sf wrote:

> On Wed, 30 Jan 2008 08:40:44 -0500, "Dee.Dee" >
> wrote:
>
> >
> > I see sorghum still growing in fields today. It does look like
> > small corn.
>
> Hmmmm. How "small"? Now I'm wondering now if those fields of corn I
> see that don't have any discernable cobs are really sorghum.

Links may wrap in annoying fashion.

<http://www.okfarmbureau.org/press_pa...ghum/sorghum.j
pg>

<http://www.africancrops.net/rockefel...s/kapran-sorgh
um4.jpg>



Brian

--
If televison's a babysitter, the Internet is a drunk librarian who
won't shut up.
-- Dorothy Gambrell (http://catandgirl.com)

sf wrote:
> On Wed, 30 Jan 2008 08:40:44 -0500, "Dee.Dee" >
> wrote:
>
>> I see sorghum still growing in fields today. It does look like small corn.
>
> Hmmmm. How "small"? Now I'm wondering now if those fields of corn I
> see that don't have any discernable cobs are really sorghum.
>
> sf
> who wishes farmers would "label" their crops so the rest of us
> ignorant people would know what we're looking at! "You are looking at
> xxxx" as you buzz through farm country would be fine by me.
>



YES! We have stopped the car and gotten out to look closer
so many times
driving through California and the midwest.

In some places they are labeled, particularly around
agricultural universities
where they label test fields. Iowa State does a good job.

gloria p

sf wrote:

> On Wed, 30 Jan 2008 08:40:44 -0500, "Dee.Dee" >
> wrote:
>
> >
> >I see sorghum still growing in fields today. It does look like small corn.
>
> Hmmmm. How "small"? Now I'm wondering now if those fields of corn I
> see that don't have any discernable cobs are really sorghum.
>
> sf
> who wishes farmers would "label" their crops so the rest of us
> ignorant people would know what we're looking at! "You are looking at
> xxxx" as you buzz through farm country would be fine by me.

Farmers shouldn't need to label their crops. People should know enough about the
local agriculture to be able to identify them. I would not expect them to be
able to distinquish different species of wheat or identify strains of hay, but
they should be able to tell wheat from oats. Corn and sorghum can be tricky when
they are young.

On Wed 30 Jan 2008 10:57:34p, told us...

> On Wed, 30 Jan 2008 08:40:44 -0500, "Dee.Dee" >
> wrote:
>
>>
>>I see sorghum still growing in fields today. It does look like small
corn.

> Hmmmm. How "small"? Now I'm wondering now if those fields of corn I
> see that don't have any discernable cobs are really sorghum.

Sorghum is grown in AZ. I'm guessing it looks to be about 2-3 feet tall,
but in almost every respect it looks like corn stalks.

> sf
> who wishes farmers would "label" their crops so the rest of us
> ignorant people would know what we're looking at! "You are looking at
> xxxx" as you buzz through farm country would be fine by me.

Reminds me of a gradeschool friend who had never been to a farm. I think
we were in 1st grade when our families took an excursion to the country.
Poor kid really didn't know the difference between horse, cow, pig.
Apparently had not given picture books as a pre-schooler. :-)

--
Wayne Boatwright

*******************************************
Date: Wednesday, 01(I)/30(XXX)/08(MMVIII)
*******************************************
We're lost, but we're making good time.
*******************************************

On Jan 31, 7:27�am, "Dee.Dee" > wrote:
> <sf> wrote in messagenews:icn2q3dml51bdi8938jtjaip3i0gcarjsv@4ax .com...
> > On Wed, 30 Jan 2008 08:40:44 -0500, "Dee.Dee" >
> > wrote:
>
> >>I see sorghum still growing in fields today. �It does look like small
> >>corn.
>
> > Hmmmm. �How "small"? �Now I'm wondering now if those fields of corn I
> > see that don't have any discernable cobs are really sorghum.
>
> > sf
> > who wishes farmers would "label" their crops so the rest of us
> > ignorant people would know what we're looking at! �"You are looking at
> > xxxx" as you buzz through farm country would be fine by me. �
>
> Yes, like one large botanical garden.
>
> But a field of corn that I see being grown today never looks like corn that
> was grown when I was growing up. �Corn was given space for light and growth
> and was always as "high as an elephant's eye."
>
> Nowadays it's difficult in corn's early stages to distinguish it from
> sorghum for me.

http://weedsoft.unl.edu/documents/Gr...rghum/Sorg.htm

Sheldon wrote:

