June 2, 1902.] THE TROPICAL AGRICULTURIST. 
827 
The report is as follows :— "lu the present condition 
of the sample of Zomba-giown tobacco, it is quite 
impossible to denote for what it is suitable. There is 
little or no flavour of tobacco in it, and evidently it 
has not been properly fermented. 
We presume this is the result of the first attempt 
to grow tobacco for the London Market and from the 
gener»l appearance we should think that, with proper 
expert supervision, a merchantable article could be 
produced. 
The tobacco should be fermented before it is packed." 
From the report it would appear that all that is now 
required to place a good tobacco on the London Market 
IS expert supervision. This is undoubtedly where the 
whole tobacco question hinges. It has been the 
critical point in tobacco-growing in other countries as 
well as B C A, and expert cnrers have been obtained 
from America to manipulate the tobacco for the 
London Market ; but can B 0 A go in for 
expert oarers ? From enquiries made in 
America it is ascertained that the salary 
of an expert cnrer for B C A would be over 
£1,000 per year. It is almost impossible to think 
of an expert curer being obtained for B. C A. until 
a big business is done in tobacco growing : then, 
the community might combine for the services of 
an expert. 
The time is scarcely ripe to engage an expert at 
present, owing to the small quantity of tobacco 
grown, and the industry being only in the initial 
stage of development. 
Under the present circumstances it may appea"^ 
disappointing, and to some perhaps a waste of time 
and labour to grow tobacco ; still it would be a great 
mistake that there should be any hesitation to cultivate 
such a valuable product because of the difficulty met 
with in its curing. 
It certainly is a delicate matter to mRuipnlate 
. tobacco to its proper condition, but it is within the 
range of all to do it ; and, considering the suitabil- 
ity of the climate, the cheapness of labour, and 
the great demand for BOA tobacco in Southern 
Khodesia and South African markets, the curing of 
the crop should be persevered in until a commercial 
article of good quality can be produced. 
Since the receipt of the London Chamber of Com- 
merce Keport, about half (nearly 250 lb) of the 
tobacco grown at Zomba last season has been ex- 
perimentally fermented, and from the experience thus 
gained it ia hoped that some progress may be made 
towards successful curing. The bulk now made up 
is of leaves that were first cut from the stalk, and dried 
in an ordinary grass shed. A second quantity now 
being fermented is of leaves that were dried on the 
stalk, in a grass shed with free circulation of air. 
It is too early to say anything definite regarding 
the quality of the first experiment, but the result 
is certainly encouraging. It has shown where 
mistakes occurred in the manipulation, from the 
time of cutting in the field. 
A special highly graduated Hygrometer has 
now been received for the purpose of fire (flue) 
curing. 
Should anyone be desirous of curing their crop in 
this manner, every assistance will be given them from 
this office as far as it is possible. 
J. McClounte, 
Head of Scientific Dept. 
British Central Africa Gazette, Feb. 28. 
POULTRY CULTURE IN FRANCE. 
ARTIFICIAL INCUBATION ON A BIG 
SCALE. 
In the last report of Consui-General Inglis, of 
Paris, an interesting account is given of the 
method adopted in France in poultry euHuie, and 
a description of the artificial incubation wiiich has 
for many years past been conducted on a large 
scale, particularly at Ganibai^, r.ear Hondan, on 
tlie Paris-Graiiville line, about 31 miles from liie 
capita!. At this place there is a practical school 
of aviculture, which was instituted in 1883 by a 
decree of tlie Minister of Acci iculture, and it is in 
the centre of tlie poultry-farming industry, 
Houdan itself beinp; renowned for its breed ot 
fowls, the favouiite description beinf^ Houd.ans, 
Crevecccur LaFlcclie, and FaveroUes. The Bresse, 
another breed— a cross between tiie Andalusian 
and common fowl — is bred extensively about 
Bourg, and gives the renowned "Ponlardede 
Bi'esse." The School of Aviculture at Gambais 
enjoys a h\^\\ reputation, and pupils of eitlier sex 
are received. Candidates mnst not be under tlie 
age of 15, and must have received a certain amount 
of general instruction, such as would entitle tiicm 
to a certificate from the primary sclmolsi. I'he 
terms are £14 for a three months' course, including 
tuition, board, and lodging. On leaving the 
school, pupils who have sliown capacity to act as 
instructors in aviculture, received a certificate of 
competency, which, it is said, enables them withou* 
diiliculty to obtain employment in this line of 
iudustry. In connection with the system of artifi- 
cial incubation which is practised at the school, 
it may be said that the incubators and other 
appliances ate inoie or less the invention of the 
original founders. Heat, moisture, and aeration 
are the principal factors in the process of incuba- 
tion. The heat is now arranged so as to come from 
above, and, being thus directed on the entire (sur- 
face of tiie drawers in which the eggs are arranged, 
is more evenly distributed, and it is claimed tliac 
tlie eggs, by receiving the warmth from above, 
are in this '. e<^pect in the same condition as if 
under the hen. Regular aeration is obtained by 
pipes running along each side of the apparatus, 
and an outlet at the same time secured for the 
carDonic acid disengaged by the embryos. The 
requisite degree of moisture is ensured by taking 
advantage of the difference between the tempe- 
rature of the drawers and that of the surrounding 
atmosphere, the two currents being brought into 
contact by the lateral pipes already referred to ; 
a moist vapour is the result, similar to thai 
observable on the windows of a room in winter. 
THE NfW HY»KO-INCUBATOR 
used is capable of accommodating from 200 
to 500 eggs, the price of the apparatus 
ranging from £6 to £12, the latter including 
drying-box. Heating is now eflected by a 
small briquette of compressed brick dust, which 
burns slowly from 12 to 14 hours, according to di- 
mensions. To heat an incubator of 2o0 eggs it ia 
said that three-fourths of a briquette, costing l-Jd, 
is sufficient for 12 hours. The danger of lire inse- 
parable from the use ot a lamp is thus eliminated, 
since the briquette is placed out of harm's way in 
a specially-arranged chamber. An incubator of 
60 eggs requires about 20 briquettes, one of 130 
eggs 25, of 250 eggs say 35. The eggs having 
been placed in the incubator in the morning, 
the drawers are not opened until the evening, 
and then only for three or four minutes ; the next 
morning the temperature is taker., the drawers 
are removed, and the door is then closed ; the 
eggs are turned over and their places changed, s« 
that the eggs which were in the centre are now at 
the side^ of tl>e drawers j they are thus made tQ 
