point. When cool decant and cork tightly. 
This is sprinkled over the tobacco.—From 
American Druggest, Vol. 83, p. 328. 
Specks are sometimes caused by fluids used 
to destroy insects which attack the cigar after 
manufacture. 
ToBACCO FLAVORING ESSENCES 
In the chapter treating of the manufacture 
of smoking and chewing tobacco. it was stated 
that the tobacco leaf was often treated by cer- 
tain flavoring essences. The following are 
quoted as examples of such essences: 
Cascarilla Bark—1 ounce. 
Fluid Extract Valerian—1 ounce. 
Tonka Bean—2 drams. 
English Rum—3 ounces. 
—From Pharmaceutical Era, V. 21, 1899, 
p. 252. 
The following essences are said to be used in 
France and Germany: 
(1) For every 1,000 kilos. of tobacco take 
4 kilos. of purified potash; 5 kilos. table salt; 
10 kilos. canella water; 10 kilos. rose water; 5 
kilos. melilotte water; 2.8 grams tonka bean; 
pulverized. Color the whole with 4 grams Eng- 
lish red. Add when the tobacco is cut up. 
(2) 12 kilos. soda; 4 kilos. salts of tartar; 
10 kilos. canella water; 10 kilos. rose water; 5 
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