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is due to certain processes which are taking place within the 

 leaves, whereby, as the leaves die, their more complex con- 

 tents become broken down into simpler ones, with an evolu- 

 tion of heat and water. The water thus given off is in vapour 

 form, but it condenses again on the cooler matting covering, 

 and it is the presence of this water which gives rise to the 

 idea of the heaps ' sweating.' Care and attention is needed 

 at this time to prevent over- heating, for did the temperature 

 rise unduly there would be darkening of the leaves and in- 

 jurious drying. When the "sweating" is completed the 

 leaves are dried, either slowly by simple exposure to currents 

 of air, or rapidly by artificial heat. Mouldiness and conse* 

 quent rotting must be guarded against, and then, if all the 

 conditions are favourable, in six or eight weeks the leaves 

 will have turned a bright warm brown colour, though tobacco 

 at this stage lacks aroma and flavour. The chief result of 

 this process has been to effect a further alteration in the 

 constituents of the tissues of the leaves. After it is complet* 

 ed, moist air is again brought into play to soften the leaves 

 and render them pliant, and it is not till then that they are 

 ready for the great process of fermentation in which, it is 

 now asserted, the bacteria play so crucial a part. 



652. tl Fermentation has always been looked upon as a 

 very important stage in the preparation^ of tobacco ; but if 

 bacteriologists are right, even greater stress must be laid 

 upon it, for it is the keystone of the whole and of paramount 

 importance. As a preliminary to it, the brown leaves are 

 sorted and made up into hands, or small bundles, contain- 

 ing, perhaps, from six to ten leaves a piece. All these 

 separate bundles are collected and piled up into great heaps 

 or solid stacks a stack containing sometimes as much as 

 fifty tons of tobacco. Directly the stacks are completed 

 fermentation begins, encouraged by the warmth and moisture 

 within, and now, too, begins the production of aroma and 

 flavour. And this is the work of the bacteria which inhabit 



