go Se AT rne and Exatt Hiffory — 
tween the rollers, it isa good draught for fiveOxen or Horfes; a 
Negre puts in the Canes of otie fide, and the rollers draw them 
through to the other fide, where another Negre ftands, and receives 
| them; and returns them back on the other fide of the middle roller, 
which draws the other way. So that having paft twice through , 
‘that is forth and batk,it is conceived all the juyceis preft out; yet the 
Spaniards have a prefs, after both the former grindings, to prefs out 
the remainder of the liquor but they having but fmall works in 
Spain, make the moft of it, whilft we having far greater quantities, are 
loath tobe at that trouble. ‘The Canes having paft to and again, 
thereare young Negre Girles, that carry them awéy , and lay themona 
heap, at the diftance of fix {core paces or thereabout 3 where they 
make a large hill, if the work have continued long: under the rollers, 
there is a receiver, asbig as a large Tray; into which the liquor falls, 
atid ftays not there, but runs undet ground in a Pipe or gutter of 
lead, cover’d over clofe, which ‘pipe or. gutter, carries it into the Ci- 
ftern,which-isfixtneerthe ftaires, as you go down from the Mill-houfé| 
to the boyling houfe. But itiiufttorremain.in.that Cifterne above 
one day, left’ it grow fowr; from thence it is to paffe through a 
gutter, (fixt tothe wall) to the Clarifying Gopper, as there is occafi- 
of to ufé it, and as the work goes on, and as it Clarifies in the firft 
Copper, and the skumme rifes; it 1sconveyed away by a paflage, or 
putter forthat purpofe; as alfo of the fecond-Copper, which 
kimmings;-are-not efteemd-worththe-labour of ftilling; becaufethe 
sktim is‘ dirtie‘ahd grofs: But the skimmings ofthe other three Cop- 
pets, are conveyed down to the Still-houfe, there to remain in the 
Cifterns, till ic be a little fowr, -for till then it will not come overthe 
helme. This liquor is remov'd, as it is refin'd , from one Copper to 
another; and the mote Coppersit pafleththrough, the finerand purer | 
itis, bemg continually drawu uP» and keel’d by ladles, and skim’d 
by skimmers, in the Negres‘hands, tillat laft it comes to the tach, 
where it muft have much labour, in keeling and ftirring 5 and as it 
boyles, theré is thrown into the four laft Coppers, a liquor made of}, 
water and afhes which they call Tethper, without which, the Sugar 
would continuéa Clammy fubftance and never kerne, The quantities] 
oat put inare finall, but being ofa tart quality it turnes the ropinefs 
and clamminefs of the Sugar to ctuddle and feparate: which you will 
find, by taking out fome drops ofit,to Candy, and fuddenly ‘to grow 
hard 5 ‘and then it has enough of the fire: Upon which Effay they 
prefently poure two fpoonfuls of Sallet Oyle into the tach, and then 
imhmediately it gives Over to bubble or rife. So aftermuch kee ing 5} - 
they takeit out ofthe tach,by the ladles they ufe there,and put it’inte 
ladles that are of greater receipt, with two handles, and by themre-| 
‘Move it into the cooling Ciftetn, neer the ftayers that goes to thefire 
‘toom: But as they remove the laft part ofthe liquor out of the tach, 
Bi. he it with all the celerity they can; and fuddenly caft in cold 
Water, to cool the Copper ftom burning, for the ‘fire in the furnace, 
Continues {till in the fame heat: and fo when that water is removed 
U -CmMmMay 
4 out apain by thé Ladles, they are in the fame degree careful, and | 
quick, as {Gon as the lat I. 
adle full is taken out, to throw in fome of the ‘ 
liquor | 
