56 



THE JOURNAL OF PHARMACOLOGY. 



ibis margin of profit, he can follow out the general plan given in thi^ 

 formula, using a mixture of Mexican cuts, or Bourbons, with the Mexican 

 bean. The best formula which has come to my notice was that kindly 

 supplied by my friend. Dr. Miller. This extract is made from the Mexican 

 bean in proportion of 8 oz. av. of vanilla to the gallon of finished product, 

 and we will start out on the supposition that we are to make 7 gals, of 

 vanilla extract. Our formula will then be: — 



Mexican vanilla beans 3% lbs. av. 



Granulated sugar 7 lbs. (twice the weight of The bean) 



Cologne spirit. 190 cleg, proof 4 gals. 



Water 3 gals. 



After having carefully selected a lot of prime vanilla beans, the first 

 step is to divide it into small pieces of from L } to 1 inch long, by means of 

 an herb-cutter. And right here, let me say that vanilla beans should not 

 come into contact with iron, as such contact destroys the flavor very quickly 

 and may be the cause of a poor tincture. Place the cut beans in a porcelain 

 jar and pour upon them 7 pints of boiling water. Cover the jar and let 

 it stand for 24 hours. The object of this maceration or infusion is to bring 

 the bean as nearly as possible to its natural green state. The bean as we 

 iind it in the market is, to use a homely expression, much wrinkled. The 

 maceration swells the fibre and that portion of the surface which was 

 formerly hidden is now exposed to the action of the menstruum which 

 later is poured upon it. This maceration also prepares the vanilla for the 

 next step, facilitating its passage, through the chopper, and causes it to go 

 through without becoming heated and without sticking to the blades of 

 the machine as it would if not previously treated as stated. After macer- 

 ation for 24 hours, pour off the supernatant liquid and transfer the beans 

 to a machine which will cut or grind them up as fine as possible; the finer 

 the better. A sausage cutter answers the purpose best; one in the form of 

 a chaser, consisting of four steel disks revolving about a block of wood, — 

 no contact with iron. Place the now finely ground vanilla in a porcelain 

 jar, add to it 7 lbs. of granulated sugar, then the liquid with which it had 

 previously been macerating and S pints additional of water. Stir frequently 

 during 24 hours, and then add 1 gal. cologne spirits or alcohol. No longer 

 than 24 hours should elapse before the addition of spirits is made, otherwise 

 there will be danger of fermentation taking place. Macerate for 7 (h\\^ 

 and add another gallon of spirits, macerate another week and add 4 pints 

 of spirits. It is this last portion of alcohol which contributes to the ap- 

 pearance of the finished product. Up to this time the liquid has a turbid 

 appearance, but upon the addition of these last four pints, it becomes clear, 

 the albumen present is coagulated and the finished product requires no 

 nitration. If a menstruum less alcoholic is used, the tincture of vanilla 



