34 
N. C. AGRICULTURAL EXPERIMENT STATION. 
in the percentage of organic nitrogenous matter and nicotine. 
While the quality is somewhat injured by this transformation, it 
appears that the gain in weight more than compensates for the loss 
in quality. 
8. The slightly larger percentage of resins and fatty substances 
resulting from the stalk process, as compared with the leaf process, 
is not worthy of especial notice, on account of the smallness, and 
probably results from the deficiency of the other constituents. 
9. The excess of sand found in the best grade wrappers from the 
leaf-curing process indicates that a portion of the lower leaves were 
classed as wrappers which were not available as such by the stalk 
process. 
* 10. The presence of a large percentage of carbohydrates, especially 
starch and glucose, is characteristic of the yellow tobacco grown on 
the light, sandy soil of Granville county. This soil, although con¬ 
taining a remarkably small percentage of available mineral matter, 
seems to be peculiarly adapted to the development of these organic 
compounds. The character of soil may also cause the low percentage 
of ash, as compared with other varieties. 
11. The higher ash percentage by the leaf-curing process is due to 
the time and manner of harvesting rather than the method of 
curing. The analyses of the ash of the best grade wrappers from 
both processes show some variations in chemical composition, which 
are evidently due to the conditions of growth, etc., affecting the 
tobacco before the curing was commenced. 
12. The complete organic and inorganic analyses of stalk, stem, 
and leaf, as tabulated in preceding tables, are of interest, as showing 
the relative percentage of the various constituents found in the dif¬ 
ferent parts of the plant. 
13. The carefully regulated drying by artificial heat, as practiced 
in the Snow barn and the old-style log-barn, reduces the fermenta¬ 
tive changes, which take place in the process of curing, to a mini¬ 
mum. Of all the organic compounds, glucose is especially liable to 
change in the process of curing, but in this case it is believed that 
practically the whole amount which was present in the green leaf 
remains unchanged in the dried product. 
