The Superior times. [volume] (Superior, Wis.) 1870-1912, 1909-02-27
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velopment OF the leaf Suckers are
thrown out at the place Of topping.
and these, too must be removed
promptly. This applies as well to the
method by which the strength of the
leaves is maintained by restricting
their number. If seeds are to be
gathered certain plants must be set
apart from others and these culu-
waited with special reference to this
purpose When the leaf is ripe 1t is
harvested. The length Of time be-
tween topping and harvesting varies
greatly, and experience Is needed to
decide on the proper color and firm
ness at which to begin. Cutting or
priming is the term by which is I'm.
degstood the process of gathering the
leaves for curing. This Is one OF the
most important steps in the cultl|a'
ton of tobacco 1t must be done on
dry day, so that the leaf will be clean,
unspotted. and free from fungus. Ac-
cording to the habit Of the country or
district the leaves are now placed In
n basket or hung on board or wire,
and allowed to wilt Then it IS cured
Curing is, of course, the step which
changes the product from a mere agri.
cultural to a purely commercial com
modify Tobacco must not be per
mitted to sweat, which really means
the growth OF fungus. for If fungus
once starts in a warehouse, IT IS liable
to spread throughout all the stock:
neither must 1t forment too soon, for
the result will be the same, or leads
to evils equally as dIastrous. Proper
fermentation Is an art and must be
controlled by an expert whose per-
sonal judgment has been tested by
long handling of tobacco in all stages.
The technical process Is called press
ing, but does not necessarily imply
that the leaves themselves are sub
Iected to great pressure; they are
weighted down by themselves In a
| receptacle constructed for that pur.
pose, the change taking place now.
due to action Of engines rather than
TO bacteria (as was once thought, be
ing one Of ripening, as It were. through
heat and moisture.
I This fermentation process develops
! in the tobacco leaves the characteristic
| qualities OF the commercial article.
! Fermentation follows Immediately aft.
! er curing when both are done by the
| grower. but where the cured tobacco
! Is bought up by manufacturers several
months may pass before It is subjected
! TO the latter process. When tobacco
| IS ready for manufacture into its fin.
! ished condition for consumption the
amount Of nicotin Is relatively unim
/ portant, and It is certain that the ex
/ celence OF the leaf and its adapta.
4 bility are not dependent upon It. II
! the prime object Of tobacco culture
were the production Of nicotin, as the
! prime object of raising sugar beets Is
the production of sugar, then the
amount Of nicotin might be forced by
the use Of nitrOgenous fertilizers. but
| nlcotin alone no more makes good
tobacco than docs alcohol alone make
a good wine The favor and aroma
are much more important.
Classification Of the leaves now
takes place, although some selection
has taken place in the earlier stages
division popularized by long use
separates them according TO their col
or into: Claro. light brown; Colorado
claro. brownish yellow; Colorado
brown. Colorado maduro, dark brown;
Maduro, dark This has applied large
ly to the wrappers. bat Sumatra anC
other leaves are to-day more freely
employed for wrappers. and as fashion
now admits that good cigar Is some
thing besides a wrapper, and that 6
good wrapper may possess other quail
ties than color adherence is not al
ways given to the above classification
When the leaf has been delivered tc
the manufacturer 1t Is converted into
cigars. cigarettes, pipe. chewing and
smoking tobacco. Smoking and chew
ing were the aboriginal methods BY
which native Americans consoled anC
stimulated or at times, physicked
themselves with the plant