At the bottom of the trail, just across from the long sand beach at Cinnamon Bay, sit the ruins of a 200-year-old plantation. Buildings, like the terraces, were constructed of stone, brain coral and occasionally imported red and yellow bricks from England and Germany. The bricks arrived as ballast on ships originating in Europe and sailing to Africa before heading for the West Indies. Once in the islands, the bricks were traded for sugar, barrels of rum and bales of cotton. Twelve support columns of the Cinnamon Bay Sugar Factory are all that remain standing now. At one time they supported the factory storage room used to store brown sugar, molasses, barrels of rum and crushed and dried sugar-cane stalks. On the southwest corner of the factory is a well-preserved bay rum distillery where fruit and bay rum trees were grown to produce St. John's bay rum (cologne and lotion, not alcohol). Sitting on one of the stone walls, sweating from the hike, nearly meditating, I can almost hear the voices of the children shouting as they climb the bay rum trees, carefully stripping the leaves, putting them into sacks and carrying them to be distilled.