212 MANAGEMENT OF DAIRY PLANTS 



$8 to $30 per pound. The Bourbon bean ranks second, selling 

 at from $5 to $14 per pound, the South American bean sells at 

 from $4 to $5 per pound. The cheapest of the various varieties 

 is the Tahiti bean, which sells at from $1.75 to $2.25 per pound.^ 



The flavoring material contained in the vanilla bean is 

 slightly soluble in water, but readily soluble in alcohol. For 

 that reason a weak alcohol is used for extracting the flavoring 

 material from the beans. 



The United States standard defines vanilla extract as being 

 the flavoring extract prepared from the vanilla bean, with or 

 without sugar or glycerin and contains in 100 c. c. the soluble 

 matter from not less than 10 grams of the vanilla bean. 



According to this standard the United States ofiicial method 

 for manufacturing vanilla extract is as follows: 



"Mix 650 c. c. of alcohol with 350 c. c. of water. Macerate 

 100 grams of vanilla beans, which have been previously cut 

 into small pieces and bruised in a mortar, in 500 c. c. of the 

 mixture for twelve hours; then drain off the liquid and set aside. 

 Transfer the vanilla to a mortar, beat it with 200 grams of 

 sugar into a uniform powder, then pack it in a percolator and 

 pour upon it the reserved liquid. When this has disappeared 

 from the surface, continue percolation by gradually pouring on 

 sufficient menstruum to make 1,000 c. c. of extract." 



Material cost of preparing one gallon of vanilla in accordance 

 with the United States official method is as follows, figuring 

 that the extract is manufactured from a Mexican vanilla bean 

 at $10 per pound: 



650 c. c. alcohol at 70 cents per liter $0.46 



200 grams sugar at 6 cents per pound 0.03 



100 grams vanilla bean 2.21 



Material cost of 1,000 c. c. vanilla extract $2.70 



I gallon = 3,785 c. c. 



Material cost of i gallon = $10.22. 



' Flavoring extracts by R. A. Kuever. 



