172 SUGAR MAKING AT HOME. 
to machinery, etc. is much diminished. There is room at 
one side, and sufficient elevation to allow the trash to be 
thrown into the barn-yard either by hand or by means of a 
carrier or apron, dumping it oyer the platform outside the 
horse-walk, where it will be in a situation to be disposed 
of to the best advantage in its subsequent conversion into 
manure. (See Chap. VII.) On the other side, the barn 
floor is on a level with the ground, where the cane is re- 
ceived to be passed through the mill. Part of the cane 
may be piled up outside in a protected situation; but as 
much of it as possible should be stored away in the side 
bays of the barn, where it will keep in perfectly good con- 
dition, and may be worked up during all the wet and in- 
clement weather, when that outside should not be handled. 
A supply of cane, sufficient for a day’s work, may always 
be stacked alongside the mill, on the barn floor, at inter- 
vals of leisure, so that the constant attendance of one man 
to carry cane to the person who feeds the mill may be dis- 
pensed with. The mill, the horses, the cane, and all the 
machinery being thus under roof, there need be no inter- 
ruption of the work. The evaporator, etc. should be 
placed at one side under cover, about on a level with the 
horses, securing thereby an abundance of fall for the juice 
threugh a long pipe into the tanks and pans to the cooler, 
and thence into the vessels to contain the sugar or syrup. 
The evaporating room should stand at such a distance, 
and should be so placed as to avoid all danger to the sur- 
rounding buildings from fire. There is but little danger, 
however, from this source, if the furnace is properly con- 
structed, and the smoke-stack is of sufficient height to se- 
cure a good draught, and to prevent the escape of sparks. 
The evaporating and crystallizing rooms should be con- 
tiguous to each other, and a tram-way constructed from 
one into the other upon which to convey on a track the 
syrup to be crystallized. 
