Vanilla workers are apt to suffer from an affection known as vanillism, characterized by an itching eruption of the skin, nasal catarrh, more or less headache and muscular pain. By some this is said to be caused by a poisonous substance in the vanilla or perhaps the oil of cashew, with which the pods are coated. According to others the trouble, at least the itching and eruption, is caused by a species of acarus (itch mite) found upon the pod. It must also be borne in mind that most of these workers are anything but cleanly in their habits. Bacteria, dirt, etc., find their way to the pods from the dirty hands of the workmen. The entire process of gathering, sweating, drying, smoothing and packing, as carried on in Mexico and South American countries is not conducted in accordance with recognized sanitary rules. There are a number of commercial varieties of vanilla named after the countries in which they are grown or after the centers of export, as Mexican, Vera Cruz, Bourbon, Mauritius, Java, La Guayra, Honduras and Brazilian vanilla. The most highly valued Mexican variety is known as Vainilla de leg (leg, meaning law). The pods are long, dark-brown, very fragrant and coated with crystals. Since vanilla is a costly article adulteration is quite common. Useless pods are coated with balsam of Peru to give them a good appearance. Split, empty pods are filled with some worthless material, glued together and coated with balsam of Peru. Vanillin also occurs in Siam benzoin, in raw beet-sugar and in cloves. It has been artificially prepared from coniferin, a substance found in the sap-wood of fir-trees, and from asafoetida. In Germany commercial vanilla is now largely prepared from eugenol, a constituent of oil of cloves. Vanillin seems to have some special action upon the nervous system, and has been employed in the treatment of hysteria. It is also used to disguise disagreeable tastes and odors of medicines, as in lozenges and mixtures. Its principal use is that of spice for flavoring chocolate, confectionery, ices, ice-cream, drinks, pastry; in the preparation of perfumery, sachet powders, etc. It has a very pleasant, delicate aroma when properly diluted and can be very effectively combined with other odors. Vanilla, combined with almonds, simulates heliotrope. The poisonous effects of ice creams flavored with vanilla are perhaps not due to vanillin, but to toxins formed by bacteria found upon vanilla pods, or the bacteria of the milk and cream used. Albert Schneider. Transcriber’s Notes --Created an eBook cover from elements within the issue. --Reconstructed the Table of Contents (originally on each issue’s cover). --Retained copyright notice on the original book (this eBook is public-domain in the country of publication.) --Silently corrected a few palpable typos.