Tobacco is prepared for use in various ways. The leaves are more or less finely cut for smoking, powdered for snuff, pressed into various forms for chewing and rolled into cylinders for smoking. The leaves may be used pure or flavored with different substances, as licorice, syrup and molasses. Tobacco is also extensively adulterated with other leaves, as cabbage, cherry, peach, carrot, beet, etc. The very poor employ various substitutes, as red clover heads, dried corn silk, various leaves, even finely cut hay. Enterprising boys may be seen smoking dried cornstalk pith, twigs of the grape vine and other porous plant branches. [Illustration: TOBACCO. (Nicotiana tabacum). FROM KŒHLER’S MEDICINAL-PFLANZEN.] Description of Plate: _A_, flowering stem; 1, floral parts; 2, stamen; 3, pollen; 4-8, ovary and pistil; 9, 10, seed. The price of crude tobacco and prepared tobacco varies greatly, depending upon the quality, judged by the delicacy of the aroma, the quality of the leaf and the manner of preparation. Some flavors are not the result of the sweating or curing processes, nor yet due to the quality or variety of the tobacco, but to foreign substances added or to the modification of the curing method. The peculiar flavor of the so-called “Latakia tobacco” is due to the smoke made of the wood of a pine (Pinus halopensis), to which it is exposed for several months. This tobacco is said to consist largely or wholly of the flowering tops and even the seed bearing capsules. In the manufacture of cigars and better grades of smoking and chewing tobacco the mid-ribs are removed, but are not thrown away, but generally added to the cheaper grades of smoking tobacco and snuff tobacco. Crude as well as prepared tobacco is subject to deterioration after curing. For example, Havana cigars pronounced of excellent quality on leaving the factory will deteriorate in flavor and aroma after having been stored for some time. This is supposed to be due to the development of a microbe producing a different aroma.