TERRAPIN

The Diamond-back, which is the kind always inferred when terrapin is mentioned, is the female of a small salt-water variety, named from the diamond-shape marking of its shell. Within the last half century it has developed from almost a waste product—an, article fed to slaves and apprentices before the - Civil War—into one of the highest priced of food delicacies. The average marketable specimen al now brings, at wholesale, from $2.50 to $8, the Diamond-Back Terrapin figures steadily rising with the diminishing supply. The terrapin from the. mouth of the Chesapeake River were formerly considered the best, but equally good lots come from several other Southern States, both coast and gulf, and from Long Island, Connecticut and other Northern points. Those from Long Island now command the best prices in the North. Counts are terrapin of six inches in length and over —measuring the under-shell; those under six inches are Shorts. The range of size is from two to nine inches, but the very small are rated as inferior. The season extends from November to May. It is only the female or “cow” terrapin which is sought for market purposes. The “bull” has little or no value. The choicest terrapin are those stvled “Full Cows”—i. e., those containing eggs. The Mi i ippi and North Carolina terrapin are also marketed, but they lack both the distinctive diamond marking and the true delicacy of flesh and are consequently much lower in price. The “Slider” or “Red-Bellied Terrapin,” often used Diamonp-Back TERRAPIN as a substitute for the Diamond-Back, is a small fresh Showing full back markings water tortoise. ‘THYME: a garden herb largely cultivated for its fragrant tops and leaves, which are popular as a culinary seasoning. The best variety is the Lemon-scented. Thyme for drying should be cut when just commencing to blo om and should be slowly dried in the shade. It is sold in cans and bottles, or loose, in small bunches. ‘TIERCE. See Measures in APPENDIX. ‘TOBACCO. The origin of the word “tobacco” has been traced back through quite an interesting history. It starts with the name of a pipe which the early Spaniards found in Santo Domingo, and which was known as the “tobago.” Later, this was corrupted to “tabaco.” The Italians, Portuguese and English added an extra “c,” and the English changed the “a” in the first syllable to “o”—but all clung to the same word. Germany, Denmark, Holland, Scand in a via and RusSia make it tobak, France tabac, Poland tabaka, and the Malays tambracco. The similarity renders it easy to get something to smoke anywhere in the world without waiting to learn the language! The introduction of tobacco into Europe by early settlers in the Southern portion of what is now the United States, is so distinctly a matter of universal knowledge that it is unnece ary to dwell on it here. First used by the American A Tobacco 4 n x plantation in Havana province, Cuba TOBACCO Indians and carried to Europe as a curiosity by the early discoverers of our continent, it is now cultivated in every part of the globe where the climate is sufficiently mild. The United States is by far the largest tobacco producing country and also the largest exporter of leaf tobacco. The States which rank first in quantity raised are, Kentucky—a long way in the lead; North Carolina and Virginia. Next come, in the order named, Wisconsin, Ohio, Tenne ee, Connecticut, Pennsylvania, Maryland, South Carolina, Ma achusetts, Mi ouri, West Virginia, Georgia and Florida. Other important producing countries are, in Hurope—Germany, Holland, Salonica, Hungary and Ru ia; in Asia—China, Japan, India, Dutch East Indies, Philippines, Latakia and other parts of Asiatic Turkey, Persia and Syria; in Africa—Algiers; and various sections of South America. The United States and Belgium are the largest per capita consumers, each averaging about 514 pounds annually. Germany comes next with 314 pounds. France and England average 2 pounds. By the most widely approved method of cultivation, the young plants are obtained by sowing the seed in specially prepared beds of rich soil. In Virginia, which may be taken as an example, the sowing is usually performed during the first week in January. The plants are ready for setting out about the beginning of June. The fields require much careful attention—thorough weeding is e ential and so is a watchful eye to prevent the ravages of numerous insect enemies. Much of the latter work is done in some sections by flocks of turkeys, maintained for that expre purpose. The flower shoots also must be nipped off as soon as they commence to develop, as otherwise Serting Tobacco they would weaken the leaves. This proce is, however, neglected in some countries, especially