19 



matters are put into the petuning liquid, according to the taste or fancy 

 of the operator, to add quality to the leaf. This is a secret of the Cuban 

 method, and the only part of the process which they are unwilling to 

 divulge. 



When the petuning is done by dipping the tobacco, each hand is 

 dipped separately and is then thoroughly shaken, after which it must 

 be bulked down to draw — that is, until the moisture has become thor- 

 oughly absorbed and evenly distributed through the leaves. Otherwise 

 they would be apt to spot and change color. The wrappers are never 

 treated in this way, as: it is not desirable that they should have the 

 properties of a good filler. 



After the bales have been made up they are put into a warehouse in 

 piles, not over three or four bales high, and should be kept at a moder- 

 ately uniform and rather cool temperature at least two years, in order 

 that the tobacco shall age, before it is suitable for making up into ci- 

 gars. There seems to be no particular change that goes on, at least no 

 noticeable outward change, as. in the case of fermentation, but the to- 

 bacco loses the harshness that is always noticeable in fresh tobacco 

 and becomes mellow, as wines and liquors do by standing. When prop- 

 erly put up it will keep almost indefinitely in the bale, and the longer it 

 is left to age the better it becomes. 



There is no doubt that tobacco can be handled much better, as well 

 as more economically, in large than in small quantities. The fermenta- 

 tion is much more uniform in large bulks than in small. If there are; 

 several bulks they can, if necessary, be mixed to insure the proper con- 

 ditions. The different kinds of tobacco need to be treated differently, 

 and this is only possible in case of a large quantity, where the selec- 

 tions will amount to enough to handle. With a large quantity of tobac- 

 co, also, it is possible to grade more carefully and more closely, and 

 lastly, it is always essential to have a large supply of tobacco of uni- 

 form quality in order that manufacturers may maintain any particular 

 line of goods they may des,ire. For these reasons the farmers usually 

 sell their crops from the field or from the barn to the larger producers 

 or companies who maintain curing houses." 1 



In Hawaii, the period of fermentation lasts 60 to 90 days. Five 

 pounds of green leaf produce about one pound of finished to- 

 bacco. 



THE TOBACCO FARM IN HAMAKUA. 



The crop planted during March and April, 1904, was the first 

 systematic and scientific attempt 10 grow tobacco in Hawaii. 



An acre was covered with an open wove cotton cloth, "Ariel 

 Tenting Cloth," put upon plates and posts, forming a flat roof 



1 U. S. Dept. Agric. Farmers Bui. No. 60, second revised edition ; 

 Washington, D. C, 1902, sent free on application to the Secretary of 

 Agriculture. 



