Sorghum Mill

In 1966, Paul Myers donated a sorghum mill for the Village. He installed and operated the mill to demonstrate this important pioneer industry. Sugar cane (which resembles corn stalks) is squeezed between two large rollers. Bittersweet juice is poured into a stainless steel maze-like pan setting over an oven. The juice is stirred while cooking and changes color from a light greet to brown as it thickens and becomes sorghum molasses. A second cooking would produce what we know as blackstrap molasses.