cates that a single plow was in use.

[Footnote 18: Printed by Clement Caines in a table facing p. 246 of his
_Letters_.]

The cane-mill in the eighteenth century consisted merely of three
iron-sheathed cylinders, two of them set against the third, turned by
wind, water or cattle. The canes, tied into small bundles for greater
compression, were given a double squeezing while passing through the mill.
The juice expressed found its way through a trough into the boiling house
while the flattened stalks, called mill trash or megass in the British
colonies and bagasse in Louisiana, were carried to sheds and left to dry
for later use as fuel under the coppers and stills.

In the boiling house the cane-juice flowed first into a large receptacle,
the clarifier, where by treatment with lime and moderate heat it was
separated from its grosser impurities. It then passed into the first
or great copper, where evaporation by boiling began and some further
impurities, rising in scum, were taken off. After further evaporation in
smaller coppers the thickened fluid was ladled into a final copper, the
teache, for a last boiling and concentration; and when the product of the
teache was ready for crystallization it was carried away for the curing. In
Louisiana the successive caldrons were called the grande, the propre, the
flambeau and the batterie, the last of these corresponding to the Jamaican
teache.

The curing house was merely a timber framework with a roof above and a
great shallow sloping vat below. The sugary syrup from the teache was
generally potted directly into hogsheads resting on the timbers, and
allowed to cool with occasional stirrings. Most of the sugar stayed in the
hogsheads, while some of it trickled with the mother liquor, molasses,
through perforations in the bottoms into the vat beneath. When the
hogsheads were full of the crudely cured, moist, and impure "muscovado"
sugar, they were headed up and sent to port. The molasses, the scum, and
the juice of the canes tainted by damage from rats and hurricanes were
carried to vats in the distillery where, with yeast and water added, the
mixture fermented and when distilled yielded rum.

The harvest was a time of special activity, of good feeling, and even of a
certain degree of pageantry. Lafcadio Hearn, many years after the slaves
were freed, described the scene in Martinique as viewed from the slopes
of Mont Pelee: "We look back over the upreaching yellow fan-spread