Chapter XIII: Part II: History of the Industry (4)

Complete, reliable and up-to-date information and statistics concerning Cuba’s sugar industry are not obtainable at the moment, nevertheless it is well known that the Cuban plantations and mills that are operated by modern scientific methods can produce sugar at lower costs than Germany or any of the beet-raising countries, while as regards cane-growing countries, Java is the only possible rival. And yet, despite the optimistic views of Cuba’s supporters, the fact remains that the full development of her resources is still a matter of uncertainty, though the possibilities for expansion are enormous, provided that certain obstacles, notably the labor problem, can be overcome. At the present time it is doubtful whether the production of sugar could be largely increased, chiefly because of the growing difficulty of securing adequate help in the fields.

During the season ending midsummer, 1915, Cuba’s output of sugar was 2,592,667 long tons, the largest crop raised in any country in the world, and the vast amount of cane from which it was manufactured was ground by 176 central factories. It is estimated that the production for 1916 will reach 3,000,000 tons.

When it comes to the marketing of her sugar the United States is Cuba’s best customer, only a comparatively small amount being taken by Europe.[59] The 20-per-cent preferential allowed on Cuban sugar duty under the reciprocity treaty, however, does not always go to the Cuban manufacturer. The real beneficiary is the consumer in the United States, for this reason: when the grinding of the Cuban crop is in full swing, the weekly production of raw sugar is approximately 150,000 tons, which speedily exhausts the available storage capacity of the island, so that movement of the sugar is imperative; besides this, the natural anxiety of the planter to realize in order to meet his current expenses causes a strong pressure to sell. It becomes with him a question of whether he can net better figures in New York or the United Kingdom, and owing to difference in port charges and dispatch, the New York results are generally more satisfactory, even with the concession of a part, or at times all of, or even more than, the 20-per-cent preferential. Inversely, it follows that when raw sugars are in keen demand, the planter pursues his advantage to the limit.

The total production of sugar in Cuba from 1850 to the present year is as follows, but the figures prior to 1882 are not entirely dependable, as has been previously explained:

YEAR TONS

1850 223,145
1851 263,999
1852 251,609
1853 322,000
1854 374,000
1855 392,000
1856 348,000
1857 355,000
1858 385,000
1859 536,000
1860 447,000
1861 446,000
1862 525,000
1863 507,000
1864 575,000
1865 620,000
1866 612,000
1867 597,000
1868 749,000[60]
1869 726,000[60]
1870 726,000[60]
1871 547,000[61]
1872 690,000[60]
1873 775,000[60]
1874 681,000[60]
1875 718,000[60]
1876 590,000[60]
1877 520,000[60]
1878 533,000[60]
1879 670,000
1880 530,000
1881 493,000
1882 595,000
1883 460,327[62]
1884 558,932
1885 631,000
1886 731,723
1887 646,578
1888 656,719
1889 560,333
1890 632,368
1891 816,980
1892 976,000
1893 815,894
1894 1,054,214
1895 1,004,264
1896 225,221[63]
1897 212,051[63]
1898 305,543[63]
1899 335,668
1900 283,651[64]
1901 612,775
1902 863,792
1903 1,003,873
1904 1,052,273
1905 1,183,347
1906 1,229,736
1907 1,444,310[65]
1908 969,275[66]
1909 1,521,818
1910 1,804,349
1911 1,483,451
1912 1,895,984
1913 2,428,537
1914 2,597,732
1915 2,592,667
1916 3,000,000[67]

JAMAICA

Jamaica lies 80 miles south of the eastern end of Cuba, between 17 degrees 43 minutes and 18 degrees 32 minutes north latitude and 76 degrees 10 minutes and 78 degrees 20 minutes west longitude. It is 144 miles long and 50 miles across at its widest part, with a total area of 4207 square miles.

The island is traversed from east to west by a mountain range from which a number of spurs run out to the northwest or southeast. This range is more sharply defined in the eastern end, where the highest point is Blue Mountain Peak, 7360 feet above sea-level. The mountains gradually slope westward down to the hills of the western plateau, which is of limestone formation and comprises two-thirds of the island’s surface. As a rule the highlands terminate abruptly in steep bluffs, a strip of level land lying between them and the sea. On the south coast there are extensive plains. Fully one hundred rivers and streams empty themselves into the Caribbean, but the greater number of them are not navigable and in flood time they become raging torrents. In 1911 the population, of whom only 2 per cent are white, was estimated at 831,123. It is made up of Maroons, descendants of the slaves of the Spanish; descendants of African negro slaves; a mixture of British and negro; laborers from India; a sprinkling of Chinese, and the white settlers.

On the coast the climate is hot and humid, but at the higher elevations it is mild and delightful. The temperature at Kingston and the low sea-level region generally ranges between 70.7 degrees and 87.8 degrees Fahrenheit. At Cinchona, which is 4907 feet high, it runs from 57.5 degrees to 68.5 degrees. With rare exceptions, rain falls during every month in the year, and there are two wet seasons, each of about three weeks duration, one in May and one in October. The amount varies considerably; the yearly average for Kingston is 32.6 inches, for Cinchona 105.5 inches and for the entire island 66.3 inches. Hurricanes, which were of frequent occurrence during the early part of last century, have not visited the island so often of late years. Earthquakes take place from time to time, that of 1907 having been particularly violent and destructive.

Transportation facilities are excellent, the roads are good and a railway 180 miles long connects Port Antonio, Kingston and Montego bay.

