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snuffmiller
About
- Users name
- snuffmiller
- Joined
- Visits
- 1,720
- Last Active
- Roles
- Member
- Location:
- Rotterdam
- Website:
- www.snuifmolens.nl
- First Name:
- Jaap
Comments
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@Filek: Thanks for your compliment.
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@Filek: Thank you for your kind words. But the mills don't produce snuff any more and the recipes went to China as a remembering of what was once.
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@volunge: It's familair I think I've used the same book but the editon of 40 years later.
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@volunge: thanks for our answer. As I said I am no more in the position to do some microbiological research, But maybe some interested microbiological institution or reseacher could pick up this challenge. Greetings, Jaap Bes.
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Interesting discusion. I never got so far to make some microbiological observations on the "fermentation" proces. I think however that addition of alkali can promote the growth of specific micoorganisms which might be responsible for the "manure" s…
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The best way is to disolve potassium carbonate and ammonium chloride seperately and not one after another in the same volume of water, cause that gives a lot of foaming!
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? must be mu.
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I used sieves of 400 ? and 200 ? for resp. coarse and fine snuffs.
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Correct.
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Indeed.
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I recognise the box !
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English Breakfast from Douwe Egberts!
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I think it was the best snuff I made. Best wishes for 2020. Jaap Bes.
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@mr manos; @volunge: You can use ambroxan as an artificial subsitute for amber gris. You can use very little of it because it has a very powerful scent; @ volunge: ;)
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Mind the diffence between Amber gris from the sperm whale and the amber from the baltic sea = fossillised plant resin. Jaap Bes.
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About 10 years they ware sold in plastic boxes.
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=D>
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:-bd
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:-bd
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Good to hear that after so many years!
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Nice pictures! Jaap Bes.
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@rostanf: Yes, I can recognise myself. Jaap Bes.
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@tobaccobob: No Sir! This picture was made after I left the windmills. I don't know what the result was of this "exercise" but I doubt it resulted in any special snuff at all. Jaap Bes.
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we also got one for the windmill after a visit from Dr. P
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@volunge: Thanks for your positive remarks. If you like to have the recipe send me an e-mail. Kindest regards, Jaap Bes.
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Is a good one. I used a later edition for recipes!
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Molens still in use? I like that!
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@Eyetried: In the old days heat was never used heat to prevent mold growth. Besides potash and salmiak kitchen salt was added as a preservative. Kitchen salt was added in 2 - 15% on dry tobacco, depending on the type of snuff. Kindest regardsJaap B…
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Those were the days! :x
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@Eyetried: In the old days heat was never used to prevent mold growth. Besides potash and salmiak kitchen salt was added as a preservative. Kitchen salt was added in 2 - 15% on dry Tobacco, depending on the type of snuff Kindest regards Jaap Bes.