This is the first phase of cooking Sorghum syrup, squeezing the cane, extracting the juice, then transporting to the cooker.

The barrel is upside down in this picture with the gunny sack filter on top. You might note the pipe where a garden hose is attached when the barrel is turned over for use. The ideal set-up is the grinder above the cooker in order for gravity to deliver the juice to the cooker. View Sorghum Cooking as these two pictures make up the whole story.

This work is not for the faint of heart.