ii 



VANILLA 91 



A maceration process for extracting the vanillin is 

 suggested by M. Dupont. A number of vases containing 

 vanilla pods are arranged as in a battery, and alcohol 

 at 80 to 85 per cent is poured into a vase and allowed 

 to remain there a week, after which it is transferred to 

 another vase with fresh vanilla. This is carried on until 

 all the vases have received the solution as many times 

 as there are vases, and the extract should then contain 

 all the vanillin in the pods. 1 



Another method suggested is the following, taken 

 from the Indische Mercuur, and originally published in 

 the Spice-Mill.' 2 ' The process has been patented by an 

 American, and is effected by a cylindric boiler with 

 special openings and steam jacketed, into which a mixture 

 of 40 per cent alcohol and 60 per cent water is put with 

 the pods, and the heat gradually raised to about, but 

 not above, 110 Fahr. The essence obtained is said to 

 be strong and good even if inferior pods are used. No 

 further details are given, but the principle of using a 

 gentle heat to extract the vanillin seems to be an 

 excellent one, and would probably be a more speedy 

 method of making the extract than the cold method 

 without any injury to the flavour. 



For confectionery only the best vanilla can be used. 

 The vanilla of Tahiti resembles that of Vanilla 

 pompona, " vanillons," in having a flavour of heliotrope 

 or piperonal, which makes it unsuitable for high-class 

 confectionery, and it is therefore used chiefly for 

 perfumery. 



ARTIFICIAL VANILLIN 



Vanillin from the pods of the vanilla was first 

 investigated by Gobley in 1858, and Tiemann and 

 Haarmann in 1874 to 1876, in the course of further 

 investigations, discovered that it could be formed 

 artificially from coniferin, a glucoside occurring in the 



1 Jamaica Bulletin, Colonial Office Report, 1905. 

 2 Journal & agriculture tropicale, 1910, 31. 



