90 



A True and ExaB Hijlory 



( tween the rollers , it is a good draught for five Oxen or Horfes, i 

 ] Negre puts in the Canes of one 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 3 

 that is forth and backbit is conceived all the juyceis preftOut, yet the 

 i Spaniards have a prels, after both the former grindings, to prefs out 

 j the remainder ot the liquor but they having but finall works in 

 ! Spain J makethemoftofit, whilftwe having far greater quantities, are 

 I loath to be at that trouble. The Canes having paft to and again 5 

 I there are young Negre Girles, that carry them away , and lay them on a 

 ! heap, at the diftance of fix fcore paces or thereabout 5 where they 

 make a large hill, if the w<5rk have continued long: under tlie rblleirs, 

 there is a receiver , as big as a large Tray; into which the liquor falls, 

 and ftays not there , but runs under ground in^a Pipe or gutter of 

 I lead, cover'd over clofe, which pipe or gutter, carries it into the Ci- 

 j ftern,which is fixt neer the ftaires, as you go down from the Mill-houfe 

 i to the boyling houfe. But itmuft'not remain in that Cifterne above 

 I one day , left it grow fowr ; from thence it is to pafle through a 

 I gutter, (fixt to the wall) to the Clarifying Copper , as there is occafi- 

 i on to ule it , and as the work goes on, and as it Clarifies in the firft 

 I Copper, and the skumme riles, it is conveyed away by a palTage, or 

 I gutter for that purpofe, as alfo of the fecond Copper , both which 

 ■skimmings, are not efteem'd worth the labour of ftilling; becaufethe 

 1 skum is dirtie and grofs: But the skimmings ofthe other three Cop- 

 pers, are conveyed down to the Still-houfe, there to remain in the 

 I Ciftcrns, till it be a little (bwr, for till then it will not come over the 

 I helme. This liquor is remov'd, as it is refin'd , from one Copper to 

 i another; and the more Coppers it palTeth through, the finerand purer 

 ' itis , being continually drawu up, and keel'd by ladles, and skim'd 

 : by skimmers, in the Negres hands , till at laft it comes to the tach , 

 I where it muft have much labour, in keeling and ftirring ; and as it 

 ; boyles, there is thrown into the four laft Coppers, a liquor made of 

 1 water and afties which they call Temper, without which , the Sugar 

 \ would continue a Clammy fubftance and never kerne. The quantities 

 I they put in are fmall, but being ofa tart quality it turnes theropinels 

 j and clammineft of the Sugar to cruddle and feparate : which you will 

 find, by taking out fbme drops ofitjto Candy, and fiiddenly to grow 

 I hard ; and then it has enough of the fire. Upon which Eflay they 

 1 prefcntly poure two fpoonfuls of Sallet Oylc into the tach, and then 

 i immediately it gives over to bubble or rife. So after much keeling, 

 I they take it out ofthe tach,by the ladles they ufe there^and put it into 

 ' ! ladles that are ofgreater receipt, with two handles, and by themre- 

 ; inove it into the cooling Ciftern, ncer the ftayers that goes to the fire 

 I room; But as they remoi^c the laft parf of the liquor out of the tach, 

 i they do it with all the celerity they dan; and iiiddenly caft in cold 

 I water, to cool the Copper from burning, for the fire in the fiirnace, 

 I continues ftill in the (ame heat : and Co when that water is removed 

 ' out again by the Ladles, they are in tjie fame degree careful , and 

 I quick, as foon as the laft Ladle full is taken out, to throw in fome of the 

 j liquor 



