The process adopted in the sugar-mill we speak of was of most primitive simplicity. The European manufacturers employ iron cylinders turned by steam or water power; also lift and force pumps, which quickly convey the sap into the basins in which it is to be clarified by fermentation.
But for comprehending easily all the operations required in the extraction of sugar, Antonio's hacienda, in which every thing was done before our eyes, was much preferable to any of the modern mills provided with all kinds of improved apparatus.
When our young traveller saw the thick, muddy, and turbid liquid, which was being stirred up by a gigantic "agitator," he could hardly believe that it could ever produce the beautiful white crystal with which he was so well acquainted.
"But where's the sugar?" he eagerly asked.
"There, in front of you," replied Sumichrast. "The sugar-cane, like all other vegetables, contains a certain quantity of liquid, in which the sugar is held in a state of solution; if this is removed, prismatic crystals immediately form. Look now! the contents of the copper are just beginning to boil, and are covered with a blackish scum, which is carefully skimmed off; for in three or four days, when it has fermented, it will produce, by means of distillation, the ardent spirit which l'Encuerado is so fond of. The cloud of steam which is rising above the copper shows that the juice is evaporating; in a few minutes more it will be converted into sirup, and will ultimately form crystals. Come and see the result of the last operation."
We entered a large gallery, in which a number of moulds—made of baked earth and shaped like reversed sugar-loaves—were ranged in lines under the beams, like bottles in a bottle-rack. Into these, which had been previously moistened, some laborers were pouring the boiling sirup. A little farther on we were shown what had been boiled the day before, and was crystallizing, assisted in the process by an Indian, who stirred it slowly. From a trough, open at the lower end, a thick liquid was flowing, called "molasses," or treacle, which is used for making rum, gingerbread, and for other purposes. The lowest part of the sugar-loaf seemed, also, to be yellow and sticky.
Passing through a dark passage, Lucien noticed two half-naked laborers, who were moistening clay and converting it into a kind of dough.
"What a nasty mess!" he cried, with a self-satisfied tone. "What would mamma say, if she was here? It was only the other day she gave my brother and sister a good scolding."
"What was it for?" I asked.
"For mixing up mud to build a town and reservoir in the long passage in our house."