> On Jan 29, 6:22�am, "cybercat" > wrote:
>
>
>
>
>
> > "Goomba38" > wrote in message
>
> ...
>
> > > sf wrote:
> > >> On Mon, 28 Jan 2008 21:37:11 -0800, "Nexis" > wrote:
>
> > >>> I've noticed over the years that honey seems to be one of those love it
> > >>> or hate it kind of foods. Me, as a kid I always disliked honey. Never
> > >>> could see what anyone saw in the sticky stuff.
>
> > >> HUH? �You're the only person I've ever heard admit they didn't like
> > >> honey.
>
> > > Make me the second.
>
> > I like it find on fresh buttered biscuits, every now and then.
>
> > But molasses is my true love. I just learned that molasses comes
> > from a plant called sorghum. It is like a grass that grows canes,
> > like sugar. I had no idea. I am sure Sheldon Pencil Dick and his
> > sidekick Greggie knew all about it.
>
> CyberLowIQ is too duimb to realize that molasses is made from sugar
> cane and sorghum mollasses is a whole nother thing.


cyberDUMBIE should be glad she's not a bee, the smarter and more
productive denizens of the hive would kick her smarmy useless ass
OUT...

In any case she'd never cut it as an employee of Bacardi...


--
Best
Greg

Vilco wrote:

> Nexis wrote:
> > Are you a honey lover? What do you eat it on?
>
> I use very few honey year-round, and usually it's when I have a cold or flu,
> then I just put a good teaspoonful of it in my tea or milk & coffee.
>

You should try it on your "honey's" nipples, Signor Vilco...


;-D


--
Best
Greg

On Jan 28, 9:52*pm, sf wrote:
> On Mon, 28 Jan 2008 21:37:11 -0800, "Nexis" > wrote:
> >I've noticed over the years that honey seems to be one of those love it or hate it
> >kind of foods. Me, as a kid I always disliked honey. Never could see what anyone saw
> >in the sticky stuff.
>
> HUH? *You're the only person I've ever heard admit they didn't like
> honey. *Personally, I love it. *I don't do anything unusual with it.
> As a kid and even now, I like honey best on hot things. *I like spun
> honey on toasted English muffins for breakfast and comb honey on hot
> biscuits. *I use honey instead of sugar making bread and I put honey
> in my chinese/american chicken marinade.
>
> --
> See return address to reply by email
> remove the smiley face first

I like honey on toast, English muffins, biscuits and rolls--basically
any kind of warm bread eaten for breakfast. I especially like honey
comb, and I adore baklava, which often but not invariably uses honey
as a sweetener. I don't usually bake with honey though. If I do any
baking, I generally use sugar unless the recipe specifically calls for
honey.

Melissa

cyberPOTHEAD bonged us with:


> "Nexis" > wrote in message
>
> news >
> > I've noticed over the years that honey seems to be one of those love it or
> > hate it kind of foods. Me, as a kid I always disliked honey. Never could
> > see what anyone saw in the sticky stuff. Then a couple years ago I was at
> > the farmer's market in Hillcrest and the guys I get my coffee from talked
> > me into trying these little biscuits they were eating with butter and
> > honey. Not sure if the honey was different or if my tastes changed...but I
> > liked it! It was a creamed honey, which my brother and my son both love
> > with peanut butter. I'm not that into it yet ;-)
>
> Did you know they all have different tastes, meaning, clover honey vs orange
> blossom honey? They really do.


Wow! We never knew that...

Methinks you have a taste for marijuana honey...


--
Best
Greg

On Jan 29, 8:22*am, "Nancy Young" > wrote:
> "Janet Bostwick" > wrote
>
> > "Goomba38" > wrote
> >> sf wrote:
> >>> On Mon, 28 Jan 2008 21:37:11 -0800, "Nexis" > wrote:
>
> >>>> I've noticed over the years that honey seems to be one of those love it
> >>>> or hate it kind of foods. Me, as a kid I always disliked honey. Never
> >>>> could see what anyone saw in the sticky stuff.
>
> >>> HUH? *You're the only person I've ever heard admit they didn't like
> >>> honey.
>
> >> Make me the second.
> > Me too.
>
> Let's face it, name *any* food item and there will be someone (probably
> *many* someones) who don't like it. *Get this, some people don't like
> garlic, for pete's sake! *Incredible.
>
> nancy

<SMOOCH>!!!

