TOBACCO. 449 



cle like this. I can simply state that the best leaves, as regards general quality, are placed in 

 the first grade of wrappers, those not quite so good in the second grade, and those still poorer 

 in the third grade or rough wrapper class, and so on down until the trash or poorer part 

 of the crop is reached, which grade is called fillers. To perform the work of assorting cor 

 rectly requires some experience. No article can be written upon the subject which will 

 enable a person who never performed the work to do it properly. The leaves, when assorted 

 into respective grades, are tied in small hands or hanks, containing from twelve to eigh 

 teen leaves each, according to the quality. We usually place twelve or fourteen leaves in a 

 hand of wrappers, about sixteen in those of binders, and twenty in fillers. The tying should 

 be done neatly, so that the hand, when finished, will present a neat and workmanlike appear 

 ance. Small, pliable leaves should be used for this purpose, which should be selected by 

 the assorters. We usually employ small boys for tying the hand. A small boy can tie 

 for two to assort. 



Great care needs to be exercised while handling the tobacco, to keep it from drying out. 

 The ranks should be kept covered at all times, and the room wherein the assorting is done 

 should be kept in a damp condition by placing a vessel of water upon the heating-stove, the 

 steam from which will impregnate the air and keep it moist. Ordinarily, tobacco, when 

 assorted, should be re-ranked to give the butts of the leaves opportunity to become thoroughly 

 cared before the tobacco is cased. Guide-boards should be placed at the proper distance 

 apart to admit of ranking between, the butts of the hands being placed against the boards. 

 When the rank is completed the guide-boards should be removed, and the top and ends of 

 the rank carefully protected with boards or a like material to prevent drying of the tobacco. 

 In this shape tobacco should remain until ready for casing.&quot; 



In assorting, all the green or &quot;fat&quot; leaves should be thrown out, as they are worthless 

 for anything except as a fertilizer. The casing or packing is done either by the buyer or 

 producer, but generally by the latter. 



Packing. Tobacco is generally packed in boxes, the usual size being from three 

 and a half to four feet long, two and a half wide, and two and a half deep. It should be 

 packed quite closely, the man who does it being in the box and pressing it down with his 

 knees. When the box is even full, the contents can be crowded still more compactly by 

 means of a lever, and follower that will just fit the inside of the box, after which more 

 tobacco can be put in. Close packing prevents undue drying, thus maintaining the desirable 

 degree of moisture for handling. When packed as full as the box will admit, the top should 

 be nailed on firmly. About three hundred pounds can be packed in a box of the above 

 description. In some parts of the South and West, hogsheads are used for packing tobacco, 

 which will hold, when closely pressed, from fifteen to twenty hundred pounds. Major Ray- 

 land, of Virginia, recommends the half-hogshead for the purpose of packing, the grades to 

 be kept apart, or when necessary to pack two or more grades together, a layer of paper may 

 be placed between. The smaller boxes are much more convenient for handling in transferring 

 from one place to another. Boxes for this purpose can be much more cheaply obtained from 

 the manufacturer than can be made by the farmer. 



Cultivating Tobacco Seed. When seed is to be raised, the best and most thrifty 

 plants should be selected. These should be carefully cultivated, and left to grow naturally 

 without topping. From four to six good plants will produce, on the average, a full half pint 

 of seed. The worms should be kept from these plants, and the suckers removed as they make 

 their appearance, the soil frequently stirred, and all weeds carefully excluded. At the time 

 of cutting the crop, from one-third to a half of the leaves should be taken off. This will 

 have a tendency to hasten the maturity of the seeds. 



When the pods have turned dark brown, the heads should be cut off and hung in a dry 



