nd
nourishment for 14,300 points per acre, whilst Pampanga land takes
17,800 points on average computation.

In Negros, current sugar is raised from new lands (among the best) and
from lands which are hardly considered suitable for cane-planting. Good
lands are called "new" for three crops in Negros, and during that
period the planting is close, to choke the cane and prevent it becoming
aqueous by too rapid development.

In the Northern Philippines "clayed" sugar (Spanish, _Azucar de pilon_)
is made. The _massecuite_, when drawn from the pans, is turned into
earthenware conic pots containing about 150 lb. weight. When the mass
has set, the pot is placed over a jar (Tagalog, _oya_) into which the
molasses drains. In six months, if allowed to remain over the jar,
it will drain about 20 per cent, of its original weight, but it is
usually sold before that time, if prices are favourable.

The molasses is sold to the distilleries for making Alcohol,
[131] whilst there is a certain demand for it for mixing with the
drinking-water given to Philippine ponies, although this custom is
now falling into disuse, in Manila at least, because molasses is
never given to the American imported horses.

From nine tests which I made with steam machinery, of small capacity,
in different places in the northern provinces, without interfering
with the customary system of manipulating the cane or the adjustment
of the mill rolls, I found the--

Average juice extraction to be 56.37%
Average moisture in the megass on leaving the mill 23.27%
Average amount of dry megass [132] 20.36%
100.00%

The average density of juice in the cane worked off as above was 10
3/4 deg. Beaume.

In Negros the process is very different. The juice is evaporated
in the pan-battery to a higher point of concentration, so that the
molasses becomes incorporated with the saccharine grain. It is then
turned out into a wooden trough, about 8 feet long by 4 feet wide,
and stirred about with shovels, until it has cooled so far as to be
unable to form into a solid mass, or lumps. When quite cold, the few
lumps visible are pounded, and the whole is packed in grass bags
(_bayones_). Sugar packed in this way is deliverable to shippers,
whereas "clayed" sugar can only be sold to the assorters and packers
(_farderos_), who sun-dry it on mats and then bag it after making