NATUE.VX PKODUCTIONS. 
65 
tlie liquor is ladled by buckets fixed on to long bandies, 
tlie wall being fitted with a rest for the handle of tiio 
bucket, which forms a fulcrum that easily enables the 
boiler-man to bale the liquor out of one copper into the 
other. The last copper is called the “tache,” and tliere 
the heat is greatest. In this tache tlie liquor is boiled as 
long as the head boiler-man, who mans the tache, thinks 
requisite for the kind of sugar he wishes to make. AVhen 
the liquor is sufficiently boiled, they “ strike,” that is, 
tlie boiler-men as quickly as possible bale it out of the 
tache into spouts leading into coolers, in which it is 
allowed to remain some forty-eight hours, or less, accord- 
ing to circumstances, before qiotting it, that is, digging it 
out of the coolers and carrying it away to the enqity 
hogsheads which stand ready to receive it in the curing- 
house. There the sugar remains some weeks, according 
to the time there is to spare, and during this time the 
molasses or treacle leaks through the hogshead, and runs 
<lown the incline of the curing-house floor into the tank 
below. It should have been mentioned that when the 
liquor is pumped into the clarifiers, a certain quantity of 
icnipcr-Ume is thrown into the heated liquor. 
'While the liquor is in the clarifiers, the amount of 
saccharine matter is ascertained by a saccharometer. 
The “ yielding,” as it is called, differs with the ripeness 
or greenness of the cane. When crop first commences 
the canes are green, and the yielding is said to be bad ; 
tJiat is to say, it takes many more gallons of liquor to 
make a hogshead of sugar than Avhen the yielding is good 
or the saccharine matter more plentiful. The later in the 
■crop the riper the cane, so that the nearer the end of 
crop the better the yielding. In the beginning of cro]> 
the yielding is bad, and much of the juice is evaporated 
in clouds of steam before sugar can be made. Going 
into a boiling-house is like taking a vapour bath ; the 
atmosphere is both moist and heated, and apt to give 
cold to those not accustomed to it. 
When the sugar is sufficiently cured, that is, the 
