amber together with 34 pounds of white sugar; dissolve the mixture in 1 gallons of water, add 2 pounds of pure saltpetre, and mix this solution with the above liquor, and the mixture is ready for use. mixture over the 100 pounds of pre-lons of water for 24 hours, and press out pared tobacco. the fluid. Now pound in a mortar 1 fluid Varinas Tobacco. I. Prepare a mixt-ounce of oil of lemon and ounce of ure by boiling in 90 parts of soft water 1 of raisins, 1 of raisin stems, 2 of fine sugar, and of pulverized fennel seed. Cover the boiler and let the mixture cool. When cold sprinkle 60 parts of yellow Porto Rico leaf and 40 of Maryland leaf with it; cut and kiln-dry the tobacco. Then sprinkle it with 3 parts of cinnamon wine, and pack it immediately. Improvement of Inferior Qualities of Tobacco. We here give a number of mixtures which can be recommended for converting inferior qualities of leaf tobacco into good smoking tobacco. Each mixture is calculated for 100 pounds of leaf, the latter being treated with it in the usual manner. It is left to the manufacturer to adopt a suitable name for each brand. I. Comminute orris root, juniper berries, and coriander seeds each 8 ounces; pour 3 gallons of water over them and let the whole digest 24 hours. Now dissolve saltpetre 2 pounds, sugar syrup 4 pounds, in water 1 gallons, and mix the solution with the above liquor. Then macerate in a glass matrass with the assistance of heat 84 ounces of liquid storax in 2 pounds of strong spirit of wine, filter the extract and compound it with the above mixture, and the mixture is ready for use. II. Comminute cascarilla bark, angelica root, cinnamon blossoms, and badiane each 7 ounces, and cloves 2 ounces; pour 4 gallons of water over them, macerate the whole 24 hours, then press out the liquor and compound it with a solution of 14 pounds of saltpetre and 23 pounds of brown syrup in 1 gallons of water, and it is ready for use. III. Comminute cassia bark, orris root, licorice root, angelica root, and rosewood each 7 ounces. Macerate with 4 gallons of water, press out the liquor and compound it with a solution of 2 pounds of pure saltpetre and 3 pounds of white sugar in 1 gallons of V. Comminute orris root and angelica root each 7 ounces, vanilla 1 ounce, and cassia bark 8 ounces. Pour 4 gallons of water over the ingredients, let the whole stand for 24 hours and then press out the liquor. Rub up 14 pounds of white sugar with a like quantity of rosewood oil and 84 fluid ounces of oil of bergamot, add 14 pounds of pure saltpetre, dissolve the mixture in 1 gallons of water, and compound the solution with the above liquor. VI. Convert into a coarse powder cascarilla bark 7 ounces, cassia bark 4 ounces, digest with 4 gallons of water for 24 hours, and press out the liquor. Now rub up 2 pounds of sugar with fluid ounce each of Peruvian balsam and oil of cloves, add 14 pounds of pure saltpetre, dissolve the mixture in 1 gallons of water, and compound it with the above fluid. VII. Pulverize cassia bark and ba diane each 4 ounces, nutmeg 2 ounces, and purified potash 34 ounces; digest them 24 hours in 4 gallons of water, then pour off the fluid and press out the residue. Now dissolve Peruvian balsam and olibanum each 1 fluid ounce in strong spirit of wine 1 quart, add 2 pounds of sugar and 14 pounds of saltpetre, and mix the solution with the above liquor. VIII. Convert into a coarse powder orris root 8 ounces, cardamons with their shells 23 ounces, cubebs 24 ounces, cassia bark 4 ounces, cloves 1 ounce, mastic 24 ounces; digest them in 2 gallons of water and 1 quart of alcohol of 70 per cent. for 24 hours, and then pour off the liquor. The residue is extracted with 2 gallons of water, with the assistance of heat, and the liquor obtained from this mixed with the first. IV. Comminute juniper berries and Then dissolve in the mixture 3 fresh bay-leaves each 1 pounds, fresh pounds of white sugar and 14 pounds walnut leaves 2 pounds, and green or- of saltpetre, and add to the whole 14 anges 8 ounces; macerate with 4 gal-gallons more of water. water. IX. Comminute the following in- | latter remaining in it 2 days, with fregredients and macerate them with quent turning. The solution is then gallon of spirit of wine of 60 per cent.: poured off and the tobacco dried. Sassafras wood 8 ounces, cubebs 4 ounces, cloves 24 ounces, rosewood and fennel seed each 7 ounces, and, after 24 hours, press out the liquor. The residue is macerated with 4 gallons of hot water, the fluid poured off and the residue pressed out. Dissolve in this last liquor 2 pounds of