To give some idea of the quantity of the prime material, sugar, used every day in the year in this establishment, the total mass may be fairly grasped at in this way: An acre of good ground in the West Indies produces twenty tons of sugar-cane; the sweet juice expressed from the cane represents some eighteen per cent. of this. Before the sugar is turned out by evaporation the percentage of weight is notably diminished. It takes then about three-quarters of an acre of cane to supply this factory with the sugar necessary for its daily consumption. It is not only candy and sugar-plums which this concern makes, but chocolate in quantity, and sugar enters largely into the composition of this last substance. From top to bottom the floors of the factory are covered with tiles, and I noticed that there were people engaged in all parts of the building scrubbing and washing these tiled floors. For a candy-factory it was the least sticky or smeary place I ever saw. Absolute cleanliness and sweetness was the rule. There was a slight drift of sugar about, as in a mill where wheat is being ground, and your coat might get a little powdered, but there always was sweeping going on. Chocolate-making I need not describe, only to state that everything was done here by machinery, for the chocolate as produced enters for a large percentage into the bonbons manufactured. [Illustration: SUGARED ALMONDS.] In the sugar-plum departments hand-work seemed to be constant. Tidy-looking young women, all with caps on, were working away, each one with a little saucepan before her full of sugar; the sugar was in a pasty condition, the heat being derived from steam. In these saucepans were colored sugars of all the lines of the rainbow. The work-women would take up an almond or a pistache-nut, and drop it in the saucepan, then fish it out with a bit of wire fashioned in loop form. The art was to get just the proper coating. Then with a dexterous motion of the wrist the sugar-plum would be placed in a tin pan, and with a deft motion of the wire loop a nice finish would be given to the top of it. There were some very small sugar-plums, and it would take two hundred of them to make a pound. They were all exact in form. These little things, so the foreman told me, had gone through ten processes before they had arrived at their present condition. Some of the sugar-plums were made in moulds. There was pure legerdemain about these. A man took a funnel, and dropped the sugar, just at the crystallizing point, in moulds. They were very small things, not more than an inch long by half an inch wide, but the confectioner never poured a drop in the wrong place. Dear me! if I tried to do that, I should make a precious mess of it.