5) 
The whole process of fermentation in this operation is largely a matter of chance. 
It is not controlled, the temperature is not taken to note the progress of fermenta- 
tion, and nothing is done, in point of fact, except to maintain the temperature of the 
room moderately uniform during the winter season. In some cases the fermentation 
is overdone and in other cases it is underdone. There is a strong feeling among the 
more intelligent planters that more information is needed upon the changes which 
take place in order that these may be carefully controlled. 
The objections to this case method are obvious enough on careful 
consideration, and account, in a measure, for much of the criticism by 
the cigar manufacturers on the Connecticut leaf. The object of fer- 
mentation is to induce certain chemical changes in order to eliminate 
some of the undesirable qualities in the cured leaf; to develop desirable 
taste, aroma, grain, and style; to secure a uniform and desirable color, 
as well as to make the leaf thinner and more elastic. In much of the 
Connecticut leaf there is a *‘ seedy ” taste, undesirable to many smokers, 
which it has not been possible to entirely eliminate by any process of 
fermentation, but which is materially lessened by thorough fermentation. 
By the case method of fermentation the hands of tobacco are lapped 
for about one-third of their length and the desirable color and grain 
have been developed chiefly in this portion, and it is this portion only 
which is suitable for good cigars. The rest of the leaf is often poorly 
fermented, sleek, and glossy, without grain or style, and is used only 
on low-priced cigars or sold as trash. The color of the leaf is also 
very far from uniform. The process requires from six to nine months 
from the time the tobacco is packed. Tobacco éased down in December 
does not begin to ferment until the warm weather of summer, and lies 
in the warehouse thus for months in an inactive condition, subject to 
changes of winter and spring weather, with much warm, damp, and 
foggy weather, which is liable to develop rot and mold of several kinds, 
which in certain seasons damage a large percentage of thecrop. There is 
always much uncertainty when the tobacco is ready to be sampled as to 
whether it will be sound and whether it will really be sufficiently fer- 
mented. There is also the certainty that the outside layers of tobacco in 
each case will not be fully fermented. All this, of course, represents 
so much loss to the farmer when his crop is bought up by the packer. 
Then there is the cost of storage and insurance and the loss of interest 
on the investment, which for such a period amounts to considerable. 
THE METHOD OF FERMENTING IN BULK. 
The method of fermenting in bulk as used in Florida was tried, 
with some necessary modifications, in the fermentation of the Con- 
necticut tobacco, in cooperation with the Connecticut (State) Experi- 
ment Station. This method, described in full in Report No. 62 of 
this Department, is essentially as follows: 
The leaves are assorted as they are stripped from the stalk into 
three grades—bottom leaves, middle leaves, and top leaves—simply 