Jamaica was discovered by Columbus on May 3, 1494, and was called Santiago by him, but this never supplanted the original Indian name Jaymaca, “the island of springs,” modified into its present form, Jamaica. Columbus put in at the island for shelter in 1505, and four years later his son Diego sent out Don Juan d’Esquivel to take possession of it in the name of the Spanish crown. Sant’ Iago de la Vega, now Spanish Town, founded in 1523, was destroyed by the British in 1596 and was rebuilt after their departure. The British raided the island again in 1635, and twenty years later they occupied it permanently, expelling the Spaniards entirely by 1658. During the three years that followed, Jamaica was under military rule and then a constitution modeled upon that of the mother country was established.

About this time the island became a rendezvous for the buccaneers. These gentry quite often combined the roles of merchants or planters and pirates or sea-rovers. In 1670 the treaty of Madrid confirmed the British in their possession of the island and the buccaneers were suppressed. Jamaica then became a great slave market, and the growing of sugar cane and the manufacture of sugar on an extensive scale were begun. Civil disturbances retarded the progress of the colony until 1728. The town of Port Royal was destroyed by a great earthquake in 1692, while in 1712 and 1722 hurricanes of extreme violence carried destruction throughout the island.

When the Dutch were driven from Brazil by the Portuguese in 1655 many of them settled in Jamaica, Barbados and other West Indian islands. They brought their slaves with them, and, besides, they had a good knowledge of sugar and the necessary capital, so that the industry entered a new phase of development after their arrival. The keenest competitors of the British islands were the French sugar producers of Saint Dominique, Guadeloupe and Martinique, as they were more skilled in manufacturing methods and made sugar at a lower cost. A heavy export tax affected the sugar trade of Jamaica and her sister colonies adversely. The refining of sugar was prohibited and heavy import duties placed upon sugar and syrup entering British North American possessions closed that market to the Jamaican product. Notwithstanding these drawbacks the industry continued to grow and in 1791 the destruction of the plantations of Saint Dominique removed a formidable rival.

Since the passage of the emancipation act in 1834 and the granting of £16,500,000 as partial indemnity to the planters for the loss of their slaves, there has been persistent agitation by the planters, both in Parliament and outside of it. It became very loud when the protection afforded West Indian sugars as against sugars raised in slave-owning countries was lessened and finally withdrawn. It subsided somewhat with the abolition of slavery in the colonies of other European nations, and it was renewed with added vigor when the competition of bounty-nourished beet-root sugar manufactured on the continent of Europe made itself felt. As has been shown, bounties and cartels enabled the European beet-sugar manufacturers to sell their product in foreign markets below actual cost, while realizing a handsome profit in the quantity sold for home consumption. Jamaica and the other cane-producing colonies which had no domestic trade to fall back upon found themselves in a grievous plight.

By 1895 matters had reached such a pass that a royal commission was appointed to make a thorough investigation of conditions and report to the home government. The main features of the remedial measures adopted as a result of the work of this body were:

First: The establishing of the farmers as owners of land, that is to say, parcels of land were sold to small farmers, who were assisted by money advances in the cultivation of their crops, with the understanding that they were to grow cane at their own risk and sell it to the mills.

Second: Planters were encouraged to raise crops other than sugar.

Third: Agricultural experiment stations were built and equipped in Barbados, Trinidad and Jamaica with sub-stations in a number of the smaller islands.

Fourth: A direct steamship service to Canada was established. The service between Jamaica and England was improved and regular steamer communication between the islands was provided.

It was stipulated that the cost of building and maintaining the experiment stations was to be borne by the home government until the results obtained justified their being supported by the colonies. In addition, a grant of money was authorized by Parliament to take care of the pressing needs of the planters during the year before the Brussels convention became effective.

With improved steamship facilities between Jamaica and the mother country, the volume of the trade in fresh fruit was greatly increased.

MORELANDS SUGAR MILL, VERE, JAMAICA]

In 1907 the value of the fruit shipments in pounds sterling was as follows:

Bananas £842,689
Citrus fruits 90,468

as against

Sugar 122,328
Rum 98,923

On January 14, 1907, an appalling earthquake occurred. The buildings in Kingston and Port Royal were destroyed or badly damaged and about one thousand people were killed.

In 1906 the area under cultivation in Jamaica was 750,000 acres and of this only 26,000 were devoted to cane. Sugar planting has been in a stagnant condition for years and only a limited number of the estates that still carry on the industry are making money. Many have stopped growing cane entirely and have turned to bananas, cocoanuts, coffee or cattle raising. In certain districts there is plenty of fertile alluvial land, ample water and cheap labor, but proper cultivation is lacking, so that the results are far from what they should be. Planting simply consists of sticking a piece of cane stalk in a hole in the ground and very little ploughing is done, consequently the weeds are never under control. It takes about twelve months for the cane to ripen and the yield per acre varies widely, ranging from ten to forty-five tons. The average may be taken as about twenty tons per acre.

The island boasts of three central factories and eighty-two small mills, only twelve of the latter having vacuum pans. The others make muscavado sugar and rum. In the operation of boiling by no means all of the sugar is extracted, as a pure liquor is needed for the manufacture of good rum and quite a large amount of cane juice is made into rum direct.

In the process of making muscavado sugar in Jamaica, the cane juice after being brought to boiling point in an open kettle is transferred into a second kettle, where it is treated and the heavy impurities allowed to settle. The clear juice then goes into copper walls, a series of three or more large open copper pans, called teaches. These pans rest above an open fire fed by bagasse, cane trash and wood. After the juice has been boiled to a certain density in the first pan it is transferred to the second and the final concentration takes place in the third or fourth, as the case may be. In some mills the last boiling is done with steam in what is called an Aspinall pan, instead of over an open fire. When the mass becomes sufficiently thick, it is put into large tanks and left to crystallize. Sometimes it is kept in motion during crystallization, but usually no stirring whatever is done. Crystallization completed, the mass is packed in hogsheads with perforated bottoms. These hogsheads are allowed to stand over drainage troughs for two or three weeks so that the molasses may run off. The holes are then plugged up and the sugar is ready to be shipped.

