Indebtedness is acknowledged to Hy. Archer and Co., Borough, S.E., and T. Brankston and Co., Carter Lane, Doctors’ Commons, for opportunities of inspecting their thoroughly representative works, and for much information readily given concerning the manufacture in this country; to W. Jollyman, of W. D. and H. O. Wills’ London house, for having revised these sheets before going to press; and to Hy. A. Forrest, 61 Broadway, agent of the New York Tobacco Machine Co., for valuable material relating to American machines and processes.
CHAPTER VI.
NATURE AND PROPERTIES.
The active principle of tobacco is a volatile, highly poisonous alkaloid, called Nicotine (C₁₀H₁₄N₂). Although green tobacco-plants contain generally more nicotine than the leaves after they have been prepared for the market, yet the odour is only perceptible after the fermentation of the leaves has set in. It has been ascertained that young leaves 2 inches long contained 2·8 per cent., and leaves 10½ inches broad and 16 inches long, as much as 5·6 per cent. of their weight of nicotine. The amount increases as the plants become ripe, and decreases on their becoming overripe.
Though the narcotic effects of tobacco experienced by the smoker must partly be attributed to nicotine, it cannot be said that they are solely due to it. It is well known that the products of combustion of quite harmless substances are often stupefying. Good Syrian tobacco contains no nicotine, yet smokers consider cigars made from this tobacco to be strong. It is evident that the strength of a cigar, as judged by the smoker, depends greatly on the circumstance whether the tobacco burns well or not. If it burns well, a greater amount of nicotine is consumed and decomposed, and less of the narcotic products of combustion are created, than when it burns badly. Cigars of the latter description, containing little nicotine, are more narcotic in their effects when smoked than well-burning cigars containing much nicotine.
The amount of nicotine in tobacco varies very much, according to the sort of plant, the climate, the nature of the soil in which the plant grew, the treatment received during its growth, and the course adopted to prepare the leaf for the market. Dr. Nessler found that good Syrian tobacco contained no nicotine, Havana tobaccos between 0·6 and 2·0 per cent., and German tobaccos between 0·7 and 3·3 per cent. Schlösing found in French tobacco nearly 8·0 per cent. of nicotine. Fine tobaccos contain generally little or no nicotine. Broughton found that the amount of nicotine in Indian tobaccos varies very much. The conditions favourable to the development of nicotine in the plants are:—Soil in a bad physical state, strong nitrogenous manure, a dry atmosphere, and probably a low temperature during the growth.
According to Nessler, green and newly-cut tobacco-plants contain no ammonia; it is developed during the drying and fermentation of the leaves, especially when they assume a brown colour. Tobacco-leaves, which have undergone a strong fermentation, contain more ammonia than those slightly fermented. Fine tobaccos contain generally less ammonia than coarser ones. In various smoking-tobaccos, Nessler found:—Havana, 0·2 per cent. of ammonia; Cuba, 0·3; Syrian, 0·6; German, 0·9 per cent. Schlösing found Havana tobacco to contain 0·8 per cent.
Nitric acid, consisting of nitrogen and oxygen, is formed in animal and plant substances when decomposed under the influence of atmospheric air and a sufficiently high temperature; whereas ammonia, consisting of nitrogen and hydrogen, is formed when those substances decompose in the absence, or nearly so, of atmospheric air. Organic substances decomposing under the latter condition emit an objectionable pungent odour, which must partly be attributed to the formation of ammonia. Tobacco, soon after harvesting, commences, according to the conditions under which it is placed, one of these decompositions. The extent of the decomposition the tobacco has gone through may be partly judged from the colour the leaves have attained. If leaves be dried so rapidly as to remain green, the decomposition is probably confined to the formation of carbonic acid. A yellow colour indicates the formation of nitric acid; and a dark-brown or black colour, that of ammonia. The conditions under which nitric acid and ammonia are formed being known, it is possible to control their development. When the tobacco is hung far apart, so that the air has free access, the formation of nitric acid will take place; but if the air be excluded more or less, by hanging the tobacco very close, or pressing it in heaps or pits, the formation of ammonia is engendered.
Nitric acid generally promotes the combustion of plant substances, by supplying a portion of the needed oxygen, and has undoubtedly a similar effect in tobacco; its occurrence in the tobacco is therefore a desideratum with the cultivator and manufacturer, and to supply any deficiency, the manufacturer often resorts to impregnating his tobacco with a solution of saltpetre. From this, however, it must not be concluded that every tobacco containing a large amount of nitric acid will necessarily burn well. Schlösing and Nessler have shown that the well-burning of a tobacco does not always correspond with a great amount of nitric acid, thus indicating that other substances or other conditions also affect the combustibility. The effect of the nitric acid will most probably vary with the base with which it is in combination.
The nitrogen in the forms of nicotine, ammonia, and nitric acid, constitutes only a small portion of the total amount present in tobacco; by far the greater portion (⅔–⅞) exists in the form of albuminoids. Nessler found that the nitrogen under this form varies from 2 to 4 per cent., which is equal to 13–26 per cent. of albuminoids. Substances rich in albuminoids generally burn badly, and emit a pungent noxious odour. On the condition of these albuminoids, and on the presence of other substances, as nitric acid, alkalies, &c., in the tobacco, mostly depend the burning qualities of the leaf, and the flavour of a cigar. The Eastern habit in smoking, from Malaysia, Japan and China, through India, Persia and Turkey, even to Hungary, is to inhale the smoke into the lungs, and natives of these countries maintain that a tobacco should be of full flavour without burning the throat or catching the breath. Western nations do not admit the smoke further than the mouth, and therefore require a strong, rank flavour.