white sugar, 1 pounds of pure saltpetre, and then mix the whole with the liquor obtained first. X. Comminute the following ingredients and macerate them 24 hours in 2 gallons of soft water: Orange peel 8 ounces, coriander seed 7 ounces, and preserved rose leaves 1 pounds, and then press out the liquor. Macerate at the same time 1 ounces of nutmeg and 24 ounces of storax with gallon of spirit of wine of 60 per cent., press out the liquor and dissolve in it 1 fluid ounces of oil of bergamot and 1 pounds of sugar-syrup. Now mix this gradually with the first liquor and then dissolve in the whole 1 pounds of saltpetre. XI. Comminute: Cascarilla bark 4 ounces, orris root 7 ounces, badiane 34 ounces, cubebs 2 ounces, and galanga 3 ounces. Digest them in 4 gallons of water in the sand-bath for 24 hours, and then press out the liquor. In of the liquor dissolve 14 pounds of sugar rubbed up with 1 fluid ounce of oil of cloves, and in the other half 1 pint of licorice juice and 14 pounds of saltpetre, and then mix both thoroughly together. XII. Comminute: Fresh lemon peel and fresh orange peel each 8 ounces, cubebs 3 ounces, calamus root and coriander seed each 7 ounces, and figs 14 pounds; macerate 24 hours in 4 gallons of soft water, strain off the liquor, and dissolve in it 2 pounds of sugar-syrup and 1 pounds of pure saltpetre. To Remove the Disagreeable Smell and Taste of Inferior Qualities of Tobacco. Treat 100 parts of ordinary cured tobacco with a mixture of solutions of 1 to 2 parts of potash in 100 parts of water and 20 of soda waterglass in 500 to 600 parts of water. The solution is poured over the leaf, the SNUFF MANUFACTURE. The tobacco leaf is well fermented, then dried and ground. The snuff-mill resembles somewhat a coffee or cocoa-mill with a continuous_rotation of the cone or crusher. The ground tobacco travels on an endless cloth to a vibrating sieve where it is sifted, the fine particles are carried forward into a box, while the coarser are returned to the mill to be reground. Bärenburg Snuff. Treat 100 pounds of ground tobacco with a sauce prepared from the following ingredients: Brown syrup 2 pounds, loaf sugar 64 pounds, oil of jasmine 1 fluid ounces, oil of bergamot fluid ounce, purified potash 3 pounds, common salt 12 pounds rose water 83 pounds, and soft water 2 gallons. Bergamot Snuff. Treat 100 pounds of ground tobacco with the following mixture: Stems of American tobacco cut up 4 pounds, rasped rosewood 4 pounds, calamus root and orange peel cut up each 2 pounds, angelica root cut up 1 pound, loaf sugar 4 pounds, oil of bergamot 2 fluid ounces, oils of lemon and lavender each fluid ounce, elder flower water 4 pounds, rose water 64 pounds, purified potash 2 pounds, pure common salt 12 pounds, and soft water 2 gallons. Dutch Musino Snuff. Convert 100 pounds of fat Virginia leaf to a coarse powder and mix it with the following ingredients previously pulverized: Cassia bark, orange peel, angelica root each 1 pound, galanga and Brazil wood each 2 pounds. Treat the above with the following mixture: Dissolve loaf sugar 2 pounds, saltpetre 1 pound, salammoniac 34 pounds, common salt 10 pounds, and purified potash 34 pounds in elder flower water 2 gallons. Espaniol or Sevilla Snuff. Convert 100 pounds of Orinoco or Havana leaf into a fine powder, and treat it with a mixture prepared from the following substances: Purified potash 4 pounds, common salt 5 pounds, cassia water 1 gallons, melilot water and rose water each gallon, tonka beans 2 ounces, and color with 3 to 4 pounds of colcothar. Frankfort Snuff. Convert 100 pounds with 14 parts of fine indigo and 21 of leaf tobacco into powder and treat it parts of turmeric rubbed to an impalpaas follows: Stems of Virginia tobacco ble powder, and moistened with spirit cut up 4 pounds, bruised juniper | of wine. This imparts to the powder berries 4 pounds, elecampane root cut a green color. Finally add a few drops up 12 ounces, cassia bark, St. John's each of the following oils: marjoram, bread, tamarinds, juniper-berry juice, cajeput, lavender, and bergamot. orange peel, and purified potash each 2 pounds, licorice juice and sal-ammoniac each gallon, brown syrup 34 pounds, pure saltpetre 14 pounds, and water 4 to 4 gallons. Parisian Rappée. Boil dried prunes 8 pounds, juniper berries 1 pound, tamarinds 44 pounds, syrup 34 pounds, sal-ammoniac 8 ounces, salt of tartar 1 pound, and common salt 12 pounds in 6 gallons of water, and then add gallon of French brandy and 14 quarts of wine-vinegar. Moisten as much tobacco powder as possible with this mixture and pack