I am glad I didn't have to turn this! In another blog we will show you where millstones like this were carved out of the hillside.

Whoever is looking after the site obviously wants to protect the area of the boiling hall and stone rooms, as they have been covered.

"One of the common misconceptions about medieval sugar is that it would have been laced with soot and ash. It is true that one of the largest problems when refining sugar, from a quality viewpoint, is how to handle the soot, ash and other byproducts from the fires necessary for the boiling process. The Cypriot mills responded to this challenge in their mill design. An analysis of the physical mills shows the stoke rooms separated from the boiling hall by a limestone wall. The stoke rooms were also deeper, partially under the boiling hall. These stoke rooms could be entered and exited through doorways leaving the facility. There was no direct access to the boiling hall from the stoke rooms, and vice versa. The question then arises, how was the juice boiled? The fires in the stoke rooms would heat the huge copper cauldrons in the boiling hall through the stone hearths upon which they were resting."

Somebody is obviously trying to restore this to it's former glory.

"Attached to the mill rooms by a series of stairs and cane juice reservoirs, the boiling hall housed the huge copper cauldrons that were used in the refining process. These cauldrons rested on special stone hearths of limestone, through which the fire from the stoke rooms would boil the cane juice. Careful and practiced control of the stoke room fires and the hearth-effect generated by the limestone design created the fairly consistent temperatures necessary for high quality sugar production."