Some of these have been posted, but some have not. *EDIT* I found them in a Home Grown Tobacco Yahoo group I’m a member of.
The Manner of making the famous _Barcelona Snuff,_ as it was perform’d at the _Lyon_ at _Barcelona;_ from the same. This is also call’d _Myrtle Snuff._ Take _Seville_ Snuff, and prepare a dry Barrel, that has not had any Wine in it, or of any Scent; then cut the fresh Tops of Myrtle, and lay a layer of them at the bottom of the Cask, an Inch or two thick; then lay Snuff on that as thick, and lay on more Myrtle, two Inches; then again, put on snuff, and so fill the Barrel in the same Manner, _Stratum super Stratum_. Then press it down with a Board, that will fit, and set three Weights upon it of a quarter of an Hundred a-piece, and let it stand four and twenty Hours; then turn it out, and sift it, flinging the Myrtle away; then put it into the Cask, as before, with fresh Myrtle, and serve it so three times, and sift it off. When this is done, add to every ten Pounds of Snuff, one pound of Orangery Snuff, and mix the whole very well, and after three days, put it into glaz’d Pots, well pressed into them, and stopt close; or else into Leaden Pots: which last is rather the best.
Snuff scented after the Spanish Manner: Take a lump of double-refined Sugar, rub it in a mortar with twenty grains of Musk; add little by little a pound of Snuff, and grind the whole with ten grains of Civet, rubbing it afterwards well between your hands. Seville Snuff is scented with twenty grains of Vanilloes only. Keep your Snuff in containers closely stopped,to prevent the scent from exhaling. As Spanish Snuff is very fine,and of a redish colour, to imitate it nicely, take the best Dutch Snuff, well cleansed, granulated, and coloured red; beat it fine, and sift it through a very fine lawn sieve. After it has been cleansed,according to the foregoing directions, it is fit to take any scent whatever. There is no risk in using a sieve that retains the scent of any Flower, to perfume your Snuff with the flavour of Musk, Ambergrise, or any other Perfume. On the contrary, the Snuff receives the Perfume the more readily,and preserves its flavour the longer on that account.
Method of scenting Snuff The Flowers that most readily communicate their flavour to Snuff are Orange Flowers, Jasmine, Musk Roses, and Tuberoses. You must procure a box lined with dry white paper; in this strow your Snuff on the bottom about the thickness of an inch, over which place a thin layer of Flowers, then another layer of Snuff, and continue to lay your Flowers and Snuff alternately in this manner, until the box is full. After they have lain together four and twenty hours, sift your Snuff through a sieve to separate it from the Flowers, which are to be thrown away, and fresh ones applied in their room in the former method. Continue to do this till the Snuff is sufficiently scented; then put it into a canister, which keep close stopped. Or Put your Flowers that are placed over each layer of Snuff, between two pieces of white paper pricked full of holes with a large pin, and sift through a sieve the Snuff that may happen to get between the papers. To scent the snuff perfectly it is neccessary to renew the Flowers four or five times. This method is the least troublesome of the two. Or A very agreeable scented Snuff may be made with Roses, by taking Rosebuds, stripping off the green cup, and pistil that rises in the middle, and fixing in its place a Clove; being careful not to separate the Leaves that are closed together. The Rosebuds thus prepared are to be exposed to the heat of the sun for a whole month, enclosed in a glass well stopped, and are then fit for use. To make Snuff scented with a thousand Flowers, take a number of different Flowers, and mix them together, proportioning the quantity of each Flower, to the degree of its perfume, so that the Flavour of no one particular Flower may be predominant. from “The Toilet of Flora” The"Thousand Flower" variety was probably better known by the French name “mille-fleur”. To make _Orangery Snuff._ From the same. Take _Seville_ Snuff and Orange-Flowers, fresh gather’d early in the Morning. And in a glaz’d Earthen Vessel, lay a Layer of the Flowers, then a Layer of Snuff, then a Layer of Flowers; and so on, till the Pot is full. Press it down very gently, and let the Mouth of the Pot be open for twenty-four Hours; then turn all out, and sift your Snuff, and lay in fresh Flowers, with Snuff, in the same manner as before; and at the end of four and twenty Hours sift it off again, and repeat the same the third time: being sure that the Flowers do not remain longer than twenty-four Hours, else they will sour the Snuff. In making this Snuff, you ought to allow at least a pound for Waste, for the Flowers will gather a great deal of it.
To Make Scots-Snuff or Pure Tobacco Snuff. From Mr. Hyslop Take the Leaves of good Tobacco,and spread them open: then dry them gently in the Sun, or before the Fire, and strip them from the Stalks, when the leafy part will crumble between the fingers, then put it Into a Mill, and with a Pestle rolling about it, the Tobacco will presently be ground ,as fine as Snuff, or else if you have never a Mill, when your Tobacco will break between the Fingers, lay it on an oaken Table, and pass the flat side of Knife over it, backwards and forwards, as if you was whetting it, pressing it hard, and you will make fine Snuff. This I mention here, because, sometimes, the Snufftakers are without Snuff, and remote from any place where it may be had, and would give any Money for it, which was my case when I learn’d this Receipt, and by the last Means was presently supplied: We may make it likewise of cut Tobacco, dried before the Fire. Or if we raise Tobacco in our Gardens, pick the Leaves from the Stalks, towards the roots, when they are full grown; tie six in a bunch together,and hang them up to dry in the Shade; then dip them in some water, or some Beer or Ale, and hang them up again to dry, and then press the Leaves one upon another, in their Bunches, in a Box or Tub, as hard as possible, and in a few Months time, they will make good Snuff, being ordered as above directed. From “The Country Lady’s Director” (1732) reprinted in “The Scented Garden” by Eleanor Sinclair Rohde.
Did you get those from the files at my Yahoo group or from my old posts at the Snuffbox?
I got them from Home Grown Tobacco Yahoo group… Is that your group?
Yes, I’m one of the co-owners there.
Ahh, great group… I hadn’t seen all of these recipes posted here yet, so when I came across them I thought they’d be great to share.
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Honestly, I just cut and pasted the text from a text file, it was like that in the text file.
Deleted response to a deleted (expletive deleted).
Ok, I removed the extra lines, that should make it easier to read.
Thanks merdock and snuffgrinder for helping to share these recipes. I have never attempted to make my own snuff, I guess I’m just a bit intimidated by it and all. Maybe once I’ve finished my quest of stuffing as many different comercial snuffs up my nose as possible I will give making my own a shot. I imagine it would be a very rewarding hobby. Can’t imagine anything better as far as snuff goes than taking the time to create your very own great smelling snuff.
I have used the third method pretty often during the spring/summer months when the flowers are blooming. I don’t make big piles of it, just small amounts. Works good with things other than flowers as well. Good little collection.
Something that would be nice to see from one of our experienced snuff makers would be a list of tools and items one would need to start making there own snuff.
Fred Stoker & Son’s http://www.fredstokerandsons.com/
Can I use this to flavor snuff? Is it safe? click hereit says this: Do not take internally unless working with a qualified and expert practitioner. ------ but i will not be eating it straight so it might be ok.
Use the paper method. Put a drop or 2 on paper then put that with the snuff. Also, check out SnuffGear.com
I use extracts, I found some pure vanilla, chocolate and orange. Since the extracts all alcohol based they dry fairly quick and add a touch of moisture to the blend. I also have used a high grade cinnamon I use and empty it out of the grinder as best as I can but some stays behind. Sift and mortar is finer. Right now have a double batch of choco vanilla working its magic.