THE JOURNAL OF PHARMACOLOGY. 55 



advises us to make use of both, maceration and percolation. Of the three 

 methods, that of our own country is the best. Now, is there a better 

 formula than that of the U. S. P.? What is necessary to produce a satis- 

 factory tincture of vanilla? What process is to be adopted to extract all 

 the flavoring principles of the vanilla bean? 



Before stating the best methods which my own experience has taught 

 me, I call to your notice a few samples of extract of vanilla made from 

 different varieties of the bean, from different formulae, and from the arti- 

 ficial product vanillin. 



This sample, marked No. 1, is a tincture made from the Mexican bean 

 according to a formula which I will mention later. Sample No. 2 is pre- 

 pared by the same formula from a Bourbon bean. I call your attention 

 to the distinctive differences in these two products, redounding very much 

 to the credit of the Mexican bean. The Bourbon tincture has a characteristic 

 tonka odor which is not noticed in the Mexican tinctures, and lacks a certain 

 bouquet which is present in the latter. Up to a short time ago, I had never 

 used the Bourbon beans, but was induced to prepare an extract from them 

 last November. The beans in appearance were certainly as fine as any I 

 have ever seen, and gave me confidence that they would produce as good a 

 tincture as I had previously been aide to make from the Mexican bean, 

 but in this I was disappointed, and I can say without hesitation that, value 

 for value, the Mexican bean surpasses all other varieties. Tastes widely 

 differ and oftimes the public are better satisfied with a product made from 

 the cheaper beans, or one containing an admixture of tonka or coumarin. 

 In fact, looking over the various formulae given, I was astonished to find 

 one under this heading, " Tincture of vanilla, without vanilla." Hamlet 

 without the prince, in very truth! The formula consisted of varying 

 proportions of tonka, prunes, raisins, currents, and orris root, made up 

 with a menstruum of alcohol and water, to which, after maceration, is 

 added balsam Peru and New Orleans molasses. I have here a tincture made 

 from this formula. It seems to be as good as many that I have seen bearing 

 the label "extract of vanilla," and perhaps contains as much vanilla. 



•• The National Formulary" publishes a formula for what is evidently 

 a cheap substitute for tincture of vanilla, viz., Tinct. Vanillin Comp., con- 

 taining vanillin and coumarin, a sample of which we have here. This in 

 nowise compares with tincture made from the bean, and will, I think, prove 

 disappointing to those who try it. Now, to my mind, it is not necessary 

 to resort to these various substitutes when a very satisfactory commercial 

 preparation can be made from a well-selected Mexican bean, even at the 

 prevailing high market prices, at a cost, not to exceed $1 per pint. It is 

 exceptional when the pharmacist cannot get fifteen cents an ounce for his 

 vanilla extract. If it is to sell at a hnver price, or if one is not content with 



