‘Food and its Adulterations’ by Arthur Hill Hassall 1855.
It comprises the reports of the analytical sanitary commission of The Lancet. Hassall was the chief analyst of the commission. Forty-three samples of snuff were subject to chemical analysis, many snuff names being familiar today. It also describes how various types of Scotch and Rappee snuffs were made in the 1850s. The lengthy article on snuff starts at page 579.