212 TiMEHRI. 



Russell began his maceration scheme at La Bonne 

 Intention, and this was improved on by him at Provi- 

 dence, and I think next at Anna Regina ; this double- 

 crushing with maceration has since been greatly improved 

 on most large estates, and with such powerful mills as 

 now exist as compared to those of 1865, regulated by 

 the hydraulic gear, I think I am within bounds in saying 

 we extra6l at least 15 per cent, more juice from the ton 

 of canes than was done then, besides, as I have already 

 shown, burning the green megass dire6lly from the mill. 

 Going back, then, to the curing house. In lieu of a 

 dirty molasses stanchion, with the old unwieldy sugar 

 hhds., we find the place dotted with fine machinery — pan 

 engines, centrifugal engines, and various pumps — all 

 doing the work that originally was done by hand. We 

 have small boxes or buckets running on truck lines, into 

 which the pan strikes, and which cool the mascuite more 

 quickly, giving at least 2 per cent, more dry sugar from 

 it, going dire6lly up to a hydraulic lift which empties it 

 into the pug mill, from which it is fed into the centri- 

 fugals, from thence conveyed by a spiral carrier into the 

 sugar bunk, where it is easily filled into bags by a shoot, 

 instead of the old package the sugar hhd., the bags being 

 easily handled, and as for economy, costing $1 50 as 

 against $5 a hhd.,~-the cost in 1865 ; this added to the 

 saving in manual labour, allows the planter to cure, fill 

 and ship his sugar at nearly £\ a ton cheaper than in 

 1865. A great many other improvements have been 

 made, too numerous to mention, and combined with fine 

 buildings, airy and lofty, concreted instead of the old 

 broken brick floors which could never be kept clean, we 

 may say a very great change has taken place since 1865, 



