Thomas Ceal’s Scented Scotch

[PhilipS2]

Thomas Ceal of 13 Whitechapel Road, London operated between the years 1776-1800. He was succeeded by his son, Alfred who took out a patent in partnership with Henry Bear for an improved leaf stripping machine.
There are several varieties of Queen’s Scotch listed here which are the earliest examples I’ve found to date. The name of Queen’s is undoubtedly after Snuffy Charlotte (1744-1818), wife of the king and renowned for her snuff addiction. Her husband (George III) disapproved of her habit but tolerated it. The flavourings give a good idea of what was used during the latter part of the 18th century (at least by this manufacturer) including, rather unusually, sparkling wine (Champagne?). I’ve never seen that before.

The snuff listed as S – Queen’s is a regular potpourri of no less than eleven flavours including liquid ammonia. The eighth item is the old spelling of cajeput.

Rather confusingly, measurements are in ounces, drops and drams. If the late 18th century dram is the same as the modern dram then its liquid volume weight is 1/8 ounce. I’m uncertain what the snuff to be scented is weighed as or is a measurement of. Charles Lillie recommends 8 oz Scotch per dram for Queen’s snuff.

The quantity listed in each case as B (enclosed in a diamond shape) is possibly the intermediary but I can’t be certain. If so then it’s the equivalent of G in the Taddy & Co recipes. (An intermediary was used for scenting Scotch snuffs. A completely different process applies to scenting Rappee snuff).

Anyway, make of it what you will as there are no explanatory notes although I know from another tatty page in my possession that the Scotch in question (No. 29) is described as High Dried.

(The snuff listed as NNS – Queen’s (notwithstanding the Sp. wine) would probably have been similar to Sharrow’s S.S Snuff added to the list in 1840 which is sadly no longer made – surprising as it was Sharrow’s second most popular snuff for well over a century and was the last item to be milled using the ancient machinery.

If a hobbyist here can accurately determine quantities then it would be possible to recreate something similar to the celebrated Arnold’s Scotch Snuff of which Sharrow’s S.S snuff was in imitation. Viking Blonde or HDT could be a suitable base for experimentation).

[PhilipS2]

Ceal probably operated earlier than I thought. Below is a trade card for Thomas Ceal. According to the British Museum which holds the original card it is dated c.1765.

Volunge: The tobacco is likely measured in Imperial pounds or in trays. If the latter holds true and a tray is/was once an industry standard, then it is equivalent to a container holding 0.8 Imperial pints. I know this from the Taddy notes. Are you able to comment on how the tobacco in Ceal’s formulas is quantified? Also, would you know whether one ounce is equal to 16 drams avoirdupois?

Assuming trays for snuff, Ceal’s Scented Scotch must have been far more heavily scented than Taddy’s. Comparing amounts of bergamot in ounces:

Ceal’s NNS – 120 Scotch (High Dried) and 24 oz. Bergamot
Taddy’s Queens – 336 Scotch (S.P) and 36 oz. Bergamot

(I said that Sharrow’s S.S snuff was popular for well over a century. In fact it was still available in 2015 so was made and sold for 175 years since 1840.)

[Filek]

In 1765 Thomas would have been 7 years old. He therefore had to suck up trade with his mother’s milk.

[PhilipS2]

The floruit date of 1765 by the British Museum refers to the time when the person was known to be active, and an exact birth or death date isn’t known. The card information was obviously complied before access to sites such as Ancestry was available. However, you are correct as his dates are 1758-1846.
Would you know whether one ounce is equal to 16 drams avoirdupois?