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.