has nothing to do with nicotine content; but 
whatever amount of nicotine the tobacco pos- 
sesses, at least one-half must be removed by fer- 
mentation. As a general rule tobacco leaf 
which is at least 2 years old is used and this is 
submitted to a further fermentation process of 
a special kind for a period varying from 2 to 6 
months. When the fermentation process is com- 
plete, the tobacco, while still'in leaf and un- 
powdered, is technically known as snuff. There 
are two principal kinds of snuff and thefe are 
many varieties of each kind. principally differ- 
ing in flavor and minor qualities. 
The two kinds of snuff are known as Wet and 
Dry. These terms are due to the difference in 
the mode of manufacture. 
In making wet snuff, the tobacco leaves are 
ground up into grain form before the fermenta- 
tion takes place. It only becomes snuff when 
the fermentation is completed. 
In the dry kind the grinding does not take 
place until after the fermentation is completed, 
when the fermented leaves are thoroughly dried. 
The grinding is then done in a muller similar 
to a mortar and pestle—this operation being 
conducted by machinery on a large scale. After 
grinding the snuff is put through’‘a sieving pro- 
cess and is then sent to the seasoning depart- 
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