Flavors are used almost entirely in the making of sweetmeats, candies and pastry. Vanilla is perhaps the most choice, being invariably used in the preparation of chocolate and cocoa for the market. The vanilla vine is an orchid, native to Central America, and cultivated in South America, the West Indies, Mexico, and upon the islands of the Indian and southern Pacific oceans. The vanilla of commerce is made from the delicate, volatile oil extracted from the seed-pods. These are several inches in length and great care is exerted in curing that the flavor be not destroyed. The curing process occupies about six months. The vanilla plant bears fruit when about three years old, remaining productive for thirty or forty years. The best vanilla is exported from Mexico, while that from Brazil is of an inferior quality. The Tonka bean, called also Tongua and Tonquin bean, is frequently sold as a substitute for or adulterant of vanilla. It belongs to the _leguminosæ_, producing thick, short pods from which an oil, resembling vanilla, is extracted. The tree is common in British Guiana and the tropics and grows to an immense size. It is much cheaper commercially than vanilla. [Illustration: Vanilla Vine and Bean.] The extract of bitter almond consists of a tincture made from the kernel of the nut. The tree of the bitter almond originated, it is believed, in Prussia, although now growing wild in southern Europe. The flavor obtained from the kernel is due to the prussic acid developed in the process of making the tincture. A similar flavor exists in the kernel and leaves of the peach, a tree allied botanically to the almond. Flavoring extracts are also made from the orange, lemon, strawberry, and other fruits. They are also produced chemically, as many alleged fruit-flavors found upon the market prove, from the coal-tar products. The pistachio or pistache nut is particularly liked by confectioners because of its delicate flavor, resembling that of the almond. It is the kernel of a pine-tree, is small and of a light green color. It is native to Europe and the far East. Cordials or _liqueurs_ are used both for flavoring pastries and ices and, in the way of beverages, as aids to the digestion. In the latter case they are taken in very small quantities just at the close of a meal. Curaçoa is one of the most celebrated of cordials. It was originally made in the island of Curaçoa, whence its name, and is prepared from limes, orange peel and spices. It is still an important source of revenue to its native island. Noyau is a _liqueur_ made from brandy, flavored with bitter almond. Ratafia is a _liqueur_ similar to Curaçoa and noyau, which is flavored with peach and almond extracts and spiced. Anisette and kümmel have been already mentioned, the former a cordial made by the French and Italians and flavored with aniseed; the latter, a German and Russian _liqueur_, flavored with kümmel or caraway seed.