Evening capital. (Annapolis, Md.) 1884-1910, 1885-03-11
4 MEXICAN SUGAR ESTATE.
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Sylvester Baxter il an article in the
Atlantic thus describes visit TO great
Mexican sugar estate: We found our
selves surrounded by an animated scene.
The great yard was swarming with la
borers. Some were turning and gather
ing the crushed cane which covered the
ground, where it reelected the sun with
4 whitish glare. Others were handling
the fresh cane, which was coming ia IN
carloads; stripping off the green succu-
lent leaves as food for the cattle, weigh
ing the stalks. and carrying them to the
crushing mills. We assembled broad
stone steps to 4 large vaultcd hall form
inc the main entrance. This was open
to che cir on one side. Massive p:crs
supported tho heavy, castle like masonry
Of the building The place was crate
view over the valley. Accountants were
at work vt desks in the corner.
Leaning over q parapet at one end OF
the hall we overlooked the great interior,
where the cane-crushing was going on.
The mills, as throughout the valley,
were moved by water power When We
entered the gate, we had seen the water
gushing ont from low arch In the wall
in powerful cascade. The mill build
ing vas lofty. massive stone structure,
with walls composed Of Roman-like
arches in two tiers. It was new, but
parts Of the main building were over Q
century old. The laborers came and
went below, like two streams Of busy
ants. Their brown forms, in the dim
light Of the high. shadowy interior,
looked like dusky demons, as they stag
gered beneath their loads oil great bundles
Of cane. They wore the minimum Of
clothing, and many. for some mysterious
reason, had but one leg to their panta-
looms of white cotton, while others wore
no pantaloons at all. The machinery
made low, rumbling noise. and the
mills seemed like Unsuitable monsters,
devOuring the cane incessantly,
and disgOrging the crashed masses
in well-chewed Fragments Beer glasses
full Of the fresh sap were brought to US.
1t was black and foamy, looking like
English st0ut, and had q sweet aud not
disagreeable taste. The. natives are
fond Of q drink made from this sap BY
letting It femnent In 3 gourd for two or
three days.
In the upper stories we saw the huge
watts Of molasscs which was slowly crys-
tallizing into sugar. the surface covered
with crust resembling eroughcned
ice turned q. dark brown. In one vat
stood naked Indian. breaking up the
crude sugar with pick. and shoveling
it ont 20 two other laborers, who were
carrying Il away. The sugar was refined
on y e premises.into two grades, the SUI
perior Of which was equal to the best
American loaf. The machinery in use
on the estate was Of the best modern
kind. and Cost something like half
million dollars. After the syrup had
been worked over in sugar three times
the residue was distilled into aguar-
diente. OF this, six thousand barrels
were produced annually on the place.
After inspecting the works we returned
to the shady Office, where we met the
proprietor, courtly Spanish gentleman.
He invited us to, stay to breakfast, and
as noontime approached were shown
through vaultedA passages, across an ir-
regular court Like that Of an ancient
castle, up an easy stone stairwaN. into
pleasant corridor leading into, 3 large
dining-room. Here long table was
spread beneath broad stone arch which
sprang from oncrside of the room to the
other. Our host was at the head Of the
table, and below the guests sat the vari-
Gus officials Of the estate, ranged accord
ing to their rank.
Isn't this quite baronial2" whispered
ny youthful neighbor. ssSee the retain
ers eating with " at the same table. sit
tiny below the salt = And hn quoted
some lines from Walter Scott. adj
ding that tho knights, instead OF re-
turning from the crusade orrtournameut
had come Ia fEom the sugar fields. hang
ing their broad sombreros onatne wall II
place Of shields. There is. in fact. some
thing very feudal seeming III. the chaaac-
ter Of Mexican country life.
- Wrs.an excellent meal, Of the true
Mexican country house typo. Everything
was perfectly cooked. Never have I
tasted m0re.tcndcr and dnlicate mutton
than that IN the pmchera. or Mexican
stew. served on a great plaster, with the
various vegetables includimg carrots.
white andisweet potatoes, tnlrnips. beans.
green peas and bananas--nnk all mixed
together, but each kind occupying its
own place on the dish The fine flavor
Of the mutton was due "a, Its being raised
On the place upon particularly choice.
feed. There were two, thousand sheen
kept forthe exclusive USE Of the estate.
Ateach course the dish was first placed
peforo<he host, who served. in order.
the hdics, the coDBnl general hhe
artist and himself The dish was fkan