PHYSIOLOGY 0± THE SUGAR CANT. 



27 



the latter region, as that with which I am practically 

 acquainted. 



There are many varieties of the sugar cane, but although 

 they differ in size, colour, and productiveness, they are 

 identical in their organization and structure, and the same 

 methods of culture and manufacture apply equally to all.* 



Until the beginning of the present century, the variety 

 commonly known as the Creole cane, originally brought 

 from Madeira, was universally cultivated in the West 

 Indies; but since the introduction of the Bourbon and 

 Otakeite, which closely resemble each other, and which are 

 vastlv superior, the Creole has almost entirely disappeared. 

 Of these, the Bourbon is now most generally cultivated, 

 and, when grown under favourable circumstances, and 

 where the necessary attention and skill are bestowed upon 

 its culture, it is as hardy and productive a plant as the most 

 sanguine agriculturist could desire. 



The cane is propagated by cuttings, which grow very 

 readily, the part used for that purpose being the upper 

 termination of the stem, which includes a series of short, 

 semiformed joints, each of which is furnished with an 

 " eye ;; or bud. This portion of the cane, not being 

 matured, contains very little saccharine matter, so that no 

 loss of sugar occurs by using it for plants; but every joint 



* Full and elaborate descriptions of the different varieties of sugar 

 canes are given in u Porter's "Work on the Nature and Properties of the 

 Sugar Cane,*' and in " Wray's Practical Sugar Planter.'" 



