I just bought a 1954 Carhart’s Sweet Scotch Snuff, 5 ounce tin on ebay. Item No 390023790358. The tin is unopened and still sealed. There seems to be a bit rust on the outside. I seem to remember that some of you guys have good experience with older snuffs? I am a wine collector myself, and some wine becomes better with age - while some certanly don’t! Does any of you have any idea at all, how this snuff would be today? I’m not scared of pinching it (when I get it) just wanted some inputs from the Experts Panel :o)
Rust will burn your nose and cardboard tins will likely be stale. The Levi Garrett jars are the best bet. But I am not an expert. I have come to the conclusion that fresh ground snuff is better. Not to discourage anyone. Old snuff is cheap enough to see for your self.
Just a few nights ago I opened a vintage US style tin that I got on ebay. It did have some rust on the outside and the lid was rusted shut. I got it open eventually, and carefully lifted the top centimeter or so out with a spoon and threw it away, in case any loose rust particles from the lid were in it. Since the snuff was packed so tight, I was able to core out the center of the tin with a knife, in ever deepening and widening circles. I dumped this into a bowl as I went. I made sure not to get too close to the edge. I was left with a hollowed out tube full of snuff that was about half a centimeter from the edge and bottom. I scraped this into a second bowl and examined the inside of the tin for rust. Since I found rust on the inner walls, I decided not to take chances and dumped the second bowl. The first bowl I kept and ran a magnet through it several times. This portion had never been in contact with metal so theoretically it should be rust free. Each time I passed the magnet I checked it well under a magnifying glass. Some snuff grains will stick, even without metal so I looked carefully for any rust bits or metal bits. It was clean, and I am satisfied that this is safe. In the end I think I salvaged about half the tin. This worked mainly becuase the snuff was packed so tight from sitting the same way for many years. If the snuff flows easily this “hollowing out” trick may not work as well. As for the “maturing” of the snuff, this was a particularly sweet snuff and the sweetness seemed to dominate the flavor, masking any mellowing that would have been there. To me the plain and strong scotches age better. With the sweets it seems I can’t really tell. So far though I have not opened all the vintage ones I own, so other ones may be better or worse.
Xander - thanks a lot - I will try your procedure when I get the tin. It was only 1.99USD so no disaster if it isn’t good. I love old things, and eventually it’s nice to have a tin from 1954. Even it’s not THAT old of course :o)
Xander - I followed your method. Unfortunately the whole top fell off, it was that rusty! I was left with ca one Wilsons tin, that looks pretty clean, but since I have no idea how this snuff is supposed to smell. I can’t tell if it has gone bad? Here is the link: http://www.flickr.com/photos/metania/sets/72157622127884052/
I have an unopend tin of fresh here if you want it for comparison. (Whisper me if you want to make a trade for something) I also have unopend one from the 1970s. What you salvaged is probably ok if it never had any contact with metal. Use a magnet to check. That looks a lot more dried out than the fresh stuff.
@ Xander, I think the schmalzlers now reside with me.
:o)