OF FLORA. 243 



Jing to wafte more of it than can pofllbly 

 be avoided, wafli it only once,, and flightly 

 clcanfe it. This purgation may the 

 b^^tter fuffice,. if while drying in the fun'* 

 you take care to knead the Snuff into a 

 cake feveral times, and often fprinkle it 

 with fomc fvveetfcented Water. 



3 1 4. Method of fcentlng Snuff. 



Th e Flowers that moft readily communi- 

 cat their flavour to Snuff are Orange Flow 

 crs, Jafmine, Mufk Rofes, and Tuberofes. 

 You mufl procure a box lined with dry 

 white paper-, in this (Irow your Snuff on 

 the bottom ab:;ut the thicknefs of an inch, 

 over which place a thin layer of Flowers, 

 thw^^ 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, fift your Snuff through a fieve to 

 M 2 fcparate 