..fred

"Shiral" > wrote in message
...
On Jan 28, 9:52 pm, sf wrote:
> On Mon, 28 Jan 2008 21:37:11 -0800, "Nexis" > wrote:
> >I've noticed over the years that honey seems to be one of those love it
> >or hate it
> >kind of foods. Me, as a kid I always disliked honey. Never could see what
> >anyone saw
> >in the sticky stuff.
>
> HUH? You're the only person I've ever heard admit they didn't like
> honey. Personally, I love it. I don't do anything unusual with it.
> As a kid and even now, I like honey best on hot things. I like spun
> honey on toasted English muffins for breakfast and comb honey on hot
> biscuits. I use honey instead of sugar making bread and I put honey
> in my chinese/american chicken marinade.
>
> --
> See return address to reply by email
> remove the smiley face first

I like honey on toast, English muffins, biscuits and rolls--basically
any kind of warm bread eaten for breakfast. I especially like honey
comb, and I adore baklava, which often but not invariably uses honey
as a sweetener. I don't usually bake with honey though. If I do any
baking, I generally use sugar unless the recipe specifically calls for
honey.

Melissa


Honey is also a comfort food for me -- tonight after a long day
concentrating on doctors' offices and clinical testing, pharmacies, very
nervewracking, not wanting any food; later about 8pm, I toasted a bagel, put
on some goat cheese and slathered it with honey.
(No major health problems, in case anyone is wondering.)

But though I'm a lover of honey, I do not prefer it in baking, nor honey ice
cream, nor any kind of tea sweetener.

Dee Dee

On 31 Jan 2008 18:07:57 GMT, "Default User" >
wrote:

>sf wrote:
>
>> On Wed, 30 Jan 2008 08:40:44 -0500, "Dee.Dee" >
>> wrote:
>>
>> >
>> > I see sorghum still growing in fields today. It does look like
>> > small corn.
>>
>> Hmmmm. How "small"? Now I'm wondering now if those fields of corn I
>> see that don't have any discernable cobs are really sorghum.
>
>Links may wrap in annoying fashion.
>
><http://www.okfarmbureau.org/press_pa...ghum/sorghum.j
>pg>
>
><http://www.africancrops.net/rockefel...s/kapran-sorgh
>um4.jpg>
>
Thanks, Brian... the urls wrapped but I managed. Now that I see what
it looks like, I can say I haven't ever seen sorghum, plus I think the
tassels on top of corn don't look as "neat" .
http://images.inmagine.com/img/pixta...5/CD055047.jpg

--
See return address to reply by email
remove the smiley face first

On Thu, 31 Jan 2008 17:27:30 -0800 (PST), Shiral
> wrote:

>I especially like honey comb

Oooh, me too! Too bad my other family members don't like it, but it's
too expensive to force on them.

--
See return address to reply by email
remove the smiley face first

On Thu, 31 Jan 2008 22:54:32 -0500, "Dee.Dee" >
wrote:

>nor any kind of tea sweetener.

different strokes.
It's my *preferred* tea sweetener. No "sugar" for me.

--
See return address to reply by email
remove the smiley face first

"Dee.Dee" wrote:

> Honey is also a comfort food for me -- tonight after a long day
> concentrating on doctors' offices and clinical testing, pharmacies, very
> nervewracking, not wanting any food; later about 8pm, I toasted a bagel, put
> on some goat cheese and slathered it with honey.
> (No major health problems, in case anyone is wondering.)

Afew weeks ago I was making a dessert with Graham wafer crumbs and had some
wafers left over. I remembered a treat that I had not had in probbaly 30
years..... Graham wafers with butter and honey. I had forgotten how good that
is.

sf wrote:

> On Thu, 31 Jan 2008 17:27:30 -0800 (PST), Shiral
> > wrote:
>
> >I especially like honey comb
>
> Oooh, me too! Too bad my other family members don't like it, but it's
> too expensive to force on them.

I would eat a heck of a lot more of it if it weren't so darned expensive.
I can get lots of local honey from local fruit stands and their honey is a
lot cheaper than the stores, as is their comb honey, but the comb is still
much to expensive except for a rare treat.

When I was a kid we used to always get homogenized honey that came with a
layer of wax on top. We used to fight over that stuff. It was the best
part of the can.

