The History of Cuba, vol. 2Johnson, Willis Fletcher
History
The History of Cuba, vol. 2
Johnson, Willis Fletcher
Cuba -- Economic conditions; Cuba -- History
The commerce of Havana had in this epoch increased considerably and the
greatest part of it came from the ports of the island itself. Besides
supplying with goods the towns of the interior and the littoral, Havana
exported great amounts of hides, much esteemed for their excellent
quality, and also sugar, tobacco and other articles. The trade was
carried on by vessels registered from Cadiz and the Canaries besides
those of Spanish merchants who were allowed to trade with the
Spanish-American continent. Especially favored were those that returned
to Spain from Cartagena, Porto Bello and Vera Cruz and entered Havana to
renew their supply of provisions and water, and enjoy the advantage of
going out with the convoy which in the month of September returned to
the Peninsula with galleons loaded with the riches of Peru and Chile,
and the fleet freighted with the treasures of New Spain. This periodical
assembly of a great number of merchant and war vessels in Havana had
introduced the custom of holding fairs, during which great animation
prevailed in the city. For while they facilitated commercial
transactions, they also furnished diversion and entertainment to the
sailors and others who were waiting for the sailing of the convoy. At
that time an order was published prohibiting on penalty of death any
person belonging to the squadron to remain on land over night, and all
had to retire on board at the report of a gun. Provisions were then, as
also M. d'Arignon reported at his time, very dear. The monopoly which
was exercised by the company had unreasonably raised the cost of living.
The flour brought from foreign smugglers at five or six piasters a
barrel, was sold at his time at thirty-five and more! Besides the
ordinary wages of men hired by the day every male slave day-laborer was
paid in excess four pesos a day and every female two pesos.
Public-domain text, read in full here on John Shaqi.
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