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the Cedar Valley road which proved to be one of the most beautiful drives that we have seen. In going toward Kingston, the left side of the road is a steep cliff, over which "bridal veil" waterfalls tumble at frequent intervals. To the right is the valley of the Plantain Garden river. We had the net up over the car and took a good catch. As this was Sunday, the native population was out in its best finery and it was amusing to note that the store keeper at Trinityville must have purchased a bolt of a most arresting shade of purple. We saw about a dozen damzels, each dressed entirely in this remarkable color. Going was slow as the groups of loiterers were always encountered in the middle of the road just around each turn. We arrived at Half Way Tree for late dinners at 8.30 PM.

Mar. 1. Went to Caymanas Estates to say our Good-byes to Mrs. Bovell. Marjorie took us over the factory and we followed the manufacture of sugar from the fresh cut cane to the bagging of the semirefined product. The cane comes in from the field in lengths from three to six feet and is unloaded into a trough whose bottom is a moving belt. The cane first passes through a battery of chopping knives and is reduced to coarse hash. This hash is passed through three sets of very heavy rollers and the juice is completely extracted, leaving the refuse or bagasse dry and ready to burn. Except for the wood necessary to start the boilers at the beginning of the season, the power plant of the factory operates entirely on bagasse. The juice is filtered, mixed with lime and goes to the kettles where it is boiled down. As cane sugar, or sucrose, tends to break down into dextrose and levulose, much of the yield of the cane would be lost if this tendency could not be overcome. Lime prevents the inversion of the dextrose to levulose and therefore is added to the juice. It spoils the molasses because it robs the molasses of part of its sweetness. After the juice is thickened by boiling, it is led into vacuum pans where it continues to boil until the sugar crystals form. At just the right instant the contents of the vacuum pans is sluiced into the centrifuges where the molasses is driven away from the sugar and from which the sugar is taken in a slightly moist state for bagging. If the vacuum pan is [[strikethrough]] not [[/strikethrough]] emptied too soon, the yield of sugar is low and if too late, the sugar "freezes" in the pan and has to be chiseled out and considerable expense.

From the factory we drove over to one of the large banana walks where the cutters were at work. Each tree bears a single stem or bunch of bananas and is  cut down when the bananas are ready for harvesting. The cutter uses just seven strokes of a cutlass for each tree and

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