The percentage of sugar, glucose and water in Jamaica muscavados is approximately:

No. 1 Sucrose 88.6 Glucose 5.30 Water 3.42
2 86.2 4.40 3.72
3 83.9 5.92 4.66
4 83.0 6.98 3.84

Management is slipshod and the extraction is poor. It takes fifteen tons of cane and sometimes more to produce a ton of sugar.

As for the future of the sugar industry in Jamaica, much in the way of improvement could be done by the introduction of systematic management, proper cultivation, adequate fertilization and scientific methods of manufacture. Labor is plentiful and cheap, and it would seem that sugar could be produced in Jamaica at as low cost as in Cuba. Thus far, however, there have been no signs of a real awakening.

As regards production, the following figures are taken from Willett & Gray:

1903-04 crop 14,255 tons
1904-05 ” 16,000 ”
1905-06 ” 18,000 ”
1906-07 exports 13,971 ”
1907-08 ” 10,718 ”
1908-09 ” 11,453 ”
1909-10 ” 12,000 ”
1910-11 ” 19,960 ”
1911-12 ” 21,835 ”
1912-13 ” 8,728 ”
1913-14 ” 15,583 ”
1914-15 ” 15,063 ”
1915-16 ” 15,000[68] tons

BARBADOS

Barbados, the most easterly of the Windward islands, lies seventy-eight miles east of St. Vincent in 13 degrees 4 minutes north latitude and 59 degrees 37 minutes west longitude. It is twenty-one miles long, fourteen and one-half miles at its greatest breadth and its area is 166 square miles. It is of coral origin and at certain points the coral reefs extend out to sea as far as three miles and are a menace to navigation. The island is low and flat, except in the central and northeastern part. Mount Hillaby, the highest peak, rises 1148 feet above sea-level and from it the land slopes in terraces in every direction. Carlisle bay on the southwest is a natural harbor, but only available for vessels of light draft. Barbados is densely populated. In 1906 the number of inhabitants was 196,287, of whom by far the greater number were negroes, who, in proportion to the whites, are as nine to one.

The climate is agreeable, with well-defined wet and dry seasons, and for eight months in the year the heat is modified by the northeast trade winds. The dry, or cold, period is from December to May. The temperature ranges from 70 degrees to 86 degrees Fahrenheit, seldom falling below 65. There is a plentiful rainfall, the annual average being sixty inches, and September is the wettest month. Moisture readily penetrates the coral subsoil and collects in subterranean reservoirs. Porous soil, thorough cultivation and the absence of swamps give miasma no opportunity and fever is unknown, but hurricanes are the scourge of the colony. The soil is thin, but extremely fertile, and there is a theory that it was originally formed of volcanic ash, carried by the winds from St. Vincent during times when La Soufrière was in eruption.

It is said that the Portuguese were the first Europeans to visit the island; be this as it may, they never took possession of it. A British ship touched there in 1605, and, finding no inhabitants, annexed it in the name of King James I. Since that time British ownership has continued without interruption. An actual settlement was established in 1625, in which year the king made a grant of the island to Lord Leigh, afterward the Earl of Marlborough. Bridgetown, the present capital, was founded in 1628.

Barbados was the first of Great Britain’s island colonies to grow sugar cane. The plant was brought there in 1642 during Philip Bell’s governorship, and slaves were imported at the same time. A number of Dutch who were expelled from Brazil in 1655 took refuge in the island, and their knowledge of sugar and experience in its manufacture did much to stimulate the industry. Beginning with the middle of the seventeenth century, Barbados became an important sugar-producing center.

Following emancipation in 1834, the Barbados planters received £1,720,000 to indemnify them for the loss of over 83,000 slaves. At the same time a large number of the freed blacks continued to work on the sugar plantations as before, but under pay; hence abolition did not bring on the same hardships in Barbados as it did in some of the other West Indian colonies.

Labor is plentiful and cheap, so that cultivation is done carefully and in a thorough manner. The naturally rich soil is treated with fertilizers of various kinds, and planting is done every year as a rule, although ratoon crops are often raised on the uplands. Formerly Bourbon cane was grown exclusively, but owing to the falling off in the yield, it was discontinued and the varieties now in favor are White Transparent and seedling canes raised locally. The crops suffer from time to time through hurricanes and droughts, as well as from the common run of cane diseases. Of the entire area of 106,470 acres, about 100,000 acres are cultivated; between 60,000 and 70,000 acres of this are in sugar cane.

In 1902 there were 440 estates on the island, the average area being 168 acres. Of these, 23 exceeded 500 acres and 139 contained less than 100 acres; 19, comprising 6707 acres, were owned by corporations. Each estate had its own mill, and 432 of them made muscavado and eight of them centrifugal sugar. Today the number of factories is estimated at 335, of which 221 are driven by windmills. A few plants are equipped with vacuum pans and modern machinery, but muscavado sugar and molasses still represent nearly all of the production. The molasses obtained in the open-kettle process has a higher value and finds a much readier sale than that resulting from boiling in vacuum pans. Therefore in making comparisons between the yield in sugar from the open-kettle process with that from the vacuum-pan method, the increased price brought by the rich-flavored molasses made in the old-fashioned way must be taken into account.

