ment, thus occupying from 2 to 6 months or 



even longer. 



Various flavors attar of roses and such 



like are added to give the snuff different scents 



and flavors. 



The various names under which brands of 



snuff are put up are survivals of names applied 



to snuff made by methods no longer in vogue : 



SCOTCH SNUFFS are all dry. There are various 

 kinds strong, plain, sweet, salt, high- 

 toast, etc. 



MACCABOY is a semi- wet snuff. 



SWEDISH SNUFFS usually contain a large per- 

 centage of moisture. The grains are 

 coarse and usually highly flavored. 

 Snuff taking is still extensive among 

 the Swedish people. 



RAPPEE is a snuff made after the French 

 fashion. 



REFERENCES (Chapters IX to XV) 

 U. S. DEPT. OF COMMERCE. BUREAU OF THE 



CENSUS. Report of 13th Census, 1910. (Vol. 



on Manufacturers, 1912-1913.) 

 U. S. DEPT. OF COMMERCE AND LABOR. BUREAU 



OF CORPORATIONS. Report of the Commissioner 



of Corporations on the Tobacco Industry. Vol. 



I, 1909, Continued. 



147 