in Turkey and Greece, where small leaves are preferred, and where, in some cases, as in the celebrated Latakia tobacco, both buds and flowers are used together with the leaves. The “ripene ” of the plant is indicated by a peculiar spotted appearance of the leaves. The time generally chosen for cutting is mid-day, or when the sun is powerful and the morning and evening dews absent. Cutting is done by hand, and only the plants marked are taken. Some growers cut the plant in three sections—the three top leaves, making Making tobacco bundles or " hands” before baling usually the finest wrappers, in one piece, and the remainder of the stalk in two. Others take the leaves only, or the top leaves and the lower stalk separate. The leaves at this stage are green, fresh and odorle . The next proce is the “curing” or “drying”—sometimes in the sun, at others by “air drying’ under cover—the latter proce being the longer and requiring often from two to four months—generally first one and then the other. The leaves are next removed from the stalks and “sweated” in piles for a couple of days. Then comes the a orting—the bad leaves are rejected and the others are graded by size and appearance, tied up in bundles called “hands,” and, if for cigars, packed under great pre ure in cases or bales and generally stored in dark, well ventilated warehouses for a year or more, to “ripen” by fermentation and further curing. If for smoking or ail 5 chewing tobacco, the “hands” are pre ed Examining and baling Tobacco for shipment into hogsheads. Manufactured tobacco may be cla ed under three heads—Smoking, Chewing and Snuff. Smoking is again divided into Cigars, Cigarettes and Loose Smoking Tobacco, and Chewing into Fine Cut, Plug and Twist (for both smoking and chewing )—the tobacco for the last-named being twisted into “rolls” of numerous sizes and variously flavored. Cigar Tobacco is sub-divided into “Wrappers,” the largest and finest leaves; “Binders,” the next in point of desirability, and “Tillers,” a mixture of small “Stripping” Tobacco—removing the stems and midribs leaves and lower grade large leaves. About 65% of the Fillers used in the United States is of domestic tobacco. Cuba supplies about 25%. The balance comes chiefly from Turkey and Germany. The very large proportion of 32% of all wrappers used in this country and more than 95% of all imported wrappers, consists of those from Sumatra, via Holland. The reason is found in the extreme care exercised in preparation—the fine uniform appearance of the leaves and their careful a ortment by length and shade. Connecticut and Florida lead in the production of domestic wrappers. Loose Smoking Tobacco, after curing and other preparation, is cut up in special machines and then “roasted” to attain the desired degree of mildne . It varies greatly in quality. Chewing Tobacco was formerly sold principally in Fine-cut form, but of late years that style has been almost supplanted by Plug Tobacco as the result of the many improvements in its manufacture. The “plugs” of a few years ago and those of to-day are totally different in character—the leading makers now employ the choicest material and have produced a great variety of pleasing combinations. In the manufacture of Plug, the chief proce es are: (1) stemming, (2) sweetening, (3) drying, (4) flavoring, (5) “lumping” and (6) stamping. The equipment of the sweetening department consists of a number of large copper kettles containing hot syrups, both plain and flavored with cloves, allspice, tonka beans, or other spices, licorice solutions, etc. The tobacco is dipped into these kettles and then squeezed through rollers to remove exce moisture. The drying which follows is performed by hanging in rooms heated by steam pipes. Retailing and Use of Tobacco. in two phases, (1) as an article on which a satisfactory profit can be made, and (2) as drawing and pleasing a profitable cla of customers. It is, though, a com to obtain an exce ive profit on cigars and tobacco. He should be content with about 20% to 25%, and by careful purchasing give his customers full value. Wetting Tobacco that is to be used for cigars The whole matter of the use of tobacco is very fairly summed up in the following remarks by a noted physician. “Before the full maturity of the system is attained, even the smallest amount of smoking is hurtful. Subsequently, the habit is, in most instances, only prejudicial when it is carried to exce . We cannot honestly say more against tobacco than can be urged against any other luxury. It is innocuous as compared with alcohol; it does infinitely le harm than opium; and it is in no sense worse than tea.” See also special articles on Cigars, Pipes and SNUFF. [s. 641]