POST HARVESTING

The leaves cut off close to the plant are placed immediately, with the cut end downwards, in a V-shaped wooden trough of about 4 feet long and 12 to 18 inches deep.

The wooden trough is set on a sharp incline so that the juice, which trickles from the leaves very rapidly, flows down its sides, and finally escapes by a hole at its lower end into a vessel placed beneath. It takes about a quarter of an hour to cut leaves enough to fill a trough. The troughs are so distributed as to be easily accessible to the cutters.  The leaves are neither infused nor boiled, nor is any use afterwards made of them except for manure. When the vessels receiving the juice become filled, the latter is removed to a cask or reserved for evaporation. This may be done at once, or it may be delayed for weeks or even months.

The evaporation is generally conducted in a copper vessel; at the bottom of this is a large ladle, into which the impurities sink, and are from time to time removed as the boiling goes on.

As soon as the inspissations has reached the proper point, which is determined solely by the experienced eye of the workman, the thickened juice is poured into large gourds or into boxes, and allowed to harden.

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