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
Morning. And in a glaz'd Earthen Vessel, lay a Layer of the Flowers, then a
Layer of Snuff, then a Layer of Flowers; and so on, till the Pot is full.
Press it down very gently, and let the Mouth of the Pot be open for
twenty-four Hours; then turn all out, and sift your Snuff, and lay in fresh
Flowers, with Snuff, in the same manner as before; and at the end of four
and twenty Hours sift it off again, and repeat the same the third time:
being sure that the Flowers do not remain longer than twenty-four Hours,
else they will sour the Snuff. In making this Snuff, you ought to allow at
least a pound for Waste, for the Flowers will gather a great deal of it.
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