narrower than 3 inches, ⅝ inch thick, and dressed on the inside. The heading must be seasoned pine or poplar, and 1 inch thick, with 8 hoops. Such a hogshead will well answer in other States as well as in Virginia. “Weigh out, say 300 lb. It takes two hands to do this work, one inside the hogshead and the other out. One is called the ‘packer,’ the other the ‘waiter.’ The packer so arranges the bundles, in placing them, as to make 4 courses in one layer. Repeat the layers until the 300 lb. are packed. The weight (lever-power) is then applied. After 6 hours, put in 200 lb. more and apply the weight; 6 hours, and so on, until 1300–1500 lb. have been put in. The softer the tobacco, the more of it can be put in a hogshead. If the tobacco is of the first quality, 1500 lb. is enough. But if lower qualities, 1800 lb. can be put in. The finer the quality the less weight it can bear without injury; and _vice versâ_. Having prized the crop, it is ready for market.” According to Pursley, a hogshead “4 feet in length, and 3 feet in diameter, is the medium size; 1000 lb. is considered a full hogshead; but one of the above dimensions can hold 1500 lb. by hard pressing; but this blackens the tobacco, and injures the sale of it. Packing in the hogshead is done by first laying a course or layer of bundles straight across the bottom, keeping the butts even and close together; then fill up on each side of the centre course, placing the butts against the staves; then the butts of the hands that lie against the hogshead should be covered up with 2 or 3 others, pressed closely down. The next centre course should be laid across the first, and done in the same manner as before, and so on, crossing each course in succession, until the hogshead is two-thirds full; when the press should be applied till the tobacco is pressed down to within 1½ foot of the bottom of the hogshead. The press should remain on an hour or more, in order that the tobacco may settle together; then the press should be raised, and the packing resumed as before, till the tobacco is within 1½ foot of the top; then the press should again be applied till the tobacco is pressed half-way down the hogshead; the same proportion should be observed until the hogshead is full. Then put the head in, and it is ready for market.”