8 



The whole process of fermentation in this operation is largely a matter of chance. 

 It is not controlled, the temperature is not taken to note the progress of fermenta- 

 tion, and nothing is done, in point of fact, except to maintain the temperature of the 

 room moderately uniform during the winter season. In some cases the fermentation 

 is overdone and in other cases it is underdone. There is a strong feeling among the 

 more intelligent planters that more information is needed upon the changes which 

 take place in order that these may be carefully controlled. 



The objections to this case method are obvious enough on careful 

 consideration, and account, in a measure, for much of the criticism by 

 the cigar manufacturers on the Connecticut leaf. The object of fer- 

 mentation is to induce certain chemical changes in order to eliminate 

 some of the undesirable qualities in the cured leaf; to develop desirable 

 taste, aroma, grain, and style; to secure a uniform and desirable color, 

 as well as to make the leaf thinner and more elastic. In much of the 

 Connecticut leaf there is a "seedy " taste, undesirable to many smokers, 

 which it has not been possible to entirely eliminate by any process of 

 fermentation, but which is materially lessened by thorough fermentation. 



By the case method of fermentation the hands of tobacco are lapped 

 for about one-third of their length and the desirable color and grain 

 have been developed chiefly in this portion, and it is this portion only 

 which is suitable for good cigars. The rest of the leaf is often poorly 

 fermented, sleek, and glossy, without grain or style, and is used only 

 on low-priced cigars or sold as trash. The color of the leaf is also 

 very far from uniform. The process requires from six to nine months 

 from the time the tobacco is packed. Tobacco cased down in December 

 does not begin to ferment until the warm weather of summer, and lies 

 in the warehouse thus for months in an inactive condition, subject to 

 changes of winter and spring weather, with much warm, damp, and 

 foggy weather, which is liable to develop rot and mold of several kinds, 

 which in certain seasons damage a large percentage of the crop. There is 

 always much uncertainty when the tobacco is ready to be sampled as to 

 whether it will be sound and whether it will really be sufficiently fer- 

 mented. There is also the certainty that the outside layers of tobacco in 

 each case will not be fully fermented. All this, of course, represents 

 so much loss to the farmer when his crop is bought up by the packer. 

 Then there is the cost of storage and insurance and the loss of interest 

 on the investment, which for such a period amounts to considerable. 



THE METHOD OF FEKMENTING IN BULK. 



The method of fermenting in bulk as used in Florida was tried, 

 with some necessary modifications, in the fermentation of the Con- 

 necticut tobacco, in cooperation with the Connecticut (State) Experi- 

 ment Station. This method, described in full in Report No. 62 of 

 this Department, is essentially as follows: 



The leaves are assorted as they -are stripped from the stalk into 

 three grades bottom leaves, middle leaves, and top leaves simply 



