Making molasses * Sirup kochen 

The cooking of sorghum molasses is hard, hot work. The boiling liquid has to be skimmed constantly, to take the green foam off the top. There are several different containers in the boiling pan, for different stages of the sirup, and fresh sugar cane juice can be added as soon as the first batch of sirup is taken out at the other end of the boiling pan.

Making sorghum molasses takes all day, and for most families this was the only source of sweetening their meals, as sugar was far too expensive to buy. For about 15 gallons of molasses they had to evaporate at least 100 gallons of liqid.

More detailed information here

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Das Kochen von Zuckerrohrsirup ist harte Arbeit, die eine ganzen Tag dauert. Der frische gruene Zuckerrohrsaft wird in verschiedenen Abteilungen dieser Vorrichtung gekocht, und dabei muss staendig der gruene Schaum von der Oberflaeche geschoepft werden.

Am Ende bleibt ein suesser brauner Sirup, der fuer viele Familien der einzge Suessstoff zum Backen war, da sie sich keinen Zucker leisten konnten.