92 



A True and ExaB Hiftory 



fide down, they knock the pot hard againft the ground ^and the Sugar 

 comes whole out^ as a bullet out of a mold, and when it is outj you 

 may perceive three forts of colours in the pot , the tops fomevvhat 

 brownifti, and of a frothy light {iibftance^ the bottom of a much dar- 

 ker colour, but heavy, grofs, moift, and full of MolofTesj both which 

 they cutaway, and refervc to be boyl'd again, with the Moloflesfor 

 peneles: The middle part , which is more then two thirds of the 

 whole pot, and looks of a bright colour, dry and fweet, they layby 

 it felf , and (end it down daily upon the backs of Affinigoes and Ca- 

 mells, in leather baggs, with a Tarr d cloth over, to their Store-houfes 

 at the Bridge^ there to be put in Caskes and Chefts, to be fhipt away 

 for England, or any other parts of the World, where the beft market 

 is. Though this care be taken, and this courfe ufed, by the befthuP 

 bands, and thofe that refped: their credits, as Collonel James Draxy 

 Collonel Walrond^ Mr.Rajines^ and fome others that I know there j yet, 

 the greater number, when they knock out their Sugars, let all go to- 

 j gether, both bottom and top, and fo let the better bare out the worfe. 

 j But, when they come to the Merchant to be fold, they will not give 

 ; above 3li. los. for the one, and for the other, about 61i. 4s. And 

 thofe that ufe this care, have fiich credit with the Buyer, as they 

 Icarce open the Cask to make a tryal, fo well they are afliired of 

 the goodnefs of the Sugars they make 5 as of Collonel James Drax , 

 Collonel Walrond:, Mv. Raines^ and fome others in the Ifland that I 

 know. 



I have yet laid nothing of making white Sugars, but that is much 

 quicker faid than done For, though the Mulcavado Sugar, require 

 but a months time to make it lb, after it is boyl'd; yet the Whites re- 

 quire four months, and it is only this. Take clay, and temper it with 

 water, to the thicknels of Frumenty, or Peale pottage, and poure it 

 on the top of the Mulcavado Sugar , as it ftands in the pot , in the 

 Curing-houfe , and there let it remain four months "3 and if the clay 

 crack and open, that the aire come in , dole it up with Ibme of the 

 i lamCjeither with your hand, oralmallTrowell. And when you knock 

 ; open thele pots, you fhall find a difference, both in the colour and 

 j goodnefs, of the top and bottom, being but to fuch a degree, as may 

 ; be rank'd with Mulcavadoes, but the middle perfed White, and ex- 

 j cellent Lump-Sugar, the beft of which will fell in London for 2od. a 

 . pound. 



j I do not remember I have left unlaid any thing , that conduces to 

 the work of Sugar-making, unleis it be, fometimes after great rains, 

 fwhich moiften the aire more then ordinary J) to lay it out upon fair 

 daies in the Sun, upon cloaths, or in the knocking room, and fome- 

 times to bring in pans of coals, well kindled, into the Cureing-houle. 



1 If I have omitted any thing here, you lhall find it liipplyed in the In- 



j dexes of my Plots. 



i As for diftilling the skimmings, which run down to the Still-houle, 

 I from the three lefler Coppers, itisonly this ; After it has remained in 

 i the Ciflerns , which my plot fhews you in the Still-houfe , till it be 

 a little foure, ffor till then, the Spirits will not rife in the Still ) 

 the firft Spirit that comes off, is a fmall Liquor, which we call 

 i Low- 



