Chapter VII: Part 7

Though the Plantine bear not the most delitious fruit that growes on this Iland; yet, for that she is of great use, and beauty too, and for many other rarities that she excells other Plants in, I shall endeavour to do her right in my description. And first, for the manner of planting; we put a root into the ground, six inches deep, and in a very short time, there will come forth three or four sprouts, whereof one has the precedence, and holds that advantage, (as the prime Hawke does in an Ayery). And as this sprout growes, it springs from the intrinsick part of the stem, and the out-leaves hang down and rot; but still new ones come within, and rise up as the Palmeto does, like a pike, which opened with the Sun, becomes a leafe; and about the time it comes to be eight or ten foot high, the pikes, (and consequently the leaves) will be of their full bignesse, and so (as others grow) continue that bignesse, till the last sprout come forth; which is the soul of the Plant, and will never be a leafe, but is the stem upon which the fruit must grow. About the time the leaves come to their full bignesse, they rot no more, but continue in their full beauty; a rich green, with stripes of yellow so intermixt, as hardly to be discerned where they are. These leaves are the most of them above six foot long, and two foot broad; smooth, shining, and stiffe as a Lawrell leafe; and from the middle of the leaf to the end, such a fall, as a feather has, in a well shap’t plume. But, as all these leaves came out in a pike, so that pike ever bends a little towards the East, though as soon as it becomes a a leafe, chuses any point of the Compasse to leane to; and so in a due proportion, hangs round about the stem. At the time it comes to be of the full height, the uppermost leaves will be fifteen or sixteen foot high, and then you shall perceive the stem upon which the fruit must grow, more then a foot higher than the rest, with a green bunch at top; which bunch has such a weight, as to make it stoop by degrees, till it be but seven foot from the ground; and then the green leaves which held the blossome in, open, and shew the blossome it selfe, which is of a pure purple, and as big as the heart of a Stagg, and of that shape, with the point downwards, and so continues, without opening the leaves, till it be ready to fall off; and when it falls, pulls with it above a foot of the stalk that held it, which is covered with yellow blossomes. This purple blossome, when it fell, I guesse to be a pound weight, besides the stalk it took along with it. After this is fallen, the fruit growes out from that end which remained; and as it growes, turnes up towards the stalk that bears it, much like a Grapple, that holds the long-Boat of a Ship; or, as a dozen large fish-hooks tied together, turning up severall waies; each turning up of that fruit being seven or eight inches long, and as bigg as a large Battoon you walk with. In six months, this Plant will be grown, and this fruit ripe, which is a pleasant, wholsome, and nourishing fruit, yellow, when ’tis ripe: But the Negres chuse to have it green, for they eat it boyl’d, and it is the only food they live upon. Our manner of eating it, is, when it is full ripe, take off the skin, which will come off with much ease, and then the fruit looks yellow, with a froath upon it, but the fruit firme. When it is gathered, we cut down the Plant, and give it to the Hoggs, for it will never bear more. The body of this plant is soft, skin within skin, like an Onyon, and between the skins, water issues forth as you cut it. In three months, another sprout will come to bear, and so another, and another, for ever; for, we never plant twice. Groaves we make of these plants, of twenty acres of ground, and plant them at such distances, and in such rowes, as you do Cherry-trees in _Kent_, so that we walk under the leaves, as under the Arches in St. _Faith’s_ Church under _Pauls_, free from sun and rain.

[Sidenote: _Wild Plantine._]

The wilde Plantine growes much as the other does, but the leaves not so broad, and more upright, the fruit not to be eaten; of a scarlet colour, and almost three square. I know no use of this fruit or leaves, but to look on.

[Sidenote: _Bonano._]

The Bonano differs nothing from the Plantine, in the body and leaves but only this, that the leaves are somewhat lesse, and the bodie has here and there some blackish spots, the blossome no bigger then a large bud of a Rose; of a faint purple, and Ash colour mixt, the stalk that bears it, adorn’d with small blossomes, of severall colours; when they fall off, there comes out the fruit, which does not turne back as the Plantines do, but stand outright like a bunch of puddings, all neere of a length, and each of them between four and five inches long. This fruit is of a sweeter taste then the Plantine; and for that reason the _Negroes_ will not meddle with them, nor with any fruit that has a sweet taste; but we find them as good to stew, or preserve as the Plantine, and will looke and taste more like Quince. This tree wants little of the beauty of the Plantine, as she appears upon the ground, in her ful growth; and though her fruit be not so usefull a food for the belly, as that of the Plantine, yet she has somewhat to delight the eyes, which the other wants, and that is the picture of Christ upon the Crosse; so lively exprest, as no Limner can do it (with one colour) more exactly; and this is seen, when you cut the fruit just crosse as you do the root of Ferne, to find a spread Eagle; but this is much more perfect, the head hanging down, the armes extended to the full length, with some little elevation; and the feet cross one upon another.

