. A Reference handbook of the medical sciences : embracing the entire range of scientific and practical medicine and allied science. Fio. 4506.—Section of Vanilla, showing Spiral Cells. (Berg.) length, and about seven or eight millimetres in diameter,flattened or somewhat three angled, one celled, with threeplacenta1, and innumerable seeds. It is a striking micro-scopical object, in consequence of its beautiful spirally-marked cells, and the remarkable papillary glands whichline the cavity (see Figs. 4507 and 4508). There are several commercial varieties of Vanilla,mostly of geographical origi
. A Reference handbook of the medical sciences : embracing the entire range of scientific and practical medicine and allied science. Fio. 4506.—Section of Vanilla, showing Spiral Cells. (Berg.) length, and about seven or eight millimetres in diameter,flattened or somewhat three angled, one celled, with threeplacenta1, and innumerable seeds. It is a striking micro-scopical object, in consequence of its beautiful spirally-marked cells, and the remarkable papillary glands whichline the cavity (see Figs. 4507 and 4508). There are several commercial varieties of Vanilla,mostly of geographical origin, although one at least isfrom another species; this is snorter and thicker and lessagreeable than the officinal (Mexican). Vanilla was found in use for flavoring chocolate amongthe aborigines of Mexico, when that country was first dis-covered by the Spaniards, but it did not become commonin Europe for a hundred or more years afterward. It. Fig. 4507.—Longitudinal Section of Brazilian Vanilla, showing SpiralMarkings. (Berg.) was then used for scenting tobacco and other things, andas a domestic flavor, as it has been since. Composition.—The fragrant principle Vanillin, towhich all the value of Vanilla is due, crystallizes in square,hard, colorless prisms of intense vanilla-like odor andwarm, aromatic taste. It was first exactly studied bvGobley, in 1858. Since this time its chemical constitu-tion has been more completely determined, and its arti-ficial production on a commercial scale, from coniferin aswell as from the oil of cloves, has appeared, but the arti-ficial vanillin has not yet attained the unexceptionableflavoring qualities of the natural principle. Vanilla has no value as a medicine, and is only used for
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Keywords: ., bookcentury1800, bookdecade1880, booksubjectmedicine, bookyear188