On an average, the sugar content of the cane is 13.5 per cent and the recovery is about 7.5 per cent muscavado sugar and 3.5 per cent molasses. It is evident that imperfect crushing and crude manufacturing methods cause a considerable loss in sugar on most of the estates.

In 1898 the Imperial Department of Agriculture established its chief West Indian station in Barbados. This station has rendered great service to the planters in improving cane varieties, giving expert advice concerning fertilizing and fighting cane pests.

Undoubtedly much could still be done to better conditions, but the small estates are generally mortgaged and their owners are in no position to borrow more money to enable them to operate on a more extended scale. On the other hand, they are extremely tenacious of their holdings and will not part with them to capitalists who might establish large central factories. It therefore seems altogether improbable that there will be any expansion in the sugar industry of the colony in the near future.

The production of Barbados during the last twenty years in long tons has been as follows:

1895 33,331
1896 45,170
1897 51,275
1898 46,878
1899 40,442
1900 44,250
1901 56,912
1902 45,576
1903 33,795
1904 55,785
1905 41,210
1906 50,630
1907 33,033
1908 31,353
1909 15,571
1910 36,389
1911 32,514
1912 exports 30,548
1913 ” 11,479
1914 ” 33,387
1915 ” 32,578
1916 ” 50,000[69]

TRINIDAD

Trinidad lies six miles off the northeastern coast of Venezuela, between 10 degrees 3 minutes and 10 degrees 50 minutes north latitude and 60 degrees 39 minutes and 62 degrees west longitude. Its average length is forty-eight miles, it is thirty-five miles in width and has an area of 1754 square miles. It is the largest of the British West Indian islands, with the exception of Jamaica, and the population in 1914 was estimated to be 255,148, one-third of whom were East Indians.

The surface is level or rolling, with a mountain range in the north, which rises to 3100 feet at its highest point, Tucuche Peak. In the south there is a ridge of hills about 600 feet high, and in the central part an upland belt runs from east to west by south. There are a number of small rivers, none of them navigable.

The island enjoys an equable climate, the temperature varying from 70 degrees to 87 degrees Fahrenheit, the mean being 78.6 degrees. The seasons are regular, rainy from May to January, with a four weeks’ interval of fine weather in October, and dry from the end of January until May. The average rainfall is 66.26 inches, but in the cane-growing region it is about 80 inches. Hurricanes, earthquakes and long spells of drought are unknown.

Christopher Columbus discovered Trinidad in 1496 and the Spaniards occupied it ninety years later. It remained in their hands until 1797, when it was taken by the British, to whom it was formally ceded in 1802.

As was the case in other West Indian islands, the aborigines were quickly exterminated by the Spanish conquerors and their places filled with negro slaves. A number of French and Creole settlers came to Trinidad in 1780, and about the middle of the following century Portuguese refugees from Madeira joined the colony. After the abolition of slavery by Great Britain in 1834, many Hindus were brought in under contract.

The soil of the island is very rich and well adapted to the growing of sugar cane and other tropical products. The sugar plantations are found in the level country bordering on the Gulf of Paria, where the soil is a dark clay, and which has been described as one of the finest stretches of sugar land in the West Indies.

As a result of the financial distress of 1895, which caused the home government to pass relief measures, a number of plantation owners were compelled to dispose of a portion of their land to farmers, who grew cane upon it and sold the crop to the sugar factories. It is estimated that today about twenty-five per cent of the cane worked up by the factories is furnished by these small growers, the remainder being raised by the owners of the estates. Grinding begins in January and is finished in May or June.

Trinidad has its own agricultural station, which is chiefly devoted to the study of sugar-cane culture. It has been of great service to the industry in determining the kinds of cane that can be most profitably grown, in fighting cane diseases and pests and in working out fertilization problems.

From 1855 to 1887 an average crop of 59,774 tons was turned out by ninety estates. Of this total, 28,500 tons were vacuum-pan sugar and the rest muscavado. In 1896, 62,975 tons of sugar were made by thirty-nine estates. Seven of these made 2000 tons of common muscavado, six made 5500 tons of centrifugal muscavado, and the remaining twenty-six made vacuum-pan sugar. A report made in that year concerning sugar estates in Trinidad sets forth that advantage has been taken of the most modern improvements in boilers, furnaces, multiple evaporators, crushing mills and other machinery. Trinidad produces a large amount of what are known as “yellow crystals,” which are sold in the British market for direct consumption and command a premium over the ordinary raw sugar.

Statistics compiled in 1909 show that the colony then had sixteen sugar factories, which turned out 52,972 tons of sugar, and the recovery represented 8.74 per cent of the weight of the cane; 451,801 tons of this cane were grown by the estates and 154,663 tons by the small farmers. There were 11,401 of the latter, 6077 of whom were East Indians and 5324 West Indians. Trinidad is the only West Indian colony where the attempt to fill the places of negro laborers with coolies from India has been successful. The production of sugar since 1900 has been as follows:

1900 41,269 tons
1901 51,077 ”
1902 44,913 ”
1903 46,029 ”
1904 50,744 ”
1905 38,240 ”
1906 62,975 ”
1907 50,564 ”
1908 48,933 ”
1909 52,972 ”
1910 exports 44,139 ”
1911 ” 37,282 ”
1912 ” 32,557 ”
1913 ” 31,665 ”
1914 ” 47,251 ”
1915 ” 49,107 ”
1916 ” 55,000 ”[70]

SANTO DOMINGO

Haiti is divided into two unequal parts, the republic of Haiti (République d’Haiti), comprising 10,204 square miles, and the republic of Santo Domingo (República Dominicana), with an area of 19,325 square miles. It is one of the four large islands of the West Indies and lies between 17 degrees 37 minutes and 20 degrees north latitude and 68 degrees 20 minutes and 74 degrees 28 minutes west longitude. Its length from east to west is about 407 miles and its greatest width is 160 miles. The total population is 2,737,700.

