The Scented Cfarden 



SCENTED SNUFFS 



The Manner of making the famous Barcelona Snuff, as it 

 was -perform *d at the Lyon at Barcelona. This is 

 also calVd Myrtle Snuff. 

 Take Seville snuff, and prepare a dry Barrel, that has 

 not had any Wine in it, or 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 in that 

 as thick, and lay on more Myrtle, two Inches ; then again, 

 put on snuff, and so fill the Barrell in the same Manner, 

 Stratum super Stratum. Then press it down with a Board, 

 that will sit, and sit 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. ^ Country Lady's Director (1732). 



To make Orangery Snuff. 



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, 

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