64 
SPICES 
CHAP. 
of the waxy coat. If the deductions of M. Lecomte are 
correct, it is clear that it is advisable to dry the vanillas, 
partly, at least, in the sun before submitting them to 
the action of steam or boiling water, and in any case to 
be careful to keep the platforms on which the vanillas 
are put out to dry clean of mildew or of anything which 
may encourage the growth of mildew. 
SORTING AND PACKING 
V It is recommended to keep the vanilla for a month 
at least before packing it for export, to make sure of its 
being sufficiently dry. 
The pods are first sorted into classes for packing. 
In Mexico five classes of vanilla are known. The best 
is primer a, the pods of which are 24 cm. long and 
proportionally thick ; the second are called chica 
prima, the pods being shorter and two counting as one ; 
the third is sacate ; the fourth, vesacate, are still 
smaller, and are gathered before they are ripe ; the 
fifth quality is hasura, with small, spotted, and much 
broken pods. Usually, however, the pods are first sorted 
into qualities and then according to length. The first- 
class pods are oily, strongly perfumed, black, and with-, 
out defects. The second class contains the over-dried 
pods, reddish in colour, with a rough outside. In the 
third class are put those that have split. The pods of 
Vanilla pompona, known as vanillons, would of course 
not be mixed with the other kind, but kept and packed 
separately. There is only one class for these. 
When the pods have been sorted out into the 
classes above-mentioned, they must be measured and 
sorted according to length. 
For this a measuring board or table is used. A most 
convenient form consists of a piece ^ oi ^ in. broad, 3 
in. wide and 14 in. long. A strip of wood is nailed at 
one end, and a scale of ^ in. interval from 4 to 11 in. 
is marked from the strip of wood, as even when cut with 
the chisel the marks are soon obliterated by the oil of 
