Flowers are better than the Stalks; but they give a faintness to the Water,
and should not be used, because they have a quite different Smell from the
Rosemary; nor should the Flowers of Myrtle be used in lieu of the Myrtle,
for they have a scent ungrateful, and not at all like the Myrtle.



The Manner of making the famous _Barcelona Snuff,_ as it was perform'd at
the _Lyon_ at _Barcelona;_ from the same. This is also call'd _Myrtle
Snuff._

Take _Seville_ Snuff, and prepare a dry Barrel, that has not had any Wine
in it, or of any Scent; then cut the fresh Tops of Myrtle, and lay a layer
of them at the bottom of the Cask, an Inch or two thick; then lay Snuff on
that as thick, and lay on more Myrtle, two Inches; then again, put on
Snuff, and so fill the Barrel in the same Manner, _Stratum super Stratum_.
Then press it down with a Board, that will fit, and set three Weights upon
it of a quarter of an Hundred a-piece, and let it stand four and twenty
Hours; then turn it out, and sift it, flinging the Myrtle away; then put it
into the Cask, as before, with fresh Myrtle, and serve it so three times,
and sift it off. When this is done, add to every ten Pounds of Snuff, one
pound of Orangery Snuff, and mix the whole very well, and after three days,
put it into glaz'd Pots, well pressed into them, and stopt close; or else
into Leaden Pots: which last is rather the best.



To make _Orangery Snuff._ From the same.

Take _Seville_ Snuff and Orange-Flowers, fresh gather'd early in the