Remember now when you're tellin the story. Was she from here ?
Snus would be grinded tobacco heattreated with water an salt for ( in my world ) a week att 220 F . Stir in can with backer once a day. Add water to come to your liking.
After a week in that oven , you can flavour it with what you like and mind you , add some potash or sodium carbonate to have the bacca release the nicotine.
In the Grand 'Ol Days also called wet snus ( now dry thanks to EU ) . or Food Snus. Its true , they didn't eat the stuff but perhaps u s e d i t after eating I figure.
Tonka Bean was one of the flavourings back in the 17 an 18 hundreds.
Here it was also called Snus Spice.
But many times the flavouring was used to disguise a bad performed attempt to make snus , nobody knew anything about heattreating til Ljunglöf came around. ( Ljunglöfs No 1 ) Revolutionased the snusproduction 1822
Before he was on the stage it took some good 6-12 months to make so called snus.He arrived and made a better product in a matter of 1 week.
You can probably imagine yourself how full of microbes that snus was , since just using heat from what was in a so called factory back then.
Jacob Fredrik Ljunglöf painted by Amalia Lindegren
His son Knut Ljunglöf aka The King of Snus