The surface of the island is exceedingly mountainous, three distinct ranges traversing it from east to west. The loftiest peak, Loma Tina, near the city of Santo Domingo, reaches a height of 10,300 feet. The extensive intervening valleys are fertile and watered by numerous rivers, none of which, however, are deep enough to be navigable.

The climate is hot and humid. An average temperature for the month of January would be about 75.4 degrees Fahrenheit, for July 84 degrees, and for the year 79.2 degrees. There are no active volcanoes, but great damage is done from time to time by earthquakes and hurricanes. The yearly rainfall is abundant, averaging about 120 inches. In San Pedro de Macoris, however, where the greater part of the sugar crop of the island is grown, the annual precipitation is in the neighborhood of 60 inches. As this is not sufficient for the needs of the growing cane, the planters have to do a certain amount of irrigating, and the water for this purpose is obtained from artesian wells.

The soil of the sugar-growing territory is of porous limestone formation, which shows evidence of disturbances and upheavals due to volcanic agency. Overlying this is a deposit of decomposed vegetable matter from three to twelve inches in thickness, and there are areas where a rich black or red soil, varying from one to two feet in depth, is found.

On December 5, 1492, Columbus sighted the northern coast of Haiti and found safe anchorage there. The newly discovered island was named Española, which was afterward latinized to Hispaniola. Later still, the settlement founded by the Spaniards in the southern part under the name of Santo Domingo gave its name to the entire island. When Columbus set foot on its shores, Haiti had 2,000,000 inhabitants, who were governed by five caciques, each holding both religious and political sway over the separate kingdoms. At the outset the newcomers were received with welcome and honor, but it was not long before their tyranny caused a rupture between them and the natives. A war of extermination followed, and by 1506 the entire island had fallen into the hands of the invaders.

Left in possession of a depopulated country, the Spaniards restocked it with African negro slaves. Meanwhile the interior of the island had been explored, settlements had been established, mines opened up and progress made in agriculture. In 1506 sugar was brought in and its cultivation soon assumed important proportions. About 1625 the French and English began to give trouble to Spain in the western archipelago, and a few years later a number of Englishmen and Frenchmen, who had been expelled from St. Kitts by the Spaniards, took refuge on Tortuga island and became famous under the name of Buccaneers. They succeeded in establishing themselves in a part of Haiti, and in 1697 their right of possession was acknowledged and the territory occupied by them was ceded by Spain to France by the treaty of Ryswick. The new colony was called Saint Dominique, and it entered immediately into an era of prosperity in which the expansion of the sugar industry was the principal factor. When the French revolution broke out, the exportations of sugar amounted to 80,000 tons, and this large production necessitated the employment of a great number of slaves. The whites were few and the unequal proportion led to disaster. The population consisted of whites, free colored people (most of whom were mulattoes) and negro slaves. The mulattoes demanded the same civil rights as the white people and these privileges were accorded them in 1791. Incensed beyond measure, the whites clamored loudly for a reversal of this decree and finally obtained it. On August 23, 1791, a violent insurrection of the blacks broke out; the plantation slaves were joined by the mulattoes and a massacre of the whites followed. Those who escaped the slaughter fled, leaving all their possessions behind; the sugar plantations were destroyed and the entire sugar industry came to an abrupt end.

In 1793 Saint Dominique was attacked by England and Spain, whereupon the French government, in order to conciliate the blacks and retain its dominion over the colony, proclaimed all the slaves free. By the terms of the Peace of Bâle in 1795, the whole island passed into the hands of the French.

Toussaint Louverture, a negro of marked military ability, was appointed commander-in-chief by the directory, and by 1801 he succeeded in restoring order. Unfortunately, the measures that he endeavored to put into effect aroused the suspicions of Napoleon, who sent out an army to subdue him and to restore slavery. This expedition met with such determined resistance that the commander, General Leclerc, opened negotiations and Toussaint was induced by solemn promises to lay down his arms. He was treacherously seized and taken to France, where he died in 1803. The blacks immediately renewed hostilities under Jean Jacques Dessalines, and in November, 1803, the French withdrew completely. In the following year the independence of the island was declared and its ancient name of Haiti was restored. Dessalines was first made governor for life and in October, 1804, he proclaimed himself emperor. He was assassinated in 1806. From that time to the present the country has been in a state of turmoil and the end is not yet. In 1844 the people of the eastern end of the island seceded and formed the republic of Santo Domingo. Ever since then there have been two distinct governments in the island, with the strongest political antipathy existing between them.

But little sugar cane is raised in Haiti, and the most of this small quantity is either consumed as cane or made into a beverage called _tafia_.

The sugar plantations of Santo Domingo are found on the southern coast, in the level stretches of Arua and Romana, in the valleys near the city of Santo Domingo and in the region near San Pedro de Macoris. No sugar is grown in the interior. While most of the factories are land owners and cultivate cane, they do not grow all that they grind. A good deal is raised by colonos under the following conditions: The factories assign parcels of land to the colonos rent-free and in addition allow them the use of draft cattle and farming implements. When necessary a certain amount of actual cash is advanced. The colonos plant and till the land, furnish their own labor and deliver the cane at the point where it is loaded on the railway cars. The field hands are either natives or negroes brought from nearby islands, and their pay ranges from 50 to 75 cents gold per day.

