APPENDIX. 147 
third time in about as many years, and company No. 3 retired. And 
now the end of Pondicherry huilerie has come, and the machinery is 
being taken down and conveyed to Bangalore, where it is to be 
re-erected and worked for crushing ground-nut kernels: Bangalore 
has already one steam oil mill, and it has to be seen whether two 
can be made to pay. The complete failure of the several attempts 
made to work the Pondicherry factory is attributed to various 
causes, of which the following are the chief:—VFirst, the inefficiency 
of the machinery generally, and of the engine and boiler in parti- 
cular, which caused an extravagant consumption of fuel to obtain 
minimum results ; second, the absence of a practical engineer 
thoroughly acquainted with oil crushing machinery; third, 
of a sufficient working capital so as to purchase the raw material, 
ipsa &e., in advance, when prices were low; and fourth, the want of 
imity among the owners. The reoniee however, were so far 
Saluable, that they demonstrated the fact that the crushing of 
ground-nut kernels by improved steam machinery of a modern type 
would yield large profits, provided it was efficiently supervised and 
economically worked: it was found that the outturn from steam 
superior that it fe ‘lied fully 3} per cent. more in the Burmah, 
Singapore, and Indian markets. The export of the ground-nut oil 
trade developed only about 1875, when 9,150 casks were shipped, 
including 1,581 to Bordeaux, 1,038 to Marseilles, 572 to London, 
207 to Havre, and 200 to Martinique ; but the trade with Europe 
stopped when Marseilles began crushing ona large scale, and 
The use of the oil for cuisine purposes is extending every year, 
especially among all classes of Indians, and particularly with 
Indian emigrants working in foreign countries. The 12,000 casks 
shipped yearly to Burmah and Mauritius are consumed chiefly by 
Indians, and it is likely that Natal and other places where Indian 
labour is employed will presently become large consumers. Ground- 
nut oil is not much used by Europeans, as the taste of the kernel is 
rather strong, unless properly manipulated ; many native cooks, how- 
ever, clarify it so thoroughly that it is rendered tasteless, and equal, 
if not superior, to ordinary olive and salad oils, The process is a 
very simple one, but great care and judgment are necessary to insure 
