Yara Cigars.
This variety of cigars is made from tobacco grown on the Island of Cuba, bearing the same name as the cigars. They are highly esteemed by those who smoke only this kind, but are not liked by most smokers of Havana cigars. Most of them are exported to Europe, very few of them finding their way to this country. It is somewhat difficult to compare them with Havana cigars, as the flavor is essentially different. In comparison with other brands made upon the Island, the Yara holds an unimportant place, yet, in some parts of Cuba, it is preferred to any other kind. In London the Yara is a favorite with many old smokers, who use no others. Old smokers describe the Yara cigar as having a "sweet" flavor, but one unaccustomed to them, like Hazard and others, pronounce them bitter, and having a "peculiar saline taste." It can, doubtless, be said with truth concerning the Yara cigar, that unlike other varieties, such as Havana, Manilla, Paraguayan, Swiss and Brazil, the taste for them is not natural, but, when once formed, becomes very decided. As a general rule smokers of Yara cigars think other kinds are deficient in flavor, and are wanting in quality, because they lack the peculiar flavor belonging only to Yara cigars. Be this as it may, we hardly think the Yara cigar suited to the cigarist's taste at the present time. Its aromatic flavor is not adapted to the general taste, and some little time is required to develop a decided love for it. We prefer the "Cubas," made from a good quality of leaf grown near Trinidad, Puerto-Principe, and other cities east of Havana. The peculiar flavor of Yara cigars is owing to the character of the soil, rather than to any artificial process employed in manufacturing. In moistening Havana leaf Catalan wine is used, and other flavoring extracts. This may (and does) change the condition and quality of the tobacco, but even with this treatment, the flavor of Yara tobacco would be unlike that of Havana leaf.
MANILLA CIGARS.
Manilla Cigar and Cheroot.
This well-known variety of cigars is manufactured from Manilla tobacco grown in Luzerne, one of the Philippine Islands, which is known as superior leaf for cigar purposes. Manilla cigars have an extensive reputation, but principally in the East and in Europe. These cigars are made in various forms and shapes, some of them are called cheroots (the term used in the East for cigars) and are principally known for their aromatic flavor, entirely distinct from that of Havana cigars. Some smokers think that they have the same effect as varieties of tobacco that have been moistened with the juice of the poppy, giving the cigar a flavor like that of opium, and as a natural result, securing a light-colored ash. There are not as many colors of Manilla cigars as there are of Havana, and they are not as closely assorted. Some of them are a high-cinnamon color, and are far from being a strong cigar. Their flavor is not always uniform, and is not denoted by the color as in other varieties. The flavor is not unpleasant, but is better suited to those who prefer a mild rather than a full flavored cigar. The aroma is pleasant and mild, and to those but little acquainted with them, agreeable. Manilla tobacco usually burns well, if the leaf is of good quality and well sweated, still it is known as a non-burning tobacco. As the tobacco is of good body, the cigars do not usually burn as well as other kinds. Select a light-colored rather than a dark cigar if one of good quality is desired. Both the cigars and cheroots are made of the same quality of leaf, and are of about the same size—differing, however, in shape. There are but few grades of Manilla cigars, and most of them are solid and well wrapped. They are flat rather than round, and draw well but do not hold fire like some other cigars. The leaf makes a very good wrapper for a tobacco of its thickness and strength.
SWISS CIGARS.
