The Raymer enterprise., 1915-07-15
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pulp. which Is rather sticky and tasteless but Is
edible. and the seed is covered with hard furry
substance, After a sufficient quantity OF the
fruit has been gathered. the sarrapiero takes
the lot to some open place where he can get the
benefit OF strong sunlight. The hard shell Is
carefully crushed between two stones. and sin
gle oblong bean Of darkbrown color Is obtained.
After a heap OF these has been secured they are
spread out on the large open masses OF granite
called laias which form peculiar feature Of the
forests OF this region: When dried. these are
the tonqua beans OF commerce as they are sold
to the merchants and exporters In Ciudad Boil
var. BY the end OF May or the first part OF
June the crop is about exhausted and the Caura
river again becomes alive with the returning
boats. From the Caura they 90 into the Orinoco
and thence down to Ciudad Bolivar. where the
sarra,ieros sell their accumulations OF beans to
the large exporting houses
Before the tonqua beans are exported they go
through process of crystallizing by being
STEPPED In strong rum alcohol Casks open at
one end are placed In rows and filed to within
about foot of the top with the beans. The
rum is then poured in until the cask is full. II
is then covered by layers Of bagging or gunny
sacks AT the end OF "a hours the rum that has
not been absorbed is run of and the beans taken
out and spread out to dry In current oil air.
When first taken out the beans are OF dull
black color and are soft and swollen with the
absorbed fluid On drying shiny white crystals
appear on the surface of the beans, which gives
them the sugar-coated appearance they have
when they arrive at their final destination IN
Europe or the United States In the drying
process they shrink considerably. and this gives
them the wrinkled surface They are shipped
in wine casks or rum puneheons to the markets
of the world
As indicated heretofore the value of the bean
lies In its sweet and lasting odor. and its active
principle is much used by the manufacturer OF
perfumes as basis. While the odor Is really
that Of sweet clover or freshly cut grass. 1t re-
sembles that OF the vanilla bean so closely that
the tonqua bean has been used as an adulterant
in the cheaper grades Of vanilla extracts Once
upon time. when not very remote fore
fathers had the habit OF taking pinch OF snuf
TO tillate their olfactories to the sneezng point
the bean In great demand Every jar Of
snuf on the shelves OF the wealthy contained
several Of these sweetsmelling beans, and even
in the gold or silver pocket snurboxes carried by
our grandfathers single bean was usually found
TO add its fragrance to the pungent powder
which gave them such delight Later the beans
were used In puverlzed form to give delight
full aroma to smoking tobacco. one use to which
they are still sometimes put A cheaper substi.
tute has been found however. In the So
called wild vanilla" found in Florida. and the
ordinary grade Of smoking tobacco knows not
the fragrance OF the tonqua bean.
The price Of the beans varies greatly and de-
pends largely upon whether there Is a good or
poor crop The crop Of 1912 was very short
and the price rose to $4s7 per pound. According
year II fell to less than 81 per pound According
to the commercial statistics OF the United States
importations during the year ending June 30,
1913 amounted to 7S3.Sss pounds valued at
S1,l40.409. These figures are some evidence that
the scent Of 'new-mown hay Ia still quite popu.
lar In the United States. tor the scent is about
all there Is to the tonqua bean II lends its
fragrance to fine tobacco for the smoker. to fine
toilet soaps. to "brilliantine," and other hair
dressings and dyes to dainty cosmetics that
softly tint the cheeks and lips Of beauty to flavor.
ing extracts used In confections and Ice creams,
and to many other things that crafty the sense
OF smell, Thus has an agreeable odor become
an important commercial commodity.