Contemporary observes like Richard Ligon did not write about the presence of Windmills in Barbados during his stay there in the mid to late 1640s. However, this changes dramatically towards the last quarter of the seventeenth century and into the first half of the eighteenth century when the presence of Windmills in Barbados becomes increasingly represented on maps of that period. Dunn, presents an analysis of the Richard Forde Map of 1674. Forde, a surveyor, and a Quaker was commissioned by Barbados’ Governor Sir Jonathan Atkins to produce an accurate map of the island. With regards to the presence of Windmills in Barbados the Forde map shows a large number of cattle mills and Windmills. Other maps and estimates present the following information as it relates to the increase in the number and use of Windmills in Barbados from the seventeenth to twentieth centuries:

The importance of the boiling house to the overall processing of the extracted sugar juices in the mill, cannot be understated as many were present on plantations across Barbados from the seventeenth to the twentieth centuries. Dunn notes that throughout seventeenth to nineteenth centuries that boiling houses was located adjacent to the mill (as is the boiling house at Morgan Lewis). The sugar cane juice would be channeled into the boiling house by a lead pipe or a wooden gutter. The boiling house was equipped with four to five copper kettles or tayches that were suspended over furnaces. Each tayche or copper was carefully ‘scaled’ and held varying amounts of sugar cane juice. The juice would be ladled out of the cisterns into the first coppers -the boiling process would force impurities to the surface by the ‘boiler’ the most valued and skilled slave on any plantation. The remining liquid would then be ladled into the second. The juices would be ladled from one copper to another, each copper would become smaller and hotter. Evaporation which was caused by the heat would cause less liquid to be left behind and in the last tayche or copper the boiler would add white lime which would have the desired effect of causing the sugar to crystalize. When the believed the sugar was ready, he would dampen the fire beneath the tayche and have the contents ladled into a cooling cistern. Once the sugar had cooled for about 12 hours it was then packed into earthen ware pots and placed in the curing house. The pots were shaped like cones with the narrow section at the bottom where there was a small hole. The hole was plugged for about two days – there were then unplugged and the molasses -the unevaporated liquid that was left behind – would drain out and collected. The molasses was sent to the distillery to make rum. Finally, after about a month, the hardened sugar was taken out of the pots or sugar molds. The sugar molds, as they were called, were then crushed up, spread in the sun for further drying and then they were packed into large barrels known as hoggs heads and shipped to England.