suspicions were directed to the snuff, which he found to contain a considerable quantity of lead. To ascertain whether or not the presence of lead in this circumstance was an accidental circumstance, six packets were ordered from the house in Calcutta with which the gentleman had been in the habit of dealing. The snuff was contained in sheet-lead packages, which were all found to contain lead to about the same extent as the first specimen. Dr Garrod exhibited a solution, which he tested in the following way:—Ten grains of snuff were burned in a platinum crucible, and the ash was treated with nitric acid, the crystallised result was dissolved in water with the addition of a small quantity of acetic acid, and then tested with iodide of potassium, which threw down an abundant precipitate of yellow iodide of lead. The leaden packages were labelled ‘best brown rappee,’ and bore the name of a well-known English firm, from which they had been exported to India. The snuff itself was rather moist. Where it adhered to the sides of the case it was dotted with white spots, probably consisting of carbonate of lead, formed by, Dr Garrod suggests, the fermentation of the damp snuff.
[171] ‘Lancet.’
Since Dr Garrod’s attention has been directed to this subject, he has spoken to a medical man recently returned from Calcutta, who told him that he had quite lately met with three cases of lead-poisoning, which, on investigation, were found to be due to the use of snuff.
Var. Snuffs are divided into two kinds—DRY SNUFFS, as ‘Scotch,’ ‘Irish,’ ‘Welsh,’ and ‘Spanish snuff,’ ‘Lundyfoot,’ &c.; and MOIST SNUFFS, or RAPPEES, including ‘black’ and ‘brown rappee,’ ‘carrotte,’ ‘Cuba,’ ‘Hardham’s mixture,’ ‘prince’s mixture,’ ‘princeza,’ ‘queen’s snuff,’ &c. The last three also come under the denomination of SCENTED SNUFFS.
The immense variety of snuffs kept in the shops, independently of the above-named conditions, depend for their distinguishing characteristics on the length of the fermentation, the fineness of the powder, the height to which they are dried, and the addition of odorous substances. Tonquin beans, essence of tonquin bean, ambergris, musk, civet, leaves of orchis fusca, root and oil of calamus aromaticus, powder and essence of orris root, and the essences or oils of bergamot, cedra, cloves, lavender, petit grain, neroli, and roses (otto), as well as several others, either alone or compounded, are thus employed. Tabac parfumée aux fleurs is perfumed by putting orange flowers, jasmins, tuberoses, musk roses, or common roses, to the snuff in a close chest or jar, sifting them out after 24 hours, and repeating the treatment with fresh flowers, as necessary. Another way is to lay paper, pricked all over with a large pin, between the flowers and the snuff.
Macouba snuff is imitated by moistening
the tobacco with a mixture of treacle and water, and allowing it to ferment well.
Spanish snuff is made from unsifted ‘Havannah snuff,’ reduced by adding ground Spanish nutshells, sprinkling the mixture with treacle water, and allowing it to sweat for some days before packing.
Yellow snuff is prepared from ordinary pale snuff moistened with a mixture of yellow ochre diffused in water, to which a few spoonfuls of thin mucilage have been added; when dry, the colour that does not adhere to the snuff is separated with a fine sieve.
Red Snuff. As last, but using red ochre.