•^ Sweet 'Bag, ^Pot-pourri and other 'Recipes @g 



Italian Snuff. 



Put into a mortar, or other convenient vessel, a quantity 

 of Snuff already scented with some Flower, pour on it a 

 little White Wine, and add, if agreeable, some Essence 

 of Ambergrise, Musk, or any other Perfume you like 

 best ; stir the Snuff and rub it well between your hands. 

 Scent Snuff in this manner with any particular flavour, 

 and put the different scented Snuffs, in separate boxes, 

 which are to be marked, to prevent mistakes. », . . 



Snuff scented after the Spanish Manner. 



Take a lump of double-refined Sugar, rub it in a mortar 

 with twenty grains of Musk ; add by little and little a 

 pound of Snuff, and grind the whole with ten grains of 

 Civet, rubbing it afterwards well between your hands. 



Seville Snuff is scented with twenty grains of Vanilloes 

 only. Keep your Snuff in canisters closely stopped, to 

 prevent the scent from exhaling. 



As Spanish Snuff is very fine and of a redish colour, to 

 imitate it nicely, take the best Dutch Snuff, well cleansed, 

 granulated, and coloured red ; beat it fine, and sift it 

 through a very fine lawn sieve. After it has been cleansed, 

 according to the foregoing directions, it is fit to take any 

 scent whatever. 



There is no risk in using a sieve that retains the scent 

 of any Flower, to perfume your Snuff with the flavour of 

 Musk, Ambergrise, or any other Perfume. On the con- 

 trary, the Snuff receives the Perfume the more readily, 

 and preserves its flavour the longer on that account. 



Ibid. 



