Cigar Sizes And Colors.
How To Keep Cigars.
After all, it is a comparatively simple matter to take good care of cigars. All that is necessary is a comparatively air-tight, zinc-lined chest. This should be {183} behind the counter in a place where the temperature is even. When a customer calls for a cigar the dealer takes the box out of the chest, serves his customer, and then puts the box back again. The box being opened for a moment the cigars are not perceptibly affected. The cigars in the close, heavy chest are always safe from atmospheric influences, as the boxes are closed, and the chest is open but a moment, while the dealer is taking out a box from which to serve his customer.
Some of the best dealers have either a large chest or a cool vault in which they keep their stock, taking out from time to time whatever they need for use. Some have a number of small chests, in which they keep different brands, so as to avoid opening and closing one particular chest so often.
It may be said that it is only the higher priced cigars that need special care in handling, although the cheaper grades are not to be handled carelessly. The Havana cigars are more susceptible to change, for there is a delicacy of flavor to be preserved that is never present in the cheaper grades of cigars.
Every dealer must, of course, make a display in his show case, but he need not serve his patrons with these cigars. The shrinkage in value of the cigars in the case is merely a business proposition of profit and loss.
Cigar Flavoring.
II.—Moisten ordinary cigars with a strong tincture of cascarilla, to which a little gum benzoin and storax may be added. Some persons add a small quantity of camphor or oil of cloves or cassia.
| III.— | Tincture of valerian | 4 drachms |
|---|---|---|
| Butyric aldehyde | 4 drachms | |
| Nitrous ether | 1 drachm | |
| Tincture vanilla | 2 drachms | |
| Alcohol | 5 ounces | |
| Water enough to make | 16 ounces | |
| IV.— | Extract vanilla | 4 ounces |
| Alcohol | 1/2 gallon | |
| Jamaica rum | 1/2 gallon | |
| Tincture valerian | 8 ounces | |
| Caraway seed | 2 ounces | |
| English valerian root | 2 ounces | |
| Bitter orange peel | 2 ounces | |
| Tonka beans | 4 drachms | |
| Myrrh | 16 ounces |
Soak the myrrh for 3 days in 6 quarts of water, add the alcohol, tincture valerian, and extract of vanilla, and after grinding the other ingredients to a coarse powder, put all together in a jug and macerate for 2 weeks, occasionally shaking; lastly, strain.