Tobacco: Growing, Curing, & Manufacturing / A Handbook for Planters in All Parts of the World

by Unknown

“None will, we think, question the fact that the pairs of leaves on one stalk must be equal in quality to those cut from an adjoining stalk, that is to say, all the crown leaves must be of the same quality, all the second also, and so successively. This admitted, we have the separation of qualities made, almost, in the field, and it only remains to separate the sizes, and the sound leaves from the torn ones, an operation which any person can make; and thus it will be unnecessary to employ those workmen who style themselves sorters, who are supposed to have an exact knowledge of the properties of each leaf. The sortings ought, therefore, to be made by classes, or by bales, each containing the separate qualities beginning with the bale of capaduras and mamones, which may be mixed together in the same bale. Of this quality, however, not more than two classes should be made, which may be called suckers and sprouts; and in the class called sprouts, the sound and larger leaves of good consistency should be placed. The result would be a tripa of good quality, and, after throwing away all those that are really without substance, the remainder would form the second class, and would make a useful tripa, although inferior to the former.

“When these are made, the next bales should be made of tobacco chosen from the inferior class of leaves, of which 3 classes ought to be made, and called sano, quebrado, and desecho de tercera. In the first class of these, which we will call third quality, should be placed all the sound leaves which have any consistency; and this would form a weak capa, equal to that which is now called clear fifths, quinta limpia, and this might be called sano de tercera. The second class should contain the torn or broken leaves of good consistency, but not so much broken or injured as to merit only the name of shavings, as the leaves which are very much torn, or small pieces of leaves, are called. This class would be called quebrado de tercera, and might be used for inferior tripa. The last class of this quality, after throwing away all the useless leaves, would be called desecho.

“After this, and in the same order as the preceding, three classes should be made from the sortings for the heaps of bad seconds and thirds, and called sano, quebrado, and tripa of the second class. The first of these should contain all the sound leaves, and should be called sano de segunda, second-class sound. The second should be composed of the damaged leaves, but good for making capa, and should be called second-class broken; and the third, which will be the most broken, should be called second-class tripa.

“Finally, the picking, or sorting for the pile of pairs of crown leaves should be made; and of this quality there should also be three classes, which will be denominated ‘sano,’ ‘quebrado,’ and ‘tripa de corona,’ observing always the same order as was done for the piles or heaps of seconds and thirds.

“Sorting carried on in this order is so simplified that we do not doubt it might be done in one-third the time taken under the present system; and the labour of the resorters would be dispensed with, which most of the vegueros have now to employ and pay, as many of them do not consider themselves sufficiently expert in the matter to classify their own tobacco. This classification and nomenclature represent exact qualities to which a relative value can be fixed, and may serve as a base for mercantile transactions.

“The manufacturer will not have to contend with bales of mixed tobacco containing all the different classes which the vega may have produced; and he will find this division very convenient to determine the time when each class may be used without having any loss from finding in them leaves that are not seasoned, whilst others of the same bale, and perhaps of the same manojo, may have become deteriorated from having remained too long in fermentation. The manufacturer will, without any great trouble, be able to make the assortment for strong and weak tripa according to the quality of capa which is going to be used, a most essential point in cigar making, and thus he will be able to make cigars with all perfection. All these advantages will result from adopting the reform in the manner of sorting which we propose. And, in spite of its simplicity, it is much more positive and extensive, as it will be composed of four qualities subdivided into eleven classes. The consumer, too, will have the advantage of being able to procure cigars manufactured completely of the quality which he prefers, and the contents of each box, or each set of boxes, will be all equal both in flavour and colour, which, under the present system, it is difficult to find. The classes will be styled:—

First quality	{	1st class 2nd ” 3rd ”	Sound crown. Broken ” Stuffing ”
Second quality	{	1st class 2nd ” 3rd ”	Sound seconds. Broken ” Stuffing ”
Third quality	{	1st class 2nd ” 3rd ”	Sound thirds. Broken ” Stuffing ”
Fourth quality, 1st and 2nd Suckers and sprouts.

“It is scarcely necessary to add that, according to the preceding system of sorting, only 3 divisions, cases, or rooms, with yaguas, will be required for depositing the respective qualities which the workmen may be assorting, until sufficient quantity has been collected in each to commence the seasoning or painting, betumeo, enmannillado, or engavillado, manojo, and enterciadura.

“In all kinds of sortings, the fragments of broken leaves, too small to use for cigars, should be collected, sponged, and with them packages made of picadura. This should be preserved, and the following year it will be useful for making betun. Wash the tobacco, or rather sponge it, with a solution made from these pieces of good leaves, and not with a solution made from stalks and trash of new tobacco, as some do. The wash (betun) has the same effect on tobacco that yeast has on bread. It is the agent employed to produce a strong and quick fermentation, from which results that strong and agreeable aroma that may be observed in old tobacco which has been well betumeado (sponged with tobacco infusion). This infusion, made with fresh tobacco, is not bad if made carefully, but we consider that made with old tobacco is the best, because it instantly imparts an agreeable odour to the leaves on which it is used; and, instead of the infusion which is generally used, it would be cleaner and better, if a strong decoction was made from picadura—the small pieces of leaves of good tobacco—and used after it had become cold, or on the day after the boiling is made.

“If the wash is made by infusion, at least two jugs should be used to make it in, and it should be only used on the third or fourth day, renewing it as often as it appears to pass into a state of putrid fermentation, in which state it is of no use, and on which account two deposits are necessary, so that one at least may always be in a fit state to use, whilst the other is acquiring the necessary strength and a transparent golden colour, in which state it is fit for use.