86 
SPICES 
CHAP. 
struggling for their existence, to compete successfully with the 
artificial scent. As a result of this step, it is intended to ask 
the French Parliament to sanction an increase in the import 
duty on vanillin to 15 francs per kilo (5s. 5d. per lb.), in 
addition to an excise duty of 60 francs per kilo (£1 : 1 : 8 per 
lb.). Six colonial Deputies, chiefly from Keunion, are agitating 
with great zeal for the adoption of the proposal, and it will be 
a matter of great interest to watch whether it will be carried 
into law, or whether the French industries which consume 
vanillin will successfully oppose a scheme under which, in 
future, they would be deprived of the advantage of being able 
to employ the most important odoriferous substance. 
The Eeport of Messrs. John Hadden and Co., 
Salisbury Square, E.C., for September 1909 (given 
in the Agricultural Bulletin of the Straits and 
Federated Malay States), mentions that the offerings 
of vanilla met a good demand ; fine black sold par- 
ticularly well, and even foxy red and split had improved 
in value. 
A general consideration of the above figures and 
facts would appear to show that the only immediate 
danger of over-production of vanilla exists in the 
French colonies ; this is probably because nearly all 
the vanilla produced by them is marketed in France. 
The demand in the other markets seems to be fair to 
good. 
As was stated above, inquiries were made in London 
and New York by the Department, with a view to 
ascertaining the positions in those markets. In reply- 
ing to the first, Mr. J. E. Jackson, F.L.S., sends a copy 
of a letter received by him from a Mincing Lane expert, 
to whom he applied for information, which runs as 
follows : — 
The quantities of vanillas now offered on the London 
market are considerably less than was the case some years ago, 
and there is a good demand, at increasing values, for all that 
can be brought forward, so that I am inclined to think that 
considerably increased supplies would find a ready market at 
full rates. Of course the quality should approach that of the 
Bourbon (Eeunion) or Seychelles varieties, and not be of the 
coarser type, such as Tahitis. If your friends could supply the 
