In order to have it in a finely divided condition, as required for the factory, it is recommended to rub the vanillin down with sugar, in the proportion of 100 grammes of vanillin to 2 kilos of sugar, in the following manner; 100 grammes of vanillin are dissolved in 500 grammes of hot alcohol and this solution added to 2 kilos of finely powdered sugar; then the whole is placed in a rotatory comfit boiler and dried by a blast of warm air at 40 ° C. Whilst vanilla must be very carefully packed that it may not become mildewed and deteriorate, vanillin on the other hand keeps very well in such mixtures so long as they are kept from damp, which might cause the sugar to ferment and thus gradually decompose the vanillin. d) Cinnamon. There are three commercial kinds of cinnamon in Europe. 1. Ceylon cinnamon, which represents the finest kind, is the bark of ~Cinnamomum ceylanicum~, a native of the island of Ceylon. The bark is very light and brittle, seldom more than 0·5 mm thick, externally yellowish brown with long stripes, whilst it is somewhat darker on the inside. Its fracture is short and fibrous, and a traverse section shows externally a sharply defined light colour with a darker inside zone. 2. Cassia or Chinese cinnamon is from ~Cinnamomum Cassia~, a tree which grows wild in the forests of Southern China. The bark is thicker than that previously described, often 2 mm thick. It is in single tubes, harder and thicker than the Ceylon kind, with frequently adherent fragmentary tissues of the corky layer. The colour is a greyish brown, the fracture even, with a light zone in the section. 3. Malabar or wood cinnamon consists of the less valuable kinds and is derived from different varieties of cinnamon trees which have been planted in the Sunda and Phillipine islands. In appearance it resembles the Chinese more than the Ceylon cinnamon. The aromatic taste of cinnamon is due to the ethereal cinnamon oil which, in Ceylon cinnamon, amounts to 1 percent; the ash should not exceed 4·5 percent. An ethereal oil is also present (about 1·8 percent.) in the leaves of the Ceylon cinnamon tree, but it is quite different from the bark oil, resembling in its properties more the oils of cloves and pimento. On account of its penetrating odour and pungent taste its employment in chocolate making is little to be recommended. It cannot be too much insisted on that with spices like cinnamon, cloves, etc. the manufacturer should grind them himself and not purchase them in fine powder, as the latter is frequently adulterated with admixtures of wood, meal bark, etc. This is more to be recommended as ground cinnamon has frequently been deprived of the ethereal oil by distillation with steam and the bark then flavoured with a small amount of cinnamon oil and sold as powdered cinnamon. Such an adulteration can be detected neither chemically nor microscopically. e) Cloves.