolor, commonly called sorghum (/ ˈ s ɔːr ɡ ə m /) and also known as great millet, durra, jowari / jowar, or milo, is a grass species cultivated for its grain, which is used for food for humans, animal feed, and ethanol m originated in Africa, and is now cultivated widely in tropical and subtropical regions. Sorghum is the world's fifth-most important cereal. Sorgho and imphee, the Chinese and African sugar canes: a treatise upon their origin, varieties, and culture, their value as a forage crop, and the manufacture of sugar, syrup, alcohol, wines, beer, cider, vinegar, starch, and dye-stuffs: with a paper by Leonard Wray, Esq., of Caffraria, and a description of his patented process for crystallizing the juice of the imphee: to which are added. syrup and sugar the sorghum hand book a treatise on the sorgho and imphee sugar canes their history culture and manufacture into syrup and sugar and value for food and forage blymyer david w published by cornell university library 08 10 isbn 10 the sorghum hand book a treatise on. The grain is also used in making edible oil, starch, dextrose (a sugar), paste, and alcoholic beverages. The stalks are used as fodder and building materials. Sweet sorghums, or sorgos, are grown mainly in the United States and southern Africa for forage and for syrup manufacture and are sometimes used in the production of ethyl alcohol for.