56 
MANUFACTURE OP SUGAR IN BARBADOES. 
usual, perhaps only, guide, is experience acquired by prac- 
tice. 
Such is the plan of operations yet almost universally fol- 
lowed, with occasional slight and inconsiderable variations, 
not only in Barbadoes, but in most of the West India Co- 
lonies. The greatest variations are in the crushing-mill ; 
the power of the wind is used in Barb'adoes, where it com- 
monly blows with great strength and regularity during the 
three or four spring months of crop time. In the moun- 
tainous islands water-power is had recourse to, and where 
neither of these is available, steam-power is used; coal being 
imported from England for the purpose of heating the 
boilers, and the megass reserved for the evaporation of the 
juice. 
Before pointing out the defects of the present system of 
manufacture, it will be necessary to say a few words con- 
cerning the chemical composition of cane-juice, as far as it 
is known. Our information on this important subject is yet 
defective ; it may be hoped, however, that the researches 
which Dr. Shier, aided by the wise liberality of the govern- 
ment of British Guiana, has been enabled to make, added 
to those of other inquirers in the same field, may shortly 
throw considerable light on this great fundamental point. 
Fresh cane-j uice, from mature and healthy canes, possesses 
a very pale yellowish grey colour, a faint, fragrant odour, 
and a powerfully sweet and somewhat fruity taste, to most 
persons very agreeable. It, is somewhat thick and clammy, 
having a sp. gr. ranging from 1.070 to 1.090, and in some 
cases higher. It is turbid or opalescent from finely-divided 
suspended matter, and filters through paper with great dif- 
ficulty and little increase of transparency. This turbidity 
is commonly a little increased by boiling, and sometimes a 
few small flock separated. The juice is very faintly, though 
decidedly acid to delicate litmus paper, which re-action is 
not altered by boiling. It is unaffected by acids, with the 
