COCOA-NUTS. 231 



excellent material for a fine quality of soap. It is also 

 often employed as a lamp-oil in European countries, as well 

 as in its native land ; and the cloth manufacturer and glass- 

 blower frequently prefer its use to that of olive oil. 



In closing our account of the uses of the kernel of the 

 cocoa-nut, we must not forget to mention a custom which, 

 to us of more refined taste, is simply revolting, but which 

 to the Marquesans who practice it is highly enjoyable and 

 natural : 



When the elder natives decide upon a grand " drinking 

 bout," they collect together all the boys in the neighbor- 

 hood and compel them to seat themselves around an im- 

 mense bowl ; they are then well supplied with the kernels 

 of cocoa-nuts, and set to work to masticate them. Each 

 mouthful, when well chewed up, is spit out into the bowl 

 until a sufficient quantity is accumulated. Then the boys 

 are dismissed, water is poured upon the masticated nut, the 

 mass thoroughly stirred up, and, after being allowed to 

 settle again, the elders assemble, and for the next few 

 hours enjoy themselves to the full of their bent. 



Now for the shells of the cocoa-nut ; these are converted 

 into beads, drinking vessels, ladles, sugar basins, and 

 measures. They also afford fuel, and, when burned to 

 charcoal and mixed with lime, form a coloring matter for 

 the walls of houses. 



The husk or fibrous pericarp of the nut, called coir (from 

 the Latin word cormm, the skin), is employed in various 

 ways as cordage ; it is, perhaps, most useful, and certainly 

 the best material yet known for cables, because of its great 

 elasticity and strength. Until chain cables were intro- 

 duced coir cables were universally used by all ships sailing 

 in Indian waters. 



Coir is prepared by soaking the fiber in water for several 

 months, and then beating it upon a stone with a very 



