894 
air; generally under the shade of 
large mango trees, of which there 
are great abundance hereabouts. The 
mill is small, exceedingly simple, 
and at the same time efficacious. 
The juice, as fast as expressed, is 
received into common earthen pots, 
strained, and put into boilers, which 
are, in general, of an oval form, 
composed of ill-made thick plates, 
of country iron, rivetted. These 
boilers hold from eighty to one 
hundred gallons; in each they put 
from twenty-four to thirty gallons 
of the strained juice: the boiler is 
placed over a draft furnace, which 
makes thé fire burn with great vio- 
fence, being supplied with a strong 
draught of air through a large sub- 
terranean passage, which also serves 
for an ash-pit. At first the fire is 
moderate, but as the scum is taken 
off, a point they are not very nice 
about in these parts, as they look 
to quantity more than quality, the 
fire is by degrees increased, so as 
to make the liquor boil very smart- 
ly ; nothing whatever is added to 
make the scum to rise, or the sugar 
to ‘train, except when the planter 
wants a small quantity for his own 
ora friend’s use; in this case he 
adds ten or twelve pints of sweet 
milk to every twenty-four or thirty 
gallons, or each boiler of juice, which 
no noubt improves the quality of the 
sugar ; the scum, with this addition, 
comes up more abundantly, and is 
more carefully removed. 
This liquor is never here removed 
into a second boiler, but is in the 
same boiled down to a proper con- 
sistence, which they guess by the 
eye, and by the touch; the fire is 
then withdrawn, and, in the "same 
vessel, allowed to cool a little. When 
it becomes pretty thick, they. stir 
xt about with stirring sticks, till it 
ANNUAL REGISTER, 1803. 
begins to take the form of sugar ; it 
is then taken out and put upon 
mats, made of the leaves of the pal- 
mira tree, (Borassus flabelliformis ), 
when the stirring is continued till it 
is cold: it is then. put up in pots, 
baskets, &c. till a merchant appears 
to buy it, 
The Hindoo name of this sugar is 
Pansadurry ; its colour is fairer 
than most of the raw sugars made im 
our West India islands; but it is 
of a clammy unétuous. nature, ab-. 
sorbing much moisture in wet wea- 
ther, sometimes suilicient to melt 
a great deal of it, if not carefully 
stowed in some dry place, where 
smoke has access to it. 
Many of the planters prefer that 
sort of sugar which they call Bellum, 
and Kuropeans Jagary, because it . 
keeps well during the wet weather, 
if laid up in a dry place. It gene- 
rally bears a lower price; yet, they 
say, this disadvantage is often over- 
balanced, by their being able to 
keep it, with only a trifling wast- 
age, till a market occurs—for the 
farmer has often to wait for a mar- 
ket for his sugar; besides, canes of 
inferior quality answer for jagary, 
when unfit for sugar. 
The process for making jagary 
differs from those above described, 
in having a quantity of quick lime 
thrown into the boiler, with the 
cane juice, about a spoonful and a 
half for every six or seven gallons of 
the juice. Here they do not re. 
move the scum, but let it mix with 
the liquor ; and when of a proper 
consistence, about four or five 
ounces of Gengeley (oil of Sesamum 
orientale) are added to each boiler 
of liquor, now ready to be removed 
from the fire ; these are well mixed, 
and then poured into shallow pits 
dug in the ground, They are gene- 
rally 
