SECTION IV. 



ADDENDA TO VOLUME I. 



(Generally referred to as Series I.) 



YoL. I., p. 173. 



Vanillin. For many manufacturing purposes this is superior to 

 vanilla, as it is easily soluljle in concentrated and dilute alcohol, 

 water (especially hot water), ether, glycerine and petroleum jelly. 



In confectionary and chocolate factories, pure crystallised 

 vanillin can most advantageously be used in the form of a 2J 

 per cent. " Vanillin sugar," which, weight for weight, equals in 

 aroma the best vanilla and should be used in precisely the same 

 manner. To prepare it : take of vanilla crystals 6 drachms 15 

 grains, dissolve it in 4 Huid ounces of pure, odourless, absolute 

 alcohol ; pour this solution upon 2 lbs. 2 ozs. of the finest 

 sugar and mix it thoroughly in order to distribute it as 

 equally as possible. After having evaporated the alcohol in a 

 warm place, and when the sugar has become thoroughly dry, it 

 should be powdered in an earthenware mortar and sifted. It is 

 then ready for use and may be kept an indefinite time without 

 losing aroma. The yellow spots which occur on the sugar are 

 caused by the vanillin. This 2J per cent. Vanillin sugar should 

 not be confounded with the "A'anilla sugar" generally used by 

 confectioners. In order to prepare the latter, it is only necessary 

 to add to pure sugar as much of the 2 J per cent. Vanillin sugar as 

 would otherwise have been taken of the finest vanilla. 



For liqueur making, A'anillin is best used in the form of a 2J 

 per cent. '" Vanillin essence," which, weight for weight, equals the 

 the best vanilla in aroma, and is used exactly in the same way. 

 To prepare it : take of vanillin crystals 6 drachms l."> grains, 

 dissolve in 20 fluid ounces of pure, absolute alcohol and add 15 

 fluid ounces of distilled water. 



