198 CHAPTER XIl 



The former is tlie more economical method for air, sun, 

 or fire-curing, but has the disadvantage in that all the leaves on 

 the plant are not at the same stage. For flue-curing, the 

 single leaf method is essential, as all the leaves should be at 

 the same stage of maturity. 



In harvesting the whole plant, the stalk is split to within 

 about four inches of the ground, the stalk bent away and cut 

 off next to the ground. The plant is then placed astride a 

 tobacco stick, which will carry from six to ten plants; these 

 are placed on a tobacco frame or a tobacco trolley, and carried 

 to the curing barn or scaffolds in the sun. 



In Rhodesia, Virginia tobacco is flue-cured, and, for this 

 method, the leaves must be harvested singly to ensure 

 uniformity of ripeness. Leaves are first removed from the 

 bottom, then later the upper ones. Three to five pickings are 

 necessary. As the leaves are taken (" primed "), they are 

 placed carefully in suitable receptacles and conveyed to the 

 stringing shed. No bruising should take place, and on hot 

 days the leaves should be covered to prevent sunburn, as this 

 gives a greenish-black colour to affected parts of the leaves. 

 The leaves are now tied in bunches (" hands") of three to 

 four leaves each, attached to tobacco sticks, and placed in the 

 curing barn. 



The whole plant method gives a lower yield of leaf than 

 the single-leaf method. 



The Curing of Tobacco. 



Changes During Ripening and Curing. — " The young 

 growing leaf has an intense green colour, showing that it is 

 quite rich in the nitrogenous constituents which go to make 

 up the lining or vital part of the leaf, and which are active in 



building up the food supply of the plant When the 



reserve food supply of the mature leaf is no longer required for 

 the nourishment of other parts of the plant, it is deposited 

 in the leaf tissue in the form of starch granules, while the green 

 colouring matters are dissolved and carried to the younger 

 growing parts. This interchange causes the appearance of 

 light-tinted flecks, so characteristic of the ripe leaf. Moreover, 

 the accumulation of the starch granules in the leaf causes it to 

 become brittle, so that it snaps when folded between the 

 fingers, another characteristic sign of ripeness. Now, the 

 replacement of the complex nitrogenous constituents, includ- 

 ing the green colouring matter, by starchy matter, has 

 a most important effect on the colour, flavour, elasticity 