This I will speak as an Artist; let a very excellent Limner, paint a Crucifix, only with one colour, in limning; and let his touches be as sharp, and as masterly as he pleases, the figure no bigger then this, which is about an inch long, and remove that picture at such a distance from the eye, as to loose some of the Curiosity, and dainty touches of the work, so as the outmost stels, or profile of the figure, may be perfectly discern’d, and at such a distance; the figure in the fruit of the Bonano, shall seem as perfect as it: much may be said upon this subject by better wits, and abler souls then mine: My contemplation being only this, that since those men dwelling in that place professing the names of Christians, and denying to preach to those poor ignorant harmless souls the _Negroes_, the doctrine of Christ Crucified, which might convert many of them to his worship, he himselfe has set up his own Crosse, to reproach these men, who rather then they will loose the hold they have of them as slaves, will deny them the benefit and blessing of being Christians. Otherwise why is this figure set up, for these to look on, that never heard of Christ, and God never made any thing useless or in vaine.

The Bonano with the fruit ripe

page 82.]

[Sidenote: _Pine._]

Now to close up all that can be said of fruits, I must name the Pine, for in that single name, all that is excellent in a superlative degree, for beauty and taste, is totally and summarily included: and if it were here, to speak for it selfe, it would save me much labour, and do it selfe much right. ’Tis true, that it takes up double the time the Plantine does, in bringing forth the fruit; for ’tis a full year before it be ripe; but when it comes to be eaten, nothing of rare taste can be thought on that is not there; nor is it imaginable, that so full a Harmony of tastes can be raised, out of so many parts, and all distinguishable. But before I come to say any thing of that, I will give you some little hints of her shape, and manner of growth, which though I must acknowledge my selfe to be down-right lame, in the expression; yet rather then you shall lose all, I will indeavour to represent some of her beauties, in such faint expressions as I have. A Slip taken from the body of this plant, and set in the ground, will not presently take root, but the Crown that growes upon the fruit it selfe will sooner come to perfection then it; and will have much more beauty all the time of growing. In a quarter of a year, it will be a foot high, and then the leaves will be about 7 or 8 inches long, which appeare to your eyes like Semi-Circles: the middle being a little hollow, so as I have seen a french sword, that is made for lightness and strength. The colour for the most part, frost upon green, intermixt with Carnation, and upon the edges of the leaves, teeth like those upon Sawes; and these are pure incarnadine. The leaves fall over one another, as they are plac’t higher on the stem; the poynts of the lowest, touching the ground; in a quarter of a year more, you shall perceive on the top of the stem a Blossome, as large as the largest Carnation, but of different colours, very small flakes, Carnation, Crimson and Scarlet, intermixt, some yellow, some blew leaves, and some Peach Colour, intermixt with Purple, Sky colour, and Orange tawny, Gridaline, and Gingeline, white and Philyamort. So that the Blossome may be said to represent many of the varieties to the sight, which the fruit does to the taste, these colours will continue a week or tenne dayes, and then wither and fall away, under which there will appear, a little bunch of the bigness of a Wallnut; which has in it, all these colours mixt, which in the blossome were disperst; and so grows bigger for two months more, before it shews the perfect shape; which is somewhat of an Ovall forme; but blunt at either end; and at the upper end, growes out a Crown of leaves, much like those below for colour, but more beautifull; some of the leaves of this Crown, six inches long; the out leaves, shorter by degrees. This fruit is inclos’d with a rind, which begins with a screw at the stalk, and so goes round till it comes to the top, or Crown, gently rising, which screw is about ¼ of an inch broad; and the figures, that are imbrodred upon that screw neer of that dimension, and divisions between. And it falls out so, as those divisions, are never over one another in the screw, but are alwayes under the middle of the figures above, those figures do vary so in the colouring as if you see an hundred Pines, they are not one like another and every one of those figures, has a little tuft or beard, some of green some yellow, some Ash colour, some Carnation. There are two sorts of Pines, the King and Queen Pine: The Queen is farre more delicate, and has her colours of all greens, with their shadowes intermixt, with faint Carnations, but most of all frost upon green, and Sea greens. The King Pine, has for the most part, all sorts of yellows, with their shadowes intermixt with grass greens, and is commonly the larger Pine. I have seen some of them 14 inches long, and sixe inches in the diametre; they never grow to be above four foot high, but the most of them having heavy bodies, and slender stalks, leane down and rest upon the ground. Some there are, that stand upright, and have comming out of the stem, below, some sprouts of their own kind, that beare fruits which jetty out from the stem a little, and then rise upright. I have seen a dozen of these, round about the prime fruit, but not so high as the bottom of that, and the whole Plant together, shewes like a Father in the middle, and a dosen Children round about him; and all those will take their turnes to be ripe, and all very good. When this fruit is grown to a ripenesse, you shall perceive it by the smell, which is as far beyond the smell of our choisest fruits of _Europe_, as the taste is beyond theirs. When we gather them, we leave some of the stalk to take hold by; and when we come to eat them, we first cut off the crown, and send that out to be planted; and then with a knife, pare off the rinde, which is so beautifull, as it grieves us to rob the fruit of such an ornament; nor would we do it, but to enjoy the pretious substance it contains; like a Thiefe, that breakes a beautifull Cabinet, which he would forbear to do, but for the treasure he expects to finde within. The rinde being taken off, we lay the fruit in a dish, and cut it in slices, halfe an inch thick; and as the knife goes in, there issues out of the pores of the fruit, a liquor, cleer as Rock-water, neer about six spoonfulls, which is eaten with a spoon; and as you taste it, you finde it in a high degree delicious, but so milde, as you can distinguish no taste all; but when you bite a piece of the fruit, it is so violently sharp, as you would think it would fetch all the skin off your mouth; but, before your tongue have made a second triall upon your palat, you shall perceive such a sweetnesse to follow, as perfectly to cure that vigorous sharpnesse; and between these two extreams, of sharp and sweet, lies the relish and flaver of all fruits that are excellent; and those tastes will change and flow so fast upon your palat, as your fancy can hardly keep way with them, to distinguish the one from the other: and this at least to a tenth examination, for so long the Eccho will last. This fruit within, is neer of the colour of an Abricot not full ripe, and eates crispe and short as that does; but it is full of pores, and those of such formes and colours, as ’tis a very beautifull sight to look on, and invites the appetite beyond measure. Of this fruit you may eat plentifully, without any danger of surfeting. I have had many thoughts, which way this fruit might be brought into _England_, but cannot satisfie my selfe in any; preserv’d it cannot be, whole; for, the rinde is so firm and tough, as no Sugar can enter in; and if you divide it in pieces, (the fruit being full of pores) all the pure taste will boyle out. ’Tis true, that the _Dutch_ preserve them at _Fernambock_, and send them home; but they are such as are young, and their rinde soft and tender: But those never came to their full taste, nor can we know by the taste of them, what the others are. From the _Bermudoes_, some have been brought hither in their full ripenesse and perfection, where there has been a quick passage, and the fruites taken in the nick of time; but, that happens very seldome. But, that they should be brought from the _Barbadoes_, is impossible, by reason of the severall Climates between. We brought in the ship seventeen of severall grouths, but all rotten, before we came halfe the way.

