II 
VANILLA 
57 
This stage is recognised by the pod becoming flexible 
and the skin of a uniform deep chocolate brown, and 
marked with longitudinal furrows. 
Over-exposure to the sun makes them dry, of a 
reddish colour, and less aromatic. 
They are now removed to a drying-house, usually 
roofed with zinc, with windows opened during the 
middle of the day. Here they are arranged on tables, 
preferably of rattan or perforated, so that a free current 
of air may circulate round them. The pods remain for 
about a month or a little more, during which time they 
require to be frequently turned, so that they dry evenly. 
Those that are sufficiently dry are removed for packing. 
They should be black and sufficiently supple to be 
twisted easily round the finger without cracking. 
Before sorting, however, the pods are smoothed by 
passing through the fingers repeatedly, for the pods 
exude an oil during fermentation, which gives them 
their suppleness and lustre. 
5. Potiers Process, invented by J. Potier. — The 
pods are plunged in rum for twenty to thirty days, 
then exposed to the air for thirty-six to forty-eight 
hours without completely drying. Then they are re- 
placed in the rum, and so shipped. The inventor claims 
that the process is simple, and that the rum can be used 
as a flavouring agent as well as the pods. This process 
is not recommended ; for one thing, it is too expensive. 
DRYING BY CALCIUM CHLORIDE 
This method was described in a Report of the British 
Consul in Reunion in 1897, and the description was 
republished in the Kevj Bulletin for 1898, p. 43. The 
process of drying is as follows : the pods are put in 
tin cases (old petroleum oil tins were used), which are 
fitted with lids closing on the outside of the case and 
lined with wool. The pods are placed on end, close 
enough to secure pressure without damage by rubbing. 
A horizontal layer was put over this, the woollen cover 
