28 
accord with the opening of the blossoms, as the following instances 
show: In a single cluster of four pods from blossoms pollinated 
March 31 and April 5, 6, and 8, respectively, the earliest and the 
latest pollinated had split by December 26, while those of April 5 
and 6 had not split. On January 7 a pod from a blossom pollinated 
March 28 had yellowed at the apex but had not split; of two from blos- 
soms of March 31 one had split nearly half its length, while the other 
could have been left still longer on the vine without danger of split- 
ting; and one from a blossom of April 16 had split one-fourth inch. 
The proper stage for picking can be learned only through observation 
of the appearance of pods just before splitting. 
Practice is also required for skillful picking. A pod which is 
ready to pick can usually be removed unbroken by a sidewise pres- 
sure of the thumb placed at the base of the pod, but if the pod is 
twisted in removing or if the pressure is not applied directly at the 
base of the pod, a break is apt to result. When a small piece of the 
stalk comes away with the pod, it should be cut away with a sharp 
knife, taking care not to cut the base of the pod. 
CURING. 
Vanilla beans may be cured in many ways. The method followed 
at this station with the 1917 crop was as follows: The pods were 
placed in a wire basket and dipped three times in water heated to 
80 to 85° C, being first immersed for 10 seconds, then for 12, and 
finally for 15 seconds, with 30-second intervals between dippings. 
While still hot, they were closely wrapped in blankets and left to 
sweat overnight. As the quantities dealt with were small, artificial 
heat was used to aid in sweating. The bundled pods, having had 
scalding water poured over the blankets, were put in an electric 
incubator set at about 43° C, but as the incubator failed to main- 
tain a uniform temperature in accord with the regulator, this was 
only an approximation of the actual temperature. The following 
morning the pods were spread on blankets in the sun. In the after- 
noon they were spread on shelves in the incubator and so left until 
the following morning, when they were again sunned, in this and 
subsequent sunnings the beans being covered with a fold of blanket. 
This drying was continued for three or four days alternating between 
incubator and sun, as no electric current through the mornings and 
rains in the afternoons made the use of both expedient. After that, 
the drying was completed on open shelves within doors at ordinary 
temperature. This process gave excellent results, the pods curing 
up well and crystallizing beautifully in drying. 
