VANILLA OF THE ISLAND OP BOURBON. 
177 
we see it has yet to be determined which is the best species 
or variety to cultivate. 
The cultivation of vanilla in France must, necessarily, be 
limited, on account of its requiring an elevated temperature, 
such as that of a greenhouse, which ought to be of a large 
size and airy. From this cause its cultivation is not likely 
to be attended with any profitable pecuniary results, unless 
under peculiar circumstances. The most favorable condi- 
tions for the development and fructification of the vanilla 
are far from being determined. The difficulties attendant 
on the cultivation of the orchidacea are well known, and 
that of the vanilla appears to be more so than others of the 
same family. Its stems are provided with adventitious 
roots, which implant themselves in the bark of the man- 
goes, 'and it is periodically watered by the high tides. 
Does not the vanilla require this or a similar tree favorable 
to parasitic growth? And are not the salts of the sea 
equally favorable to the development of the mangoes, and 
consequently to the vanilla itself? 
In the Island of Bourbon, and in Guiana, the principal 
requisites we have named may be obtained. I think, there- 
fore, the cultivation of vanilla would be regular and certain, 
and the increased consumption of it would speedily follow 
its production. 
I will now refer to the question of increased consump- 
tion. I perfectly agree in the opinion of MM. Merat et de 
Lens, who say (Dictionnaire de Mature Medicate, t. 6, p. 
852,) that "the vanilla, if used in many of our aliments, 
would give to them an agreeable and delicate flavor, ren- 
dering them more serviceable in derangements of the diges- 
tive functions." It may also be added that vanilla contains 
a balsamic oil, possessing the valuable properties (which 
M. Deschamps has discovered in the poplar and in benzoin,) 
of counteracting the rancidity in fatty bodies. We may 
thus easily understand the twofold utility of vanilla in the 
manufacture of chocolate. In taking into consideration the 
