Two Days in a Sugar Plantation. 653 
which there is a gutter, the top being formed of logs or 
skids running from side to side, at distances of from two to 
three feet; the empty hogsheads with the plantain stalks 
are adjusted on these skids, and the sugar dug from the 
coolers is carried in pails and thrown into them ; and as it 
retains its heat for a considerable time, it is still warm 
when potted ; the hogsheads, when filled, are left to drain, 
the molasses trickling down the sides, formed like a ship, 
into the gutter below, from whence it runs into a tank 
placed for its reception, where we will leave it for the pre- 
sent. Meanwhile the pails and coolers are thoroughly 
washed, and are placed ready for the next boiling. 
The gutters for the reception of the skimmuings of the 
coppers empty themselves into another tank, in which the 
skimmings remain for several hours, during which the dirt 
either sinks to the bottom, or if lighter floats to the top of 
the liquor, which is afterwards drawn off quite clear, and is 
placed in vats to ferment, to promote which process a little 
molasses—experience only can teach the proper quantity 
—must be added. The vinous fermentation having ceased, 
the vats are emptied into the still and distilled, the pro- 
duce being rum. The first and last of each distillation, 
which are called low wines, are put on one side to be re- 
distilled. The rum is now stored in puncheons, and when 
a ship is ready to receive it, the strength is tried, the spirit 
is coloured with burnt sugar, the cask is bunged, scribed’ 
or marked, and shipped. 
The sugar having drained itself thoroughly, has to be 
rammed. This process is accomplished by first loosening 
all the sugar with a crowbar, after which a sledge hammer 
is used with a wedge, which consolidates the contents con- 
siderably ; the hogsheads are then gradually filled with 
dry sugar, each pailful being rammed tight down, and as 
soon as they are full the cooper puts on the heads, and it 
only remains for the overseer to scribe and mark the casks, 
which are then ready for shipment. 
Shipping sugar in the West Indies is generally a very 
disagreeable job, since as there are no means of transport-. 
ing produce from the estates to any port by land, the ship 
which is to take it to the European market must either 
come to the bay nearest the estate from which she expects 
a freight, or send a drougher for it ; and in consequence of 
the prevalence of calms, or the trade-winds always blowing 
in one direction, and the current of the gulf stream flowing 
in the same direction, a vessel has often to beat for days 
