SUGAR AND SUGAR MAKING. 85 
to the feed-board of the mill, and moving on rollers with 
the motion of the machine, but so arranged as to be 
stopped when required, independent of the mill. On the 
other side of the mill—which consists of three horizontal 
iron rollers, set two alongside each other, and one on the 
top, held in place by a very strong castiron frame, which 
is bolted down firmly to the foundation—is seen another 
similar arrangement, for carrying away the crushed canes, 
or bagasse, after the juice has been crushed out. This is 
called the bagasse-carrier, and delivers the crushed canes 
directly into an ox or mule cart set beneath it, which 
carriesit away to its appropriate receptacle. An admirable 
representation of the three roller horizontal cane mill, with 
its cane and bagasse carriers, drawn from one actually in 
use, may beseen by referenee to the frontispiece. 
CRUSHING. 
Nearly enough cane having been cut to yield juice 
sufficient to fill all the kettles and clarifiers, fires are 
lighted under the steam boilers for the purpose of pro- 
curing the power to start the mill. 
Steam is soon generated by the sharp, clear flame of 
last year’s bagasse, which has been stored away on pur- 
pose, and is dry as tinder, and by this time there is a 
sufficiency of cane under the shed to make a commence- 
ment. The engine is set in motion, and with it the mill, 
the rollers of which are brought very close together by 
means of large screws fixed in the iron frame for that 
purpose. The distance between the first and second is 
generally one eighth or three sixteenths of an inch, while 
