VANILLA 57 



This stage is recognised by the pod becoming flexible 

 and the skin of a uniform deep chocolate brown, and 

 marked with longitudinal furrows. 



Over-exposure to the sun makes them dry, of a 

 reddish colour, and less aromatic. 



They are now removed to a drying-house, usually 

 roofed with zinc, with windows opened during the 

 middle of the day. Here they are arranged on tables, 

 preferably of rattan or perforated, so that a free current 

 of air may circulate round them. The pods remain for 

 about a month or a little more, during which time they 

 require to be frequently turned, so that they dry evenly. 

 Those that are sufficiently dry are removed for packing. 

 They should be black and sufficiently supple to be 

 twisted easily round the finger without cracking. 

 Before sorting, however, the pods are smoothed by 

 passing through the fingers repeatedly, for the pods 

 exude an oil during fermentation, which gives them 

 their suppleness and lustre. 



5. Potiers Process, invented by J. Potier. The 

 pods are plunged in rum for twenty to thirty days, 

 then exposed to the air for thirty-six to forty-eight 

 hours without completely drying. Then they are re- 

 placed in the rum, and so shipped. The inventor claims 

 that the process is simple, and that the rum can be used 

 as a flavouring agent as well as the pods. This process 

 is not recommended ; for one thing, it is too expensive. 



DRYING BY CALCIUM CHLORIDE 



This method was described in a Report of the British 

 Consul in Reunion in 1897, and the description was 

 republished in the Kew Bulletin for 1898, p. 43. The 

 process of drying is as follows : the pods are put in 

 tin cases (old petroleum oil tins were used), which are 

 fitted with lids closing on the outside of the case and 

 lined with wool. The pods are placed on end, close 

 enough to secure pressure without damage by rubbing. 

 A horizontal layer was put over this, the woollen cover 



