MANUFACTURE OF SUGAR IN BARBADOES. 
53 
taining much alcohol ; and that, on mixing the two, a 
liquid is obtained which has not the least resemblance in 
taste to the original wine. Geiger observed, that when 
the distillate mixed with the residue was kept for several 
years in a cool spot, the original wine was reproduced with 
scarcely any perceptible difference in taste and odour. It 
appears, according to this, that what is termed the "bouquet" 
of wine is owing to the formation of ether compounds ; 
and we may expect that, by a careful examination, their 
nature will be ascertained ; it is not at all doubtful that 
they can be prepared artificially.* — Ibid, from Liebig's 
Jlnnalen. 
ART. XIII.— ON THE MANUFACTURE OF SUGAR IN BARBA- 
DOES. 
By George Fownes, F. R. S. 
Professor of Practical Chemistry in University College, London. 
The processes of the sugar manufacture of Barbadoes ap- 
pear to have undergone but little alteration for many years 
past, and are nearly the same as those employed at a very 
early period in the history of the colony. A few of the 
more intelligent and enterprising planters have lately at- 
tempted the introduction of improvements with a zeal which 
does them honofr, but from circumstances easily understood 
the management of the great majority of estates is still the 
same as in the days of slavery. 
The common process of sugar-making is too well known 
to need a lengthened description. The canes are crushed 
by a machine consisting of three vertical iron rollers, put 
in motion by a wind-mill, and the juice, after passing 
through a strainer, is received into the clarifying vessels, 
usually of the capacity of 300 or 400 gallons, where it re- 
ceives the usual dose of lime or '■'temper," and a sufficient 
5* 
