Bennington semi-weekly banner. (Bennington, Vt.) 1894-1902, 1894-08-31
CULTURE OF VANILLA
AN ORCHID CULTIVATED IN MEXICO
AND SOUTH AMERICA.
How the Ground Is Prepared, the Cutting
Planted and the Fruit Cured-Methods
Vary According to Locality, but the Proc

j 1870 -----ss----- -
OF all orchids the vanilla is the one
most widely known and Is remarkable In
possls5tAs tho only species OF the o4Ger
that has any economic value There are
about 20 species scattered throughout the
tropics, that having commercial value be-
Ding Vanilla planifolla It'll characterized
by having tall climbing and branching
leafy stem and largo flowers of delicious
fragrance, chiefly white and red lin sew
eral economic species, green), with a
broad, ooncave stalked lip, at the base
rolled about the column, to which the
stalk is adnate. The dark brown pods,
or fruit, are to 8 inches long and arc
filed with o dark, oily, odorous pulp.
In Mexico vanilla Is planted either In
field or in forest To render forest fit
for growing a crop all is cleared off but
its young saplings, which must serve as
supports to the vanilla, the preference be-
ing given to trees having milky sap.
Near each tree two cuttings are placed side
by side in the following manner: In
shallow trench IN inches deep and 10
Inches long three knots Of cutting, pre-
Iyiously deprived Of leaves, are laid and
covered up with brush and dead leaves
The remainder Of the cuttings or 8 feet
long-is placed against the tree and tied
ito it. The supporting trees should be no
nearer than 10 or 10 feet apart to give
sufficient room for the development of the
nlant. After a month the cuttings have
taken root and must be carefully kept free
from weeds or briers of all kinds. On the
third year vanilla thus planted begins to
bear fruit Improperly called beans) and
continues many years When, on the other
hand, field on fiat land or river bottom
Is selected, the Mexicans first pillow 1t up
thoroughly and on it raise crop of maize
While this Is growing the field becomes
81 appears, covered with q quantity Of
young lactescent trees of the fig family,
which, after year, are large and strong
enough to support the vanilla vine.
On the island Of Reunion the mode Of
cultiyating vanilla Is still different In
Mexico, where the formulation of the flow
er is left to nature, the plant Is allowed to
climb up the trees, while in Reunion
where the Foundation is artiflcially per
Formed, the plant Is not allowed to grow
out Of human reach. Cuttings are set at
The foot Of trees, the trunks Of which arc
boined together by sticks of bamboo, so as
To form sort Of lattice on which the va
nilla can grow and spread freely. In no
case are the trees ever cut down, for the
plant loves a moist ground and equally
Tears burning sun. 1t Is under these
large trees that the vanilla plant Is seen
In it's typical form, vigorous and very pro
huctive. In the second case the planter
must first proceed to grow the supports of
his future plantation. For this purpose
hhe preference is given to the tree pro-
hucing the physio nut, owing to its easy
and rapid growth and its abundant lac
hescent juice well adapted to the nutri-
Zion of the vanilla plant. When the trees
have size sufficient to afford shade to
the plant, the cuttings are set out. The
rainy and the hot seasons are chosen for
this operation, as the cuttings require
frequent watering while they are taking
root.
When the young shoots begin to grow
mp and to send out adventurous and aerial
roots, they need only to be directed and
spread on espaliers previously arranged
Ito receive them. After two years va
nilla plantation in full bearing is the re-
suit. Experience has shown that vanilla
plantation should not be worked for over
seven years. but in the meantime new
one is got in readiness SO there may be no
interruption,
The formulated flower dries on the ovary
and in few days falls off, leaving the
fruit, which Is called the umbilic. The
fruit, which contains within its tough
pericarp a soft, black pulp, in which many
minute seeds are imbedded, continues
growing until the end Of the first month,
but it must be left on the stem six months
longer to ripen enough. The vanilla har-
vest in Mexico takes place in December
Each bean-or, better called, fruit-must
he gathered separately and not the whole
cluster If too ripe, the pods are apt to
split during the curing, while If not ripe
they lack fragrancy and proper color. The
ripe fruit has of itself no odor-it Is
special fermentation which develops the
pleasant fragrancy Of the vanilla. When
the fruit is left to ripen on the plant, 1t
splits in two unequal parts and becomes
first yellow, then brown and finally black.
While it is drying an unctuous liquid of a
dark red color, called balsam of vanilla,
exudes, and when quite dry the pod is
brittle and almost devoid of all odor.
Various are the processes known for
curing-there is the Guiana, Peruvian,
mexican and Reunion. The Mexican
process is as follows: AS soon as gathered
the beans are placed in heaps under shed
to protect them from both rain and sun
shine, and a few days later are submitted
to a sweating porcess. This is carried out
in two different ways, according to the
state of the weather. If 1T happens to be
hYarm and clear the beans are early in
The morning spread on a wooden blanket
and exposed to the direct rays Of the sun.
About IL IN. or p m. the blanket Is folded
around the beans, and the bundle Is left
In the sun for the remainder of the day
In the evening all the pods are incloSeo
In tight boxes, 80 that they may sweat the
whole night. The next day the beans art
again exposed to the sun. They thus &C
quire dark coffee color, the shade being
o deeper brown in proportion to the sue
cess of the sweating operation. Should
the weather be cloudy the vanilla is made
into bundles and number Of these packed
together into q small bale, which Is frs
wrapped with wooden cloth, then will
banana leaves over it, and finally with I
stout mating, which is bound firmly anC
kprinkled with water.
An oven is now heated to 140 degree
r., and the bales containing the large
beans are placed in it. When the temper
Rture has been decreased to 113 degree
IT,, the smaller beans are introduced, ant
the oven is closed tightly. After "a hour