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The myrtle, whose grain is the spice of Tobasco, is produced in the forests by the river Boriderus; the smilax, whose root is the true sarsaparilla, grows deep down in the humid and umbrageous ravines of the Cordilleras; and cocoa comes from Acayucan. From the ever-green forests of Papantla and Nautla comes the epidendrum vanilla, whose odoriferous fruit is used as a perfume.
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