62 TOBACCO : ITS HISTORY. 



ingredient; but as every manufacturer has a 

 different mode of laying down snuffs, various 

 flavours are often introduced at this stage of the 

 process. It is then heaped into a bin, where it is 

 suffered to remain until it has gone through a 

 thorough heat. The fermentation of so great 

 a mass is frequently too hot to be borne by the 

 hand for any length of time. By this heat the 

 tobacco is deprived of much of its essential oil, 

 and is rendered more mellow and less likely to 

 ferment and turn musty after the snuff is ground. 

 It is then turned out of the bin and suffered to 

 cool, and at length sent to the mills to be 

 ground to whatever grain the manufacturer 

 chooses to direct. Such is the English method. 

 The prejudices in favour of foreign snuff are not 

 without substantial foundation : since, owing to 

 the excessive duty on tobacco (amounting gene- 

 rally to between 600 and 900 per cent.), the 

 English manufacturer cannot afford to allow his 

 raw material to lie any considerable time in pro- 

 cess of manufacture ; but foreigners, for opposite 

 reasons, can allow the snuff- work to remain in 

 process frequently for two, oi- even four years. 



