54 THE JOURNAL OF PHARMACOLOGY. 



The great rival of vanilla pods is vanillin. The consumption of the 

 artificial vanilla flavor, vanillin, has increased wonderfully. It is scarcely 

 ten years since it ceased to he a mere curiosity and began to he an article 

 of commerce; yet it is estimated that during the past twelve months over 

 100,000 ounces have been used in this country. This is owing partly to 

 its improved quality, but chiefly to its cheapness. While it sold at $5 an 

 ounce only two years ago, the price dropped to ninety cents prior to the 

 going into effect of the Dingley tariff, and it now sells at $1.70. These 

 low prices have induced consumers to use vanilla flavoring where they 

 formerly used other flavors or no flavors at all. Its chief consumption is 

 with confectioners and cracker bakers, on account of its being colorless 

 and on account of the ease and rapidity with which the extracts can be 

 made. Recently a vanillin in large crystals has been made. It is prepared 

 by slow crystalization instead of by precipitation. It is said to be much 

 stronger and of better flavor than the white crystals usually met with. It 

 is of a light amber color and sells at about $3 an- ounce. 



It may not be out of place to state here that vanilla extract made from 

 vanillin should not be used immediately after being made. It should be 

 allowed to stand about two weeks before being used, and should invariably 

 be prepared with simple syrup after dissolving in spirit, because sugar has 

 the property of bringing out the flavor. 



It is a curious fact that the enormous increase in the consumption of 

 vanillin has scarcely affected the consumption of the pods. This is probably 

 due to the fact, that vanilla flavoring is used in many instances where it was 

 not used formed v. 



VANILLA EXTRACTS. VANILLIN AT THE SODA FOUNTAIN. 



By Oscar Kaltsh, Ph.G. 



Taking it for granted that the practical advice of those who have pre- 

 ceded me has procured the selection of an excelhni lot of vanilla beans, it is 

 still no easy matter to prepare a good extract or tincture. I know of no 

 preparation which pharmacists manufacture in which it is so necessary 

 to carefully watch the details. In talking over this subject with those who 

 engage principally in its manufacture, I have met "with an almost endless 

 variety of formulae, all of which, undoubtedly, will lead to an excellent 

 product if every step in the process is minutely and intelligently carried 

 out. 



It is interesting to note the methods which prevail in different countries. 

 The Germans advocate a 20 per cent, tincture made by digestion, the French 

 a 10 per cent, tincture made by maceration, and our own pharmacopeac 



