The consumer must realize that purity is one thing, strength another, but _quality_, the cardinal feature by which to judge, can be obtained only by buying goods under the name of a reputable manufacturer. At one time the use of the ground or pulverized Vanilla-Bean directly in the article to be flavored was considered by bakers and ice-cream manufacturers a strong card to feature in their advertising. Since the introduction of Domestic Science into so many of our educational institutions, with the subsequent general interest which the movement has aroused, the American housewife has come to learn that by the use of the ground bean only one of the several flavoring principles is obtained, _i. e._, vanillin. The other active agents may be obtained only by intensive processing, and thus a full-toned extract is secured. There is a great deal of “Vanilla Compound,” or “Imitation Vanilla,” sold. This is made always from manufactured Vanillin or Coumarin, or both. The natural Vanillin comes from Vanilla-Beans themselves. Put a fresh Vanilla-Bean where it is very cold and crystals will form on the outside. These crystals are pure Vanillin. For a long time this was thought to be the only flavoring principle of the Vanilla-Bean, but it has been proven to be only one of a number. The Vanillin in general use is manufactured by artificial means. It is a white powdery substance with a strong Vanilla-like flavor, but it lacks that softness which only Vanilla-Beans produce. In the process of making cheap Extracts, Vanillin is frequently toned up in strength and pungency with Coumarin. Coumarin occurs naturally in Tonka Beans and Deer Tongue. The Tonka Bean is a short, stumpy bean about 1½ to 2 inches long by ½ inch wide, and is used for flavoring tobacco. Coumarin is made commercially from the leaves of Virginia Deer Tongue and is manufactured in very large quantities, as it is cheaper than that made from Tonka Beans. It may be of interest to know that Bee Brand Flavoring Extracts were awarded the only Gold Medal at the Jamestown Exposition, and that we now have the only Gold Medal awarded Flavoring Extracts since the National Pure Food laws have been in existence. The Committee on Awards had no connection with the Exposition Company, as it was appointed personally by Ex-President Roosevelt, who named Dr. Harvey T. Wiley as chairman. The Bee Brand Manual of Cookery This book is the result of many years of conscientious effort to produce a work which would be worthy of the title—The Blue Book of the Culinary Art. The old Colonial homes of Maryland and Virginia, long famous for their “Southern Cooking,” have yielded most of the recipes. Graduates of leading Schools of Domestic Science have thoroughly tested and in some instances revised the recipes, so that in the new edition we offer the Perfect Cook Book. The following pages are selected at random: Fish Salad