250 
The Natural Hiftory of the Book VIII. 
obtained from a Syrup too thin to fhoot into Salts capable of uniting clofe 
together. 
The proper Time to remove it from the Cooler to the Pots or Moulds, 
is when it hath grained or cryftallized ; the better the Sugar is, the fooner 
this is completed : Hence that juft, but ill-expreffed Notion, that good 
Sugar may be potted fooner than bad. The Pots or Moulds made ufe of 
are earthen, and of a pyramidal Form, containing from eight to thirteen 
Gallons. 
About twenty-four Hours after the Sugar is potted, the {mall round 
Hole in the Bottom of each Pot is unftopped, and the Pots put upon 
earthen Jars containing about four Gallons, into which! Veffels the Melaffes 
draitt from the Sugar, the latter becoming fit for Exportation in about a 
Month’s time, and fometimes fooner. The Sugar in this Degree of Per- 
fection is called Mufcovado, which is a Term too well known to want any 
further Explanation. What is called here clayed Sugar, is brought to that 
Degree of Whitenefs, by making a Batter of the fofteft fineft white Clay 
mixed with, Water: And after the upper Part of the Mz/covado Sugar in 
the above-mentioned earthen Pots is dug up, and clofely laid on again in 
a level Manner, or rather fomewhat fhelving towards the Middle, a fuf- 
ficient Layer of this Batter is poured upon the Top of the Sugar in the 
Pot. ‘The Water from this by Degrees gently oufes from the Clay, thro’ 
the Sugar ; and when all the Moifture from the Clay is abforbed by it, 
which is generally done in about a Month’s time, another Layer of freth 
Putty is laid on, the former old one being firft taken away. In about five 
Weeks after the lattet is put on, this becomes dry, and is taken off ; and the 
Water iffuing from it meeting with lefs grofs Vifcidities than the former, 
wathes the Particles of Sugar clean, and carries away with it thofe lefs 
feculent Impurities. This completes the Work, as far as it is manufaétured 
here; tho this is brought toa far greater Degree of Whitenefs and Per- 
feGtion in England. 
Out of the above-mentioned Skimmings, when mixed with a certain 
Quantity of Water and Melaffes, and fermented, is extraéted that {pirituous 
Liquor called Rum. And from the great Quantity of Oil in the Cane- 
juice, which is confiderably tranfmitted to the Rum, proceeds the Excellency 
of this Spirit, when compared with Brandy : The latter, wariting this Oili- 
nefs, ftimulates and lacerates the Coats of the Stomach ; whereas the former, 
if firft meliorated by Age, and made into weak Punch, and drank mode- 
rately, by its Oilinefs preferves the Bowels. 
-Moft of our Planters are yearly great Sufferers (efpecially when they 
firft begin to diftil) for want of proper Knowlege how to raife and con- 
tinue a regular Fermentation in the Mu//a intended for Diftillation: Yet I 
imagine, that their want of Suecefs may not only be accounted for, but 
likewife remedied. 
In order to ‘do this with Certainty, we muft obferve, that no Fermen- 
tation can be raifed under thirty-fix Degrees of Heat, ‘or kept up after 
: ninety ; 
