. Agricultural news. Agriculture -- West Indies; Plant diseases -- West Indies. THE AGRICULTURAL XEWS ANUARY 1, 191( CURING VANILLA. It would appear that the of curing Vanilla has as its basis the following course of events^ The pods are first plunged for a few seconds into boiling water: this has the effect of killing some of the more super- ficial cells, thus permitting the diffusion of the enzyme or ferment from one cell to another. Living cells inhibit the movement of the enzyme. On reaching the other cells the enzyme acts upon the glucoside from which vanillin results and the
. Agricultural news. Agriculture -- West Indies; Plant diseases -- West Indies. THE AGRICULTURAL XEWS ANUARY 1, 191( CURING VANILLA. It would appear that the of curing Vanilla has as its basis the following course of events^ The pods are first plunged for a few seconds into boiling water: this has the effect of killing some of the more super- ficial cells, thus permitting the diffusion of the enzyme or ferment from one cell to another. Living cells inhibit the movement of the enzyme. On reaching the other cells the enzyme acts upon the glucoside from which vanillin results and the fragrant odour of vanilla is developed. The next operation consists in sweating the pods. It would seem that this operation has for its object the promotion of the death of more cells, and progressively the death of all, coupled with the ste^idy diffusion of the enzyme from cell to cell, and the liberation of the whole of the vanillin. During this part of the process the object is to keep the pods warm and moist; drying is prevented, thus aiding the death of the cells, and the diffusion of the enzyme. The progress of the changes is ascertained by the expert curer from the feel of the pods as they change from the fresh state, containing living cells, to the stage in which the cells are dead and the vanillin liberated. This the main features of the art of the curer. When the changes described are completed, the next object is to dry the pods sufficiently to enable them to keep; this being done, the vanilla is ready for bundling for sale. The drying is accomplished by placing the trays of fermented pods in a cool well ventilated place, out of the light. The middle stage is obviously the important and difficidt one. It might be experimentally carried out as follows. The pods, after being plunged in boiling water, should be placed in a glass-topped box exposed to the sun. The temperature inside the box would quickly rise to a consid- erable degree, and this could be reg
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