128 TOBACCO. 



" Weigh out, say 300 lb. It takes two hands to do this 

 work, one inside the hogshead and the other out. One is 

 called the ' packer,' the other the ' waiter.' The packer 

 so arranges the bundles, in placing them, as to make 4 

 courses in one layer. Eepeat the layers until the 300 lb. 

 are packed. The weight (lever-power) is then applied. 

 After 6 hours, put in 200 lb. more and apply the weight ; 

 6 hours, and so on, until 1300-1500 lb. have been put in. 

 The softer the tobacco, the more of it can be put in a hogs- 

 head. If the tobacco is of the first quality, 1500 lb. 

 is enough. But if lower qualities, 1800 lb. can be put in. 

 The finer the quality the less weight it can bear without 

 injury ; and vice versa. Having prized the crop, it is 

 ready for market." 



According to Pursley, a hogshead " 4 feet in length, and 

 3 feet in diameter, is the medium size ; 1000 lb. is con- 

 sidered a full hogshead ; but one of the above dimensions 

 can hold 1500 lb. by hard pressing; but this blackens the 

 tobacco, and injures the sale of it. Packing in the hogs- 

 head is done by first laying a course or layer of bundles 

 straight across the bottom, keeping the butts even and 

 close together ; then fill up on each side of the centre 

 course, placing the butts against the staves ; then the 

 butts of the hands that lie against the hogshead should be 

 covered up with 2 or 3 others, pressed closely down. The 

 next centre course should be laid across the first, and 

 done in the same manner as before, and so on, crossing 

 each course in succession, until the hogshead is two- 

 thirds full; when the press should be applied till the 

 tobacco is pressed down to within 1^ foot of the bottom 

 of the hogshead. The press should remain on an hour or 



