CULTIVATION. 35 



thrown in heaps on the floor, covered with mats 

 or hlankets, and thus retained for the purpose of 

 setting up the fermentation, which results in the 

 pecuhar aroma of tohacco. The dry leaf has 

 scarcely more odour than any other leaf : it is its 

 peculiar fermentation which gives it the fragrance 

 of the " weed." The speed of this process will 

 depend upon the surrounding temperature : 36 

 hours will sometimes suffice. The fermentation 

 must be stopped at attaining a precise degree of 

 heat, which is ascertained by shoving in the 

 hand : below or above that point (which practice 

 makes easy of detection) the tobacco would be 

 " foxy " — deteriorated in the market. The fer- 

 mentation is stopped by uncovering, and spread- 

 ing out, and turning over the leaves. 



Various manipulations ensue in various coun- 

 tries. In some the leaves are twisted into rolls, in 

 others made up into bales ; and in America they 

 are pressed into hogsheads, or other like recep- 

 tacles, with a powerful lever, which has the effect 

 of spreading the oil of the leaf uniformly through 

 its mass. 



Supposing the planter to have succeeded in 



D 2 



