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by boiling. The boiled liquid is strained and evaporated 
to form licorice extract. Some dry substance, as starch, 
is usually added to give it the hardness required to form 
“stick-licorice.”” The very best licorice is not made into 
*sticks,” but is run into pans or tubs to form large, rather 
soft cakes. Ginger is a rootstock, the underground stem 
of the ginger plant; cinnamon is a bark; bay, sage, mint, 
and thyme are leaves; cloves are anocene flowers; ied 
Tonka-bean and nutmeg are seeds, and mace is the outer 
coat of the nutmeg; and coriander, allspice, black-pepper, 
celery-seed, and caraway-seed are fruits. Vanilla, a spec- 
ially cured fruit, is produced in many tropical countries, 
the best and highest-priced coming from the mountains of 
Mexico; fineness, rather than strength of odor, determines 
the value, and this depends upon the variety, the climate, 
the cultivation, and the method and care employed in 
curing; the wild product is the poorest. In cultivation 
the flowers are pollinated by hand. The fruits, resembling 
slender green bananas, are gathered before quite ripe and 
are exposed to a steam-sweating by various devices; 
they are then exposed to the sun each day, and wrapped 
in woolen blankets each night, for some time. By this 
process the odorous substance vanillin is developed. The 
vanillin may all be in the body of the vanilla (‘brown 
beans”), or it may coat its surface in the form of shining 
white crystals (‘‘frosted beans’). Before this curing 
process, vanilla contains no vanillin and has no special 
fragrance or flavor. 
Dye Stuffs. Case 36.—The dye stuffs are represented 
by logwood, madder, alkanet-root, indigo, and oak-galls. 
The term “‘dye-stuffs” is applied to that class of vegetable 
products from which coloring matters useful for dyeing 
purposes are extracted. Such coloring matters may exist 
in any part of the plant, but are most often obtained from 
the wood, as from fustic, log-wood, and Brazil-wood. In 
such cases they are found in the older central tissue of the 
trunk, the so-called “‘heart-wood,” but not in the outer 
