^ Sweet flag, tPot-pourri and other gripes $£ 



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. For making this Snuff you ought to allow 

 at least a pound for Waste, for the Flowers will gather a 

 great deal of it. it-. 



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 con- 

 tinue to lay your Flowers and Snuff alternately in this 

 manner, until the box is full. After they have lain to- 

 gether 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. r, • , 



Or 



Put your Flowers that are placed over each layer of the 

 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 



253 



