We have this gorgeous 1933 catalog in our archives and have been thinking about reprinting the entire thing to make available but aren’t sure there would be much of a market. Let us know if you have any interest. Any tool pricing that shows here is of course just for reference. These machines are not being manufactured now.
Growing sorghum doesn’t take much work, according to Buhrman. You plant it in the spring, work it a couple of times and that’s about all that’s required until late in the growing season. That is when the work begins. Before it is cut, all the stalks have to be “bladed” – the leaves removed from the stalks. It’s then cut, then the tassles are cut off, and the stalks are fed through a crusher. The crusher forces the juices out of the plant. The sorghum juice is then boiled in a vat for four to five hours until nothing is left but the syrup.
In this part of the world, sorghum is roughly divided into the rainy season kind and the dry season kind. The rainy season kind is the typical red sorghum seen also in the US and called milo. There are many sub species in each category. The varieties allow farmers to harvest twice a year if they have the correct soil. The dry season sorghum requires a flat piece of mostly clay soil. During the rainy season, these flat fields are ploughed in a checkerboard fashion to make squarish ponds so the rainfall will soak into the soil and not drain away.