Hollandse Bolongaro is a snuff originally developed in the last quarter of the eighteenth century by Jakob Bolongaro in Höchst (Germany). The homestead of Jakob, Bolongaro palace, was valued in 1780 at 2.000.000 guilders. It still exists in Höchst as a rememberance of the Bolongaro snuff imperium. The Hollandse Bologaro is prepared according to a recipe from 1883. It consists of Virginia tobacco which is fermented at room temperature for at least 10 weeks with the addition of salmiac and potash. Samples can be requested untill the 5th of April via the (snuff)shop in the English part of our webside www.snuifmolens.nl Jaap Bes
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I loved this snuff and miss it so much, could be my daily one. Will try to make some this summer. And can’t believe my eyes - no comments in this thread!
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@volunge: Thanks for your positive remarks. If you like to have the recipe send me an e-mail.
Kindest regards,
Jaap Bes.
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@snuffmiller Thanks, Jaap! E-mail sent.
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Old thread. I still have a tub of this which I rescented with clove vanilla and licorice. Delicious!
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Good to hear that after so many years!
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Hi Jaap! Yes I still have it, and all the rest of your snuffs in my freezer. I only use them once in a while, my Bon Bon is still fragrant and good. And the peppermunt has lots of flavor too!
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=D>
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I have some fermented Virginia almost ready to go, can I get the recipe, please? I need to figure out how to translate most of these recipes with an Android mobile phone.
Is @snuffmiller still on here from time to time? I just started out, I have probably about a year experience, and I sure am looking forward to discovering Jaap Bes’s recipes.
Not heard anything from him for years.
Jaap Bes, along with Samuel Gawith, was the last maker of genuine rappee snuff.
St. Omer is a very old name for snuff, used by many snuff manufacturers. Jaap made a genuine rappee of the same name using the Carotte Method of production, which with the passing of De Kralingse Snuifmolens is sadly now obsolete. The business was yet another victim of wretched EU Regulations.
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Jaap was last seen here on Mar 13, 2024:
His very last activities were liking Filek’s post and replying to Stogie:
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It’s sad, again I am a day late and a dollar short, jaap bes, was/is a major contributor. I pay special attention to these entry’s.
Would Stogie be the DeluxeStogie that I know from the FTT?
DeluxeStogie, is a great contributor over there that passionately re-answers the Green Horns re-posted questions. DeluxeStogie was even nice enouf to assemble a book in print, that’s also pdf, for us smokeless guys, and he doesn’t even enjoy snuff, just contributing selflessly to the Plant.
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@PhilipS2: All those years I’ve been busy on windmill De Paauw in Nauerna preparing hemp for the production of canvas.
So no more time for the production of snuff. As a reminder of the “good old times” I’give here my recipe for the St. Omer No.1.
St. Omer No. 1 Hiervoor kiest men echt vet en goedruikend Virginia blad en laat de grootste nerven er vanaf halen. Op 100 kg (10 kg)goed gesorteerde bladeren neemt men de volgende saus: Keuken zout 15,00 kg(1,5 kg)Wijnsteenzout of gereinigde Potas 1,00 kg(100 g) Verse zwarte Tamarinden 4,00 kg(400 g) Goede Wijngist 5,00kg(500 g) Beste gereinigde Salmiak 4,00 kg(400 g) Suikerstroop 2,00 kg(200 g) Rozenhoutolie 0,14 kg(14 g) Grauwe Amber 0,035 kg(3,5 g) De geplette Tamarinden worden samen met de Wijngist met 25 kg (2,5 kg)Water tot een stroopachtige vloeistof geroerd, de verpulverde Salmiak samen met de andere ingrediënten daaraan toegevoegd, de Rozenhoutolie met de stroop vermengd en alles goed omgeroerd; dit mengsel wordt goed gestopt in de warmte gezet en gaat vergisten. Als laatste wordt de tabak door het keukenzout dat daardoor gezeefd wordt afgekoeld. Deze soort is geschikt om karotten van te trekken. N.B. In het boek De Tabaks- en Sigarenfabrikant van 1867 wordt i.p.v wijngist WIJNMOER gebruikt.
For this you take good smelling Virginia leaves and remove the big stalks For 10 kg well sorted leaves take the following sauce: Kitchen salt 1.5 kg; Fresh black Tamarids (or paste) 0.4 kg; Ammoniumchloride 0.4 kg; Potassiumcarbonate 0.1 kg; Wine lees 0.5 kg ; Sugar syrup 0,2 kg; Rose wood oil 0.014 kg; Ambroxan 0,0035 kg The crushed tamarinds(or paste) are stirred together with the wine lees in the remainder of 2.5 kg tapwater; one part of the tapwater is used to dissolve the ammoniumchloride; another part of the tap water is used to disolve the potassiumcarbonate and the sugar syrup, which is previously mixed with the rose wood oil and ambroxan. Be careful with the mixing of all the fluids because froathing can occur. The mixed liquids are used to sauce the tobacco leaves which are then thightly packed and left to ferment in a warm environment. If fermentation is complete it is stopped by adding the kitchen salt. Then we made karotten of the leaves and left them to ferment for at least 6 month at room temperature. Chopped them fine then, sieved and packed. Maybe you can use tobacco flour instead of leaves.
Good luck with the production!
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Thank you kindly, Mr. Bes. I appreciate it greatly.
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