— 133 — 
the experts agree fairly well. The chemical examination referred to 
the relation between weight and length of pods, the determination of 
the content of total volatile substances, of extract, vanillin, and the 
residual ashes. It is interesting to note that the average vanillin- 
content was 6,9 that of the best sample being 7,6 ^/q, against 2,y ^/^ 
of the worst; the maximum - content of io,i ^/q was shown in the 
specimen which received the ii^^ place. Further, the methods are 
mentioned according to which the two best qualities which had car- 
ried off the prizes had been produced; and it is a remarkable fact 
that these show a marked difference in the period and manner of 
heating. The pods of the sample which received the first prize, for 
example, were dipped in boiling water for only ten seconds, whereas 
the other one was boiled for three minutes in water and then for 
another minute in poppy oil; the further method of preparation does 
not show any marked difference. The remaining communications of 
Greshoff with reference to the relations between vanilla and vanillin, 
and also on the methods of determining the latter, contain nothing 
worthy of notice. 
Schimmel & Co. 
