SUGAR. 2"/ l 



collects into an irregular mass of imperfect 

 crystals, separating itself from the molasses. 

 It is then removed from the cooler, and con- 

 veyed to the curing-house, where the mo- 

 lasses drain from it. For receiving them, 

 there is a large cistern, the sloping sides of 

 which are lined with boards. Directly above 

 the cistern a frame of joist-work without 

 boarding is placed, on which empty hogs- 

 heads without heads are ranged. The bottoms 

 of these hogsheads are pierced with eight or 

 ten holes, in each of which the stalk of a 

 plantain leaf is fixed, so as to project six or 

 eight inches below the joists, and rise a little 

 above the top of the hogshead. The hogs- 

 heads being filled with the contents of the 

 cooler, consisting of sugar and molasses, the 

 molasses being liquid, drain through the 

 spungy stalk, and drop into the cistern. Al- 

 ter the molasses are drained off, the sugar 

 becomes pretty dry and fair, and is then 

 called muscovado, or raw sugar. 



From the molasses, scummings of the hot 

 cane juice, or sometimes raw cane liquor, lees, 

 or as it is called in Jamaica, dunder, (which 

 answers the purpose of yeast in the fermen- 

 tation of flour,) rum is made. 



The process is as follows, when the ingre- 



VOL. II. T 



