offensive to nonsmokers. Flavoring substances or extracts may come from hon- 
ey, maple, or other sugars, rum, fruit juices, such as apple or fig, vanilla 
and tonka beans, grape and berry wines, licorice, deer's tongue, cocoa, men- 
thol, and others. Also, a moistening agent is added to insure proper moisture 
content after the product has moved into trade channels and after the pack has 
been opened. Treatment by certain chemicals, such as glycerin, serves to in- 
crease the moisture-holding properties. 
Modern cigarette-making machines produce a continuous cigarette. They 
roll the cigarette, seal the paper around it, and stamp it with the brand name 
and then cut it into the proper length (regular or king-size). (Eto. 42) aA 
"catcher" examines the cigarettes as they pour into a tray, and removes any 
that are imperfect. A check is made also on the weight to insure proper pack- 
ing of the tobacco, as well as uniform quality and moisture content. 
Figure 42.--Modem cigarette-making machine. . 
The "filter-type' cigarette now makes up a sizable proportion of total 
manufacture . (estimated 51 percent in 1960). The filters are constructed of 
various substances, such as cellulose acetate, and other ingredients known by 
various trade names, and even of tobacco itself. These are attached in one 
continuous operation by means of a special device on the cigarette machine. 
When the catcher's tray is filled, it is then moved to a packaging ma- 
chine. Cigarettes are fed into one end of this machine, and tin foil, paper, 
and.cellophane into the other end. In an instant a complete package of ciga- 
rettes is turned out. Standard packages contain 20 cigarettes each, arranged 
in three rows--two outside rows of 7 each and a center row of 6. An electric 
detector on the packaging machine rejects any pack that contains any defective 
cigarettes. Ten packs of cigarettes are placed into cartons mostly by special 
4 AR 
