Perfume your Snuff by mixing it well with the hands, in a heated iron or brass mortar, besmeared with a few grains of Ambergrise.
318. Snuff after the Maltese Fashion.
Perfume with Ambergrise, in the manner already described, some Snuff previously scented with Orange Flowers. Then grind in a mortar a little Sugar with about ten grains of Civet, and mix by little and little with about a pound of the foregoing Snuff.
319. The Genuine Maltese Snuff.
Take Roots of Liquorice, and Roots of the Rose-bush, peel off their outer skin, dry them, powder them, and sift the powder through a fine sieve, then scent them according to your fancy, or in the same manner as French Snuff, adding a little White Wine, Brandy, or a very little Spirit of Wine, and rubbing the Snuff well between your hands.
Put into a mortar, or other convenient vessel, a quantity of Snuff already scented with some Flower, pour on it a little White Wine, and add, if agreeable, some Essence of Ambergrise, Musk, or any other Perfume you like best; stir the Snuff and rub it well between your hands. Scent Snuff in this manner with any particular flavour, and put the different scented Snuffs in separate boxes, which are to be marked, to prevent mistakes.
321. Snuff scented after the Spanish Manner.
Take a lump of double-refined Sugar, rub it in a mortar with twenty grains of Musk; add by little and little a pound of Snuff, and grind the whole with ten grains of Civet, rubbing it afterwards well between your hands.
Seville Snuff is scented with twenty grains of Vanilloes only. Keep your Snuff in canisters closely stopped, to prevent the scent from exhaling.