IX VANILLA 203 



to the number of 20 or 30 on a pendulous stalk, or " spike " 



as it is called. At first the fruit is green, then it becomes 



red, and finally yellow when it is ripe. As soon as one or Gathering 



two of the berries commences to turn red, the whole spike is 



gathered and dried in the sun, the berries are then rubbed 



off the spike with the hand, the stalks are picked out, and 



the spice is winnowed to free it from dirt and foreign matters Winnowing. 



and then packed in bags for shipment. Each bag contains 



about I42lbs. of the spice. 



The yield varies very much, and it may be from half a Returns, 

 pound to seven pounds for each vine ; and these figures give 

 for plants at seven feet distances, from 443lbs. to over 6,ooolbs. 

 per acre. With good cultivation and a suitable soil 4,ooolbs. 

 an acre ought to be obtained. 



WHITE PEPPER. This is simply the black pepper deprived 

 of its outer covering. The largest and ripest berries, after Fermenting. 

 being gathered, are placed in heaps for several days in a 

 closed place, and allowed to ferment. The heaps are then 

 trodden down and trampled upon so as to loosen the outer 

 skin, which is washed off, and the pepper is dried in the sun. 

 At Travancore another and slightly different method is 

 followed. The berries are allowed to ripen on the vines, and 

 they are then gathered and kept in the house for three days. 

 After this they are washed and rubbed in a basket till all 

 the stalks and pulp are removed. 



VANILLA. Vanilla planifolia. 



VANILLA beans are the cured fruits of a climbing orchid Habitat, 

 found growing wild in the hot humid forests of Central and 

 South America. When the Spaniards conquered Mexico they The uses of 

 found vanilla in use among the Aztecs for flavouring chocolate, l e splce ' 

 and it is used for the same purpose by the English and French 

 chocolate manufacturers of the present day. The vine is 

 now cultivated in Mexico, Brazil, Honduras, Guadeloupe, 



