46 HISTORY OF THE [book v. 
when the froth in boiling rises in large bubbles, 
and is but little discoloured. When, from such 
scumming and evaporation, the liquor is again 
sufficiently reduced to be contained in the third 
copper, it is laded into it, and so on to the last 
copper, which is called the teache. This arrange¬ 
ment supposes four boilers or coppers, exclusive 
of the three clarifiers. 
In the teache the subject is still further evapo¬ 
rated, till it is judged sufficiently boiled to be re¬ 
moved from the fire. This operation is usually 
called striking; (i. e.) lading the liquor, now ex¬ 
ceedingly thick, into the cooler. 
The cooler, of which there are commonly six, is a 
shallow wooden vessel, about eleven inches deep, 
seven feet in length, and from fi ve to six feet wide. 
A cooler of this size holds a hogshead of sugar. 
Here the sugar grains; (i. e. )as it cools it runs into 
a coarse irregular mass of semiformed crystals, sepa¬ 
rating itself from the mellasses. From the cooler it 
is carried to the curing-house, where the mellasses 
drains from it.* 
* It may be proper in this place to observe, that, in order to obtain 
a large-grained sugar, it must be suffered to cool slowly and gradually . 
If the coolers are too shallow, the grain is injured in a surprising man¬ 
ner. Any person may be convinced of this, by pouring some of the 
hot syrup, when lit for striking, into a pewter plate. He will imme¬ 
diately find it will have a very small grain. 
