1432. 
1433. 
1434. 
1435. 
1436. 
1437- 
1438. 
1439. 
1440. 
(62) 
Guadeloupe vanilla——Produced on the Island of Guadeloupe. 
Vanilla grown in Australia. 
Comoris vanilla. Grown in the Comora Islands, West Africa. 
Tahiti vanilla, German bundling. 
The same, native bundling. 
The same, French bundling. 
Venezuelan wild vanilla——Probably the product of Vanilla Pompona 
Scheide. 
Pompona vanilla. Pompons. The product of the preceding species, col- 
lected from wild plants in Mexico. 
Vanillones.—Vanilla produced from an undetermined wild species of Mexico. 
Numbers 1441-1447 represent vanilla substitutes. 
1440.1. Vanilla syrup. Syrup flavored with vanilla. Presented by the J. 
1441. 
1442. 
1443. 
1444. 
1445. 
1446. 
1447. 
Hungerford Smith Company, of Rochester, New York. 
Tonka, or Tonquin, bean. Dipteryx.—The specially cured seed of several 
species of Coumarouna (Fabaceae—Pea Family). Native of tropical 
America and cultivated. Tonka-bean contains the odorous principle 
coumarin, very similar to vanillin, and therefore used largely as a vanilla 
substitute. Coumarin occurs also in many other plants, a number of 
which are here exhibited. 
Coumarin. Cumarin. Cumaric anhydride. Tonka-bean camphor. The 
flavoring constituent of Tonka-bean, and also occurring in many other 
plants. 
The same in the crude or unrefined state. 
Sweet-scented vernal grass. Vanilla grass. (See number 285.) 
Yellow melilot or sweet clover. Hart’sclover. King’sclover. The herbage 
of Melilotus officinalis (L.) Lam. (Fabaceae—Pea Family). Native of 
Europe and Asia and naturalized in the United States. Contains coumarin. 
White sweet clover—The herbage of Melilotus alba Desv. Similar to the 
preceding. 
Deer-tongue leaves. Vanilla leaf—The leaves of Trilista odoratissima 
(Walt.) Cass. (Carduaceae—Thistle Family). Native of the southeastern 
United States. Contains coumarin. 
1448-1473. Products of the pepper plant, Piper nigrum L. (Piperaceae—Pepper 
Family). Native of the East Indies and cultivated in tropical countries. 
This plant is a woody climber, creeping over the ground and sending up 
stems which climb the neighboring trees or the poles placed for them to 
grow upon. The fruits grow in racemes or strings somewhat like currants. 
For producing black pepper, they are allowed to become nearly ripe, when 
they are of a yellowish-red color. They are then gathered, stripped from 
their stems, and dried in the sun. The outer portion is fleshy, like that of a 
cherry, inside of which is a stone like a cherry stone, containing a single seed. 
s. For the making of white pepper, any one of three methods may be 
employed. First, the fruits may be gathered and dried while they are still 
very young and green. Second, the pulpy covering of the stone may be 
rubbed off while the fruit is still fresh, this dried stone constituting the 
23 Unless otherwise specified, the remaining specimens in this spice collection 
were presented by Francis H. Leggett & Company, of New York City. 
