{"id":22119,"date":"2024-04-13T01:00:00","date_gmt":"2024-04-13T01:00:00","guid":{"rendered":"https:\/\/goodnewsmags.com\/fayetteville\/?p=22119"},"modified":"2024-04-09T20:06:00","modified_gmt":"2024-04-09T20:06:00","slug":"english-family-molasses-a-sweet-southern-tradition","status":"publish","type":"post","link":"https:\/\/goodnewsmags.com\/fayetteville\/english-family-molasses-a-sweet-southern-tradition\/","title":{"rendered":"English Family Molasses: A Sweet Southern Tradition"},"content":{"rendered":"\n

F<\/strong>RESHLY BREWED coffee steaming in your favorite cup patiently waits as you fill a small plate with pats of butter. You slowly pour sorghum syrup over them, then swirl it together until the sweet, amber, ooey-gooey goodness is just right for your hot buttermilk biscuit. You don\u2019t rush it; you savor it. It\u2019s not just something sweet to finish your breakfast; it\u2019s an experience. And for one area family, crafting sorghum molasses is a seventh-generation tradition.<\/p>\n\n\n\n

Every year, the English family fires up the stove under the cooker and connects electricity to the presser mill originally powered by mules. Timing is everything, from the perfect weather (a cloudy day is not your friend) to skimming and pouring at the right time. They\u2019ve never missed a year.<\/p>\n\n\n\n

For one day in late fall, the past is alive, and life slows down. On the Century Family Farm deeded to William Bryson English and his wife, Sarah Jane Kidd English, upon their marriage in 1867, William became the family\u2019s first-generation molasses maker. He passed the sweet tradition to his youngest son,\u00a0Charlie Ross English, who taught his son, James Cullum English. The skill was passed on from him to his son, Jimmy Thurston English.\u00a0<\/p>\n\n\n\n

Jimmy Thurston \u201cMolasses Man\u201d English didn\u2019t want the tradition to fade like sepia photographs in albums of memories. Like those before him, Molasses Man understood the value of the relationships and bonds formed when a family works together, catching the juice mashed from the sorghum cane and hovering above the stove, faces semi-obscured by the wisps of the cooker\u2019s smoke. It\u2019s a labor of love, and he wanted his son, Buddy, to preserve it.<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

But the work begins in spring when Buddy\u2019s son, Jedidiah, plants three or four acres in a tall, broad-leaf plant that resembles corn and isn\u2019t to be confused with the sugar cane used in traditional molasses. Sorghum loves our Southern climate’s hot and dry conditions, and farmers loved the cheaper, more accessible sweetener when it was first introduced.<\/p>\n\n\n\n

Buddy said, \u201cSeed is readily available in several different places. You can keep the seed back and replant it, and co-op gets the old-time sorghum that Granddaddy used to plant.\u201d<\/p>\n\n\n\n

Like the seeds of tradition first planted on the property over 150 years ago, good things take time. Early spring rains and summer\u2019s sun coerce the cane out of the soil, and when the days grow shorter and the nights cooler, it\u2019s time to make molasses.<\/p>\n\n\n\n

The family pairs off as grinders and cookers. Grinders cut the cane fresh from the field, and its pressed juice is heated in the cooker.\u00a0<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

\u201cA lot of people kept the circulating pan, but you can\u2019t get it as thick as we do with the stationary pan,\u201d Buddy said. \u201cYou have to get the skimmings off, and it\u2019s thicker when it comes off.\u201d<\/p>\n\n\n\n

This isn\u2019t the time when a little goes a long way. It takes 10 gallons of juice to produce one gallon of molasses.<\/p>\n\n\n\n

Buddy said, \u201cWe make 30 to 40 gallons a year. We don\u2019t make a lot; we just do it to keep the tradition alive. The tradition is that the granddaddy taught the grandson how to cook in my generation. My granddaddy was doing the mule while the other men were doing the cookers.\u201d <\/p>\n\n\n\n

Today, Jedidiah carries the molasses torch, honoring the wishes of Molasses Man, and passing it down like Jimmy wanted.<\/p>\n\n\n\n

Today, Buddy joins Jedidiah at the cooker as Jedidiah continues the tradition with his children, Emree, William Bryson, Charlie Ross, and Jeremiah \u2014 two of whom are named after previous generations. <\/p>\n\n\n\n

\u201cThey\u2019re learning. They\u2019re young, but they\u2019re learning,\u201d Buddy said about the latest generation of molasses makers.<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

It may be amber-colored, but it\u2019s more like liquid gold. A limited number of jars are available at Fayetteville Lumber, and the English grandchildren sell some directly to those lucky enough to catch them.<\/p>\n\n\n\n

For a time, school buses filled with members of the local Future Farmers of America group gathered to watch the family work. Neighbors who never tire of watching the time-honored process continue to enjoy watching the family work today.<\/p>\n\n\n\n

As the embers in the cooker fade and the aroma of sorghum interweaves with the autumn air, you realize the syrup isn’t just a sweetener; it’s a living history book, its pages whispering of resilience, family bonds, and the enduring spirit of tradition.<\/p>\n\n\n\n

Seven generations have poured their hearts into this legacy, each year echoing the one before. From Charlie Ross English’s first harvest to Jedidiah’s son looking over his shoulder at the cooker, the flame of tradition has never flickered. Yes, time brought changes \u2014 tractors replaced mules, and electricity powers the presser mill \u2014 but the core remains unchanged. The patience with the weather, the meticulous skimming, and the shared laughter around the cooker are the timeless ingredients that give the molasses its soul.\u00a0<\/p>\n\n\n\n

In the eager eyes of the next generation, the English family’s sorghum story doesn’t end with the final jar. It waits, simmering like the golden syrup itself, ready to be passed down, savored, and shared, ensuring that the sweet taste of tradition continues to warm hearts and connect generations for years to come. GN <\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"

FRESHLY BREWED coffee steaming in your favorite cup patiently waits as you fill a small plate with pats of butter. You slowly pour sorghum syrup over them, then swirl it together until the sweet, amber, ooey-gooey goodness is just right for your hot buttermilk biscuit. You don\u2019t rush it; you savor it. It\u2019s not just […]<\/p>\n","protected":false},"author":4,"featured_media":22121,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"off","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[6],"tags":[],"class_list":["post-22119","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-feature"],"yoast_head":"\nEnglish Family Molasses: A Sweet Southern Tradition - Fayetteville, TN Good News Exchange<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/goodnewsmags.com\/fayetteville\/english-family-molasses-a-sweet-southern-tradition\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"English Family Molasses: A Sweet Southern Tradition - Fayetteville, TN Good News Exchange\" \/>\n<meta property=\"og:description\" content=\"FRESHLY BREWED coffee steaming in your favorite cup patiently waits as you fill a small plate with pats of butter. 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