s was the cheapening of the production by the increase of
extraction and improvement in manufacture. The double mill took the
place of the single, the open wall method of extraction was replaced by
vacuum evaporative apparatus and centrifugal machines were introduced to
do the work of the great curing houses. As opposed to these
improvements, however, the steam plants remained as they started,
consisting of double flue boilers externally fired with dry bagasse.

On several of the plantations horizontal multitubular boilers externally
fired were installed and at the time were considered the acme of
perfection. Numerous attempts were made to burn the bagasse green, among
others the step grates imported from Louisiana and known as the Leon
Marie furnaces, but satisfactory results were obtained in none of the
appliances tried.

The Babcock & Wilcox Co. at this time turned their attention to the
problem with the results which ultimately led to its solution. Their New
Orleans representative, Mr. Frederick Cook, invented a hot forced blast
bagasse furnace and conveyed the patent rights to this company. This
furnace while not as efficient as the standard of to-day, and expensive
in its construction, did, nevertheless, burn the bagasse green and
enabled the boilers to develop their normal rated capacity. The first
furnace of this type was installed at the Southwood and Mt. Houmas
plantations and on a small plantation in Florida. About the year 1888
two furnaces were erected in Cuba, one on the plantation Senado and the
other at the Central Hormiguero. The results obtained with these
furnaces were so remarkable in comparison with what had previously been
accomplished that the company was overwhelmed with orders. The expense
of auxiliary fuel, usually wood, which was costly and indispensable in
rainy weather, was done away with and as the mill could be operated on
bagasse alone, the steam production and the factory work could be
regulated with natural increase in daily output.

Progress and improvement in the manufacture itself was going on at a
remarkable rate, the single grinding had been replaced by a double
grinding, this in turn by a third grinding, and finally the maceration
and dilution of the bagasse was carried to the extraction of practically
the last trace of sugar contained in it. The quantity of juice to be
treated was increased in this way 20 or 30 per cent but was accompanied
by the reduction to a minimum of the b