Cornstalk syrup

✍ Scribed by J.S.H.

• Book ID: 104126040
• Publisher: Elsevier Science
• Year: 1925
• Tongue: English
• Weight: 65 KB
• Volume: 199
• Category: Article
• ISSN: 0016-0032
• DOI: 10.1016/s0016-0032(25)91142-8

✦ Synopsis

eight or nine gallons if the stalks be used immediately after removing the ears, and is ten to twelve gallons if the stalks be allowed to stand for two or three weeks after removal of the ears. The cornstalk syrup is usually clear, and has a reddish amber color and a mild agreeable flavor. It is not a table syrup, but a cooking syrup, with characteristics and uses very similar to those of sorghum and molasses. The process of manufacture is essentially the same as for sorghum syrup: Controlled defecation, filtration, and vacuum evaporation. This syrup may become a by-product of corn canneries.

J.S.H.