[Sidenote: _Sugar Canes, with the manner of planting; of their grouth, time of ripenesse, with the whole process of Sugar-making._]

Though I have said as much as is fit, and no more than truth, of the beauty and taste of these formentioned Trees and Plants, beyond which, the Sun with his masculine force cannot beget, nor the teeming Earth bear; all which are proper and peculiar to the Iland; for they were planted there by the great Gardiner of the World. Yet, there is one brought thither as a stranger, from beyond the Line, which has a property beyond them all; and that is the Sugar-Cane, which though it has but one single taste, yet, that full sweetnesse has such a benign faculty, as to preserve all the rest from corruption, which, without it, would taint and become rotten; and not only the fruits of this Iland, but of the world, which is a speciall preheminence due to this Plant, above all others, that the earth or world can boast of. And that I may the more fully and amply set her off, I will give you all the observations I made, from my first arrivall on the Iland, when planting there, was but in its infancy, and but faintly understood, to the time I left the place, when it was grown to a high perfection.

_An_ Index _to the Platforme or Superficies of an_ Ingenio, _that grinds or squeezes the Sugar_.

[Sidenote: _A_]

The ground-plat, upon which the Posts or Pillars stand, that bear up the house, or the Intercolumniation between those Pillars.

[Sidenote: _B_]

The Pillars or Ports themselves.

[Sidenote: _C_]

The wall between the Mill-house and Boyling-house.

[Sidenote: _D_]

The Circle or Circumference, where the Horses and Cattle go, which draw the Rollers about.

[Sidenote: _E_]

The Sweeps to which the Horses and Cattle are fastned, that draw about the Rollers.

[Sidenote: _F_]

The Frame of the _Ingenio_.

[Sidenote: _G_]

The Brackets or Butteresses, that support that Frame.

[Sidenote: _H_]

The Dore, that goes down stairs to the Boyling-house.

[Sidenote: _I_]

The Cistern, into which the Liquor runs from the Ingenio, immediately after it is ground, and is carried in a Pipe under ground to this Cistern, where it remaines not above a day at most.

[Sidenote: _K_]

The Cistern that holds the Temper, which is a Liquor made with ashes, steept in water, and is no other than the Lye we wash withall in _England_. This Temper, we straw in the three last Coppers, as the Sugar boyles, without which, it would never Corn, or be any thing but a Syrope; but the salt and tartarousnesse of this Temper, causes it to turn, as Milk does, when any soure or sharp liquor is put into it; and a very small quantity does the work.

[Sidenote: _L_]

The Boyling-house.

The five black Rounds are the Coppers, in which the Sugar is boyled, of which, the largest is called the Clarifying Copper, and the least, the Tatch.

[Sidenote: _M_]

The Cooling Cistern, which the Sugar is put into, presently after it is taken off the fire, and there kept till it be Milk-warm; and then it is to be put into Pots made of boards, sixteen inches square above, and so grow taper to a point downward; the Pot is commonly about thirty inches long, and will hold thirty or thirty five pounds of Sugar.

