Late investigations have shown that no small amount of adulteration is practised with snuff, and this in some instances of a most dangerous kind. Out of forty-three samples of snuff examined by Dr. Hassell, the majority were adulterated considerably. Chromate of lead, oxide of lead, and bichromate of potash, all highly poisonous, were detected. Mr. Phillips also stated to the committee of adulteration, that he had found in different samples common peat, such as is obtained from the bogs of Ireland, starch, ground wood of various kinds, especially fustic, extract of logwood, chromate of lead, bichromate of potash, and various ochreous earths. Samples of spurious snuff, it is presumed for the purpose of mixing, were found to be composed of sumach, umber, Spanish brown, and salt; another kind was made up of ground peat, yellow ochre, lime, and sand, all of these being more or less scented. The numerous varieties of snuff owe their character principally to the peculiarity of scent and the method of preparation. The perfumes used are either the essential oil of bergamot or otto of roses, and in some cases powdered orris root or Tonquin beans. The powdered leaves of the sweet-scented woodruff and the fragrant melilot have been alluded to as used for the same purpose, also the dried leaves of some species of orchis (_Orchis fusca_, &c.) As a substitute for snuff, either in preference, or in cases where tobacco snuff could not be readily obtained, different vegetable productions have come into use. In India the powdered rusty leaves of a species of rhododendron (_R. campanulatum_), and in the United States the brown dust found adhering to the petioles of several species of kalmia and rhododendron, all of which possess narcotic properties, are used for this purpose. The powdered leaves of asarabacca have been named as the base of some kind of cephalic snuff. “Grimstone’s eye snuff” has long enjoyed a certain amount of popularity, although it does not contain a particle of tobacco, but is composed mainly of such harmless ingredients as powdered orris root, savory, rosemary, and lavender. But to return to the subject of deleterious adulteration, we find in Dr. Hassell’s “Adulterations detected in Food and Medicine” several pages occupied with this really important subject. First comes the narration of a case of slow poisoning, on the authority of Professor Erichsen, by means of snuff containing as an adulteration 1·2 per cent. of oxide of lead. Then follows the case of Mr. Fosbroke, of injuries sustained from snuff containing lead. These are followed by other instances showing that all the combinations of lead tested, exhibited dangerous and disastrous symptoms, if indulged in, when mingled with snuff, as too often, unfortunately, is the case, as an adulteration, or, as before shown, liable as a result of packing the snuff in lead, or keeping in boxes lined with lead.