SPICE-, CONDIMENT-. AND PERFUME-PRODUCING- PLANTS. 377 



Vanilla. 



The sweet fragrance of the vanilla places it as one of the finest of our 

 spices. In a humid tropical climate its culture is one of the most profit- 

 able. Mexico is its natural home, and in some seasons two million 

 pounds are exported. Some intelligence and care are necessary in the 

 management of the plants and the preparation of the fruit. The vines 

 commence to bear in the third year, and continue for many years. It is 

 partial to certain trees to grow upon, and prefers live stems to dead sticks. 

 The Vanilla plant (fig. 132) is cultivated in many countries — Central and 

 South America, Brazil, West Indies, Madagascar, Mauritius, India, Ceylon, 

 Straits,' and Java. In the forests of Venezuela it grows well. In the 

 French colonies of Guadaloupe and Reunion the cultivation of Vanilla has 

 added greatly to the wealth of the people. The total production of 

 Vanilla is estimated at twelve million pounds. France, Spain, and Italy 

 are the chief consumers and use it in perfumery and confectionery. 

 Various decoctions are sold under the name of vanilla flavourings. 

 When well cured the beans should have a fine chocolate colouring, and 

 long beans, over nine inches in length, fetch 20s. a lb. 



The Vanilla plant is propagated from cuttings, placed in a shady 

 corner in sandy soil. To an office man living in any of our tropical towns, 

 with a suitable piece of garden ground, and fond of a hobby, I can 

 recommend vanilla culture as one of the most interesting and highly 

 profitable. From such a garden I have known ,£150 in a season obtained 

 from the crop. An instructive exhibit was made at one of the Society's 

 shows this year of a fine sample of Vanilla, grown by an English 

 gardener under glass. 



In 1906 Mauritius exported 10,300 pounds, valued at Rs. 28,600, and 

 the Seychelles, Vanilla to the value of Rs, 101,800. 



Madagascar Clove. 



The cultivation of this profitable, easily grown evergreen tree is not 

 so general as might be. As its name indicates, its cultivation has 

 been almost entirely confined to Madagascar Island and the Zanzibar 

 coast. 



Nevertheless, it is gradually spreading over the East and becoming 

 a very popular tree with the natives. 



Cinnamon. 



This (figs. 133-136) is one of our most important and one of the 

 oldest and best known of our spices. 



Ginnamum zeylanicum is the species that produces the true Cinnamon 

 of commerce, and is cultivated in Java, India, Ceylon, Malay Islands, and 

 elsewhere in the tropics. 



About twenty-six species are known in India and Ceylon, some 

 forming shrubby undergrowth, others large-sized trees, very ornamental 

 and easily grown. The foliage, bark, and wood are highly odoriferous and 

 are turned to domestic uses by the natives. From the dawn of historical 

 records we must look to Ceylon as having supplied the markets of the 

 world with Cinnamon bark and Cinnamon oil. It is stated that the 