The ground is tilled in an indifferent fashion and no fertilizing whatever is done. When virgin soil is planted, the seed is put in at seven-foot intervals, sometimes greater, without any holes or furrows having been made; the cuttings are simply stuck in the ground and partly covered with earth. The cane ripens in fourteen months or more. Ratooning follows until the yield gets so small that replanting is necessary. When this time comes, the old roots are ploughed up and furrows from four to six inches in depth are made about five or six feet apart. The seed cane is planted in these furrows at four- or five-foot intervals. The yield from virgin soil is very heavy and has been known to reach ninety tons to the acre, but the sugar content of such crops is low, whereas the subsequent ratoons with a decreased tonnage of cane per acre give juice of a better quality. A fair average production on a plantation having 4000 acres in cane would be about twenty-four tons to the acre. Naturally this estimate would be affected by the relative proportions of plant cane and ratoons, as well as by the character of the soil. Planting is generally done in June and October, while the harvesting begins in December and continues until April.

Manufacturing methods in Santo Domingo admit of much improvement. Single crushing is the method employed for the most part, so that the loss in extraction is considerable. The juices are treated and the suspended impurities allowed to settle at the bottom of the tanks. Filter presses are the exception rather than the rule, and for want of them the sugar in the resultant mud is lost. The clear juices are then concentrated and boiled to grain in vacuum pans. First sugars generally polarize between 95 degrees and 97 degrees, seconds about 86 degrees. The molasses is either made into rum or permitted to run to waste. Notwithstanding the crude character of the factories and machinery, the recovery of sugar is generally good, the average being between 9 per cent and 11 per cent of the weight of the cane, with single crushing.

Almost all of the factories are managed by Americans, but, as has been said, the equipment they have to work with is by no means modern, and under the extremely uncertain political conditions that prevail there is scant encouragement for outside capital to come in and improve matters. Just when a change for the better will come is impossible to say.

Messrs. Willett & Gray give the yearly figures since 1903 in long tons, as follows:

1903-04 47,000
1904-05 47,000
1905-06 55,000
1906-07 60,000
1907-08 62,235
1908-09 69,483
1909-10 93,003
1910-11 89,979
1911-12 96,046
1912-13 84,661
1913-14 105,778
1914-15 108,267
1915-16 120,000

GUADELOUPE AND MARTINIQUE

GUADELOUPE

The French West Indian colony of Guadeloupe consists of two islands that lie in the middle of the Leeward group between 15 degrees 57 minutes and 16 degrees 31 minutes north latitude and 61 degrees 10 minutes and 61 degrees 49 minutes west longitude. They are separated by a channel from one hundred feet to four hundred feet wide, called Rivière Salée.

Basse-Terre, the western island, is twenty-eight miles long, from twelve to fifteen miles wide and its area is 364 square miles. It presents a rugged surface, broken by hills and highlands, and a backbone of mountains runs through it from north to south. It is of volcanic origin, having been thrown up by four volcanic centers, Grosse Montagne (2590 feet), Les Mamelles (2536 feet and 2368 feet), Morne sans Toucher (4855 feet), and La Soufrière (4868 feet). The last-named volcano was in eruption in 1797, and in 1843 its disturbances wrecked several towns; today, however, the only evidences of life are a few hot springs and the emission of sulphurous vapors at certain points.

Basse-Terre is watered by a number of streams that become swollen and turbulent during the rainy season.

Grande-Terre, the eastern island, is low and level, the greatest elevation being only 450 feet. It consists of a plain of limestone formation with a conglomerate of sand and broken shells. It is about twenty-two miles long from north to south and its area is 255 square miles. The population is 190,273, chiefly negroes and mulattoes. For water supply it is dependent upon ponds and cisterns, as, owing to the porosity of the soil, no rivers or streams exist.

The climate is warm and humid. The mean yearly temperature is 78 degrees Fahrenheit, the minimum 61 degrees and the maximum 101 degrees. The wet season is from July to November, and on the coast the annual rainfall is about eighty-six inches, with a great deal more in the interior. Terrific storms visit the island and hurricanes have wrought much destruction.

The soil is fertile and rich and the principal crop is sugar cane, which is grown on over half the total cultivated area. The principal sugar centers are Point-à-Pitre, St. Anne and Le Moule in Grande-Terre, all of which have well-appointed usines. There is also a large usine in Basse-Terre.

Guadeloupe was discovered by Columbus in 1493. One hundred and forty-two years afterward l’Olive and Duplessis took possession in the name of a French company called the Compagnie des Iles d’Amérique. The native Caribs did not long survive the cruel treatment accorded them by l’Olive, and efforts at colonization were the reverse of successful, in fact four chartered companies were ruined in the attempt. In 1674 the islands passed into the possession of the French crown and they were governed from Martinique for a long time. In 1759 they were captured by the British, in whose hands they remained for four years. The British again occupied them in 1794, but were driven out the following summer by Victor Hugues with the help of liberated slaves. The last British occupation took place during the Hundred Days of 1815, and they finally withdrew in 1816. Slavery in Guadeloupe was abolished in 1848.

MARTINIQUE

The French colony of Martinique is the most northerly of the Windward islands. It is situated between 14 degrees 55 minutes and 14 degrees 23 minutes north latitude and 60 degrees 48 minutes and 61 degrees 16 minutes west longitude. Its area is 381 square miles, its greatest length from northwest to southeast 36 miles, and its extreme width 18 miles. The population, negroes and half-castes for the most part, numbered 190,000 in 1913.

