Most of the vanilla which goes into American cake and ice cream comes
from Mexico. It is made from the beans and pods of a climbing plant
which grows wild in that country, and is also cultivated on great
plantations. It is a sort of orchid, and has flowers of a greenish
white. After these come the pods, which are from six to twelve inches
long and dark brown in color. When these are ripe enough they are picked
off and treated with heat and moisture until they begin to “work,” or
ferment. When the “vanillin” has been extracted from them it is
dissolved in alcohol and bottled for use.
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Holy Jesus,
Heavenly Friend,
Let thy word
My soul defend.
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