Mitjen is of opinion that, “except in cases where the extraordinary size of the leaves will not permit it, all the bales should be made up of 80 ‘manojos’; but in the former case 60 of the first classes of the first quality will be sufficient. The fixed number of 80 manojos is convenient for making calculations. We have already said that the day following that on which the manojos were tied up, they should be packed in bales, so as not to allow them time to dry too much. Bearing this in mind, the dyeing and tying up of the manojos should not be commenced until there is a sufficient quantity of assorted leaves to make a bale or bales; should there be a surplus of manojos after the bales are made up, they should be kept protected from the air, until another set of bales is about to be made up.
“We do not think it is necessary to further explain the manner of placing the yaguas, in order to make the bales, but it is expedient to state that 8 layers of manojos should not be put in one bale, because it makes a bad shape, and the tierces or bales appear much smaller than they really are. The bales should be made of 2 layers, having the heads of the manojos placed towards the outside. When the first layer of one of the heads of the bale is placed, the heads of the other layer should be so arranged that they will be about half-way over the points of the others; and if the tobacco is very small, to each row of manojos may be laid crossways, two manojos with their heads touching the yaguas, so that the tobacco placed in the bale may form a compact even mass, impervious to the air. The same should be done in the other rows, care being taken that the bale is made somewhat thicker in the middle, and never have a hollow there,—a sure sign of loose packing,—and into which the air finds its way, preventing fermentation, proper curing, as well as aroma—the tobacco becoming dry too soon. After the bales are tied up, they should be placed in the sun or wind until the humidity of the yagua is dry. They should then be placed on boards in the storehouse, putting them two and two, one on the other; and after eight days they should be moved, placing them below those which had been above, so that they may ferment and be equally pressed.”
Fig. 13.
For pressing tobacco into the hogshead, Hudson suggests that “a hole be mortised in a tree, in which the end of the lever can be inserted, passing over the hogshead, and working by a tree or post, in which should be pins at intervals of 8–10 inches, by which a small lever may be used to force the first lever down on the tobacco; 50–100 lb. may be placed in the hogshead and firmly pressed a few hours, and as much added again, and so on. Fig. 13 will serve to represent the manner in which the hands (or ties) may be placed in the hogshead—filling the middle first, then the outer edges—placing the tops toward the centre, and observing to keep the centre and edges full.”
Improving.—It is sometimes the custom to subject the tobacco-leaves to some sort of improvement. There is no doubt that, by proper application of ingredients, the value of tobacco may be much enhanced. The most costly tobacco often commands a high price, not so much on account of its inherent flavour, as from that given to it artificially. In most instances, the best course to be adopted is to leave the improvement of the leaves to the manufacturer. Many ingredients are employed to improve smoking-tobacco. They tend:—1, to make the tobacco more elastic and flexible; 2, to remove the coarse flavour; 3, to add a particular flavour; 4, to improve the burning quality; 5, to improve the colour. To make the tobacco more flexible and pliant, the leaves are macerated in, or sprinkled with, a solution of sugar. In hot countries, this process is often necessary, to give tobacco such an elasticity as to fit it for handling, especially when intended for wrappers. To remove the coarse flavour, it is often macerated in water, or in very dilute hydrochloric acid. In Holland, 4–8 oz. of hydrochloric acid, diluted with 25–30 measures of water, is applied to 100 lb. of tobacco. The coarser the flavour of the tobacco, the stronger is the solution used. The time of maceration varies between ½ and 1 hour. Sometimes tobacco is steeped in a mixture of sugar solution and diluted hydrochloric acid. To extract the fatty matter, it is macerated in alcohol or spirit of wine. To give a fine flavour, numerous substances are employed, some of which are kept secret. The following ingredients are mostly in use:—Water, cognac, vanilla, sugar, rose-wood, cassia, clove, benzoin, citron oil, rose-wood oil, amber, thyme, lavender, raisins, sassafras-wood, saltpetre, orange, and many others. The burning quality is improved by macerating in or sprinkling with solutions of carbonate of potash, acetate of potash, acetate of lime, or saltpetre, &c. Badly-burning cigars inserted for a moment in such solutions are much improved. Tobacco treated with acetate of lime yields a very white ash. The colour is sometimes improved by fumigating the leaves with sulphur, and by the application of ochre and saffron.
Although it may be said that fine tobaccos generally do not require any impregnation with foreign matter for the sake of flavour, yet the manufacturer frequently endeavours to give the leaf a particular aroma. An inferior tobacco, however, which often would not find a market, is sometimes so much improved by artificial means, as to compete successfully with the genuine fine article. It is said that in Germany indigenous tobacco is often so much “improved” that the cigars made from it, after being covered with a fine tobacco leaf, are sold as genuine Havanas. A special preparation of tobacco for snuff is seldom attempted by the cultivator. With reference to the preparation of tobacco for export, the sorting of the leaf is of the utmost importance; only first and second sorts should be exported. It would be well to remove the midribs, whereby the cost of transport and customs duty would be greatly reduced.
The value of a cigar depends, not only on the intrinsic value of the leaf, but to a great extent on the mode of manufacture. Thus, the raw material may be of good quality, but if the maker does not classify the leaves properly, or if he rolls his cigars too hard, which must vary according to the qualities of the leaves, the cigar will burn badly. The best-burning leaves must always be used for wrappers. If this should be neglected, the inside of the cigar burns faster than the covering, the air has no access to the burning parts, and the empyreumatical substances are volatilized without being decomposed. Such cigars therefore make much smoke, and smell badly.
CHAPTER IV.
PRODUCTION AND COMMERCE.
Details concerning the different modes of cultivating and curing, and of the extent of the production and commerce in tobacco in the various countries, will best be given in the alphabetical order of the countries.