[Sidenote: _N_]

The Dore of the Filling-room.

[Sidenote: _O_]

The Room it selfe, into which the Pots are set, being fild, till the Sugar grow cold and hard, which will be in two daies and two nights, and then they are carried away to the Cureing-house.

[Sidenote: _P_]

The tops of the Pots, of sixteen inches square, and stand between two stantions of timber, which are girded together in severall places, with wood or iron, and are thirteen or fourteen inches assunder; so that the tops of the Pots being sixteen inches, cannot slip between, but are held up four foot from the ground.

[Sidenote: _Q_]

The Frame where the Coppers stand, which is raised above the flowre or levell of the room, about a foot and a halfe, and is made of Dutch Bricks, which they call Klinkers, and plaister of _Paris_. And besides the Coppers, there are made small Gutters, which convey the skimmings of the three lesser Coppers, down to the Still-house, whereof the strong Spirit is made, which they call _kill-devill_, and the skimmings of the two greater Coppers are conveyed another way, as worthlesse and good for nothing.

[Sidenote: _R_]

The Dore that goes down the stairs to the fire-room, where the Furnaces are, which cause the Coppers to boyl; and though they cannot be exprest here, by reason they are under the Coppers; yet, I have made small semi-circles, to let you see where they are, behinde the partition-wall, which divides the fire-room from the boyling-house; which wall goes to the top of the house, and is mark’d with the Letter (_c_) as the other walls are.

[Sidenote: _S_]

A little Gutter made in the wall, from the Cistern that holds the first Liquor, to the clarifying Copper, and from thence is conveyed to the other Coppers, with Ladles that hold a gallon a piece, by the hands of Negres that attend that work day and night, shifting both Negres and Cattle every four hours, who also convey the skimmings of the three lesser Coppers down to the Still-house, there to be twice distill’d; the first time it comes over the helme, it is but small, and is called Low-wines; but the second time, it comes off the strongest Spirit or Liquor that is potable.

[Sidenote: _T_]

All Windowes.

[Sidenote: _U_]

The Fire-room, where the Furnaces are, that make the Coppers boyl.

[Sidenote: _W_]

The Still-house.

[Sidenote: _X_]

The Cistern that holds the skimmings, till it begin to be soure, till when, it will not come over the helme.

[Sidenote: _Y_]

The two Stills in the Still-house.

[Sidenote: _Z_]

The Semi-circles, that shew where about the Furnaces stand.

_Place this after_ Folio 84.

_a. the foundation or plates of the house which must be of massey
and lasting timber_

_b. the frame of the Ingenio_

_c. the planks that beare up the Rollers_

_d. the suporter or propp that beares upp those planks_

_e. the Rollers themselves_

_f. the shaft that is grafted into the midle roller which turnes
both the other_

_g. the swepes that come over all y^e worke and reach to y^e Circle
where the horses and Cattle draw._

_h. the Bracketts that keepe the frame from shakeing whereof there
must be 8._

_i. the sides of the house which are strong posts or studds which
beare up the house and are plact att ten foote distance with
Brackets above and below to strengthen them for beareing up the
plates of the house above._

_k. the out Brackets that keepe the posts from starting or buckling_

_l. the great Beame to which the Shaft of the midle Roller is let
in by a goudg in a sockett and goes cross the midle of the house_

_m. the Brackets that support the great beame and likewise all the
Roofe of the house_

_n. the Roofe or cover of the house._]

_In this storie is 924. potts and they use to have another storie
above this which will hold above 600. potts more_

_The Index of the Cureing house._

_a. the roome where they knock out the suger when it is cured,
or made into whites, and is called the knocking roome; when they
knock it out for muscavados, they finde the midle of the pott well
coloured, but the upper and nether parts, of a browner colour
the topp frothy and light, the bottom verie browne and full of
Molosses, both which they sett aside to be boyld againe with the
Mosses in the Cisterns of which they make Penneles, which though it
be a worse kind of suger in the spending yet you will hardly know
it from the second sort of Muscove suger_

_b. the two dores_

_c. the passages betweene the potts upon the flour above_

_d. the great passage in the midle of the rome from end to end_

_e. the topps of the potts which are .16. inches square and hang
betweene stantions of timber borne up by verie strong and Massy
studs or posts and girded or bract together with Iron plates or
wood, the length of the potts are 2.6. or 2.8. inches long made
taper downeward, and hold about .30. pound of suger._

_f. the walls of the roome which is 100. foot long and 40. foot
broade within, they have some tymes a storie of potts above this._]

_The Index to the ground roome._

_a. the knocking roome._

_b. the dores_

_c. the vacuitie betweene the gutters_

_d. the Cisterns of which there are .4. which hold the Molosses
till they boyle it which comonly they doe one day in a weeke._

_e. all the gutters that convay the Molosses downe to the Cisterns._

_f. the walls of the roome which are to be accompted two foot
thick, since there are seldome any windows in the Cureing house,
for the moyst ayer is an enemy to the cure of the suger rather
bring panns of well kindled coales into the roome espetially in
moyst and raynie wether._]