the finished snuff in tin-foil. It improves with age. Rappée (Genuine). Boil in a covered boiler for 1 hour, in 5 gallons of water, 1 pound of licorice root cut up, 8 ounces each of calamus root and bay leaves, and 1 pounds of best logwood. Filter the decoction while still warm into a small barrel and dissolve in it, stirring constantly: Common salt 94 pounds, potash 1 pound, sal-ammoniac 4 ounces, and sulphate of iron 8 ounces. When all is entirely dissolved and thoroughly mixed add 2 quarts of wine-vinegar. With this moisten 100 pounds of ground tobacco, press the snuff into a barrel, and let it stand well covered for 6 weeks, when it is ready to be packed in tin-foil. St. Vincent Rappée. Convert 100 parts of tobacco into powder and treat it with the following mixture: Stoned plums 4 parts, honey 2, bruised juniper berries 1, calamus root chopped up, angelica root cut up 4, sal-ammoniac 4, purified potash 2, wine-vinegar 6, pure common salt 12, and soft water 24. Variegated Sternutatory. Pulverize dried corn flowers, common marigolds, lavender flowers, leaves of marjoram, sage, and savory each 2 parts. Pass the powders through a fine sieve, and then add the following ingredients all finely pulverized and rubbed up with part of sugar: White sandal wood, yellow sandal wood, orris root, cinnamon, cloves, zedoary of each part, and musk part, and finally oils of cloves, cinnamon, and cardamon each part. Mix all intimately with an addition of 2 parts of spirit of wine, and preserve in well-corked glass bottles. White Sternutatory. Pulverize: Orris root and cinnamon each 30 parts, white Castile soap 6 parts, white sugar 15 parts, arum root 3 parts, white hellebore part. Mix intimately and add a few drops of oil of marjoram and essence of ambergris. Sternutatories for Cold in the Head. I. Convert into a fine powder and mix: Dried leaves of the witch-hazel 3 parts, marjoram blossoms and lavender blossoms each 1 part. II. Valerian leaves and snuff each 8 parts, oils of lavender and marjoram each a few drops. III. (Corrizino). Mix: Salicylic acid part, tannin 24 parts, and pulverized borax 2 parts. Or, Sodium salicylate 10 parts, rose leaves 20 parts, and snuff 70 parts. Perfumes for Cigars. I. Fluid extract of valerian 1 ounce, tincture of tonka beans 8 ounces, alcohol 23 ounces. II. Valerianic acid drachms, bu STERNUTATIVE (SNEEZING) Pow-tyric aldehyde 10 minims, acetic ether DERS. Green Sternutatory. Convert 40 minims, and sufficient alcohol to into a fine powder leaves of marjoram, make 64 ounces of mixture. sage, pennyroyal with the flower, betony, and origan each 30 parts, and pass the powder through a hair-sieve. Then add 15 parts of pulverized orris root, 3 parts of cloves, and 2 parts of cinnamon, each pulverized by itself. Mix the powders intimately and color III. Tincture of valerian 4 drachms, butyric aldehyde 4 drachms, tincture of vanilla 2 drachms, ethyl-nitrite 1 drachm, alcohol 5 ounces, and sufficient water to make 16 ounces of mixture. Turkish Smoking Tobacco. The pe culiar flavor of this tobacco depends is especially suitable for the manunot so much, as is generally supposed, facture of cigars, since it is freed from on climatic conditions and a particular all injurious constituents. sauce, as on the peculiar treatment of the leaf. As soon as the leaves have been cut, they are moistened with soft water, and then piled up in layers on the floor of the tobacco house, a small quantity of melilot (Herba meliloti) being scattered upon each layer. In a few days the tobacco begins to ferment, becomes hot and diffuses a pungent but stupefying smell. When fermentation is complete, which is recognized by the pile becoming cold, the leaves are freed from the adhering melilot, and then strung on cords or packed in boxes. The honey-aroma of the melilot has been imparted to the tobacco during fermentation, the cumarin of the melilot forming very likely a new combination with the pectine substances of the tobacco, since without fermentation the desired result is not obtained. In some parts of Servia and Turkey the tobacco, after cutting, is slightly sprinkled with honey-water, and then pressed for transportation into leather bags or tin boxes. To Impart to Common American Tobacco the Flavor of Havana Tobacco. To dissolve the gummy substance, which causes the bad taste, soak the tobacco in cold or hot water for 6 to 12 hours. The tobacco is then freed from the gum by pressing, dried, and steeped in an infusion of stems and ribs of genuine Cuba tobacco, and again dried. Leaves thus prepared are equal to imported