Exported to the United States 965,524 Tons " " Canada 24,372 " " " Spain 23,295 " " " England 10,528 " Local consumption whole year 50,000 " CROP OF 1895--1,004,264 TONS OF 2240 LBS. Exported to the United States 769,958 Tons " " Canada 28,324 " " " Spain 28,428 " " " England 5,674 " Local consumption whole year 50,000 " CROP OF 1896--225,221 TONS OF 2240 LBS. Exported to United States 235,659 Tons " " Spain 9,969 " Local consumption whole year 40,000 " CROP OF 1897--212,051 TONS OF 2240 LBS. Exported to United States 202,703 Tons " " Nassau 83 " " " Spain 1,337 " Local consumption whole year 38,000 " [Illustration: CYLINDERS FOR GRINDING SUGAR CANE.] The stock of sugar left in store on December 1, 1897, was 1888 tons, the smallest stock held at an equal date since several years. The returns and distribution of this year's crop are not completed yet. Notice the proportion of exports to Spain in 1897 as compared with exports to the United States. Mr. Adolfo Muñoz del Monte, writing in the _Revista de Agricultura_, says: "During the thirty years before 1884 the following classes of sugar were made: "First. White sugar nearly refined, manufactured with the aid of vacuum pans, filtered through bone-black, and purified in centrifugal turbines; and the inferior products of this manufacture. "Second. White and brown sugar, manufactured and purified in forms. Some estates use vacuum pans for these sugars. "Third. Muscovado sugars manufactured directly from the cane juice. "The best sugars of these three classes were exported in boxes, and the inferior in hogsheads. "Fourth. Raw sugar, made in vacuum pans and crystallised immediately in centrifugal turbines, there being two varieties of this class of sugar, that extracted directly from the juice and the one extracted from the molasses resulting in the purification of the first product.