Worth giving these oldies a go:

Boil in a covered boiler for one hour, in 5 gallons of water, 1 pound of licorice root cut up, 8.75 ounces each of calamus root and bayleaves, and 1.5 pounds of best logwood*.
Filter the decoction while still warm into a small barrel and dissolve in it, stirring constantly, common salt 9.75 pounds, potassium carbonate 1 pound, ammonium chloride 4.25 ounces, and sulphate of iron 8.75 oz*.
When all is entirely dissolved and thoroughly mixed add 2.5 quarts wine vinegar. With this solution moisten 100 pounds ground tobacco, press the snuff into a barrel, and let it stand, well covered, for 6 weeks, when it is ready to be packed.

*Logwood, combined with iron sulphate mordant, dyes snuff dark brown/black; skip it, if you are using dark air cured leaf.

Best Parisian Rappee

Tobacco bill:
50 parts aromatic Domingo
30 parts aromatic East Indian
20 parts thick Havana

Sauce:

Cream of tartar – 8 parts
Medoc wine – 6 parts
Water – 25-30 parts

Mix cream of tartar with wine and water and mix this sauce with coarsely ground tobacco.

When fermentation is over, mix the snuff with 15 parts finely ground soda crystals*, using sieve.

Prescription for Dunkirk’s Fine St. Omer Rappee calls for 50 parts thick Domingo lamina, 30 parts aromatic Virginia lamina, 20 parts Carolina, mixed with the following sauce: 8-9 parts cream of tartar, 8-9 parts Burgundy wine (or any other similar wine), 15 parts finely ground soda crystals* and 25-30 parts water. Mix cream of tartar with wine and water and mix this sauce with tobacco flour. When fermentation is over, mix the snuff with finely ground soda, using sieve.

*Soda crystals stand for sodium carbonate decahydrate Na2CO3·10H2O (a weaker form of sodium carbonate); 15 parts of sodium carbonate decahydrate can be substituted with 12.5 parts sodium carbonate monohydrate Na2CO3·H2O, or 6 g sodium carbonate anhydrous Na2CO3.