"Although snuff is still extensively consumed in this country (Great Britain), the mode of its manufacture is very little known to those who use it; and there are very few persons of even the most inquisitive turn of mind who can say they have ever penetrated into the mysterious precincts of a snuff-mill. Even those who have been privileged, and have had the courage to inspect the interior of such an establishment, have come away with very vague notions of what they saw. The hollow whirr of the revolving pestles, the hazy atmosphere closely resembling a London fog in November, a phenomenon which is produced by the innumerable particles of tobacco floating about, and causing the gas to flicker and sparkle in a mysterious way, and producing a lively irritation of the mucous membrane, all combine in placing the visitor in a state of amusing bewilderment, and he is compelled to make a speedy exit, having only had just a running peep at the interesting process of snuff-making. It is therefore our duty to give a description of a process which will be new to a large number of people, and will help to clear up some of the obscure theories that a great many more entertain of it.
"Those persons who have travelled on the Continent, and who have noticed on tobacconists' counters a small machine, somewhat like a coffee-mill, which a man works with one hand, while he holds a hard-pressed plug of tobacco about a pound weight against the revolving grater, and produces snuff while the snuff-taker waits for it, may imagine that snuff in England is produced on a somewhat similar small scale. But this, like many kindred theories, is quite a mistake. In this country there exist large snuff-mills worked by steam power, and in Scotland there is one water-mill which is driven by a water-power of the strength of thirty horses. The grinding of snuff is at present carried on much as it was one hundred years ago. The apparatus, although effective, is very primitive, and would lead one to suppose that mechanical ingenuity had wholly neglected to trouble itself about improving that branch of machinery.
Snuff-mill a Century ago.
"All kinds of snuff are made from tobacco leaves, or tobacco stalks, either separate or mixed. This in the first instance goes through a kind of fermentation, and, like the basis of soup at the modern hotels, forms, as it were, the stock from which all the varieties in flavor and appearance are produced by special treatment and flavoring. Of course the strength and pungency of the snuff will depend a good deal upon the richness of the tobacco originally put aside for it. About one thousand pounds of tobacco would form an ordinary batch of snuff. The duty on this would amount to about £150, and this has to be paid before the tobacco is removed from the bonded warehouse. Having got his heap of material ready, the snuff-maker moistens it, then places it in a warm room and covers it over with warm cloths—coddles it, as it were, to make it comfortable, so that the cold air cannot get to it—and the heap is then left for three or four weeks, as the case may be, to ferment.
"In France, where, under the Imperial régime, snuff-making was a Government monopoly, the tobacco was allowed to ferment for twelve or eighteen months; and in the principal factory (that at Strasburg) might have been seen scores of huge bins, as large as porter vats, all piled up with tobacco in various stages of fermentation. The tobacco, after being fermented, if intended for that light, powdery, brown-looking snuff called S. P., is dried a little; or if for Prince's Mixture, Macobau, or any other kind of Rappee, is at once thrown into what is called the mull. The mull is a kind of large iron mortar weighing about half a ton and lined with wood; and there is a heavy pestle which travels round it, forming, as it were, a large pestle and mortar.
These mulls are placed in rows and shut up in separate cupboards, to keep in the dust. The snuff-maker wanders from one to the other, and feeds them as they require.
"When the grinding of the snuff is completed it is then ready for flavouring, and in this consists the great art and secret of the trade. Receipts for peculiar flavors are handed down from father to son as most valuable heir-looms, and these receipts are in fact a valuable property in many instances, for so delicate is the nose of your snuff-taker that he can detect the slightest variation in the preparation of his favorite snuff. It is related of one old snuff-maker in London, who had acquired a handsome fortune and retired from business, that he made it a consideration with his successors that he should be allowed, so long as he lived, to attend one day in the week at the business and flavor all the snuff. Most people will also be familiar with some one of the numerous versions of the origin of the once famous Lundy Foote Snuff, better known as 'Irish Blackguard.'
"The excise are very rigid in their laws for regulating the manufacture of snuff; and with the exception of a little common salt, which is added to make the tobacco keep, and alkalies for bringing out the flavor, nothing is allowed to be used but a few essential oils. And here we must digress for a moment to correct a popular error, viz., that snuff contains ground glass, put there for titillating purposes. What appears to be ground glass is only the little crystals or small particles of alkali that have not been dissolved. So that fastidious snuff-takers may dismiss this bugbear at once and forever.