420 



Journal op the Department of Agriculture. 



are several disadvantages as well, which preclude it from being 

 adopted. When the early winter rains set in the shed should be kept 

 closed to prevent the tobacco from absorbing too much moisture, until 

 it can be taken down and bulked or baled. 



As cured tobacco leaves are very hygroscopic, i.e. absorb and 

 give off moisture readily when the atmosphere is moist or dry respec- 

 tively, the heap is covered with bucksails or other suitable material. 

 After a week or two tbe bulk commences to ferment, and it must be 

 I'estacked into another heap as soon as an increase in temperatuj'e is 

 noticed. Each reed is shaken and thus aired, to cool it before being 

 lestacked. Every few days the bulk must be examined to find out 

 whether it is heating. By placing one's hand in the heap, one can 

 feel whether its temperature is normal or not. A bulk will ferment 

 violently if there is too much moisture present in the leaves, and this 

 action is detrimental to liie quality unless steps are at once taken to 



[Photo htj P. Koch. 



Fig. 7. — -'• Altev-termentation " and ageing in liales in the waivhmi^e. 

 ( 'ontinuation of third stage of cniring. 



reduce the moisture-content. (Dark, heavy tobaccos can be subjected 

 without detriment to much higher temperatures in the heap than can 

 light-coloured cigarette tobaccos.) It is thus ol)vious the tobacco 

 should be neither wet nor dry when it is bulked : slightly moist, so 

 that it can be handled without breaking, is the correct condition. If 

 it is too moist, it must be hung in the sun for a while until the 

 moisture is sufficiently reduced. The heap is restacked every two or 

 three weeks. When it has been restacked twice there is little danger 

 from again heating. By properly controlled fermentation the colour, 

 aroma, flavour, texture, and combustibility improve wonderfully. 



" After-fermentation " and ageing in the bales (see fig. 7) are in 

 reality a continuation of fermentation. Though fermentation and 

 ageing are phases in curing, they are not considered to fall within 

 the scope of the ])resent article. The chemical ;uid otiiei- changes 



