REPORT OF SUPERINTENDENT OF GARDENS AND 
GROUNDS. 
Sir: That portion of the official correspondence of the Department 
which relates to subject-matters connected with the operations and 
specialties of this division, and is referred to the Superintendent for 
consideration and for reply, embraces a variety of subjects upon 
which advice is repeatedly asked by different individuals; and as the 
replies made, so far as the Department is concerned, reaches only to 
the individual addressed, and as this correspondence is largely of gen- 
eral application and directly practical in its nature, I have selected 
the following from the many similar communications, with a view 
to lessen repetitions of these particular inquiries: 
VANILLA. 
S. M. R., PoLK County, FLA. 
I understand that the Vanilla Bean grows well in all parts of Mexico, and in cool 
places. Iam sure that it would do well in this county, and would be obliged to 
you for some plants for trial. Also would be glad to know something about its 
cultivation and preparing the crop for market. 
Answer.—The Vanilla Bean (Vanilla plantfolia) is a native of tropical countries. 
It is produced in the warmer parts of Mexico, and not by any means in cool places; 
in fact, its area of profitable culture is said to be limited to certain favorable local- 
ities near the Gulf coast. It is very doubtful, indeed, whether the plant can be grown 
profitably in any part of Florida. 
The Vanilla is a climbing orchid, or air plant, having a fleshy stem and succulent 
leaves. It is propagated by cuttings of the stems planted close to the trees upon 
which the plants climb. They usually receive but little of cuitivation further than 
to keep down growths which might interfere with the gathering of the fruit, the 
plants receiving their nourishment mostly from the atmosphere. 
The peculiar odor of the bean is developed during the process of curing, and 
veure of the commercial value of the article depends upon its preparation for the 
market. 
The fruit is gathered before it is quite ripe. If allowed to remain on the plant 
the pod splits and becomes black; when drying it exudes a dark-colored unctuous 
liquid, and when quite dry becomes brittle and devoid of perfume. 
In Guiana the pods are cured by placing them in ashes until they begin to shrivel, 
when they are wiped, rubbed over with olive oil, then hung in the open air to dry. 
In Peru the pods are dipped into boiling water, then hung out in the open air for 
a month, afterwards smeared with castor oil, and tied in bundles for sale. 
In Mexico the curing process is more elaborate and varied. The pods are placed 
in a heap under protection from the weather until they begin to shrivel, when they 
are submitted to a sweating process. This is accomplished by wrapping the pods 
in blankets inclosed in tight boxes; afterwards they are again exposed to the sun. 
They are now tied into bundles or small bales, which are first wrapped in woolen 
blankets, then in a coating of banana leaves, first sprinkled with water, then placed 
in an oven heated up to about 140° F. Here they remain for from twenty-four to 
forty-eight hours, according to the size of the pods, the largest requiring the longer 
time. After this heating they are exposed to the sun daily for fifty or sixty days 
until they are thoroughly dried and ready for the market. 
AG 87 43 673 
