64 SPICES 



CHAP. 



of the waxy coat. If the deductions of M. Lecomte are 

 correct, it is clear that it is advisable to dry the vanillas, 

 partly, at least, in the sun before submitting them to 

 the action of steam or boiling water, and in any case to 

 be careful to keep the platforms on which the vanillas 

 are put out to dry clean of mildew or of anything which 

 may encourage the growth of mildew. 



SORTING AND PACKING 



It is recommended to keep the vanilla for a month 

 at least before packing it for export, to make sure of its 

 being sufficiently dry. 



The pods are first sorted into classes for packing. 

 In Mexico five classes of vanilla are known. The best 

 is primer a, the pods of which are 24 cm. long and 

 proportionally thick ; the second are called chica 

 prima, the pods being shorter and two counting as one ; 

 the third is sacate ; the fourth, vesacate, are still 

 smaller, and are gathered before they are ripe ; the 

 fifth quality is basura, with small, spotted, and much 

 broken pods. Usually, however, the pods are first sorted 

 into qualities and then according to length. The first- 

 class pods are oily, strongly perfumed, black, and with- 

 out defects. The second class contains the over-dried 

 pods, reddish in colour, with a rough outside. In the 

 third class are put those that have split. The pods of 

 Vanilla pompona, known as vanillons, would of course 

 not be mixed with the other kind, but kept and packed 

 separately. There is only one class for these. 



When the pods have been sorted out into the 

 classes above-mentioned, they must be measured and 

 sorted according to length. 



For this a measuring board or table is used. A most 

 convenient form consists of a piece \ or \ in. broad, 3 

 in. wide and 14 in. long. A strip of wood is nailed at 

 one end, and a scale of \ in. interval from 4 to 11 in. 

 is marked from the strip of wood, as even when cut with 

 the chisel the marks are soon obliterated by the oil of 



