SUGAR AND SUGAR MAKING. 121 
be no signs of crystals, take a handful of raw sugar and 
stir it in; in all probability it will start crystallization ; 
but if it should not do so immediately, do not despair, for 
it may stand for an entire fortnight, and then suddenly 
strike into sugar. 
The above simple and valuable directions have been 
kindly furnished for this work by an experienced sugar 
boiler, and will recommend themselves to those who de- 
sire to experiment in sugar making on a limited scale. 
To give my readers some idea of the amount of capital 
requisite to carry on the operations of a large sugar plan- 
tation in the State of Louisiana, I will, in concluding this 
chapter, append the following extract from a valuable 
article, written by my friend, Colonel 'l’. B. Thorpe, for 
the November, (1853,) number of Harper’s Magazine: 
REFINERY AND PLANTATION OF ST. JAMES. 
“The tract of land connected with this estate, contains 
nine thousand acres, one thousand five hundred of which 
are under cultivation, and divided as follows: eight 
hundred acres ifi cane; two hundred and ninety-four 
acres in corn; one hundred and fifty acres cultivated by 
the negroes for their own use; ten acres in olives; the 
remainder of the fifteen hundred acres alluded to as un- 
der cultivation, is taken up by potatoes, building lots, 
pasturage, and gardens: remainder of the nine thousand 
acres is in forest, from which is taken the fuel consumed 
in manufacturing and refining, and the timber for the 
casks used in packing the sugar for market. 
“The buildings consist of the proprietor’s dwelling 
6 
