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CHAPTER. IX. 
A FEW NOTES ON THE CURING AND 
FERMENTING OF TOBACCO. 
By the Editor. 
As the question of tobacco fermentation has 
been touched upon by Dr. Schulte and other 
writers, the following notes may be of use to 
those interested in tobacco production either as 
a main or a subsidiary crop, as well as to 
planters generally, to compare with the various 
processes involved in preparing their crops for 
market. 
“There are many styles of houses used for 
tobacco, depending upon the method of curing.” 
Thus reports Mr. J. N. Harper, M. Agr., 
Director of the Agricultural Experiment 
Station, Clemson College, S.C. ‘‘ The flue- 
cured tobacco is cured in a house that can be 
made almost airtight, with a ventilator in the 
top which can be closed. The Virginia bright 
leaf is curedin this way. The White Burley is 
cured entirely without artificial heat, requiring 
from five to six weeks in its curing. Barns in 
which tobacco is air-cured should have lateral, 
horizontal ventilators rather than perpendicular 