_page 84_]

* * * * *

At the time we landed on this Iland, which was in the beginning of _September, 1647._ we were informed, partly by those Planters we found there, and partly by our own observations, that the great work of Sugar-making, was but newly practised by the inhabitants there. Some of the most industrious men, having gotten Plants from _Fernamlock_, a place in _Brasill_, and made tryall of them at the _Barbadoes_; and finding them to grow, they planted more and more, as they grew and multiplyed on the place, till they had such a considerable number, as they were worth the while to set up a very small Ingenio, and so make tryall what Sugar could be made upon that soyl. But, the secrets of the work being not well understood, the Sugars they made were very inconsiderable, and little worth, for two or three years. But they finding their errours by their daily practice, began a little to mend; and, by new directions from _Brasil_, sometimes by strangers, and now and then by their own people, (who being covetous of the knowledge of a thing, which so much concerned them in their particulars, and for the generall good of the whole Iland) were content sometimes to make a voyage thither, to improve their knowledge in a thing they so much desired. Being now made much abler to make their queries, of the secrets of that mystery, by how much their often failings, had put them to often stops and nonplusses in the work. And so returning with more Plants, and better Knowledge, they went on upon fresh hopes, but still short, of what they should be more skilfull in: for, at our arrivall there, we found them ignorant in three main points, that much conduced to the work; _viz._ The manner of Planting, the time of Gathering, and the right placing of their Coppers in their Furnaces; as also, the true way of covering their Rollers, with plates or Bars of Iron: All which being rightly done, advance much in the performance of the main work. At the time of our arrivall there, we found many Sugar-works set up, and at work; but yet the Sugars they made, were but bare Muscavadoes, and few of them Merchantable commodities; so moist, and full of molosses, and so ill cur’d, as they were hardly worth the bringing home for _England_. But about the time I left the Iland, which was in 1650. they were much better’d; for then they had the skill to know when the Canes were ripe, which was not, till they were fifteen months old; and before, they gathered them at twelve, which was a main disadvantage to the making good Sugar; for, the liquor wanting of the sweetnesse it ought to have, caused the Sugars to be lean, and unfit to keep. Besides, they were grown greater proficients, both in boyling and curing them, and had learnt the knowledge of making them white, such as you call Lump Sugars here in _England_; but not so excellent as those they make in _Brasill_, nor is there any likelyhood they can ever make such: the land there being better, and lying in a Continent, must needs have constanter and steadier weather, and the Aire much drier and purer, than it can be in so small an Iland, as that of _Barbadoes_. And now, seeing this commodity, Sugar, hath gotten so much the start of all the rest of those, that were held the staple Commodities of the Iland, and so much over-top’t them, as they are for the most part sleighted and neglected. And, for that few in _England_ know the trouble and care of making it, I think it convenient, in the first place, to acquaint you, as far as my memory will serve, with the whole processe of the work of Sugar-making, which is now grown the soul of Trade in this Iland. And leaving to trouble you and my self, with relating the errours our Predecessors so long wandred in, I will in briefe set down the right and best way they practised, when I left the Iland, which, I think, will admit of no greater or farther improvement.

But, before I will begin with that, I will let you see, how much the land there hath been advanc’d in the profit, since the work of Sugar began, to the time of our landing there, which was not above five or six years: For, before the work began, this Plantation of Major _Hilliards_, of five hundred acres, could have been purchased for four hundred pound sterling; and now the halfe of this Plantation, with the halfe of the Stock upon it, was sold for seven thousand pound sterling, and it is evident, that all the land there, which has been imployed to that work, hath found the like improvment. And, I believe, when the small Plantations in poor mens hands, of ten, twenty, or thirty acres, which are too small to lay to that work, be bought up by great men, and put together, into Plantations of five, six, or seven hundred acres, that two thirds of the Iland will be fit for Plantations of Sugar, which will make it one of the richest Spots of earth under the Sun.

And now, since I have put my selfe upon this Discovery, I think it fit to let you know the nature of the Plant, the right way of planting it, the manner of growth, the time of growing to ripenesse, the manner of cutting, bringing home, the place where to lay them, being brought home, the time they may lie there, without spoile, the manner of grinding or squeezing them, the conveyance of the liquor to the Cisterns, how long it may stay there without harme, the manner of boyling and skimming, with the conveyance of the skimmings into the Cisterns, in the Still-house, the manner of distilling it, which makes the strongest Spirits that men can drink, with the temper to be put in; what the temper is, the time of cooling the Sugar before it be put into the Pots; the time it staies in the Cureing house, before it be good Muscavado Sugar. And last, the making of it into Whites, which we call Lump-Sugar.