The surface is mountainous, the highest peak being Mt. Pelée, which rises 4428 feet above sea-level. The appalling eruption of this volcano in May, 1902, was one of the greatest disasters of modern times and cost the lives of 40,000 people. About one-third of the island’s surface consists of extensive plains, most of them occurring in the south. The soil of the northern part is of volcanic formation, while in the south it is composed of clay. There are a number of streams, some of them of considerable size.

Near the coast the average temperature for June is 83 degrees, and for January 77 degrees, the mean for the year being about 80 degrees Fahrenheit. The wet season extends from June to October and the total yearly rainfall approximates 87 inches. August is the wettest month and March the driest. In the low region of the sea coast the climate is not healthful for Europeans during the hot period, but a more salubrious atmosphere and a temperature 10 degrees lower is found in the wooded uplands, 1500 feet above the sea. Fresh, dry northerly winds prevail from November to February, easterly winds from March to June, and damp, warm southerly winds from July to October. Earthquakes are frequent, but hurricanes seldom visit the island.

Martinique was discovered by Columbus on June 15, 1492, and the French Compagnie des Iles d’Amérique took possession of it in 1635. It was settled in the same year by Pierre Belain, captain-general of the island of St. Christopher, and in 1674 it became the property of the crown.

Sugar culture was begun in 1650, and a few years later the aboriginal Caribs were exterminated, their place being filled by negro slaves, of whom there were 60,000 in the island by 1736. Slavery was abolished in 1848.[71]

During the seventeenth century Martinique was attacked several times by the British and the Dutch. It was captured in 1762 by the British under Admiral Rodney, but restored to the French in the following year. It was held by the British from 1793 to 1801 and also between 1809 and 1814.

The capital of the island is Fort de France, on the west coast. It is situated upon a fine harbor and has 18,000 inhabitants. Besides the chief product, sugar, the colony raises coffee, cocoa, tobacco and cotton.

GUADELOUPE AND MARTINIQUE

Sugar planting in these islands dates from 1635, the year in which they were first occupied by the French, and the industry grew apace, so that much sugar was exported to France during the latter half of the seventeenth century. The import duties levied by France in 1664 shut out foreign raw sugars from that country, while protecting raw sugars from her colonies; but at the same time the tariff laws excluded white sugar produced in the colonies. This was a death blow to the refineries of Martinique. A decree entirely prohibiting the refining of sugar in the colonies and the exportation of raw sugar to foreign countries was issued in 1669, while an export duty was imposed upon the raw sugar shipped to France. The tax upon raw sugar was removed in 1682, but the duty on refined was increased. The colonial planters then turned their attention to the manufacture of clayed sugars, which they sold in North America and southern Europe.

In 1717 France established relations with her colonies that were almost tantamount to free trade. No duties were assessed upon French goods going into the colonies, and commodities produced in the colonies entered the mother country without duty. As a result of this policy, the sugar industry grew until the production of Guadeloupe, Martinique and Saint Dominique was more than France could consume, and a law was passed permitting the sale of the surplus in other countries.

During the closing years of the eighteenth century, the war between England and France crippled the trade of the French West Indies, but when peace was finally restored the sugar industry revived and continued to flourish until the abolition of slavery in 1848.

When the slaves were freed, the planters cast about them to find laborers, and India was one of the first sources of supply. Over ten thousand Hindus were brought to Martinique between 1852 and 1862, and with very few exceptions they remained in the island after their five-year contract expired. During the twenty-two years that followed 1862, 25,500 laborers came to Martinique from Pondicherry, Yanaon, Karikal and Calcutta with the permission of the Indian authorities, but emigration from that country under government auspices was discontinued in 1885. In addition to Hindus, free African negroes, Chinese and Annamese were brought in.

The sugar plantations of Guadeloupe and Martinique are situated on the low, alluvial lands around the coast, although some are found in the interior. The hilly character of the latter, however, is not favorable to cane culture, as the heavy rains wash the arable soil down the slopes, thus interfering with the growth of the cane.

The ground to be planted in cane is first cleared and then ploughed. Furrows about two feet deep and four and one-half feet apart are then made and the seed cane is planted in holes five inches deep. Three weeks afterward the cane is banked and fertilizer applied. The soil between the canes is loosened from time to time and the crop is cut after a year’s growth. As a rule, ratooning is limited to two years, one crop being produced each year. The land is then allowed to rest for a time, after which planting is begun anew.

Bourbon cane is the variety principally grown, although seedling canes have been brought in from Barbados and British Guiana of late years. The average yield per acre of plant cane is twenty-four tons; first ratoons give sixteen tons and second ratoons about eight tons. After the cane is cut it is loaded on large carts and taken to the factories. Some estates are equipped with field railways, the cars being drawn by mules or locomotives.

As mentioned in the chapter on Jamaica, the early sugar producers of Saint Dominique, Guadeloupe and Martinique excelled the manufacturers of the other West Indian islands in the preparation of the commodity. The result was that their lead was gradually followed by the others, and a brief description of the methods they employed will be of interest.

