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Edible Products. 



the bamboo that is to hold it. The latter should be about an inch in diameter 

 (inside), perfectly straight, and should have the partitions between the hollow joints 

 cut out with the chisel, after making small window-like apertures on alternate sides 

 at the nodes. The bamboo should be long enough to reach the centre of the 

 press and should be placed thin end in, with the windows at the sides, for 

 if the apertures are turned up and down the tobacco will press into them and 

 interfere with the passage of the thermometer when it is taken out to observe the 

 temperature. A hole, about 12 inches long and 2 inches in width, should be made in 

 the wall of the press through which the bamboo is thrust ; the hole is to allow the 

 bamboo to sink with the tobacco as the fermentation proceeds. When the press is 

 full, the tobacco is to be covered snugly with mats made of corn bags opened up and 

 sown together ; one thickness being sufficient in damp weather, two when the air is 

 dry. Weights must now be put on to start the heat as quickly as possible ; straight, 

 smooth logs, about 9 inches in diameter laid closely together all over the top of the 

 pilon is the usual method of applying pressure. 



The last thing to be done is to insert the thermometer into the bamboo that 

 was placed in the centre of the pilon ; the bulb of the instrument should be packed 

 neatly in cotton wool or some such non-conducting material to prevent the mercury 

 running down before the temperature has been read. The thermometer may be 

 attached to a piece of wire just long enough to reach the end of the bamboo which 

 is, of course, the centre of the pilon, care being taken to keep the outer end of the 

 bamboo plugged tightly with dry moss or a piece of rag. 



In dry weather, as soon as the thermometer reveals a temperature of 118 F., 

 the logs of wood should be removed ; if the atmosphere is damp, they should be 

 taken off when 108 P. is reached. The temperature rises much more rapidly during 

 wet, thundery weather registering 120 in two days, whilst in dry weather from 

 three to seven days are required to secure the same degree of heat. Whilst the 

 tobacco is fermenting, small boxes should be got ready for the purposes of moulding 

 the bund of leaves, when stripped from the stalks, into matulas, they should be of 

 cedar and constructed as follows :— 



Cut three pieces, 2 feet long by 7 inches deep, two for the sides and one for 

 the bottom ; cut one piece, 7 inches deep by 7 inches long at the top and 5 inches at 

 the bottom, for the one end ; these are put together, and when finished the box is 

 trough-like and open at one end, the bottom being 5 inches wide inside. Three ordin- 

 ary fencing staples are hammered into each side at about 5 inches apart for holding 

 the strings of the matula while the box is being filled with the fermented leaves as 

 they are stripped. When the thermometer in the press shows temperature of 120 F., 

 stripping should be commenced. The shutters must be closed and all sources of 

 draught plugged ; banana or bag mats spread over the floor, low rough seats 

 arranged around the room, with plenty of spare bag matting for covering the 

 matulas when made ; two- thirds of the men should have a box each, and all a supply 

 of " thatch-heart " strings. 



When everything is in readiness, the first few bundles are taken out and 

 handed to the men without boxes who cut all the strings and pick the ' fonque ' 

 leaves from each plant ; the plant is then passed along to the man who is to pick 

 ' carpa,' then on to the 'tripa' picker. The carpa man uses three strings to his 

 matula, the tripa matulas have two, whilst the fonque is known in future manipula- 

 tions by its being tied in small round bundles about one-third the size of a matula. 

 As the leaves are stripped they should be laid in the box over the strings with the 

 base (the end nearest the stem) against the close end and the tips towards the open 

 end. When the box is full, they should be pressed firmly with the open hand and 

 the strings tied ; the matula is then turned out, stacked with the others in a warm 



