France, always a patron of special crops and industries, some time since encouraged the cultivation of vanilla in Mauritiu2, where it was believed the characteristics of soil and climate were completely favorable to its development. Plants were imported from Papantla, and the undertaking was successfully inaugurated. All orchids thrive in Mauritius, and it was hoped that this like wise would flourish there. The result was, the article known to commerce as the Bourbon bean, extensively used in England and to some extent in France ; a product much inferior to the Mexi can, and afforded at about half the price. Menier, the world-re nowned manufacturer of chocolate goods, will not allow Bourbon vanilla upon his premises. The product is degenerating from year to year in Mauritius, and no research or have thus far been effectual to prevent this result.
Strange as it may seem, it is yet true that thousands of people really believe vanilla to be a product of the tonka, or "snuff bean," and multitudes use a flavoring extract made from this article sold to them under the name of vanilla. The tonka bean can be pur chased at its best for about 50 cents per pound, and its pungent, sickening flavor is no more to be compared with the true vanilla than a rose with a burdock. It is the tonka bean which certain Jew pedlers, standing upon the highways and at the corners of streets, display for sale ; and they are not at all averse to their customers fooling themselves with the idea that they are purchas ing vanilla, if so inclined. In the shops a preparation of tonka
beans in balsam of Peru is generally sold as good extract of vanilla, which it resembles about as stated above. This prepara tion is nauseating if taken in quantities which would not at all be excessive use of vanilla; but, with the amount generally used in the preparation of foods, it is not dangerous to health, only inten sely disgusting to one who knows the true vanilla flavor and at tributes.
The French confectioners, both in this country and at home, use the bean instead of the extract in their preparations. They tie the bean in a bag, and immerse it in a boiling pot, as g, house wife does her bag of bluing. Sometimes they vary the process by grinding the beans. Unquestionably, however, good extracts are preferable, as they are certainly in most general use in the best cooking establishments of the country.
In Germany an article imitative of vanilla, and called " vanil lan," has been produced from the common hemlock tree; but, as it takes nearly a whole forest to make a very small quantity of the extract, it has not answered expectations, which at one time extended to its revolutionizing the whole business. Its production must always be limited on account of the great expense attending i t.—X. E Grocer.