The grinding is then done in a muller similar to a mortar and pestle—this operation being conducted by machinery on a large scale. After grinding the snuff is put through a sieving process and is then sent to the seasoning department, thus occupying from 2 to 6 months or even longer.
Various flavors—attar of roses and such like—are added to give the snuff different scents and flavors.
The various names under which brands of snuff are put up are survivals of names applied to snuff made by methods no longer in vogue:
Scotch Snuffs are all dry. There are various kinds—strong, plain, sweet, salt, high-toast, etc.
Maccaboy is a semi-wet snuff.
Swedish Snuffs usually contain a large percentage of moisture. The grains are coarse and usually highly flavored. Snuff taking is still extensive among the Swedish people.
Rappee is a snuff made after the French fashion.
REFERENCES (Chapters IX to XV)
U. S. Dept. of Commerce. Bureau of the Census. Report of 13th Census, 1910. (Vol. on Manufacturers, 1912-1913.)