Most smoking tobacco is treated by the addition of heavy saucing mater- 

 ials, which contribute to the mildness and aroma of the smoke and prevent 

 rapid drying out of the tobacco. However, some brands are only mildly fla- 

 vored. A number of materials are used for flavoring such as tonka beans, the 

 seeds of a tropical South American tree; and deer's tongue, the powdered 

 leaves of the wild vanilla plant, a perennial herb that grows in pine barrens 

 from North Carolina to Florida. 



Granulated is one of the oldest and simplest forms of smoking tobacco. 

 It is made mostly of burley and flue-cured types of leaf, but various blends 

 are also used. The product consists of stemmed leaf broken into small flakes 

 with added flavoring. Some rolled, flattened, and cut stems may also be 

 added. Granulated smoking tobacco is popular for hand-rolled cigarettes. This 

 form of tobacco is usually packaged in small cotton bags. 



Long cut is cut coarser than fine-cut chewing tobacco. Long cut is us- 

 ually used in mixtures of roll-your-own smoking tobacco. 



Plug cut , (or cut plug), is made in much the same way as plug chewing 

 tobacco, and then sliced to desired shapes. Its use today in the United 

 States is very small. 



Smoking tobacco (except granulated) is usually packaged in tins or 

 moisture-nroof pouches that can fit in coat pockets. 



Snuff 



Snuff was made and used in America before the landing of Columbus. A 

 century or more ago its use was considered one of the distinguishing marks 

 of the gentleman. Snuff-taking enjoyed a degree of elegance for abcut 200 

 years, but in more recent times its forms of use and the classes of users have 

 changed. Contrary to popular belief, very little snuff today is sniffed or 

 used through the nose. Most of it is "dipped," a term commonly meaning that 

 it is used in the mouth (tucked between the lower lip and the gum) as a var- 

 iation of chewing tobacco. Its use is probably centered in the South, and 

 Northwest. Use of snuff is often heavy in some industrial plants where smo- 

 king cannot be permitted. 



Production of snuff in the United States has never been large, but even 

 today about 26 million pounds are still produced annually. Snuff is made 

 principally from fire-cured; a small quantity of dark air-cured also goes into 

 its manufacture. Some of the leaf is stemmed, but for the most part, the 

 entire leaf is used and often additional stems are added. 



After the leaf is aged, it is removed from the hogshead, cut into 1 to 

 2-inch pieces, and repacked for the "sweating" or fermentation process. After 

 this period, it is dried, coarsely ground, and fed into revolving steel drums 

 where rotarv rollers reduce it to a fine powder. This product is then strain- 

 ed through cloth, flavored, and finally packaged, usually in small tin boxes. 





