82 BRITISH HONDURAS. 



these bunches are simply allowed to rot on the vines and run to 

 waste. Vanilla is a valuable spice, which in some countries, as 

 in the Isle of Bourbon, where it has been successfully introduced 

 and cultivated, forms a valuable article of export. Well-cured 

 vanilla-pods fetch as high as 30s. per pound. The following 

 directions for establishing vanilla from cuttings, and curing the 

 pods, have been lately published by the Botanical Department, 

 Jamacia; and I quote them as applicable, in every respect, to 

 the circumstances of British Honduras : 



" VANILLA. This is a vigorous, soft-stemmed vine, the cured 

 fruits of which are the valuable vanilla-beans of commerce. 

 If cuttings are taken, their upper ends, or portion to appear 

 above ground, may be readily determined by examination of 

 the base of the attached leaf, in the axil or upper face of which 

 is a small growth-bud. 



" Cut the stem with, say, three or four joints, at one-fourth 

 of an inch below the basal node or joint ; then place the base of 

 each cutting shallowly in prepared soil, against the bole or trunk 

 of a rough-barked, low-branching tree, as, for instance, calabash; 

 or on a low-trellised frame 3 to 4 feet high, the supports of 

 which should be unbarked logwood, yoke or calabash. 



" If the insect which fertilises the flowers of this orchid, in 

 its natural habitat, is not present, in order to secure a crop of 

 fruit it is necessary that the flowers should be artificially ferti- 

 lised. This may be easily accomplished as follows : 



" In the flower is a central white column, at the summit of 

 which is a detachable cap or anther, which if touched on the 

 lower front edge with a sharpened pencil or knife blade will 

 adhere to the implement. The pollen masses contained in the 

 anther must then be made to lightly touch the viscous (sticky) 

 disk situated on the front of the column. Each flower must 

 be so treated at or about noon of the day on which it opens. 



