[Sca-cooks] sugarcane juice
Volker Bach
carlton_bach at yahoo.de
Fri Jan 5 22:27:18 PST 2007
Am Freitag, 5. Januar 2007 22:12 schrieb Devra at aol.com:
> In one of her historical novels about 1830's New Orleans, Barbara Hambley
> discussed the cutting and processing of sugar cane. According to her, the
> juice must be boiled down fairly soon after crushing the cane and
> extracting it, or the juice will go sour. She's usually fairly reliable in
> the historical trivia end of things.
That's borne out in many of the accounts of sufgar processing I've read. It
accounts for the very labour-intensive nature of sugar processing. Once
harvest comes arouind, you only have a fairly narrow time window in which to
cut the ripe cane, crush it before it rots and boil down the juice before it
goes off (I could not find any clearer reference here - may they be talking
about uncontrolled fermentation?) Hence sugar making was a rushed,
round-the-clock, extremely dangerous frenzy of backbreaking work that few
people in their right minds would voluntarily undertake. Explains some of the
more gruesome accounts of plantation slavery.
Giano
___________________________________________________________
Der frühe Vogel fängt den Wurm. Hier gelangen Sie zum neuen Yahoo! Mail: http://mail.yahoo.de
More information about the Sca-cooks
mailing list