ment, thus occupying from 2 to 6 months or 
even longer. 
Various flavors—attar of roses and such 
like—are added to give the snuff different scents 
and flavors. 
The various names under which brands of 
snuff are put up are survivals of names applied 
to snuff made by methods no longer in vogue: 
Scorcu Snurrs are all dry. There are various 
kinds—strong, plain, sweet, salt, high-- 
toast, etc. . 
MaccaBsory is a semi-wet snuff. 
Swepiso Snurrs usually contain a large per- 
centage of moisture. The grains are 
coarse and usually highly. flavored. 
Snuff taking is still extensive among 
the Swedish people. 
Rapree is a snuff made .after the French 
fashion. 
REFERENCES (Chapters IX to XV) 
U. S. Derr. or Commerce. Bureau oF THE 
Census. Report of 18th Census, 1910. (Vol. 
on Manufacturers, 1912-1913.) 
U. S. Derr. or Commerce aND Lazor. Bureau 
oF Corporations, Report of. the Commissioner 
of Corporations on the Tobacco Industry. Vol. 
I, 1909, Continued. 
147 
