"Tobacco, from the grower to the smoker " -Arthur Edmund Tanner (1912)

I found this book quite interesting. It deals a lot with economic side of tobacco in Britain –– excises , taxes, purity laws and such. I copied the chapter about snuff below. Snuff is also mentioned elswhere in the book. You can read/download it here “Tobacco, from the grower to the smoker " - Arthur Edmund Tanner (1912) Chapter XI Snuff A FRIAR named Romano Pane, who went with Christo- pher Columbus on one of his voyages to America, was responsible for the introduction of tobacco into Europe. He observed that the Indians snuffed tobacco, reduced to powder, through a long cane. He brought tobacco to Europe, and it was first used in the form of snuff by kings and princes. Its medicinal properties were greatly admired and largely advertised, and thus snuff- taking became so popular on the Continent, that its use in churches was prohibited. In early days each snuff-taker manufactured his own snuff. He carried a round box, containing a carotte, or small roll of tobacco, a kind of nutmeg-grater, and a small shovel. With these implements he made his own snuff, and took it when required. Snuff so made was called tabac rape, hence the name rappee applied nowadays to black snuff. The practice of snuff-taking spread from the Continent to these islands. Tobacco was smoked in England, but taken as snuff in Scotland and Ireland. The practice ultimately spread to England, and in the early part of the eighteenth century it had become the fashion. Ladies took snuff, and gentlemen of the period carried most elegant snuff-boxes. In the time of George IV, snuff had become a most expensive luxury, and it was served up according to the time of day. At this period it became a mixed commodity. The powdered tobacco was coloured and then perfumed by the admixture of various scents. It is curious to note that, amongst the snuffs of that day were such varieties as Scotch, Taddy’s and Prince’s Mixture, varieties which remain to the present day. Another variety discovered by accident, was known as Lundy Foot. This was the result of a Dublin fire, the tobacco accidentally burned being subsequently sold and taken as snuff. Snuffs of to-day are of two kinds, i.e., dry or moist, Moist snuffs are made from leaves, stalks and smalls, while dry snuffs are manufactured principally from stalks of tobacco. Of moist varieties we have Prince’s Mixture, and Rappee, and of dry snuffs we have Scotch and high-dried. Wilson’s S.P. is, perhaps, the most famous snuff of to-day in the dry class, and Prince’s Mixture in the wet class. In the manufacture of moist snuffs of the Rappee variety the stalks, leaves, etc., are placed in a heap in a square wooden bin. Water is added, together with a salt solution, the limits of the latter being strictly fixed by law, and the whole mass is left to ferment for several weeks. A long thermometer with a wooden handle is thrust into the centre of the mass, and the rising tem- perature is continuously noted as fermentation pro- gresses. It is curious to smell the pungent odour of a snuff " cure " as it is called, the strong ammoniacal smell prevailing as the cure proceeds, brings tears to the eyes. The mass is turned occasionally to prevent its becoming charred, and the temperature, usually starting about 90 F., must not be allowed to rise above 130 F. The " cure " is removed at the end of three to six weeks, according to the rate of fermentation and subsequently ground in a mill, and finally perfumed. In manufacturing Welsh, Scotch, or Irish snuff, all of which are known as " Dry snuffs,” the stalks are wetted either with water or an alkaline solution and fermented in bins, If Welsh snuff is required, the mass is partially burned or " toasted " in a special furnace. When Scotch snuff is required the materials are ground without toasting, immediately after fermentation is completed. The Scotch varieties are usually scented, but high-dried varieties such as Irish and Welsh are not scented. Certain ingredients only are allowed in snuff manu- facture. Lime, added as lime water to Welsh or Irish snuff, must not exceed 1 per cent. The total of lime and magnesia must not exceed 13 per cent. The total alkaline salts (i.e., salts which in solution, turn red litmus paper blue) and in which the carbonates, chlorides, and sulphates of Potassium and Sodium, and the Carbonate of Ammonium are included, must not exceed 26 per cent. In addition, certain oils are allowed for scenting purposes. These essential oils consist of such spices, etc. , as cinnamon and cassia, cloves, otto of roses, lavender, bergamot, oil of bitter almonds, and other scented barks and extracts dissolved in spirits. These essential oils are added to snuffs according to variety and flavour, and their proportion is usually a trade secret known only to the manufacturer. Tonquin beans are also allowed for scenting purposes in snuff.