CHAPTER XXXVII 



SUGAR-CANE HARVESTING, USES, INSECT 

 PESTS AND DISEASES 



THE primary requisites in securing profits from sugar- 

 cane production are (1) layge crops economically produced 

 and, (2) the proper handling of the crop so as to render 

 possible its manufacture into a product of high quality, 

 whether it be sugar or sirup. In order that both of these 

 requisites may be secured, the planter, in addition to 

 knowing how to plant, fertilize, and cultivate the crop, 

 should have a knowledge of the proper time and method 

 of harvesting the crop, and should also be familiar with 

 such practical means of preventing or reducing loss from 

 the insect pests and diseases of sugar-cane as are available. 



HARVESTING 



522. Time of harvesting. Sugar-cane must be har- 

 vested before frost. But the longer the crop can stand 

 without danger of frost, the higher will be the sucrose 

 content, which not only increases the amount of sugar 

 or sirup secured but also greatly improves the quality 

 of the product. When the plant is grown for sugar the 

 proper stage of maturity for harvesting is indicated by 

 the browning of the lower leaves and the loosening of 

 the leaves on the stalk. Another good rule in the sugar- 

 belt is to allow the crop to stand, if practical, until the 

 fresh juice is thick enough to show a test of 8 degrees on 

 the Baume spindle. In Louisiana the bulk of the crop is 



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