"Dee.Dee" wrote:
>
> "Arri London" > wrote in message
> ...
> >
> >
> <snip>

> >> Are you a honey lover? What do you eat it on?
> >>
> >> kimberly
> >
> > Wouldn't say I love it but do use it frequently.
> >
> > Good on freshly-made Southern-style biscuits or hot toast. Also goes on
> > pancakes/waffles. Not bad with decent cream cheese. A little into the
> > home-made muesli. Of course goes into the baklava and various honey
> > cakes. Last but not least into the plain black non-Chinese tea, with or
> > without lemon.
> >
> > Do miss the 'solid' honey that is more common in the UK, as well as the
> > wider variety of honeys that London supermarkets sell. About the only
> > honey disliked so far is chestnut honey; just too 'dark' a flavour for
> > me.
>
> Manukan honey (Australia) is one that I cannot abide. It is expensive, so
> I'm glad of that.
> Dee Dee

LOL the chestnut honey is pricey too so glad of that as well. Didn't
mind the manukan (and other Aussie) honey but never sought it out.

On Tue, 29 Jan 2008 21:09:43 -0800, in rec.food.cooking, sf wrote:

>On Tue, 29 Jan 2008 14:40:05 GMT, "Pete C." >
>wrote:
>
>>cybercat wrote:
>>>
>>> "Goomba38" > wrote in message
>>> . ..
>>> > sf wrote:
>>> >> On Mon, 28 Jan 2008 21:37:11 -0800, "Nexis" > wrote:
>>> >>
>>> >>> I've noticed over the years that honey seems to be one of those love it
>>> >>> or hate it kind of foods. Me, as a kid I always disliked honey. Never
>>> >>> could see what anyone saw in the sticky stuff.
>>> >>
>>> >> HUH? You're the only person I've ever heard admit they didn't like
>>> >> honey.
>>> >
>>> > Make me the second.
>>>
>>> I like it find on fresh buttered biscuits, every now and then.
>>>
>>> But molasses is my true love. I just learned that molasses comes
>>> from a plant called sorghum. It is like a grass that grows canes,
>>> like sugar. I had no idea. I am sure Sheldon Pencil Dick and his
>>> sidekick Greggie knew all about it.
>>
>>I'm pretty sure molasses can come from more than one source, as it's
>>just the leftover gook that sugar has been crystallized out of.
>
>Must be why some molassas is called "sorghum" molassas and other
>molassas is not. I just want to know why some molassas is sulphured
>and some isn't. I don't see them advertise the sulphur, but I sure do
>see "unsulphured" in big letters on a label.

Molasses is made from sugar cane or sugar beet. Sorghum 'molasses' isn't
really molasses but Sorghum syrup. It's not found on sale that many places
anymore, mainly the south and in Amish areas. I like it on biscuits.

Unsulphured molasses is made from mature sugar cane, sulphured (treated
with sulfur dioxide) from young sugar cane.

If you want to use molasses on its own rather than as an ingredient in
cooking, go for Blackstrap molasses.

Doug
--
Doug Weller --
A Director and Moderator of The Hall of Ma'at http://www.hallofmaat.com
Doug's Archaeology Site: http://www.ramtops.co.uk
Amun - co-owner/co-moderator http://groups.yahoo.com/group/Amun/

On Thu, 31 Jan 2008 22:54:32 -0500, "Dee.Dee" >
wrote:
>
>Honey is also a comfort food for me -- tonight after a long day
>concentrating on doctors' offices and clinical testing, pharmacies, very
>nervewracking, not wanting any food; later about 8pm, I toasted a bagel, put
>on some goat cheese and slathered it with honey.
>(No major health problems, in case anyone is wondering.)
>

that's my girl! i need a little more time to worm my way into your
good graces and will.

your pal,
blake

On Thu, 31 Jan 2008 22:27:06 -0800, sf wrote:

>On Thu, 31 Jan 2008 22:54:32 -0500, "Dee.Dee" >
>wrote:
>
>>nor any kind of tea sweetener.
>
> different strokes.
>It's my *preferred* tea sweetener. No "sugar" for me.

i can see tea, but some people use it for coffee, which seems pretty
gruesome to me.

your pal,
blake

blake wrote on Fri, 01 Feb 2008 18:01:30 GMT:

??>> On Thu, 31 Jan 2008 22:54:32 -0500, "Dee.Dee"
??>> > wrote:
??>>
??>>> nor any kind of tea sweetener.
??>>
??>> different strokes.
??>> It's my *preferred* tea sweetener. No "sugar" for me.

bm> i can see tea, but some people use it for coffee, which
bm> seems pretty gruesome to me.