The cane juice was boiled in a series of five or six copper kettles placed over a furnace fed by bagasse and wood. These kettles were of different sizes, the largest being farthest from the fire and the size of each decreased as the furnace door was approached, the smallest being directly above the fire. The kettle next to the largest was set a little higher than the largest one, the third higher than the second and so on until the last and smallest, which was the highest of the series. Clarification was done with lime and wood ashes, and sometimes a little crude antimony. As soon as the raw juice reached the first and largest kettle the clarifying material was thrown in and the boiling began. The scum was removed as soon as it formed, and when the juice became sufficiently clear it was quickly transferred to the second kettle; a small amount of alkali was mixed with it and further boiling and skimming was done. The liquor was then ladled into kettle number three, potash lye and an extract of herbs were added, and after being boiled for a time it was passed to kettle number four, and finally concentrated in the last and smallest kettle immediately above the fire. When the required consistency was reached, the massecuite was put into vessels to cool, at the same time being kept in motion by stirring until the grains began to form. It was then placed in moulds, and after having become thoroughly cool it was dumped into hogsheads that had perforated bottoms. These hogsheads stood on racks, beneath which there was a receptacle to catch the molasses as it drained on through the holes in the bottom. The draining was allowed to continue until about one-half the weight of the contents of the hogshead was crystallized sugar. The holes were then plugged up and the sugar was ready for shipment. The molasses was manufactured into rum.

A superior grade, called _sucre terré_, or clayed sugar, was also made. In its preparation, juice from the best and ripest cane was taken and as little lime as possible was used in clarification. Antimony was excluded entirely, on account of its tendency to darken the color of the juice. As the juice was transferred from kettle to kettle during the various boilings, it was strained through a cloth each time, instead of being ladled direct from one kettle to the next. When the syrup was concentrated it was put into earthenware sugar-loaf moulds that held between thirty and thirty-five pounds of massecuite apiece. These moulds had perforations in the bottom that were stopped up before the mass was put in. In filling a mould, one quarter of its capacity was put in at one time, making four operations. Fifteen minutes after the last lot of massecuite was put in the mould, a layer of crystals formed on the surface, and this was thoroughly stirred into the mass, which was then left to cool. A couple of days later the plugs were removed so that the molasses might drain from the mould. In case it did not run off properly, the massecuite was remelted, but if the drainage was satisfactory, the next step was the claying of the sugar. If the top of the loaves was uneven or dark-colored, it was scraped smooth and covered with a layer of crushed sugar. The surface was then hammered level and even. A special kind of clay brought from Rouen was mixed with water and the mould was filled to the top with this mixture. Windows and doors were shut to prevent evaporation of the moisture, and the water draining from the clay gradually passed down through the sugar crystals, washing the syrup from them. After ten days had elapsed, the clay, then thoroughly dried, was removed, the surface of the sugar-loaf was cleaned, another layer of wet clay was applied and allowed to remain as long as the first. When this second layer was taken off, the loaves were removed from the moulds and allowed to dry in the air for a time. Further drying was done in a drying room, heated for the purpose, and the sugar, when all the moisture had been driven from it, was crushed by wooden pestles. Refined sugar was packed for shipment in casks containing between 600 and 700 pounds. The first molasses was made into rum or boiled into second sugar, and the syrup washed from the loaves was made into a sugar called _cassonade_.

This primitive method of manufacture has been entirely supplanted by newer processes and appliances. As a rule, today cane is crushed twice and maceration is often employed. The juice is treated with sulphur while still cold, and it is then pumped into defecation tanks, where powdered lime is added; after this is done heat is applied. As soon as the scum cracks, the steam is turned off and the clear juice is separated from the sediment by a siphon and run to the evaporators, while the muddy precipitate goes to the filter presses.

Concentration of the juice takes place in double, triple or quadruple effects of rather an old type, which means lack of economy in steam and consequent large fuel consumption. As the quantity of bagasse available does not afford sufficient fuel to generate all the steam that is required, a considerable amount of wood and coal is used in addition for the purpose. The unwise and short-sighted policy of denuding the hillsides of their timber has had the effect of lessening the rainfall, a condition that has brought great injury to the planter.

The vacuum pans are small and of old style; the centrifugal machines, too, are of obsolete design and slow to operate. After the liquor has been boiled to grain in the pans and the sugar crystals have been separated from the mother liquor in the centrifugals, the sugar is dried and packed for the market in barrels or bags. The first molasses is reboiled and the resulting massecuite sent through the centrifugals. After this operation has been repeated three or four times, the final molasses is made into rum.

Today there are eighteen factories in Guadeloupe and fifteen in Martinique. The average extraction of sugar is 9.70 per cent of the weight of the cane, the loss of sugar in the bagasse is 2.15 per cent, the mechanical loss in manufacture is .90 per cent, and the percentage of sugar not recovered from the molasses is 1.75. This gives an average total of 14.50 per cent of sugar in the cane.

The manufacturers are dependent upon the small farmers for their raw material, and the price paid for the cane is determined by a very complex agreement, which nevertheless seems to be entirely satisfactory to both buyer and seller.

The outlook for the sugar industry in Guadeloupe and Martinique is far from bright. There is labor in abundance, but the natives are averse to working steadily, and consequently are unreliable. There are great possibilities for improvement, but little can be expected under the circumstances that prevail at the present time.

Since 1894 the production of the two islands in long tons has been as follows:

MARTINIQUE GUADELOUPE
1894 36,353 42,395
1895 28,777 29,394
1896 33,886 42,616
1897 34,185 39,493
1898 30,971 36,550
1899 31,165 39,259
1900 33,234 27,895
1901 39,121 38,086
1902 38,905 39,995
1903 28,578 37,891
1904 23,561 35,348
1905 29,986 26,905
1906 42,231 42,535
1907 36,764 38,345
1908 35,943 35,485
1909 37,757 24,812
1910 39,950 44,289
1911 35,438 38,384
1912 39,433 39,368
1913 40,000 32,000
1914 38,730 39,920
1915 40,000 40,000
1916 40,000 40,000

MEXICO