54 SUGAR. 



Twenty-five might, howew r, to bfS obtained from 

 the best land. 



The cane-juice flows from the mill through a gut- 

 ter to the bar re I which, as before stated, is stink 

 nearly to the rim in the earthen tl > »r „ from mis it is 

 carried in pails to the other barrel at the bnih j b, 

 The head sugar-maker stands and keeps supplying 

 tlie juice to the quallies or shallow iron- boilers. U 

 may be observed that these are imbedded in brick 

 work, extending a foot or more above their rim, and 

 smoothly plastered inside, so. as to prevent loss by 

 the juice boiling over. No particular atteuiion is 

 paid to the temperature of the liquor at any stage of 

 the operation — whole beiui; t f;tesse<f. \>\ the force 

 of practice. When the juice boils too violently, some 

 eoeoanut oil is thrown in to cheek the ebullition. 

 When the juice has been sufficiently heated in the 

 first boiler, it is poured into the elarifier, or flat 

 bottomed wooden reservoir, from which it is, after 

 feculences have subsided, let oft' by the syphon into 

 the second, aud so on to the third boiler, In this last* 

 it receives an addition of about a sixth, or even moi< , 

 of a ehupah (a chupah is about one quarter ami a 

 sixteenth of a gallon) trf fine shell-lime, as an adjuvant. 

 The juice is here examined, in small quantities, on 

 a shallow saucer, and when read\ , it is put int > tin 1 

 cooler. After remaining there a few raiuutes, it is 

 pooled into conical baked earthenware jars, each 

 calculated to hold 50 catties of sugar. Twelve of 

 those jars are usually tilled at each milling of 12 

 hours, and each jar, after the claying process, jftlghl 

 to yield from 24 to 25 catties (the catty is 1\ lb.) 

 of sugar, about 20 catties of which are of a fair 

 description, the remaining being dark coloured. 

 These jars or pots are filled gradually from the cooler, 

 by about one quarter of a jar at a time, to allow of 