Tried it once, didn't like it! My preferred sweetener for tea is
plain white (killer) sugar and brown (turbinado, or whatever)
for coffee. To tell the truth, I don't usually sweeten coffee
nor do I like tea all that much. It's probably a reversion to
childhood but, if I must drink instant coffee, I like it made
with hot milk and sugar (the type is irrelevant for instant,
IMHO).

James Silverton
Potomac, Maryland

E-mail, with obvious alterations:
not.jim.silverton.at.verizon.not

Dee.Dee wrote:
> <sf> wrote in message ...
>> On Tue, 29 Jan 2008 08:51:35 -0800 (PST), Doug Freyburger
>> > wrote:
>>
>>> "cybercat" > wrote:
>>> I like honey okay but I'm a low carber these days so I don't
>>> have it much. For a very long time I've thought the best and
>>> highest purpose of honey is to be fermented into homebrew
>>> mead. Mmmmm, mmmmead ...
>>>
>>>> But molasses is my true love. I just learned that molasses comes
>>>> from a plant called sorghum. It is like a grass that grows canes,
>>>> like sugar.
>>> No, that's sorghum syrup. It's lighter in color than molasses,
>>> more the darkness of honey or Lyle's Golden syrup, but it is
>>> no more identical to molasses than maple syrup is identical
>>> to molasses. They are all liquids containing a very high
>>> percentage of one type of sugar or another by way of a partial
>>> purification process. For all but honey it's humans who follow
>>> the purification process.
>>>
>>> Light and dark karo are made from corn. Molasses and Lyle's
>>> are made from sugar cane. Maple is made from tree sap. Honey
>>> is bees eating various plant materials. Sorghum is made from
>>> a grain that looks sorta like corn while it's growing in the field but
>>> that does not make the same sort of ears of grain that corn does.
>> wow, thanks for the quick biology lesson. I didn't know what sorghum
>> was.
>>
>
> When I was a child, on the farm, we grew sorghum. It was a main source of
> sweetness, specifically during WW II when there was sugar rationing. I'm
> repeating myself many times, but I have vivid memories of family stirring
> sorghum over the fire on dark cold nights and the butchered hogs hanging.
>
> What we cooked them were large drinking troughs that horses may or may not
> have drunk from, but this is what was used to make it.
>
> I see sorghum still growing in fields today. It does look like small corn.
>
> Dee Dee
>
>
>
My Dad used to call sorghum "Indian Corn." I think it was just a local
name for it because Indian corn is really maize AFAIK.

I, too, have memories of making syrup in the fall, butchering hogs, and,
in the spring, branding, ear marking, and castrating beef calves. Been a
long time though.

George

George Shirley wrote:
> Dee.Dee wrote:
>> <sf> wrote in message ...
>>> On Tue, 29 Jan 2008 08:51:35 -0800 (PST), Doug Freyburger
>>> > wrote:
>>>
>>>> "cybercat" > wrote:
>>>> I like honey okay but I'm a low carber these days so I don't
>>>> have it much. For a very long time I've thought the best and
>>>> highest purpose of honey is to be fermented into homebrew
>>>> mead. Mmmmm, mmmmead ...
>>>>
>>>>> But molasses is my true love. I just learned that molasses comes
>>>>> from a plant called sorghum. It is like a grass that grows canes,
>>>>> like sugar.
>>>> No, that's sorghum syrup. It's lighter in color than molasses,
>>>> more the darkness of honey or Lyle's Golden syrup, but it is
>>>> no more identical to molasses than maple syrup is identical
>>>> to molasses. They are all liquids containing a very high
>>>> percentage of one type of sugar or another by way of a partial
>>>> purification process. For all but honey it's humans who follow
>>>> the purification process.
>>>>
>>>> Light and dark karo are made from corn. Molasses and Lyle's
>>>> are made from sugar cane. Maple is made from tree sap. Honey
>>>> is bees eating various plant materials. Sorghum is made from
>>>> a grain that looks sorta like corn while it's growing in the field but
>>>> that does not make the same sort of ears of grain that corn does.
>>> wow, thanks for the quick biology lesson. I didn't know what sorghum
>>> was.
>>>
>>
>> When I was a child, on the farm, we grew sorghum. It was a main
>> source of sweetness, specifically during WW II when there was sugar
>> rationing. I'm repeating myself many times, but I have vivid memories
>> of family stirring sorghum over the fire on dark cold nights and the
>> butchered hogs hanging.
>>
>> What we cooked them were large drinking troughs that horses may or may
>> not have drunk from, but this is what was used to make it.
>>
>> I see sorghum still growing in fields today. It does look like small
>> corn.
>>
>> Dee Dee
>>
>>
>>
> My Dad used to call sorghum "Indian Corn." I think it was just a local
> name for it because Indian corn is really maize AFAIK.
>
> I, too, have memories of making syrup in the fall, butchering hogs, and,
> in the spring, branding, ear marking, and castrating beef calves. Been a
> long time though.
>
> George


