Tobacco 



223 



as " bulk fermentation " is largely adopted. By this process enormous quantities of leaf 

 are treated at one time, the amount varying from three to thirty thousand pounds 

 according to the variety of tobacco required, the lighter sorts being fermented in smaller 

 quantities. The fermentation is carried out in large rooms in which the temperature and 

 degree of atmospheric moisture can be very carefully regulated. The leaves are piled 

 regularly in huge "bulks," and, as soon as the temperature of the mass rises -sufficiently, 

 the bulk is pulled to pieces and re-built, with the outside leaves of the first bulk at the 

 centre. This process is repeated two or three times, with the object of rendering the 

 fermentation uniform. The causes- of the changes which take place during the fermentation 

 are by no means fully understood. For. a long time there has been much dispute as to 

 whether the changes are due to bacteria or to the development of special ferments in the 

 leaf. The balance of opinion is in favour of the view that during the preliminary drying or 

 curing certain ferments or enzymes are developed in the leaf, which have the power of 

 causing the contents of the leaf cells to combine with the oxygen of the air. When fermentation 

 is allowed to take place, these ferments become very active, and the. cell contents, rapidly 

 becoming oxidised, are decomposed into simpler substances which afford to the tobacco 

 its valuable aromatic qualities. The nicotine of the leaf is quite unaffected, but the sugars 

 and nitrates are destroyed, and the organic acids diminish in quantity. 



The bacteria theory once had many supporters, and it was announced that not only had 

 the bacteria been isolated, but that different types of tobacco acquired their characteristic 

 aromas as a result of the activities of distinct species of bacteria ; and it was even stated that 

 it was only necessary to " inoculate " an inferior tobacco during fermentation with the special 

 bacterium of a high-grade leaf to obtain all the aromatic qualities of the latter. Unfortunately 

 — or the reverse — practical trials afforded no support to this contention. 



When the fermentation is completed, and the whole process occupies three or four months, 

 the leaves are very carefully graded and packed into bales, cases, or hogsheads for shipment 

 to the manufacturer. The tobacco, however, is not fit for consumption until it has " aged." 

 The period of ageing depends upon the class of tobacco, fermented leaf requiring a shorter 

 period than ordinary unfermented tobacco for smoking, which requires from two to four years. 

 The ageing softens and mellows the flavour, and is essentially a slow fermentation process. 



The famous Perique tobacco is produced in one spot in Louisiana, viz., Grand Points, 

 and, in spite of its world-wide reputation, the quantity grown is comparatively small. The 

 greatest care is taken in the cultivation, and it is desirable that the ripening should take place 

 under damp atmospheric 

 conditions, which results in 

 the formation in the leaves 

 of large quantities of rich 

 gummy juice. 



The peculiar characters 

 of the tobacco, however, are 

 due no doubt to the peculiar 

 methods of fermentation. 

 The dried leaves are stripped 

 from the stalk, made into 

 small rolls, and then placed 

 in a box and subjected to 

 enormous pressure applied 

 by means of levers. The 

 pressure is removed every 

 day and the leaves allowed 

 to absorb the expressed juice making Turkish regie cigarettes by machinery 



