Photograph and copyright by Underwood & Underwood 

 THE HOME OE THE COLD-STORAGE EGG 



of the Orient. The Asiatics use it to 

 flavor their chocolate. 



The fruit is a pod. This pod is dried 

 and cured with great care in order to ob- 

 tain the desired flavor. The character- 

 istic odor is developed during the process 

 of fermentation, which takes place while 

 the pods are drying. The aroma and 

 flavor are due to the vanillin that grad- 

 ually crystallizes from the pod. The 

 well-cured pods, either whole or pow- 

 dered, may be found on the market as 

 the vanilla bean or powder ; but the more 

 common form is the fluid extract, which 

 is the active principle of the bean drawn 

 out by the use of alcohol. 



The American people are the largest 

 users of pepper in the world. In 1913 

 we bought 27,000,000 pounds of this 

 commodity. It said that pepper was 

 worth its weight in gold during the days 

 of the Roman Empire, and that the first 

 vessel which sailed around the Cape of 

 Good Hope went to procure this favorite 

 spice. The black variety is prepared 



from the dried unripe berry of a vine 

 w.hich was grown first in southern India, 

 the East Indies, Siam, and China, and 

 in the later ages in the West Indies. For 

 a long time the Dutch nation controlled 

 the trade and tried to confine pepper cul- 

 tivation to Dutch possessions. 



White pepper is generally supposed to 

 be produced from a different spice, but 

 it is, in reality, the. same fruit prepared 

 by a different method. It is generally 

 considered better, but, as a matter of fact, 

 it has not as good a flavor as the black 

 variety and is more expensive, the only 

 advantage being in the matter of appear- 

 ance. 



CINNAMON AND CLOVE GROWING 



Cinnamon is the inner bark of young 

 shoots of a certain species of cinnamon 

 tree. The shoots are cut carefully from 

 the tree, and the bark is split longitudi- 

 nally and removed. It is then piled in 

 heaps and allowed to ferment. The bark 

 shrinks on drying, and is then put into 

 bundles ready for exportation. 



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