A third sort, which comes from Brazil, is the vanillon, or large vanilla of the French market; the vanilla pamprona or bova of the Spaniards. Its length is from 5 to 6 inches; its breadth from one-half to three-quarters of an inch. It is brown, soft, viscid, almost always open, of a strong smell, but less agreeable than the leq. It is sometimes a little spoiled by an incipient fermentation. It is cured with sugar, and enclosed in tin-plate boxes, which contain from 20 to 60 pods.
Vanilla, as an aromatic, is much sought after by makers of chocolate, ices, and creams; by confectioners, perfumers, and liquorists, or distillers. It is difficultly reduced to fine particles; but it may be sufficiently attenuated by cutting it into small bits, and grinding these along with sugar. The odorous principle can, for some purposes, be extracted by alcohol. Their analysis by Bucholz is unsatisfactory, and refers obviously to the coarsest sort. Berzelius says that the efflorescences are not acid.
VAPOUR (Vapeur, Fr.; Dampf, Germ.); is the state of elastic or aeriform fluidity into which any substance, naturally solid or liquid at ordinary temperatures, may be converted by the agency of heat. See [Evaporation].
VARNISH. (Vernis, Fr.; Firniss, Germ.); is a solution of resinous matter, which is spread over the surface of any body, in order to give it a shining, transparent, and hard coat, capable of resisting, in a greater or less degree, the influences of air and moisture. Such a coat consists of the resinous parts of the solution, which remain in a thin layer upon the surface, after the liquid solvent has either evaporated away, or has dried up. When large quantities of spirit varnish are to be made, a common still, mounted with its capital and worm, is the vessel employed for containing the materials, and it is placed in a steam or water bath. The capital should be provided with a stuffing-box, through which a stirring-rod may pass down to the bottom of the still, with a cross-piece at its lower end, and a handle or winch at its top. After heating the bath till the alcohol boils and begins to distil, the heat ought to be lowered, that the solution may continue to proceed in an equable manner, with as little evaporation of spirit as possible. The operation may be supposed to be complete when the rod can be easily turned round. The varnish must be passed through a silk sieve of proper fineness; then filtered through porous paper, or allowed to clear leisurely in stone jars. The alcohol which has come over should be added to the varnish, if the just proportions of the resins have been introduced at first. The following are reckoned good French recipes for varnishes:—
White spirit varnish.—Sandarach, 250 parts; mastic in tears, 64; elemi resin, 32; turpentine (Venice), 64; alcohol, of 85 per cent., 1000 parts by measure.
The turpentine is to be added after the resins are dissolved. This is a brilliant varnish, but not so hard as to bear polishing.
Varnish for the wood toys of Spa.—Tender copal, 75 parts; mastic, 12·5; Venice turpentine, 6·5; alcohol, of 95 per cent., 100 parts by measure; water ounces, for example, if the other parts be taken in ounces.
The alcohol must be first made to act upon the copal, with the aid of a little oil of lavender or camphor, if thought fit; and the solution being passed through a linen cloth, the mastic must be introduced. After it is dissolved, the Venice turpentine, previously melted in a water-bath, should be added; the lower the temperature at which these operations are carried on, the more beautiful will the varnish be. This varnish ought to be very white, very drying, and capable of being smoothed with pumice-stone and polished.
Varnish for certain parts of carriages.—Sandarach, 190 parts; pale shellac, 95; rosin, 125; turpentine, 190; alcohol, at 85 per cent., 1000 parts by measure.
Varnish for cabinet-makers.—Pale shellac, 750 parts; mastic, 64; alcohol, of 90 per cent., 1000 parts by measure. The solution is made in the cold, with the aid of frequent stirring. It is always muddy, and is employed without being filtered.