This is a truly facsinating article. I live just outside of Halifax NS and I never heard of the Molasses Explosion. Boston and Halifax are kissing cousins. Boston's civic Christmas tree is donated by our prvince in thanks to the help sent by Boston after the Halifax Explosion. I wonder if we sent help in return.
Back in the day we ate biscuits and molasses for breakfast. As the modern world crept towards us the sweet stuff would sit in the cupboard for longer and longer. One day while cleaning I opened a container that I thought may have fermented, and promptly chucked it.
Does molasses ferment on its own? Might that cause an explosion?
Hugh MacLennan wrote "Barometer Rising", a story about the Halifax Explosion which he lived through as a young boy.
Great threads this article has started. Thank you Carrie!
Oh, you are entirely welcome. I once took a boat to Halifax, NS; got on at Portland ME at bedtime, slept all night and woke up the next morning in Halifax; terrific! Nova Scotia reminded me (in 1987 when I went) of the coast of Maine without Freeport.
I had never heard of either the Molasses Flood or the Halifax Explosion before I started work on this article, but now I know that molasses can ferment on its own (same as fruit juice can); it's the sugar. Or the wet sugar, maybe. I think it usually takes longer than the speed at which we use up molasses, depending on how it's stored and how fast we use it. Once I started adding molasses to bread, I started using it up a lot more quickly. Sealed unopened molasses from the store never seems to go bad, but once opened (introducing all those wild, wild yeasts and bacteria from the kitchen) it's another story.
Thanks for your comment, and may your molasses never ferment!