Once the juice found its way to the hot house, it was contained in clarifying vats and lime was added. It had been then boiled in ensemble iron " coppers" of diminishing size. The furiously hot water would be skimmed and ladled into the following smaller birdwatcher until it come to just the right regularity and was diverted to a wooden trough leading to wood made flats in which it was in order to cool. The slaves who also mastered the boiling level of the refining process were some of the most highly valued workers on a planting, and could possess a major impact on the profits received. Good " Strikers" or Boilers had been often offered special bonuses to assure their very own complete co-operation. The sugar in the houses would have to be agitated for some hours prior to being jam-packed into solid wood hogsheads with perforations in the bottom or Cone-shaped clay containers. The skimming from the method was transfered to the distillery fermentation tank. Potted glucose was put into racks thus molasses would drain from the narrow bottoms thus fast the sweets. Sugar enhanced to this level was referred to as " Muscovado". Most English planters from the West Indies did not procedure their glucose much farther than this and in truth English colonial policy frustrated it. French however practiced what was called " twice claying" which usually involved the sealing of the cooling containers with moist limed clay which prompted the separation of molasses from the crystals. When the initial potting will no longer produced molasses, they would repot the glucose a second some seal it once more with the lime green clay.