@ Whalen Good to hear!
@LHB: Don’t worry, they’re airtight enough to keep the snuff fresh for a long time. My oldest is about 15 months old and the snuff in it is absolutely fine.
You think we might be able to be come sometime of snuff refugees? That would kick ass.
I doubt the Queen would accept a renewed pledge of allegiance by America to the crown after Obama gave her an iPod loaded with his favorite songs instead of an actual head-of-state type gift.
What do you get for someone who has everything?
@Chris: Some Indian snuff
iPod > Framed Picture
Intensely curious about the wine bottle idea ever since I read it–does anyone here do this? Does one acquire a supply of real corks or should I use the modern “corks?” I imagine I’d have to take precautions against the real corks drying out and compromising the fit–it would seem I couldn’t prevent this by storing the bottles in a tilted fashion, since the snuff itself would do no (or very little) work in keeping the cork moist. I store my canning projects and homebrew in one of the murder rooms in my Michigan basement, and I think it might make a good place to store numerous wine-bottles filled with snuff. I’d appreciate any observations on this.
I just use jars like this. They’re cheap enough to buy if you go to a store that stocks herbs and such, and they have an airtight seal due to the rubber bit on the lid. It just seems to me as if the wine bottle method might be more trouble than it could possibly be worth.
Shikitohno, I understand what you mean by wine bottles seeming more trouble than they’re worth. But, darn, how swanky!! As for the cork problem, either a synthetic cork or, and this might be the road I’ll go down, a real cork sealed with wax. Very, very old school. All this is conjecture on my part, I’ll be popping into a wine supply store soon to discuss this with the owner.
I’ve heard on an “herb” forum that a banana peel stored in a well sealed mason jar with a screw on, three part lid will not go brown. They are very cheap, replacement lids are readily available, and while the wine bottle idea sounds cool, I agree with shikitohno that they would probably be more trouble than they are worth. At least in the DFW area, Krogers seems to stock mason jars and other canning supplies year round. Walmart, for one, does not.
With regards to Her Majesty, someone once said she has a very discreet snuff habit - can anyone shed any more light on that? Any Royal butlers here?
…No traces of brown dust here LOL!
Wow, has she aged!LOL!
Well she is 83!
Well,… I will say, sleeve-less quilt coats are STILL in style…
@LHB: three-part lid?
Metal rim, glass inner and rubber seal??
Comimg back to snuiff in wine bottles: Fribourg and Treyer, in the 1800’s sold ‘Masulipatam and Macouba…in bottles, not unlike pint claret bottles with narrow necks, from which the snuff was extracted with the aid of a long spoon or skewer’. Another oddity from that period was ‘Spanish Bran’ which was sold with a small bottle of scented vinegar called vinagrillo, which was used to restore and flavour the snuff as it dried out and became stale. (source: McCausland, London 1951)
Apart from factory-freshness another - overlooked - advantage of buying by the lb is that you always get more than 16 oz. Unlike modern packaging the drum is placed on a weighing machine and filled by hand by someone who always errs on the generous side. I’ve never had less than 17 oz. If anyone has the book ‘The Manufacture of Snuff’ 1981 there is a picture of a rather doddery old gentleman (who might have been a veteran of the Boer War) doing just that on page 8. Until relatively recently all the tins were filled by hand as well. Each person would fill three tins held in one hand and use a spatula to smooth it off.