leaf, and can be used as wrappers for Havana fillers without injury to the taste of the ci gars. New Process of Preparing Tobacco. Fill an enamelled sheet-iron pot with pressed tobacco leaves and cover it with a perforated lid to allow the escape of the gases. Heat the vessel gradually in a sand or water-bath so that in the course of 6 hours the temperature rises to 212° F., but in the first 3 hours it must not rise above 180° F. The tobacco curls, loses weight, and the leaves, which have assumed a darker color, are covered with a grayish dust. Tobacco thus prepared burns well, has an agreeable odor, and Preparation of Leaf Tobacco for Cigars. Prepare a lye from red and white beech-ash, filter it while hot, and after pouring it boiling hot over the tobacco leaves let them soak for 24 hours. Then rinse the tobacco in baskets with clean water, and press and dry. When thoroughly dry the leaves are treated as follows: Boil for one hour over a moderate fire 28 parts of beer-wort, of powdered cubebs, of bay-berries, of bruised juniper berries, of powdered coriander seed, and of storax. In another vessel boil í part of wine and of powdered cascarilla bark previously soaked for 12 hours in the wine and add the decoction to the first liquor. Pour off the supernatant liquid; when cold, moisten the tobacco with it. To give to cigars, made from tobacco prepared as above, the odor of genuine Havana tobacco, proceed as follows: To 100 parts of French wine add 2 parts of cascarilla bark and 2 of vanilla previously grated with 15 of sugar. Cork the flask and let it stand in a warm place for 8 days. Then pour off the liquid and add 50 parts of mastic extract. Moisten the cigars with this and pack them in boxes. Keep the lids of the boxes nailed down to prevent the access of air. The use of smaller barrels is not advisable, since experience has shown that a uniform temperature cannot be kept up in them, thus preventing the vinegar from attaining the proper quality. Only beech-wood but recently cut should be used in the manufacture of vinegar. The billets are sawed up in pieces 18 inches long; these are again divided into flat pieces 12 inches thick, which are then converted by means of a large plane into fine shavings, and the latter lixiviated by steeping in water for 2 days. The barrels are arranged in the vinegar-room of the factory, in such a way as to allow a person to pass between them and the wall, so that, in case a barrel leaks or a hoop bursts, the damage can be conveniently repaired. The barrels should stand about 3 feet above the floor, and a platform about 5 feet high run in front of them, to allow the workmen to pass along and conveniently look into the barrels. The barrels are filled with shavings; and the latter stamped down so as to leave a space of 6 inches between them and the top of the barrel. Immediately upon the shavings comes perforated cover, so secured that no fluid can transude between it and the barrel-staves. The barrel is then cov a ered with a cover of pine-wood joined о Fig. 43. together with wooden nails and consisting of two parts, the front part being somewhat smaller than the back. In the centre of the cover is a hole as shown in Fig. 43. The perforated cover is made of oak-wood 1 inch thick, and strengthened with cross-pieces to prevent its warping. The holes are bored or, what is better, burned through with a thin piece of iron, and should be about 1 inch apart. In the four large holes seen in the illustration (Fig. 44) tubes inch in diameter and projecting 3 inches above the cover are placed. At a distance of 2 inches below the perforated cover a hole is bored in the right side of the barrel, in which is placed a thermometer, so that Fig. 44. the temperature can always be observed. Twelve inches above the bottom of the barrel is a large wooden faucet, and under this stands a bucket capable of holding 24 gallons without becoming too full. Fig. 45 represents the entire arrangement. When everything is in order the barrels are acidulated in the following order. First Day. At 5 o'clock P. M. acetic acid is heated in a tinned boiler to 122° to 167° F. Ninety gallons of this are poured into each tank, 1 wine-glassful of whiskey of 25 per cent. being added to every bucketful. The barrels are then allowed to stand quietly till the next day. Second Day. The next morning at 7 o'clock the faucets are turned to test whether all the acetic acid has been absorbed by the shavings, or whether there is any fluid in the barrel. Should the quantity of fluid be very small 90 gallons of warm acetic acid with the |