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not give more than 60 per cent, of the weight of the canes in the form of 

 juice, whereas by the mills of a central factory, where the canes would 

 be passed through three sets of mills in succession, the yield should be 

 75 per cent or over ; so that if my assumption is correct — and the plant- 

 ers should ascertain this for themselves — 15 parts of juice remains in the 

 canes for every 60 parts expressed, or 25 per cent. 



(6) The amount of sugar extracted from the juice for every 100 

 paru of raw sugar therein has never been ascertained over a long period, 

 nor for several places, in Jamaica; in Antigua, I ascertained that up- 

 wards of 80 pounds of Muscovado sugar, were extracted for every 100 



ounds of raw sugar in the juice, often this figure was exceeded; there 

 owever, the conditions were dissimilar from those of Jamaica, for in 

 Antigua no rum was made and therefore efforts were directed towards 

 obtaining as much sugar and as little molasses as possible. In Jamaica 

 where mm is made, there have been no special efforts to reduce the 

 quantity of molasses, and from a very limited number of observations, 

 I came to the conclusion that the amount of sugar extracted was very 

 low. probably, considerably under 70 pounds from every 100 of raw 

 sugar in the juice. Now that rum is bringing very low prices it is for 

 the planters themselves to ascertain how far it proves remunerative to 

 allow sugar to pass away as molasses to be converted into alcohol. 



(7) With modern machinery it is possible to recover from 83 to 88 

 pounds of marketable sugar for every 100 pounds of raw sugar in the 

 juice; the actual quantity will vary with the quality of the sugar made 

 and with the quality of the juice. 



(8) In Muscovado works it is difficult to control the quality and 

 quantity of the sugar to be made, and low grade sugar alone can be 

 made; this is only fit for the refiner and consequently always brings 

 lower prices than sugar capable of entering directly into consumption. In 

 factories fitted with modern appliances it is possible to produce sugar of 

 any required character from dark refiners' sugar to white and yellow 

 grocery sugar according to the market demands for the various grades. 

 The quantity of sugar too is controlled; all the available sugar is ex- 

 tracted from the molasses and a rigid control is kept showing any losses 

 which may occur. All these points lead to greater efficiency and econ- 

 omy in working. 



(9) I have thus indicated in the briefest possible manner the chief 

 defects of the Muscovado system and how these are overcome by manu- 

 facturing sugar in large factories. Recognising these points, and many 

 others, planters have from time to time made efforts to secure factories 

 capable of reducing the losses now experienced, they have always been 

 met with the difficulty that such factories are large and costlv affairs 

 which must involve the combination and co-operation of several estates 

 in order to procure their advantages. The difficulties of obtaining cap- 

 ital and combination have led to the abandonment of many schemes. 

 Efforts are now being renewed to effect the necessary combination and 

 to procure the necessary capital for more than one factory for Jamaica. 



(10) To secure the advantages afforded by the best machinery it 

 appears to be necessary to have factories capable of making not less than 

 3,000 or 4,000 tons of sugar and up to 10.000 tons or over, in each 



