e shown the
clarifying pans and the coolers in which the boiled liquid, after being
skimmed, is transformed into sugar grains or crystals. One of the most
interesting sights is the process of separating the molasses, or
treacle, from the crystalline portion of the sugar, which is done by the
action of centrifugal force. The sugar, still in a liquid condition, is
poured into a deep circular pan, which contains a movable drum-shaped
cylinder of wire gauze. The latter is whirled rapidly round by means of
machinery, and in doing so drives the liquid against the sides of the
gauze drum, through the meshes of which the molasses escapes, leaving
the dry white sugar clinging in hard cakes to the sides. Don Benigno
gives us interesting statistics on his favourite subject, informing us
how twelve or fourteen tons of ripe cane may be converted into one
thousand five hundred hogsheads of sugar.

The machinery and engine are at present taking their periodical doze
like a great boa constrictor. The engineer--a native of
Philadelphia--has gone home for the holidays, and will not return till
October or November, when the cane harvest begins and his indispensable
services will be required. He has unscrewed all the brass fittings,
taken out the slender and highly polished steel work, and stowed them
away with fatherly care, while he has greased whatever is immovable,
and then wrapped it up tenderly in machinery swaddling clothes.

Being an Englishman, I am looked upon by the company as an authority in
matters mechanical, and my opinion touching the merits of the
engineering works is consulted. I accordingly peer into everything with
the air of a connoisseur, and happening to catch a glimpse of the
maker's name and address on one of the shafts, observe grandly:--

'Ah, Fletcher and Company, I have heard of the firm.'

We have yet to visit Don Benigno's distillery, where the molasses or
refuse of the sugar is converted into white brandy or rum. This is a
simple process. The raw liquid is first boiled, and the steam which
generates passes through a complication of sinuous tubing until it
reaches a single tap, where it spirts out in fits and starts into the
cold colourless spirit called 'aguardiente.' A glass valve is connected
with the tap, and by means of this the degrees of strength formed by the
spirit are gauged. The distillers are already at work, as the operations
in this department are best accomplished out of harvest time. One of