FAMOUS SNUFFS. 223 
“For females fair, and formal fops to please, 
The mines are robb’d of ore, of shells the seas, 
With all that mother-earth and beast: afford 
To man, unworthy now, tho’ once their lord: 
Which wrought into a box, with all the show 
Of art the greatest artist can bestow; 
Charming in shape, with polished rays of light, 
A joint so fine it shuns the sharpest sight; 
Must still be graced with all the radiant.gems 
And precious stones that e’er arrived in Thames, 
Within the lid the painter plays his part, 
And with his pencil proves his matchless art ; 
There drawn to life some spark or mistress dwells, 
Like hermits chaste and constant to their cells.” 
Some of the more highly perfumed snuffs sold for thirty 
shillings a pound, while the cheaper kinds, such. as English 
-Rappee and John’s Lane, could be bought for two or three 
‘shillings per pound. There are at least two hundred kinds 
-of snuff well known in commerce. The Scotch and Irish 
snuffs are for the most part made from the midribs; the 
Strasburgh, French, Spanish, and Russian. snuffs from the 
soft parts of the leaves. An English writer gives the follow- 
ing account of some of the well-known snufis and the method 
of manufacturing :— 
_ “For the famous fancy snuff known as Maroco, the recipe 
is to take forty parts of French or St. Omer tobacco, with 
“twenty parts of fermented Virginia stalks inpowder; the 
whole to be ground and sifted.” To this powder must be 
-added' two pounds and a half of rose leaves in fine powder; 
-and the whole must be moistened with salt and water and 
‘thoroughly ineorporated. After that it must be. ‘worked 
up’ with cream and salts of tartar, and packed in lead to 
“preserve its delicate aroma. The celebrated ‘gros. grain 
aris snuff’? is composed of equal parts of Amersfoort and 
James River tobacco, and the scent is imported by a ‘sauce,’ 
among the ingredients. of which are salt, soda, tamarinds, 
-red wine, syrup, cognac, and cream of. tartar.” 
“The mode of manufacture of snuff now is far different than 
that-employed in the Seventeenth Century. Then the leaves 
were simply dried and made fine by rubbing them together 
in the hands, or ground in some rude mill; still later the 
