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The rod is placed in a device that heats the tobacco but does not burn it

Frank Baum, first published in 1913

In 1899 Suchsland, a German scientist, startled the tobacco world by asserting that the flavor of tobacco was in no way due to the effects of the soil and climate where it was grown, but was solely due to microbic action, and that the specific flavor and aroma of any given tobacco could be artificially produced by the cultivation of selected bacteria and allowing the tobacco to cure and ferment under their [Pg 82]action

It helps to alleviate the level of anxiety and also various forms of tobacco addiction

Dimensions: 1699 x 2553 px | 14.4 x 21.6 cm | 5.7 x 8.5 inches | 300dpi Date taken: 17 March 2015 Photographer: WENN More information: This image could have imperfections as its either historical or reportage.

Palpate for consistency