49 
applied at present is a “forced sweat,” in which the musty odor 
disappears and the mycelia of the fungi are killed; but when this 
process is not thoroughly carried on the spores may be uninjured, and 
thus it happens that the musty odor may come back again when these 
spores develop. 
This forced sweat is carried on in the presence of much aon ees or 
50 per cent—and is therefore suitable only for fillers, since under such 
conditions the wrapper leaf would deteriorate considerably. The writer 
has observed that with a room temperature of 26.6° C. (80° F.) and a 
water content in the tobacco of 47.6 per cent the temperature of a large 
box filled with such moistened musty tobacco was markedly increased 
within four hours, and in two days reached a temperature of 40.5° C. 
(105° F.). From three to four days are allowed for this sweat in sum- 
mer, and from one to two weeks in winter.! Tobacco that has passed 
through a “forced sweat” will not again heat up sufficiently, while 
after a cold or natural sweat it will heat up readily. 
Some suggestions might be made as to how to prevent, as far as possi- 
ble, the deterioration of cured tobacco by fungi. Whenever the stripping 
cellars are underground or immediately under the curing barn, the 
moisture of the air in the cellar often increases to such an extent that 
the stripped tobacco absorbs too much moisture before it is packed. 
When the water content of tobacco rises above 30 per cent there is great 
danger of the development of fungus spores which may be present on the 
tobacco leaves. Besides, in such damp localities various fungi develop 
on the floor and walls where organic impurities have gained lodgment, 
and hence the opportunities for the infection of the tobacco in the 
Stripping process are much enhanced. Some farmers have recognized 
this dangerous source of infection and fumigate the stripping cellars 
with burning sulphur before commencing the work. The mycelia of 
fungi can easily be destroyed by this process, but the more resistant 
spores may escape destruction. Another means of cleaning the cellars 
is to whitewash them several times with freshly slaked lime and dry 
them out well with artificial heat before the stripping commences. It 
would be still better to have the stripping localities above ground and 
have them kept warm while the stripping is going on. 
An essential step of progress would be made by giving up altogether 
the natural or cold sweat and by replacing it with the ‘sweating in 
bulk,” to be carried out soon after the curing process is finished. The 
fungus spores, the germination of which is hastened by heat, are grad- 
ually killed in that state when the temperature rises above 50° C., and 
thus the fungus development injurious to the tobacco is easily avoided. 
A few words may be said in this connection about measures for the 
prevention of stem rot. ‘Stem rot,” a disease sometimes developing 
and spreading in the Cone barn, ee been investigated by Dr. W. C. 
1Suh resweated tobacco is eee not packed again, but serves directly for 
the manufacture of cigars. 
20914—No. 65 