First then, it is fit to set down, what manner of place is to be chosen, to set this Sugar-work, or Ingenio, upon; and it must be the brow of a small hill, that hath within the compasse of eighty foot, twelve foot descent, _viz._ from the grinding place, which is the highest ground, and stands upon a flat, to the Still house, and that by these descents: From the grinding place to the boyling house, four foot and a halfe, from thence to the fire-room, seven foot and a halfe; and some little descent to the Still house. And the reason of these descents are these; the top of the Cistern, into which the first liquor runs, is, and must be, somewhat lower than the Pipe that convaies it, and that is a little under ground. Then, the liquor which runs from that Cistern must vent it selfe at the bottom, otherwise it cannot run all out; and that Cistern is two foot and a halfe deep: and so, running upon a little descent, to the clarifying Copper, which is a foot and a halfe above the flowre of the Boyling house, (and so is the whole Frame, where all the Coppers stand); it must of necessity fall out, that the flowre of the Boyling house must be below the flowre of the Mill-house, four foot and a halfe. Then admit the largest Copper be a foot and a halfe deep, the bottom of the Copper will be lower then the flowre of the Boyling-house, by a foot; the bottom of the Furnaces must be three foot below the Coppers; and the holes under the Furnaces, into which the ashes fall, is three foot below the bottom of the Furnaces: A little more fall is required to the Still-house, and so the account is made up. Upon what place the Sugar-work is to be set, I have drawn two Plots, that expresse more than language can do, to which I refer you. And so I have done with the Ingenio, and now to the work I promised, which I shall be briefe in.

When I first arrived upon the Iland, it was in my purpose, to observe their severall manners of planting and husbandry there; and because this Plant was of greatest value and esteem, I desired first the knowledge of it. I saw by the growth, as well as by what I had been told, that it was a strong and lusty Plant, and so vigorous, as where it grew, to forbid all Weeds to grow very neer it; so thirstily it suck’t the earth for nourishment, to maintain its own health and gallantry.

But the Planters, though they knew this to be true, yet, by their manner of Planting, did not rightly pursue their own knowledge; for their manner was, to dig small holes, at three foot distance, or there about, and put in the Plants endwise, with a little stooping, so that each Plant brought not forth above three or foure sprouts at the most, and they being all fastned to one root, when they grew large, tall, and heavy, and stormes of winde and rain came, (and those raines there, fall with much violence and weight) the rootes were loosened, and the Canes lodged, and so became rotten, and unfit for service in making good Sugar. And besides, the roots being far assunder, weedes grew up between, and worse then all weeds, Withs, which are of a stronger grouth then the Canes, and do much mischiefe where they are; for, they winde about them, and pull them down to the ground, as disdaining to see a prouder Plant than themselves. But experience taught us, that this way of planting was most pernicious, and therefore were resolved to try another, which is, without question, the best; and that is, by digging a small trench of six inches broad, and as much deep, in a straight line, the whole length of the land you mean to plant, laying the earth on one side the trench as you make it; then lay two Canes along the bottom of the trench, one by another, and so continue them the whole length of the trench, to the lands end, and cover them with the earth you laid by; and at two foot distance, another of the same, and so a third, and fourth, till you have finish’d all the land you intend to plant at that time: For, you must not plant too much at once, but have it to grow ripe successively, that your work may come in order, to keep you still doing; for, if it should be ripe altogether, you are not able to work it so; and then for want of cutting, they would rot, and grow to losse: By planting it thus along, two together, every knot will have a sprout, and so a particular root, and by the means of that, be the more firmer fixt in the ground, and the better able to endure the winde and weather, and by their thick growing together, be the stronger to support one another. By that time they have been in the ground a month, you shall perceive them to appear, like a land of green Wheat in _England_, that is high enough to hide a Hare; and in a month more, two foot high at least. But upon the first months growth, those that are carefull, and the best husbands, command their Overseers to search, if any weeds have taken root, and destroy them, or if any of the Plants fail, and supply them; for where the Plants are wanting, weeds will grow; for, the ground is too vertuous to be idle. Or, if any Withs grow in those vacant places, they will spread very far, and do much harm, pulling down all the Canes they can reach to. If this husbandry be not used when the Canes are young, it will be too late to finde a remedy; for, when they are grown to a height, the blades will become rough and sharp in the sides, and so cut the skins of the Negres, as the blood will follow; for their bodies, leggs, and feet, being uncloathed and bare, cannot enter the Canes without smart and losse of blood, which they will not endure. Besides, if the Overseers stay too long, before they repair these void places, by new Plants, they will never be ripe together, which is a very great harm to the whole field, for which there is but one remedy, and that almost as ill as the disease, which is, by burning the whole field, by which they lose all the time they have grown: But the roots continuing secure from the fire, there arises a new spring altogether; so that to repair this losse of time, they have only this recompence, which is, by burning an army of the main enemies to their profit, Rats, which do infinite harm in the Iland, by gnawing the Canes, which presently after will rot, and become unservicable in the work of Sugar. And that they may do this justice the more severely, they begin to make their fire at the out-sides of that land of Canes they mean to burn, and so drive them to the middle, where at last the fire comes, and burnes them all; and this great execution they put often in practice, without Assises or Sessions; for, there are not so great enemies to the Canes, as these Vermine; as also to the Houses, where they lay up their stores of Corn and other provisions; and likewise in dwelling houses for their victualls. For, when the great down-falls of rain come, which is in _November_ and _December_, and in the time of the _Turnado_, they leave the field, and shelter themselves in the dwelling houses where they do much mischiefe.

