Sugar-cane is cultivated like Indian corn, which it also resembles in appearance. It is first planted in rows, not in hills, and must be hoed and weeded until it gets high enough to shade its roots. Then it may be left to itself until it reaches maturity. This refers to the first laying out of a plantation, which will afterwards continue fruitful for years by very simple processes of renewal. When thoroughly ripe the cane is of a light golden yellow, streaked here and there with red. The top is dark green, with long narrow leaves depending,--very much like those of the corn stalk,--from the centre of which shoots upwards a silvery stem a couple of feet in height, and from its tip grows a white fringed plume, of a delicate lilac hue. The effect of a large field at its maturity, lying under a torrid sun and gently yielding to the breeze, is very fine, a picture to live in the memory ever after. In the competition between the products of beet-root sugar and that from sugar-cane, the former controls the market, because it can be produced at a cheaper rate, besides which its production is stimulated by nearly all of the European states through the means of liberal subsidies both to the farmer and to the manufacturer. Beet sugar, however, does not possess so high a percentage of true saccharine matter as does the product of the cane, the latter seeming to be nature's most direct mode of supplying us with the article. The Cuban planters have one advantage over all other sugar-cane producing countries, in the great and inexhaustible fertility of the soil of the island. For instance: one to two hogsheads of sugar to the acre is considered a good yield in Jamaica, but in Cuba three hogsheads is the average. Fertilizing of any sort is rarely employed in the cane-fields, while in beet farming it is the principal agent of success.