Sorghum Syrup Still Made In Bowles Cookhouse Tradition Lives On
In Rock County, Lewis Bowles keeps a Civil War era tradition alive, cooking sorghum in a wood and oil fired setup. He harvests five acres, uses Amish help with shocks, and runs a single press for custom jobs while marketing most syrup to a Madison health food wholesaler.
MENTIONED IN THIS ARTICLE
Lewis Bowles
Rock County
Bowles
Mr. Bowles
Vivian
Bowleses
Sorghum Syrup Making From Stalks of Cornlike Sorghum
Stalks of sorghum are pressed to extract juice and then cooked into dark syrup. Frostbite harms the stalks, spoiling the juices and reducing syrup yield. Skimming occurs after cooking to remove impurities, as shown.
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Bowles Woods
Madison
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Jan Shepel