| OCR Text |
Show require close attention during all f the stages of curing. It is possible to cure Ihe .tobacco a bright yellow or a dark mahogany by 'simply varying the temperature ami the humidity of the- atmosphere and length of time in curing. i The rjuallty of the tobacco Is Judced largely by the burning qualities e.f the le-af. the elasticity, elas-ticity, the flavor, the quality and color of the- stem and the quality and color of the veins, the general texture and thickness of the leaf, the substance and nature of the gum In. the leaf, the quality of the leaf, whether coarse, harsh, line or silky, nnd toughnet, and behavior when handled, color of the leaf, nnd the breadth of leaf, and proportion of stein, ;md the length of leaf from point to butt. The onulysds of cured tobacco will vary considerably. However, the nnalysU of the crude ah Is not very variable. Some lobac-e lobac-e os contain a le.rge amount of nicotine, such ,Ti the Pc-rlque. while other varieties contain only a small amount of nicotine, us the Sumatra Suma-tra wrapper. I How Tobacco is Cured 'TMUORE are many styles of houses used for tobacco, depending on the method of curing cur-ing The flue-cured tobacco Is cured In a house that can be made almost air tight, with a ventilator In the top which can be closecL The Virginia Hrlght Leaf Is cured In I his way. The White Hurley Is cured entirely en-tirely without artltklal heat, requiring from five to six weeks In Its curing. Barns In which tobacco Is air cured should have- lateral, lat-eral, horizontal ventilators rather ihun perpendicular per-pendicular ones, because the tobacco is not so liable to house burn. The Ilue-cureel tobacco to-bacco requires only a few days for Its curing After tobacco has' been thoroughly e-ured It shoulel be stripped nnd sorted into different graeles, and after a certain time It should he put down In bulk for fermentation. The fermenting fer-menting of tobacco Is an art and the process of fermentation Is due to enzyms rather than to bacteria, as was once thought. These enzyms en-zyms -are destroyed when the temperature of the tobacco Is raised above 152 degrees Re-fore tobacco Is placed In hogsheads it should be dried out and placed In case so that it will contain about 11 per cent inois lure. Fermentation takes place more readily at a high temperature than at a low temperature. temper-ature. The stripping, grading and sortlnR hhould be done only by an expert. The el irk, heavy export tobaccos are cured In t o;je barns by an open tire under the tobacco and |
