The star. (Reynoldsville, Pa.) 1892-1946, 1895-06-19
EXTRACT MAKING.
How Flavors For Soft Drinks Are
Obtained,
Impossible to Get the True Es-
sence Of Fruit.

Since soda water became the regu-
lar dissipation of the modern girl tlse
extract-making industry has assumed
enormous proportions. Where ounces
of vanilla and lemon were used by
h ousewives and chefs dozen years
ago gallons are now consumed in the
corner drug store. To accommodate
/ this great growth in business manu-
/ featuring plants have sprung up
through the country and they are
I yearly adding to their equipment in
order to supply the ever increasing
| demand.
Vanilla comes almost entirely from
Mexico in the form of long, brown,
+ shiny beans, which are tied up in
half-pound bundles and kept in her
metically sealed receptaclcs, so that
the rich odor may not be dissipated
in the mir. The bean grows on pc
culiar vine which is said to derive
| quite as much nourishment from the
nir as it does from the soil. II is
planted in cuttings by the Mexicans,
ana as il grows up il is trained on
lattices or palm trees. In the third
year it begins to bear, and for thirty
summers the crops continue good. In
/ n singh month the vanilla bean will
grow to its full size, being from six to
twelve inches in length, but it re-
quires full six months longer for it to
ripen.
After the beans are picked and their
value depends largely upon having
them neither overripe nor underripe,
the peculiar rich aroma is developed
by n complicated process of fermenta-
ton. They are first stored under
cover until they begin to shrivel and
then they are sweated by heating and
inclosing them in air. tight boxes over
night. In the course of two or three
days the beans have obtained n rich
brown color and present moist APP
pearance. After being exposed for
several months in the sun to dry they
are packed in little bundles and shipped
to the United States, which is the
greatest eHtract-mnking country in the
world. Thousands af Mexicans make
their entire living by raising and cur
ing vanilla beans. The cost ranges
from So to sl2 pound, according to
the length and quality of the beans,
the prices being now pretty high ow-
sufficient supply. For this reason van
lila extract is frequently adulterated
with tonka or snuff beans, which cost
only 81 pound. They impart IL
very pungent odor and somewhat
sharp and bitter taste to the extract.
Extracts from the fruit of the straw
berry, the pineapple, the raspberry,
the banana, the pear and the apricot
cannot be made although many expert
menters have worked on the problem.
These fruits contain 90 much water
that it is impossible to get them con-
densed enough to secure tho true es-
sence. Artificial extracts with the
havors of these fruits may, however,
be made. The process is entirely
chemical and the havors produced are
really stronger than the fruits them
selves. Many of these extracts are
used in cooking, and the soda water
fountains, but they are all more or less
injurious to the health. The proprie-
tors of many of the best soda foun-
tains refuse to use them, preferring to
keep a supply of the crushed fruits
always on hand! Peach extract is
made from, peach pits. - Chicago
! Record.