VAMI.l.A AKOMATKA. 01 



with X'anilla, aiul other li<»t ami Miiii}^ iiii^TL'tlifius, cannot but l>c 

 j)crnicious, especially in sinnnu-r, to young p*-. .«.''• "'■' •" «lry 

 constitutions." 



riu" Ircnch still namt.' Chocolate prepared without X'anilla 

 " Chocolat Santc." i)ut we have fortunately lived down this 

 prejuilice, ami X'anilla reii^ns suprcMiie anionic all ini^redients used 

 to flavour Chocolate. 



It has already been intimated, with respect to the j^rowth of 

 \ anilla in Mexico, that prices have fallen so considerably that it 

 barely pays to grow the croj) in that country. Many years ago 

 prices ranged as high as 120/- per pound on the market; the 

 highest price now does not realise one-fourth iliai sum. This is 

 due to the introtluction of a beautiful crystalline substance called 

 X'anilline. which coincides in almost every particular with the 

 active principles contained in X'anilla. 



The distinctive aroma is so nearly ilu- same that when 

 incorporated with Chocolate it is tlifticult to distinguish with which 

 it has been flavouretl. li would, however, be going loo far to 

 assert that It is ecjual in aromatic and fruity flavour to X'anilla, 



One ounce of X'anillimr crystals is about ecjual in flavouring 

 power to one |K)und of good X'anilla beans; the market value is 

 therefore aljout in the proportion of si. \ teen to one. 



X'anilline, of which the chemical formula is C, IL O^, is 

 pre|Kireil from Conif*erin<', which is to be found in considerable 

 cjuantities in the plants of the numerous family of the Conifers. 



