SUGAR AND SUGAR MAKING. 91 
or collar of ight copper, riveted to its rim; this flares 
considerably, and comes clear up to the level of the 
brick work, which arrangement nearly doubles the 
capacity of the vessel, and allows of the rise of the fluid 
and froth during the strong ebullition which occurs in 
this pan. 
Last, and directly over the furnace, is placed the “ ta- 
cho,” or teach, arranged precisely like the preceding, but 
its copper curb raised an inch or an inch and a half higher ; 
so that should it boil over, the syrup might run back 
into the evaporator, while the thinner liquor of the 
evaporator, should it in turn boil over, could not run for- 
ward into it. 
Lastly, the kettles being all set, the brick work is coy- 
ered with a board frame work, like a billiard table or 
bagatelle board, only the edges are not so high. Holes 
are cut for the various pans, and the whole covered 
nicely with light sheet copper; the purpose of this 
arrangement being, that suppose all the kettles to boil 
over, one after the other, or all at once, the overflow from 
the teach would run down the inclined plane into the 
evaporator, the overflow from the evaporator would 
run in turn into the second clarifier, and this into the first, 
which would relieve itself into the scum kettle. 
Leading from the juice pan of the mill—which, for 
convenience, should be raised high enough, to give the 
necessary inclination—a wooden canal conveys the juice, 
and delivers it into a wooden “juice receiver,” sometimes 
lined with copper or lead, placed somewhere near but 
above the level of the defecators, to one or other of which 
a connection may be made by a moveable trough, or suit- 
