338 HISTORY OF THE [book vt. 
\ 
and an annual supply of earthen vessels or moulds 
in which the loaves are formed; with the further 
provision of negro labourers to be employed solely 
in the branch of the manufacture. The whole must 
be proportioned to the extent of the property. I 
have endeavoured to ascertain some rule forjudging 
of this with as much precision as the subject wifi 
admit, and, without perplexing the reader with a 
variety of dry calculations, will observe generally, 
that an allowance of forty shillings sterling for each 
hogshead of muscovado sugar, I find to be abun¬ 
dantly liberal. This sum therefore I shall deduct 
from the difference of price at the British market 
between raw and refined sugar, which otherwise 
would be so much clear profit to the planter. The 
English refiner not having the same advantages, 
has to deduct the interest of a much larger propor¬ 
tionate capital, and far greater expenses in conduct¬ 
ing the manufacture. Now 112 lbs. of raw sugar 
sold in London may be reckoned, when the prices 
are favourable, to yield the planter clear of all 
charges £.\ 13 ?. The same quantity refined, 
would yield of loaves and bastards to the value of 
£.2 1?. 5 d. exclusive of the melasses. The diffe¬ 
rence is 8.?. 5 d. per hundred weight, or £.5 17 .?. 
10 d. the hogshead of 14 cwt. Deduct from this 
the extra expense of refining in the colony ( 40 ?. per 
Millet came to Jamaica in 1790, and introduced this practice with 
great success. I saw myself refined sugar made by him at Hyde Hall 
plantation in Trelawny, with no other material than the juice of limes 
and Seville oranges, which for transparency and elegance surpassed, 
the finest treble refined produced by the London refiners. 
