MAZELIN FAMILY SORGHUM
FARM HISTORY
Producing sorghum has been a tradition in the Mazelin family for many years. Although the method of processing the sweet syrup has changed over the years, our commitment to the old-fashioned taste has remained the same.
Seeds the size of BBs are planted in the warm springtime. During the summer, sorghum looks like corn as it grows, but the stalks grow as high as 10-12 ft. tall. In the fall, the compact head of seeds at the top of each stalk turns bronze, and the juice in the stalk becomes sweet.
THE SYRUP MAKING PROCESS
In the late 1960s, when our parents homesteaded in Muddy Pond, the cane was stripped of its leaves, cut down with a machete, loaded on wagons and pulled to the mill. Then it was hand fed into a horse-drawn press and the juice was cooked in an open vat over a wood fire. It was a very labor intensive and they worked with several other families in the area.
We built our own mill at its present location in 1989, upgrading to a mechanical press and a natural gas burner to cook the juice. More changes came as the years went by. Now we use a machine referred to a de-header to remove the seeds several weeks before harvest. This raises the sugar level in the juice and reduces the starch in the finished syrup. A harvester cuts the cane and feeds the stalks into a hydraulic powered press. The juice is pumped into a large portable tank which is hauled to the mill. The juice is preheated and held until it is ready to run on to the stainless steel cooking pan. A steam jacket under the pan cooks the juice as it is condensed to a thick brown syrup. After the sorghum leaves the pan, it is pumped through a filter press, and over to the filling barrel. After the sorghum is cooled, it is bottled into glass jars or plastic jugs.
SORGHUM FACTS
A commonly asked question is the difference between sorghum and molasses. Sorghum comes from sorghum cane and molasses generally refers to a sugar cane product. Both plants are in the grass family but have different growing cycles and distinct flavors.
Sorghum is a healthy syrup, providing vitamins and minerals such as iron and potassium, and it is also rich in antioxidants. Some folks claim the only way to eat sorghum is to pour it over a hot buttered biscuit or piece of cornbread. For a healthy twist, swirl sorghum over breakfast oatmeal, a bowl of chili, or use as a substitute in whole grain bread. It adds a taste of country to many southern staples.
Here is a great article with more info on the history of sorghum farming in our area.
ABOUT OUR FAMILY
Our parents, Ernest and Rosemary Mazelin, were married in 1968. They cleared and homesteaded the land where our mill is located today. After buying a tractor and more equipment, Dad expanded his farming to include growing produce, and in later years raised plants in several greenhouses.
Dad and Mom had eight children. They instilled in each of them a strong work ethic, and the importance of godly living. The children are all married and have families. Forty grandchildren make things lively when we get together! Janice, Diane, and Josie live in other states. Marjorie lives in the Clarkrange area. The four boys also live close by and did carpentry for awhile. Two of the boys, Paul and Sylvan, are still involved in construction. The other two, Roger and Michael, grow and process the sorghum cane. Michael grows watermelons and cantaloupes in the summer, and Roger spends a lot of time building and maintaining the machinery used to harvest the sorghum. They both raise hay and run cattle. Mom has had a bakery at her house for many years, and is well-known for her fried pies. Dad was involved with the sorghum and other farm activities until he passed away in 2021.
We need lots of help in the fall to process the sorghum. At a young age the children learn to fill jars, screw on lids, and put on labels. At clean up time, there is something for everyone to do. Sometimes we will hear singing or a lively conversation to lighten what can be a monotonous job. Primarily it is the Mazelin family that works at the mill; our children, nieces, and nephews have been invaluable. Occasionally, we ask for more help.
We strive to instill in the next generation what is really important in life: a faith and dependence on God, willingness to work, and the value of family.
