70 ORCHIDS. 
wrapped in woollen cloths (to promote and absorb evaporation). 
When thoroughly cured they are ready for shipment. 
“The extract is obtained by cutting the pods in small pieces, 
and pulverizing them in a mortar containing about four parts of 
fine glass to one part of vanilla. It requires a great amount of 
labor to pulverize the pods sufficiently, so that diluted alcohol will 
extract and secure the whole flavoring substance. When the pul- 
verized mass has been several days in alcohol, it is filtered through 
paper, and then is fit for use.” 
In addition to the above, a recent English journal gives, with 
very few words of repetition, this very interesting detail of the 
character and treatment of the vanilla plant: — 
“This climbing orchid is met with in its wild state at Sante 
Comapan. It is occasionally met with on the cocoanut trees, but 
it rarely fruits. It must raise itself beyond the shade which pre- 
vents access of air and light. That is to say, its flexible stems 
must climb to the top of a tree, from whence they fall in graceful 
garlands, swaying to and fro— provided that the Indian does not 
come, pruning-knife in hand (stimulated by hope of gain) — to 
clear away the dense foliage of the forest. 
“The Vanilla also thrives on dry and bare rocks—which it 
covers in the fashion of our ivy —in which position it always 
bears numerous excellent fruits, whose presence is revealed, about 
the time they attain maturity, by the perfume which they give off. 
“The fruit is a pod from five to eight inches long, and it must 
be gathered before quite ripe, otherwise the valves separate, and 
their contents become soaked by rains and spoiled. The sawdust- 
like seeds, now to be considered as the seat of the vanilline, are 
scattered, and the aromatic perfume of the plant disappears. 
