286 



The Supplement to the Tropical Agriculturist 



BUBBLES IN RUBBER BISCUITS. 



We should advise " Learner " — who enquires 

 elsewhere about bubbles in his Rubber biscuits — 

 to be surethatthe coagulating pans aro clean, and 

 the latex should be gently stirred when the 

 acetic acid is poured in. The bubble marks are, 

 as a rule, the result of froth ; and this ap- 

 parently rises, or forms, in the pans after co- 

 agulation has partly taken place. The coagu- 

 lating pans should be watched and it should be 

 noted if any froth forms a few hours after the 

 acetic acid has been added. " Learner" might 

 try a few pans with latex mixed with clean water 

 before coagulation. Perhaps, some practical 

 planter, who has overcome this trouble, will 

 assist our correspondent P 



Wattegama, Aug. 31st. 

 Sir,— We are tapping trees from 7 — 10 years 

 old, growing at an elevation of about 2,000 ft. 

 above sea level. The milk is brought in at about 

 10 a.m., strained, &c, and then turned into 

 soup plates. A few drops of acetic acid are put 

 into each plate and all froth is carefully taken 

 off. The rubber is not ready for further treat- 

 ment until 9 or 10 o clock next morning, when 

 each biscuit is taken in turn, washed in hot 

 water, rolled and left to dry. Before rolling it is 

 seen that the under surface is covered with 

 bubbles and, when pressure is applied, the 

 bubbles burst and a mark, like a pock mark, is 

 eft, the biscuit looking as if it had had a bad 

 attack of small- pox. 1 should be much obliged 

 if any reader can advise me how to get rid of 

 these bubbles. 



LEARNER. 



PREPARATION AND PACKING 

 OF VANILLA. 



Nellacotta Estate, Daver Shola, S. E. Wynaad, 

 Aug. 27th. 



Dear Sir, — We have a very large number of 

 vanilla vines on our Beenacheo estate, Sultan's 

 Battery, South Wynaad. Those vines have been 

 there for number of years. Only last year they 

 were fertilised and, we are glad to say, we will 

 be able to gather 100 to 500 pods. We shall feel 

 greatly obliged if you or any of your numerous 

 readers will enlighten us as to the preparation 

 and packing of the pods as also the marketable 

 place and some idea about the price. — We are, 

 dear Sir, yours faithfully, 



A. R. HAJEE FAKEER MOHOMED SA1B. 

 [Will some vanilla-grower kindly reply, as to 

 the most up-to-date methods? — iiiD.] 



August 3l6t. 



Dear Sir,— In reply to your correspondent, 

 Mr A R Hajee F Mohomed Saib of the Wynaad, 

 we have pleasure in giving the following brief 

 directions as to the preparation and packing of 

 vanilla beans. 



For a month or six weeks the bean continues 

 to grow and has then reached its full size; but 

 ripening takes much lcnger. According to cli- 

 matic and other conditions four to six months 

 are required for the pods to reach the correct 

 stage for gathering; this stage is when they begin 

 to turn yellow, and produce a crackling sensa- 

 tion when lightly pressed by the ringers. The 

 pods should be carefully gathered separately, 

 by snapping off or cutting the stems. Indeed 

 throughout treatment, from pollination of the 

 Mower to packing the cured bean, great care 

 must be exercised to get the really good finished 

 article. The pods must be gathered just at the 

 right time, for if too ripe they split in curing, 

 and if they are green and unripe they cure 

 badly and have little perfume. 



The beans are gathered when dry and con- 

 veyed in baskets to the curing house. There 

 are various ways of curing, but we will only 

 mention one common method here, for, no 

 doubt, your space is valuable. The ripe beans 

 are plunged for about 30 seconds to one minute 

 in very hot, nearly boiling water. They are 

 then taken out and laid on clean mats to 

 drain and dry. When dry they should be 

 spread on blankets and placed in the hot 

 sun, but never allowed to be wetted by 

 showers. When the sun is getting low, roll 

 the drying beans inside the blankets and place 

 them inside the building for preieieuce in 

 boxes. During the night they "sweat." 

 This must be done daily ; exposing them to 

 the hottest sun and makir>g them sweat in the 

 hot blankets each night. This goes on for some 

 days— 10 days to a fortnight, or even more— 

 until the pods become a fine brown or chocolate 

 colour, and are soft and pliable to the touch when 

 drawn between the fingers. The stage is now 

 reached when the further drying is done in the 

 shade (unless the weather is wet.) During this 

 period the pods aro squeezed between the 

 fingers, drawing them through so as to dis- 

 tribute the seeds in the pods and make 

 the essential oil of the vanilla even through- 

 out the bean. The beau becomes smooth aud 

 oily to the touch, and any beans which split 

 should be tied up with fine thread. 



This second drying process takes some weeks, 

 and gradually the beans dry and the finer, 

 longer beans become coated with a fine "bloom" 

 of white crystals These are the best and most 

 valuable "frosted" vanilla beans ; and will fetch 

 fine prices on a good market. 



The beans are then sorted according to length 

 and size, and appearance generally. The long, 

 thin, straight pods are the best. Short and 

 misshapen pods, and splits, are kept separate 

 The beans are then tied up in bundles of 25 or 50 

 pods, tied tightly at the ends. The finest beans 

 are wrapped up in silvered paper, and the 

 others sometimes in grease-proot paper. They 

 are packed in wood boxes, or tins, according to 

 sorted qualities ; and are then ready to bo 

 shipped to the market. 



Prices, of course, vary much according to the 

 demand and the quality of tho produce. 