We called that short grain sorghum "milo". I think sorghum syrup comes
from the stalks of a tall sorghum. We never grew any. (I wonder if
johnson grass is sweet; it is a type of sorghum too)

My dad and I used to butcher 1 or 2 hogs per year. You wouldn't believe
how good pound cakes are when made with good quality lard instead of butter.

"Nexis" > wrote in message
news
> I've noticed over the years that honey seems to be one of those love it or
> hate it kind of foods. Me, as a kid I always disliked honey. Never could
> see what anyone saw in the sticky stuff. Then a couple years ago I was at
> the farmer's market in Hillcrest and the guys I get my coffee from talked
> me into trying these little biscuits they were eating with butter and
> honey. Not sure if the honey was different or if my tastes changed...but I
> liked it! It was a creamed honey, which my brother and my son both love
> with peanut butter. I'm not that into it yet ;-)
>
> Are you a honey lover? What do you eat it on?
>
> kimberly

Bee Healthy...Eat Your Honey

http://www.bumperart.com/ProductDeta...&productID=669

BOB

"George Shirley" > wrote in message
. ..
> Dee.Dee wrote:
>> <sf> wrote in message ...
>>> On Tue, 29 Jan 2008 08:51:35 -0800 (PST), Doug Freyburger
>>> > wrote:
>>>
>>>> "cybercat" > wrote:
>>>> I like honey okay but I'm a low carber these days so I don't
>>>> have it much. For a very long time I've thought the best and
>>>> highest purpose of honey is to be fermented into homebrew
>>>> mead. Mmmmm, mmmmead ...
>>>>
>>>>> But molasses is my true love. I just learned that molasses comes
>>>>> from a plant called sorghum. It is like a grass that grows canes,
>>>>> like sugar.
>>>> No, that's sorghum syrup. It's lighter in color than molasses,
>>>> more the darkness of honey or Lyle's Golden syrup, but it is
>>>> no more identical to molasses than maple syrup is identical
>>>> to molasses. They are all liquids containing a very high
>>>> percentage of one type of sugar or another by way of a partial
>>>> purification process. For all but honey it's humans who follow
>>>> the purification process.
>>>>
>>>> Light and dark karo are made from corn. Molasses and Lyle's
>>>> are made from sugar cane. Maple is made from tree sap. Honey
>>>> is bees eating various plant materials. Sorghum is made from
>>>> a grain that looks sorta like corn while it's growing in the field but
>>>> that does not make the same sort of ears of grain that corn does.
>>> wow, thanks for the quick biology lesson. I didn't know what sorghum
>>> was.
>>>
>>
>> When I was a child, on the farm, we grew sorghum. It was a main source
>> of sweetness, specifically during WW II when there was sugar rationing.
>> I'm repeating myself many times, but I have vivid memories of family
>> stirring sorghum over the fire on dark cold nights and the butchered hogs
>> hanging.
>>
>> What we cooked them were large drinking troughs that horses may or may
>> not have drunk from, but this is what was used to make it.
>>
>> I see sorghum still growing in fields today. It does look like small
>> corn.
>>
>> Dee Dee
>>
>>
>>
> My Dad used to call sorghum "Indian Corn." I think it was just a local
> name for it because Indian corn is really maize AFAIK.
>
> I, too, have memories of making syrup in the fall, butchering hogs, and,
> in the spring, branding, ear marking, and castrating beef calves. Been a
> long time though.
>
> George


Stands to figu

Indian corn (Bot.), a plant of the genus Zea (Z. Mays);
the maize, a native of America.


Yes, a long time for me -- but what memories.

Dee Dee

Gregory Morrow wrote:

>> I use very few honey year-round, and usually it's when I have a cold
>> or flu, then I just put a good teaspoonful of it in my tea or milk &
>> coffee.

> You should try it on your "honey's" nipples, Signor Vilco...
> ;-D

Way too sticky, Greg, we're sticking to the good ol' whipped cream
--
Vilco
Mai guardare Trailer park Boys senza
qualcosa da bere a portata di mano