The Canes with their tops or blades, doe commonly grow to be eight foot high; the Canes themselves, are commonly five or sixe foot, (I have seen some double that length but ’tis but seldome) the bodyes of them, about an inch diametre, the knots about five or six inches distant one from another, many times three or four inches, some more, some lesse, for there is no certaine rule for that; the colour of the blades, and tops, pure grass green; but the Canes themselves, when they are ripe of a deep Popinjay; and then they yeeld the greater quantity, and fuller, and sweeter juyce. The manner of cutting them is with little hand bills, about sixe inches from the ground; at which time they divide the tops, from the Canes, which they do with the same bills, at one stroake; and then holding the Canes by the upper end: they strip off all the blades that grow by the sides of the Canes, which tops and blades, are bound up in faggots, and put into Carts, to carry home; for without these, our Horses and Cattle are not able to work, the pasture being so extreame harsh and sapless, but with these they are very well nourisht, and kept in heart. The Canes we likewise binde up in faggots, at the same time, and those are commonly brought home upon the backs of _Assinigoes_, and we use the fashion of _Devonshire_, in that kind of Husbandry, (for there we learnt it) which is small pack saddles, and crookes, which serve our purposes very fitly, laying upon each Crook a faggot and one a top, so that each Assinigo carries his three faggots; and being accustomed to go between the field and the place where they are to unload, will of themselves make their returnes, without a guide; So understanding this little beast is in performing his duty. The place where they unload, is a little platforme of ground, which is contiguous to the Mill-house, which they call a _Barbycu_; about 30 foot long, and 10 foot broad; done about with a double rayle, to keep the Canes from falling out of that room; where one, or two, or more, (who have other work to do in the Mill house,) when they see the _Assinigoes_ comming, and make a stop there, are ready to unloade them, and so turning them back againe, they go immediately to the field, there to take in fresh loading; so that they may not unfitly be compar’d to Bees; the one fetching home honey, the other sugar: being laid on the _Barbycu_, we work them out cleane, and leave none to grow stale, for if they should be more then two dayes old, the juyce will grow sower, and then they will not be fit to worke, for their soureness will infect the rest; The longest time they stay, after they are cut, to the time of grinding, is from Saturday evening, to Munday morning, at one or two a clock; and the necessity of Sunday comming between, (upon which we do not work) causes us to stay so long, which otherwise we would not doe. The manner of grinding them, is this, the Horses and Cattle being put to their tackle: they go about, and by their force turne (by the sweeps) the middle roller; which being Cog’d to the other two, at both ends, turne them about; and they all three, turning upon their Centres, which are of Brass and Steele go very easily of themselves, and so easie, as a mans taking hold, of one of the sweeps, with his hand will turne all the rollers about with much ease. But when the Canes are put in between the rollers, it is a good draught for five Oxen or Horses; a _Negre_ puts in the Canes of one side, and the rollers draw them through to the other side, where another _Negre_ stands, and receives them; and returnes them back on the other side of the middle roller, which drawes the other way. So that having past twice through, that is forth and back, it is conceived all the juyce is prest out; yet the Spaniards have a press, after both the former grindings, to press out the remainder of the liquor, but they having but small works in Spaine, make the most of it, whilst we having far greater quantities, are loath to be at that trouble. The Canes having past to and againe, there are young Negre girles, that carry them away, and lay them on a heap, at the distance of six score paces or there abouts; where they make a large hill, if the worke have continued long: under the rollers, there is a receiver, as big as a large Tray; into which the liquor falls, and stayes not there, but runs under ground in a pipe or gutter of lead; cover’d over close, which pipe or gutter, carries it into the Cistern, which is fixt neer the staires, as you go down from the Mill-house to the boyling house. But it must not remaine in that Cisterne above one day, lest it grow sower; from thence it is to passe through a gutter, (fixt to the wall) to the Clarifying Copper, as there is occasion to use it, and as the work goes on, and as it Clarifies in the first Copper, and the skumme rises, it is conveyed away by a passage, or gutter for that purpose; as also of the second Copper, both which skimmings, are not esteem’d worth the labour of stilling; because the skum is dirtie and grosse: But the skimmings of the other three Coppers, are conveyed, down to the Still-house, there to remaine in the Cisterns, till it be a little sower, for till then it will not come over the helme. This liquor is remov’d, as it is refin’d, from one Copper to another, and the more Coppers it passeth through, the finer and purer it is, being continually drawn up, and keel’d by ladles, and skim’d by skimmers, in the Negres hands, till at last it comes to the tach, where it must have much labour, in keeling and stirring, and as it boyles, there is thrown into the four last Coppers, a liquor made of water and Ashes which they call Temper, without which, the Sugar would continue a Clammy substance and never kerne. The quantities, they put in are small, but being of a tart quality it turnes the ripeness and clamminesse of the Sugar to cruddle and separate: which you will find, by taking out some drops of it, to Candy, and suddenly to grow hard; and then it has inough of the fire. Upon which Essay they presently poure two spoonfulls of Sallet Oyle into the tach, and then immediately it gives over to bubble or rise. So after much keeling, they take it out of the tach, by the ladles they use there, and put it into ladles that are of greater receipt, with two handles, and by them remove it into the cooling Cisterne, neer the stayers that goes to the fire roome: But as they remove the last part of the liquor out of the tach, they do it with all the celerity they can; and suddenly cast in cold water, to coole the Copper from burning, for the fire in the furnace, continues still in the same heat: and so when that water is removed out againe by the Ladles, they are in the same degree carefull, and quick, as soon as the last Ladle full is taken out, to throw in some of the liquor of the next Copper, to keep the tach from burning, and so fill it up out of the next, and that out of the third, and that out of the fourth, and that out of the Clarifying Copper, and so from the Cistern, and so from the Mill-house or Ingenio. And so the work goes on, from Munday morning at one a clock, till Saturday night, (at which time the fire in the Furnaces are put out) all houres of the day and night, with fresh supplies of Men, Horses, and Cattle. The Liquor being come to such a coolnesse, as it is fit to be put into the Pots, they bring them neer the Cooler, and stopping first the sharp end of the Pot (which is the bottom) with Plantine leaves, (and the passage there no bigger, then a mans finger will go in at) they fill the Pot, and set it between the stantions, in the filling room, where it staies till it be thorough cold, which will be in two daies and two nights; and then if the Sugar be good, knock upon it with the knuckle of your finger, as you would do upon an earthen pot, to trie whether it be whole, and it will give a sound; but if the Sugar be very ill, it will neither be very hard, nor give any sound. It is then to be removed into the Cureing house, and set between stantions there: But first, the stopples are to be pull’d out of the bottom of the pots, that the Molosses may vent it selfe at that hole, and so drop down upon a gutter of board, hollowed in the middle, which conveyeth the Molosses from one to another, till it be come into the Cisterns, of which there is commonly foure, at either corner one; and there remains, till it rise to a good quantity, and then they boyl it again, and of that they make Peneles, a kinde of Sugar somewhat inferiour to the Muscavado; but yet will sweeten indifferently well, and some of it very well coloured. The pots being thus opened at the bottoms, the Molosses drops out, but so slowly, as hardly to vent it selfe in a month, in which time, the sugar ought to be well cur’de; and therefore they thought fit, to thrust a spike of wood in at the bottom, that should reach to the top, hoping by that means, to make way for the Molosses to have the speedier passage: But they found little amendment in the purging, and the reason was this, the spike as it went in, prest the Sugar so hard, as it stopt all pores of passage for the Molosses. So finding no good to come of this, they devis’d another way, and that was, by making an augure of Iron, which instrument cuts his way, without pressing the Sugar, and by that means the Molosses had a free passage, without any obstruction at all. And so the Sugar was well cur’d in a month. As for the manner of using it, after it is cur’d, you shall finde it set down in my Index, to the plot of the Cureing house. And this is the whole processe of making the Muscavado-Sugar, whereof some is better, and some worse, as the Canes are; for, ill Canes can never make good Sugar.

