222 FLORIDA FRUITS COCOA-NUTS. 



to the ground; and thus it is that accidents from light- 

 ning are of extremely rare occurrence in the vicinity of 

 these beautiful palms. 



Commencing our investigations, as is most appropriate, 

 at the lowermost point, let us first make acquaintance with 

 the roots of the cocoa-nut tree. These are not sturdy and 

 far-reaching, like those of our forest monarchs, but are 

 slight, slender, and flexible, springing singly from the bot- 

 tom of the stem, and deeply fringed with those wondrous 

 little caterers, the thread-like fibers which collect the food 

 and pass it on into the body of the tree. 



And here, in the slender roots of the cocoa-nut palm, 

 we observe a phenomenon which finds numerous counter- 

 parts in human life : they are weak and easily bruised, yet 

 their hold is not readily shaken, and the more rocky the 

 soil upon. which their lot is cast, the greater the obstacle 

 which they encounter, the stronger do they become, the 

 closer do they cling to their anchorage ground. 



Do not these humble roots afford a noble example for 

 our guidance ? 



And now let us see to what practical uses this, the least 

 valuable portion of the tree, is applied. 



Boiled with ginger the roots become an efficacious rem- 

 edy in cases of fever, and, with the addition of the oil of 

 the nut, the same decoction is used as a gargle. 



In Brazil baskets are woven from the smaller roots, and 

 of late the larger ones, highly polished, have come into 

 use as canes and umbrella handles. 



In the East, where the habit of chewing the areca-nut 

 prevails, the more tender roots of the cocoa are chewed 

 instead, whenever a full supply of the favorite nut can not 

 be obtained. 



Next in order comes the stem or stipe. It stands erect, 

 without branches, often reaching to the height of over 



