CHAP. 
90 SPICES 
and use in flavouring, and also in perfumery, for which 
it is much used. 
In order to obtain the perfume or essence J lb. of vanilla 
pods are cut up small, and put into 1 gallon of pure alcohol of 
a strength known as 60 over-proof, giving the whole a shake- 
up daily. The ingredients must remain together for four weeks, 
at which time all that is worth extracting will be found in the 
spirits, which may then be strained off quite clear and bright. 
It is then suitable as a flavouring agent, or, when blended 
with other scents, makes delicious perfumery. These sold 
under the names of Clematis, Heliotrope, Wallflower, etc. mostly 
contain half in bulk of vanilla extract {Keiv Bulletin, 1888, 
p. 80). 
Vanillin is considered better than ordinary extract 
of vanilla pods for manufacturing purposes, being soluble 
in concentrated and diluted alcohol, water, especially 
hot water, ether, glycerine, and petroleum jelly. 
In confectionery and chocolate factories, pure 
crystallised vanillin is best used in the form of a 2 ^ per 
cent vanilla sugar which, weight for weight, is equal in 
aroma to the best vanilla. Vanilla sugar is made by 
taking 6 drachms 13 grams of vanillin crystals, dissolv- 
ing them in 4 fluid oz. of pure, odourless, absolute alcohol. 
This is poured on 2 lb. 2 oz. of the finest sugar and 
mixed so as to be thoroughly distributed through it. 
The alcohol is evaporated in a warm place, and the 
sugar when dry is pounded in an earthenware mortar 
and sifted. 
Vanilla sugar thus made is ready for use in con- 
fectionery, etc., and will keep without losing its aroma 
for an indefinite time. 
Vanillin crystals should be stored in well-stoppered 
bottles, as by the exposure to a damp atmosphere it is 
converted into vanillic acid, which is scentless. 
The aromatic resinous substances in the pods 
preserve the vanillin from changing to vanillic acid to 
a large extent, but it is always advisable to keep the 
pods in well-stoppered glass jars.^ 
^ Savver’s Odorographia. 