I call those ill, that are gathered either before or after the time of such ripenesse, or are eaten by Rats, and so consequently rotten, or pull’d down by Withes, or lodg’d by foule weather, either of which, will serve to spoil such Sugar as is made of them. At the time they expect it should be well cur’d, they take the pots from the stantions in the Curing-house, and bring them to the knocking room, which you shall finde upon the plot of the cureing house; and turning it upside down, they knock the pot hard against the ground, and the Sugar comes whole out, as a bullet out of a mold; and when it is out, you may perceive three sorts of colours in the pot, the tops somewhat brownish, and of a frothy light substance; the bottom of a much darker colour, but heavy, grosse, moist, and full of molosses; both which they cut away, and reserve to be boyl’d again, with the molosses for peneles: The middle part, which is more then two thirds of the whole pot, and lookes of a bright colour, drie and sweet, they lay by it selfe, and send it down daily upon the backs of Assinigoes and Camells, in leather baggs, with a tarr’d cloth over, to their Store-houses at the _Bridge_, there to be put in Caskes and Chests, to be ship’t away for _England_, or any other parts of the World, where the best market is. Though this care be taken, and this course used, by the best husbands, and those that respect their credits, as, Collonell _James Drax_, Collonell _Walrond_, Mr. _Raynes_, and some others that I know there; yet, the greater number, when they knock out their Sugars, let all go together, both bottom and top, and so let the better bear our the worse. But, when they come to the Merchant to be sold, they will not give above 3 l. 10 s. for the one; and for the other, above 6 l. 4 s. And those that use this care, have such credit with the Buyer, as they scarce open the Cask to make a tryall; so well they are assured of the goodnesse of the Sugars they make; as, of Collonell _James Drax_, Collonell _Walrond_, Mr. _Raines_, and some others in the Iland that I know.