Your search within this document for 'batá,drums' resulted in two matching pages.
1

“...DOMINICA *37 solemn order, the drums beating a slow march, and the French soldiers, with small boughs and flowers in their hats by way of laurels, with assumed fierce countenances as they came by our small force, seemed to threaten it with instant dissolution." Matters became critical for the English, and island after island fell into the hands of the French ; but Rodney saved the situation by inflicting a severe defeat on the French fleet under de Grasse in the memorable sea fight between Dominica and Guadeloupe on April 12th, 1782 (see page 244), and Dominica, with all the other islands except Tobago, was restored to Great Britain by the Treaty of Versailles in the following year. The inhabitants were greatly elated at the restoration of British rule, and were so eager to assist in hoisting the Union flag of England on the flagstaff, that they nearly pulled the halliards to pieces and broke down the flagstaff by the force of their numbers. The French republican, Victor Hugues, invaded...”
2

“...it is boiled at a low temperature until granulation sets in, this process being watched through a small glass window, and the progress of crystallisation being tested by a proof stick," which is inserted into the pan through valves and withdraws a sample of the liquor. The vacuum pan is then " struck " or tapped at the bottom, the contents, now called " massecuite," being transferred to the centrifugals— large drums with perforated or mesh sides, which are made to revolve some 1,200 times to the minute. The result of this operation is that the molasses is driven out of the drums by centrifugal force, leaving behind the sugar, which is mixed to secure uniformity of grade and colour, packed in bags, and is then ready for shipment. The manufacture of Demerara sugar and that of plantation white sugars are variations of this pro- cess. The molasses, which is not such a valuable commodity as muscovado molasses, is reboiled, and made into inferior grades of sugar, called second and third sugars...”