78 Katnral History of the Coco-nut Tree 



of straw. Thcv do not attract rats and reptiles liftce the 

 latter ; and they are lighter, equally strong and durable, 

 and unich less exposed to danger in the case of fire. If 

 tire happen to fall on a roof of this kind, which consists 

 of two leaves placed one over the other, it can burn only a 

 small surface, and is prevented from spreading for want of 

 aliment. Itinay therefore be said that the coco-nut tree, which 

 in the fields defends the wearied Indian by its shade from 

 the scorchinc; rays of the sun, protects the peaceful farmer 

 in the night from tlie long and heavy rains of the monsoons. 



The liquor of the coco-nut, when it is yet tender, is an 

 aoTceable and cooling beverage; its kernel, when newly 

 fornicd, is sweet, and exceedingly pleasant to the taste. 

 Both of theui arc salutary to persons afflicted with the 

 scurvy. It would be dangerous, after long sea voyages, 

 to make immediate use of them : instead of being beneficial, 

 they would produce pernicious consequences. 



When the coco-nut has attained to maturity, it detaches 

 itself from its stalk and falls spontaneously ; but its fall 

 niisht be dangerous, and to prevent accidents the bunch is 

 curbv the chana some days sooner than tl>e period at which 

 it attains to complete maturity. When the nut is rasped 

 with a circular-teethed piece of iron, there is extracted from 

 it a kind of milk (3r enmlsion, by mixing with it a small 

 quantitv of boiling water and then straining it through a 

 piece of thin cloth in the same manner as those do who 

 txtract milk of almonds. 



This emulsion is employed for different purposes: it is 

 used for preparing saloop and sago. When put into coffee, 

 instead of cream, it gives it an exquisite taste: that of our 

 almonds produces niJarly the same effect. This emulsion is 

 employed also in the art of painting chintzes ; to remove 

 stains of the colours, and scour the cloth after the colours 

 have been applied. The milk of the coco-nut, though 

 ody, eficrvesccs with an acid extract of ihat plant called 

 by the Hindoos colech'i, and the acid tlien precipitates it 

 into a grayish lime, which becomes of a ricli violet coIouf 

 by the addition of fixed alkaU ; it is with this colour that 

 cotton clotli and chintzes are dved. When this emulsion 

 is mixed wilh quicklime the alkali becomes rose-coloured. 

 It is by these means that the Hindoos prepare the rose-co- 

 loured lime which they use with betel. 



The dyers employ this milk with great advantage for 

 silk, cotton, and woollen stuffs, which they dye black. It 

 prevents that colour, which is generally caustic, from burn- 

 ing the stuffs, and the dye becomes darker and more beau- 

 3 tiful. 



