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Reliford molasses making brings back memories

'I am sure that many of the older folks in Columbia will remember my dad's , Otha Flatt's, molasses for sure. His was the real deal.' Von Flatt Price
Comments re photo 47178 Sorghum making time at Weed Adair Co KY

By Von Price

Oh the good old days! Remember them well. My dad, Otha Flatt, used to make molasses every year.

We raised our own cane. We had the old mill that you feed the cane stalks thru to remove the juice; had a mule that went round and round and oh that poor mule would just keep going and going.

Then the juice would be put in the box as it was called, and you would cook it over an open pit fire for hours and hours, and as the juice would boil, you had to skim the top off of it.

This was like a foam. You had to sit there and keep skimming until they were ready to take off, as they would say.

My dad would taste them after they would get to a golden color and the foam would be an amber.

We would put them in gallon jars to sell. After all of the molasses were filled in the jars, the kids (myself included) would take a cane stalk and scoop the bottom of the box. Oh, let me tell you, they were so good!

A lot of people would add clear syrup to them; but my dad never added any thing. His was the real deal.

I am sure that many of the older folks in Columbia will remember my dad's molasses for sure. He always took so much pride in making the light golden molasses.

He always said that if they were real dark that they would be strong.

That it was from not keeping the box skimmed, while they were cooking.

It certainly is a lost art.

But good molasses just can't be beat with some hot homemade biscuits and butter for sure.

Just like Grandpa Joes says, "yum, yum". Just wish that I was near so that I could purchase some.

Thank you, Tonya Loy from Off, for letting me remember another childhood memory. - Von Price, Louisville, KY.

This story was posted on 2012-10-21 10:50:26
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