Sir Walter Scotts - Thrice Brewed

During the 18th century, a highly sought after snuff was made at Masulipatnam on the Coromandel coast of south east India and shipped to Fribourg and Treyer in claret bottles. I enclose a description from a contemporary periodical of that era:
It is made of the best tobacco produced in the district; the mode of preparing it is as follows:

The leaves are cut into halves and the stem entirely removed. One half is dried in the sun and pounded into a coarse powder and the second half is boiled twice in salt water, and the juice extracted is used again in the place of salt water with a fresh supply of tobacco. When the juice becomes rather thick and gummy, it is poured into a big pot and left to cool. The tobacco powder is now put into large chatties and the juice, with which a little arrack has been mixed, is poured over the powder, and the preparation is allowed to stand for about a week. The snuff is then taken out and put into English wine bottles and it is ready for exportation.

This description has been followed to the letter using Sumatra leaf and in essence, every Kg of milled snuff is sauced with a concentrate made from 2kg of leaf boiled in water salted with Maldon Sea Salt, to which a very small amount of Indian Arrack has been added.