Mr. Fownes exposes the absurdity of using shallow coolers, exposing a large surface, and producing a rapid evaporation, for the process of crystallisation. By the use of the shallow coolers formerly, and, I believe, yet to be found on most estates, from the rapidity of the evaporation, the sugar is obtained in a mass of confused and imperfectly-formed crystals, entangling in their interstices a considerable quantity of molasses, which impairs the color of the product, and escaping slowly, and with difficulty, is, to a considerable extent, lost on the homeward voyage by drainage into the hold, occasioning much positive loss to the owner, and giving the bilge-water a most offensive odor. He therefore recommends the use of deep vessels, and avoidance of all agitation in this part of the process, so as to enable the crystallisable portion of the syrup to effect a more complete separation from the uncrystallisable portion or the molasses. By this simple method, not only sugar of a finer and whiter quality would be obtained, but a large per centage of loss both of crystallisable and uncrystallisable sugar at present caused by the leakage of the hogshead into the hold, would be prevented, not only to the great advantage of the planter, but to the great comfort of the captain, passengers, and crew of the vessel freighted with it. It is not improbable that, by re-boiling the molasses in the vacuum-pan, and employing tannin in the manner adopted in the process for making sugar from beet-root, from one to five per cent. of crystallisable sugar could be recovered from it, and this per centage might possibly even be found to admit of increase by the further treatment with lime-water and the gun-stock tree s already suggested, for the first clarification of the liquor received from the mill. With this view, Mr. Fownes recommends the substitution of puncheons, or casks, for the molasses cisterns ordinarily employed in the curing-house, to receive the molasses as it drains from the new sugar, and thus retaining it until after the busy period of crop time has closed. Should sugar of a whiter quality than the ordinary muscovado of commerce be desired, this advantage may be readily obtained, as Mr. Fownes judiciously observes, by filtering the thin syrup, ready for the vacuum-pan, through a bed of fine charcoal, as is done by the sugar refiners, and afterwards washing the crystals of sugar with white syrup, when the molasses has thoroughly drained from them. By this process, which, however, is attended with some increase of expense, and may not, in consequence, be always advisable, muscovado sugar may be obtained, of a quality hardly inferior to that of refined sugar. Mr. Fownes thus sums up the principal points to which he is desirous of calling the attention of the intelligent and enterprising planter. 1. "To obtain, by the use of a properly-constructed mill, the greatest possible amount of juice from the cane."