Of derivatives of fester ena oe authors. furthermore anode let 
vanillin dimethylether which, according to Tiemann, is obtained by the action of 
iodide on the sodium salt of dehydrodivanillin; m. p. 136°; diphenylhydrazone, m.p. 
4 es, heating dehydrodivanillin with acetic anhydride ile ald by permas see p. 
vanillic acid; it melts at 295°. As a by-product in the process of cntid abn of ue M 
Pfu diodivanitia. diacetyldehydrovanillindiacrylic acid methylketone (diacetonyldiacesy) 
dehydrodivanillin) is formed, which may become the main product — if no EXCESS 
permanganate is used; m. p. 246°. cn » ae 
ic 
CHO CHO | 
UA ie oS 
| CO 6 oy Oe H,CO JOH, | iam 
| Oey, 20 ON 
H;CCOO OOCCHs; H; CCOO OOCCH, a. 
(I) Dinitrodiacetyldehydrodivanillin. (II) Diacetyldimethoxydehydrodianthranil. ce 
CHO o me a 
- A NNO; 
HCO un mer. 
Hs ane OOCCHs 
(If) Formula for dinitrodiacetyldehydrodivanillin, 
untenable from theoretical reasons. 
The three species of vanilla cultivated in Tahiti have been examined botanical 
by Constantin and Bois*). These are: Mexican, Tahiti, and Tiarei vanilla. Mexican — 
vanilla originates from Vanilla planifolia, Andrews, Tahiti vanilla, which is the eae 
usually cultivated kind in the island, of a variety of Vanilla planifolia for which the . 
authors propose the name of angusta; the third species has made its appearance in 
the island about six years ago. It has not been possible so far to ascertain where — 
it comes from: The fruit is very large (up to 10 inches) and possesses a pleasant 
and mild, though weak, flavour. Its commercial value (fr. 25.— per kilo in July 1914 
is greater than that of the Tahiti vanilla. Constantin and Bois have called this kind 
| Vanilla Tiarei. 3 re > 
On page 93 of this Report we have dear with a colorimetric method of deten ni sink 
vanillin in vanilla. ; | 
1) Compt. rend. 161 (1915), 196. 
