the exterior of the dried fruit in the form ducted in accordance with recognized 



of a crystalline deposit, which serves as sanitary rules. 



a criterion of quality. This substance There are a number of commercial va- 



does not pre-exist in the ripe fruit. It is rieties of vanilla named after the coun- 



developed in the process of drying and tries in which they are grown or after the 



fermentation. In Mexico the collected centers of export, as Mexican, Vera Cruz, 



pods are placed in heaps under a shed un- Bourbon, Mauritius, Java, La Guayra, 



til they begin to wilt or shrivel, where- Honduras and Brazilian vanilla. The 



upon they are subjected to the sweating most highly valued Mexican variety is 



process conducted as follows : The pods known as Vainilla de leg (leg, meaning 



are wrapped in woolen cloth and ex- law). The pods are long, dark-brown, 



posed to the sun during the day or heated very fragrant and coated with crystals. 



in an oven at 140 F., then enclosed in Since vanilla is a costly article adultera- 



air-tight boxes at night to sweat. In tion is quite common. Useless pods are 



twenty-four to thirty-six hours they as- coated with balsam of Peru to give them 



sume a chestnut-brown color. They are a good appearance. Split, empty pods 



then dried in the sun for several months, are rilled with some worthless material, 



In Reunion the pods are first scalded glued together and coated with balsam 



for a few minutes in boiling hot water, of Peru. 



then exposed to the sun for about one Vanillin also occurs in Siam benzoin, 



week, wrapped in woolen blankets; then in raw beet-sugar and in cloves. It has 



spread out and dried under sheds, turning been artificially prepared from coniferin, 



frequently so as to insure uniform drying, a substance found in the sap-wood of fir- 



When the pods can be twisted around trees, and from asafoetida. In Germany 



the finger without splitting or cracking commercial vanilla is now largely pre- 



the "smoothing process" begins. This pared from eugenol, a constituent of oil 



consists in rolling the pods between the of cloves. 



fingers to distribute the unctuous liquid, Vanillin seems to have some special ac- 

 which exudes during the sweating process tion upon the nervous system, and has 

 (fermentation), and to which the pods been employed in the treatment of hys- 

 owe their lustre and suppleness. teria. It is also used to disguise dis- 

 Vanilla workers are apt to suffer from agreeable tastes and odors of medicines, as 

 an affection known as vanillism, charac- in lozenges and mixtures. Its principal use 

 terized by an itching eruption of the skin, is that of spice for flavoring chocolate, 

 nasal catarrh, more or less headache and confectionery, ices, ice-cream, drinks, 

 muscular pain. By some this is said to pastry ; in the preparation of perfumery, 

 be caused by a poisonous substance in the sachet powders, etc. It has a very pleas- 

 vanilla or perhaps the oil of cashew, with ant, delicate aroma when properly diluted 

 which the pods are coated. According and can be very effectively combined 

 to others the trouble, at least the itching with other odors. Vanilla, combined 

 and eruption, is caused by a species of with almonds, simulates heliotrope, 

 acarus (itch mite) found upon the pod. The poisonous effects of ice creams 

 It must also be borne in mind that most flavored with vanilla are perhaps not due 

 of these workers are anything but clean- to vanillin, but to toxins formed by bac- 

 ly in their habits. Bacteria, dirt, etc., find teria found upon vanilla pods, or the bac- 

 their way to the pods from the dirty hands teria of the milk and cream used, 

 of the workmen. The entire process of Description of Plate -A, flowering 

 gathering, sweating, drying, smoothing twig; I, 2, 3, corolla; 4, 5, pistil; 6, 7, 

 and packing, as carried on in Mexico and stamen ; 9, pollen ; 10, n, fruit ; 12, 13, 

 South American countries is not con- seed. Albert Schneider. 



48 



