. The Cuba review. THE CUBA REVIEW fields a larger part of cane is produced, additional necessary supplies are purchased from Colonos, who own their own lands, the area of which is not at present avail- able. The 1909-10 Cuban crop of the com- pany was equal to per cent of the total Cuban crop of 1,804,357 ; A Mill for Marti Plans for a new sugar mill at Marti, to be built by the Cuba Company, call for an outlay of nearly $2,000,000. The mill will have a capacity for ,350,000 bags annually and work will begin next month, says the Havana Post. Marti is on the main line of the Cub
. The Cuba review. THE CUBA REVIEW fields a larger part of cane is produced, additional necessary supplies are purchased from Colonos, who own their own lands, the area of which is not at present avail- able. The 1909-10 Cuban crop of the com- pany was equal to per cent of the total Cuban crop of 1,804,357 ; A Mill for Marti Plans for a new sugar mill at Marti, to be built by the Cuba Company, call for an outlay of nearly $2,000,000. The mill will have a capacity for ,350,000 bags annually and work will begin next month, says the Havana Post. Marti is on the main line of the Cuba Railroad Company, owned by the Cuba Company, and is in a rich sugar country. The new mill, of course, is designed osten- sibly to handle the big production of sugar from the plantations of the Cuba Company, but the smaller planters in the district will find it convenient to send their cane there for grinding. THE SUGAR INDUSTRY Sugar and Sirup Cane is a robust, rugged plant, as easily cultivated as corn, requiring no thinning to a stand at enormous cost of labor, no special care, and seldom properly fertil- ized ; still, I have yet to learn of a total failure of a cane crop from drought, flood or insect pest. Cane juice is a solution of sugar, glu- cose and other solids and gums. Ripe cane has but little glucose—freciuently less than 1 per cent, generally 2 to 2^/4 per cent. Un- ripe cane has a much larger percentage of glucose, sometimes as much as 50 per cent; the immature tops of cane are always high in glucose and poor in sucrose, or sugar. Evidently the starch in the cane (or what • would be starch in corn, rice or potatoes) is first formed in the immature part of the cane. It is by the subtle chemistry of na- ture changed into sugar, a chemical feat the despair of the most eminent scientists. To change a sugar into glucose is a daily performance in the laboratory and fac- tory; to remove the molecule of water and change glucose to sugar has been the dream of the che
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