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and the sighing murmur of the breeze through its filiform 
leaves, excites a most agreeable sensation. 
* Our next day's journey was only an hour's walk to M. 
Mounerou's residence at Port-Souillac, a small inlet at the 
mouth of the Riviére de la Savanne, and one of the safest 
harbours in the island for coasters. It is defended by a 
battery of three guns, erected on a commanding position 
on the left side of the entrance. At this point, the Coral- 
reef ceases, and the sea comes rolling in to the base of the 
rock, breaking over it with a tremendous surge. From 
this cove to the Pointe du Souflleur, a distance of sixteen 
miles, the shore is equally abrupt, deep, and void of coral; 
a fact which I regard as corroborating the opinion I have 
already hazarded on the nature of the coralline insects. 
_ This estate possesses the most complete establishment 
in the island for the preparation of sugar. It is constructed 
on the same principle as those of our West India estates, 
but with the addition of refining apparatus. The sugar 
mill is composed of three perpendicular rollers, sheathed 
with plates of metal. The central roller is connected with 
a large wheel, which is turned by water. All the rollers 
are indented on the upper edge, and the central one turns 
the others, each on its proper pivot. The canes are pre 
sented between the central and the right-hand roller, the 
rotatory motion of which being inwards, the cane is drawn 
in and deprived of the greater part of its juice. A simple 
contrivance on the opposite side directs the half-pressed 
canes round the middle roller, and returns it between that 
and the left roller, which, being more contiguous to it, the 
canes, in their passage, undergo a thorough pressure and 
are ejected entirely deprived of their juice. The juice 15 
collected in a reservoir surrounding the base of the rollers, 
and thence conveyed by a small trough into the boilers 
where it is boiled with a slight addition of quick-lime, 
the impurities carefully removed as they rise. As soon 95 
it has acquired the consistence of syrup, it is poured into 
shallow vessels, where the sugar granulates as the liquor 
cools. The sugar is then removed into conical 
