8 



The process of fertilization will be better understood by a reference to the engraving given herewith. 

 The only instrument necessary is a small piece of bamboo or sharpened stick the thickness of a lead pencil 

 about four or five inches long 



When the flower is opened, it will be noticed that there are three outer and three inner floral parls. which 

 are sometimes designated the sepals and the petals respectively. One of the latter is so much altered and so 

 distinct in form and colour, that it is usually spoken of as the lip. Inside, and immediately hanging over the 

 free part of the lip, is a process which is a continuation of the axis of the flower This is called the column 

 (see b, fig 2). The end of the column enlarged, front view, is shown at fig. 4. At a,, fig. 5 is represented 

 the anther, containing the pollen masses, and at b, the stigma or visci 1 surface, on which the pollen must be 

 placed in order to ensure the act of fertilization. At Fig. 6 is represented a section through the top of the 

 column showing the position of the pollen masses a, and the stigma b. It will be noticed that the stigma is 

 separated from the pollen masses by an upper lip projecting over the stigma. In the work of fertilization it 

 is necessary to lift up or tear away this lip, and transfer the pollen masses from the anther at <i to the htigina 

 at b, as show.i in fig. 7. The mode of using the instrument is shown at figs. 2 and 3. 



The work of fertilization, when once understood, may be carried on with great rapidity. An expert 

 person will, it is said, fertilize as many as a thousand flowers in one forenoon. The simplest mode is to seize 

 the flower with the left hand between the thumb and middle finger, and 'support the column at the back 

 with the forefinger. Then, with the sharpened instrument in the right hand, the hood at the top of the 

 column is removed, so as to expose the anther and stigma The upper lip of the stigma is then pressed up- 

 wards, and the anthers brought down and placed in contact with stigmatic surface, as shown in figs. 3 

 and 7. The explanations given to the figures in the engraving will clearly show the operations here described. 

 When the flowers have been fertilized they will begin to wither about the third day. By the end of the first 

 month the fruit attains nearly its full size, although it is not fully developed until it is six or seven months 

 old. 



Curing the pods. — The pods are left on the vine until they begin to show a slight yellow tinge at one 

 end. They are then gathered from day to day, care being taken not to injure those not yet fit to gather. 

 When the day's gathering is completed, the pods are placed in a basket, and, according to one method of 

 preparation, they are plunged for about half a minute in very hot. but not actually boiling, water. Directly 

 after this operation the pods are spread out on mats to drai For the next six or eight days they are exposed 

 on woolen cloths or blankets in the sun, while each night they are kept in a closed box, where they undergo 

 a certain amount of fermentation. When they have become sott and brown, the pods are placed to dry in 

 the shade, they are carefully and regularly pressed between the fingers slightly anointed with oil, and ren- 

 dered supple and lustrous. When quite cured, the p ids are of a rich dark chocolate colour, pliable in texture 

 and perfectly free from moisture. The whole process of curing extends over several we^ks. 



In packing for the market, the pods are sorted according to length, and put up in p tckets of 50 pods each ; 

 they are tied in the middle, and also near each end. These packets are then carefully put up in closely fitting 

 tin boxes When Vanilla pods are in good condition, they become covered with an efflorescence of needle- 

 like crj-3tal6 of Vanillic acid The interior of the bean is then soft, unctions, and balsamic. 



Those who wish to carefully study the various modes of growing an 1 curing Vanilla cannot do better 

 than consult Vanilla, its cultivation in India, by J E. O'Connor, Calcutta, 1881 ; and La Vanilla, sa Culture 

 et sa Preparation par A. Delteil, Paris. Challamel Aine. 2, Rue Jacob, 1884. ■ — ~ 



Vanilla plants have been frequently grown and fruited in this country at Kew, at Sion House, and other 

 establishments. In 1878, some bunches at Sion House contained ;is many as fifteen pods, each of which 

 measured nine inches in length. 



Mr. Piesse gives the following interesting information respecting the use of Vanilla pods for perfumery 

 purposes : — 



" In order to obtain the perfume or essence, \ lb. of such pods are cut up small, and put into one gallon 

 " of pure alcohol, of a strength known as 60° over proof, giving the whole a shake up daily. The ingre- 

 " dients must remain together for, say, four weeks, at which time all that is worth extracting will be found 

 " in the spirit, which may then be strained off quite clear and bright. It is then suitable as a flavouring 

 " agent, or when blended with other scents, it makes delicious perfumery. Those sold under the titles of 

 *' clematis, heliotrope, wall-flower, &c. mostly contain about one-half in bulk of Vanilla extract. About two 

 *' centuries ago, Vanilla may be said to have been unknown in this country ; it is, lioweVer, stated that Mbr- 

 " gan, an apothecary, showed to Queen Elizabeth a sample, but be knew nothing more about it than that ' it 

 " was brought from abroad by some Spanish merchants.' At the present time the total annual average crop 

 " of all the varieties of Vanilla from the several countries which produce it may be estimated at 80,O J0 lbs., 

 *' representing a value of not less than £150,000." 



Note. — A subscription of 2s. will insure the delivery at any Post 03ice in Jamaica of 12 numbers of the " Bulletin." 

 Application may be made at any of the Gardens, or by Post to the Director of Public Gardens and Plantations, Gordon 

 Town P. O., Jamaica. Postage may be added for delivery out of Jamaica. 



