A couple of things

Margaret asked what sorghum is.  I just assumed everybody knew about it, since there was always sorghum in our kitchen when I was growing up.  

This is a sorghum mill; I believe a horse was hitched up to that pole and would walk around in a circle.  

Here, people are cooking down the juices to the proper thickness.  It looks greenish and rather nasty when they start cooking it down.  When my parents were growing up, they helped with sorghum-making at home.  I've seen it made at the Old Thresher's Reunion.  My mother called it sorghum molasses, although from what I've read online, it isn't true molasses.  Sorghum is nothing like that "grandma's mollasses" that you use for cooking, either.   
Sorghum is the color of maple syrup, but much thicker.  Some might consider it a little strong-tasting, but if you mix it half and half with butter it's the best thing ever to dip a cold biscuit in.  I'd better get off this topic; there are still two biscuits in the kitchen, and I'm liable to eat them both.    
On another note, I followed Meesha's advice and called the insurance company about that surprise $650 doctor bill.  Turns out it counts toward the deductible some way or other.  So yes, it is ours to pay.