LOUISIANA
The cane crop of Louisiana comes from the southern part of the state, principally along the banks of the Mississippi, the Bayou Teche and the Bayou Lafourche. As this region is outside the tropics, being between 29 degrees and 31 degrees north latitude, frosts must be looked for in winter. The sugar industry of Louisiana, therefore, as well as that of Texas, Florida and Georgia, has to cope with climatic conditions that are unknown in most other cane-producing countries.
All of the sugar plantations are situated in the low plains, the highest elevation above sea-level not exceeding 83 feet. The annual rainfall varies from 67 to 95 inches, and 80 inches may be taken as a fair average, which amply suffices for the needs of the growing cane. In December, January and February there is always the danger of frost and planters must be constantly alert to guard against this as far as possible. During the autumnal equinox much damage to the cane is caused by hurricanes that rush in from the Gulf of Mexico.
Sugar cane was brought to Louisiana in 1751. According to Gayarré, two ships that were transporting troops from France to Louisiana touched at a port in Hispaniola during the voyage and the Jesuits of the island obtained permission to put some sugar cane on board these vessels to be taken to Louisiana and there delivered to their Jesuit brethren.
The same means were employed to send a number of negroes to cultivate the cane, which was planted according to direction on a piece of ground belonging to the order situated just above the present course of Canal street, New Orleans. The cane grew to maturity and was sold in the market as a luxury.
In 1759 a rich colonist, Dubreuil by name, built a mill and attempted to make sugar, but his efforts were unsuccessful and the idea was abandoned. Tafia, a kind of rum, was made from sugar cane shortly afterward.
In 1791 Don António Mendez, an officer of the Spanish crown who lived in St. Bernard parish, bought from a Spanish refugee from Santo Domingo named Solis his land, crop of cane and distilling outfit and attacked the problem with a firm determination to conquer it. He called in a Cuban sugar maker named Morin to assist him, but whether it was that he lacked the means to erect a proper factory, or whether he became discouraged, the fact remains that he only succeeded in turning out a few small barrels of sugar. There is evidence that he did something in the way of refining as well, but not in an appreciable quantity.
The first crop of sugar sufficiently large and profitable to serve as an incentive to others was raised by Etienne de Boré about 1794. Of this achievement Gayarré says: “When the whole agricultural interest of Louisiana was thus prostrated and looking around for the discovery of some means to escape from annihilation, and the eager and anxious inquiry of every planter was ‘What shall I do to pay my debts and support my family?’, the energy of one of the most spirited and respected citizens of Louisiana suddenly saved her from utter ruin and raised her to that state of prosperity which has increased with each successive year.”[42]