"For the famous fancy snuff known as Maroco, the recipe is to take forty parts of French or St. Omer tobacco, with twenty parts of fermented Virginia stalks in powder; the whole to be ground and sifted. To this powder must be added two pounds and a half of rose leaves in fine powder; and the whole must be moistened with salt and water and thoroughly incorporated. After that it must be 'worked up' with cream and salts of tartar, and packed in lead to preserve its delicate aroma. The celebrated 'gros grain Paris snuff' is composed of equal parts of Amersfoort and James River tobacco, and the scent is imported by a 'sauce,' among the ingredients of which are salt, soda, tamarinds, red wine, syrup, cognac, and cream of tartar." The mode of manufacture of snuff now is far different than that employed in the Seventeenth Century. Then the leaves were simply dried and made fine by rubbing them together in the hands, or ground in some rude mill; still later the tobacco was washed or cleansed in water, dried, and then ground. Now, however, the tobacco undergoes quite a process, and must be kept packed several months before it is ground into snuff. One of the most celebrated manufacturers of snuff was James Gillespie, of Edinburgh, who compounded the famous variety bearing his name. The following account of him we take from "The Tobacco Plant:"-- [Illustration: James Gillespie.] "In the High Street of Edinburgh, a little east from the place where formerly stood the Cross,-- "'Dun-Edin's Cross, a pillar'd stone, Rose on a turret octagon,'