SNUFF
HOW MADE. QUALITIES. DESCRIPTION OF KINDS.
SNUFF
A century ago snuff taking was the principal form in which tobacco was
used. The custom pervaded all classes of society and it was used by both
sexes. The habit has to a very large extent died out; and it is rarely now
that one sees a snuff box in use. Nevertheless there is still a very large
trade in snuff manufacture, and it is used very extensively in many
countries. It will surprise many to know that about 24 million lbs. of
snuff are manufactured and used annually in the U. S. and that within
recent years the percentage of increase in the use of this form of tobacco
has been higher than in the case of cigar, cigarette or pipe smoking
kinds. The value of the snuff manufactured annually is appraised for
revenue purposes at about 6 million dollars.
The process of the manufacture of snuff or tobacco powder, is essentially
based on long and thorough fermentation as all bitter substances, acid and
essential oils, as well as a large part of the nicotine, must be removed.
Strong, coarse tobacco is suitable for the purpose, the darker types of
Virginian and Tennessee tobaccos being used. Strong tobacco does not
necessarily contain a high percentage of nicotine as is usually supposed.
Strength has nothing to do with nicotine content; but whatever amount of
nicotine the tobacco possesses, at least one-half must be removed by
fermentation. As a general rule tobacco leaf which is at least 2 years old
is used and this is submitted to a further fermentation process of a
special kind for a period varying from 2 to 6 months. When the
fermentation process is complete, the tobacco, while still in leaf and
unpowdered, is technically known as snuff. There are two principal kinds
of snuff and there are many varieties of each kind principally differing
in flavor and minor qualities.
The two kinds of snuff are known as Wet and Dry. These terms are due to
the difference in the mode of manufacture.
In making wet snuff, the tobacco leaves are ground up into grain form
_before_ the fermentation takes place. It only becomes snuff when the
fermentation is completed.
In the dry kind the grinding does not take place until _after_ the
fermentation is completed, when the fermented leaves are thoroughly dried.
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.)
U. S. DEPT. OF COMMERCE AND LABOR. BUREAU OF CORPORATIONS. _Report of the
Commissioner of Corporations on the Tobacco Industry._ Vol. I, 1909,
Continued.
IVENS, W. M. _Brief and argument in certain appeals from the Circuit Court
of U. S. for Southern District of New York._ (Tobacco Monopoly, 1911.)
HOAGLAND, I. G. _The Tobacco Industry._ In _Quarterly of the National Fire
Protection Assn._, 1907. Vol. I, Nos. 2 and 4.
JACOBSTEIN, M. _The Tobacco Industry in the U. S._ New York, 1907.