TOBACCO. 209 



one month after transplanting. Should heavy rains prevail 

 when the tobacco is approaching maturity, the gum is washed 

 off the leaf and the cured product is thin, papery, and lacking 

 in body, flavour and aroma. 



Soil. — In the Western Province the reddish, friable 

 loams, containing about 30 per cent, of clay, are considered 

 to be the best. Grey and yellow sandy loams are also used 

 with good results, as are sandy soils of granitic origin. 



To combat White East {MacrosiJoriwDi tabacinum), the 

 fields should possess good water and air drainage. 



Fertilisers. — For the Western Province, sheep manure 

 applied broadcast — some months before transplanting — at the 

 rate of six tons per acre, is advocated. When commercial fer- 

 tilisers are used, they are applied in drills at the rate of : 

 Superphosphate, 300 pounds; sulphate of potash, 160 pounds; 

 and nitrate of soda, 130 pounds per acre. 



Transplanting. — The plants are spaced in rows 2 J to 3 

 feet apart, and 8 to 9 inches in the row. September is con- 

 sidered the best month for transplanting in the Western 

 Province. 



Varieties. — Kavalla, Soulook, Dubec, Samsum, and Yuca 

 are the most popular varieties. Each variety has its own 

 peculiar characteristics of flavour, aroma, and burning quali- 

 ties, which are useful in blending mixtures for cigarettes. For 

 this reason each locality should grow the several kinds. 



Cultivation. — Apart from delaying maturity, cultivation 

 throws dust on the leaves ; for these reasons cultivation should 

 cease as soon as the flowers appear. 



Topping and Suckering. — Turkish tobacco is not topped, 

 and the necessity for suckering does not arise. Should suckers 

 appear they must be removed. 



Priming. — The small leaves at the base of the plant 

 should be removed before the inflorescence appears. These 

 leaves are thin, papery, lacking in body, and of little value. 



Harvesting. — Turkish tobacco is harvested by the single- 

 leaf method. The correct stage of ripeness is indicated when 

 the leaf is limp to the touch, becomes somewhat transparent, 

 and the clear green colour is replaced by a yellowish tinge. 

 If the plants have grown coarsely, ripeness is shown by flecks 

 of yellow and by brittleness of the veins and midrib. The 

 first leaves harvested are those at the bottom, and these are 

 usually ready for picking when the first flowers appear. 



