7i6 JAMAICA. 



But, when they begin to flower and fru6lify, they continue bearing 

 for feveral years without nny further cukure. 



This plant produces but one crop of fruit in a year, which is 

 commonly ripe in May, or fit forgathering; for it is not fuffered 

 to remain till it is perfedly mature, becaufe it is then not fo lit for 

 ufe. When it is about half changed yellow, it is efteemed better 

 for keeping, than when it is changed to a brown colour, at which 

 time it fplits, and difclofes its feeds. While green, it aftbrds no 

 remarkable fcent ; but as it ripens, it emits a moft grateful aromatic 

 odour. 



The method, ufed to prepare the fruit, is to gather it when it 

 turns of a yellow colour, and before it opens. It is then piled in 

 fmall heaps, to ferment two or three days ; and afterwards laid in 

 the fun to dry. When it is about half dry, the pods are flattened 

 with the hand, and rubbed over with the oil of falma Chrijli ; then 

 expofedonce more to the fun, rubbed a fecond time with oil, and 

 put in fmall bundles, covered with Indian leaves to preferve them. 

 In fome parts of the South-American continent, the Indians gather 

 and hang them up by one end in fome fliady place, to dry ; 

 and, while they are drying, prefs them every now and then be- 

 tween the fingers gently, to flatten them ; then rub on the oil, to 

 prevent them from drying too fafl and burfting open ; which is 

 repeated till they are fit to be rolled up in leaves, or paper. 



In other parts, after gathering as before-mentioned, they fcald 

 them in the following liquor ; viz. a brine is made with fait and 

 water, ftrong enough to bear an egg. To this are added, a fourth 

 part of chamber-lye, and a fmall quantity of quick-lime: thefe are 

 boiled together for half an hour, and then taken off. The vanillas 

 are put into this liquor, until they are thoroughly fcalded ; then 

 taken out, and dried in the fhade. When they are fit for market, 

 they are put up, from fifty to one hundred and fifty, in little bags. The 

 Spaniards are very attentive to the manuring and cultivating their 

 vanilla-grounds. After planting in well-dunged land, they take 

 care to mould the plants up as they grow, and fix poles for them to 

 climb upon, as the hops in England are managed. 



The vanilla yields a great quantity of oil and volatile fait, and 

 is eftecmed cooling, cordial, and Ilomachic; cephalic, and car- 



5 minativei 



