THE MANUFACTURE OF TOBACCO. 457 



made in the factory. The leaves are then brought into 

 a high state of moisture by steam, and the midribs ci- 

 sterns removed. The stems form about 30 per cent of 

 the whole quantity, and the leaf about 70 per cent. 

 After this, the strips or stemless leaves are passed, by 

 chutes, to the next floor below, which is called the wrap- 

 per room (Fig. 131), where the sauces and other flavor- 

 ings are applied by dipping the leaves in a vat filled with 

 the flavoring liquids. These sauces are compounded 

 and cooked in immense kettles arranged for the purpose, 

 and their density is determined by hydrometers, so as to 

 keep them true to the formula adopted. These formu- 

 las are usually one of the secrets of the manufacturer, 

 and upon the popularity of the flavor used depend, in a 

 great degree, the profits of the business. This sweet- 

 ened and cooked liquid is poured into immense vats. 

 After the leaves have been thoroughly saturated with 

 the liquid, they are made to pass through wringers, so 

 as to press out the surplus liquid, which flows back into 

 the vat. The leaves are then passed over a series of 

 heated rollers, becoming thoroughly dry, but are again 

 reordered by steam and packed in bulk, to remain until 

 wanted for making into plug. 



The next step is to pass the mass of sweetened leaves, 

 by a chute, to the floor below, or lump room, where it is 

 weighed, enough at a time to make a plug, and this 

 quantity is put in a shaper, which gives the desired form 

 and size to the plugs. These pressed plugs are passed 

 to benches or stands, where the wrappers are put on by 

 skillful men. These wrappers are carefully selected, as 

 to color and character of leaf, so that the same general 

 appearance may be given to the plugs of the same class. 

 All plugs deficient in weight or defective iu color are 

 rejected. The perfect plugs are now dried and packed 

 in boxes for the floor below, where they are put in iron 

 cases and pressed and creased (Fig. 132, Page 460). 



