CH. XII] OIL- YIELDING PLANTS 117 



they are boiled at once. The oil of course floats on the surface 

 of the water, and is then usually boiled to get rid of the excess 

 of water. 



The palm can hardly be said to be cultivated, but grows 

 freely in the more open country. The industry is entirely in 

 the hands of the natives of West Africa, and the first necessity 

 for its real improvement is to place it in the hands, or at least 

 under the management, of Europeans. It has been found by 

 careful experiment that the native wastes oil in the most 

 extraordinary way by his treatment of the kernels. On the 

 average the native requires 1370 bunches to give a ton of oil, 

 while the same amount of oil can be got by careful treatment 

 of only 405 bunches. 



Apart from this obvious improvement, much may be looked 

 for in the direction of selection of seed from the palms which 

 bear the most and best oil. 



Of late another oil has also been obtained from the seeds of 

 the palm, which are crushed for the purpose. 



Another oil which is used in enormous quantities is ground- 

 nut-oil, the oil of the seeds of Arachis hypogaea, the ground-, 

 pea- or earth-nut, a native of South America. Being a crop of 

 only a few months' duration, it can be grown also in temperate 

 climates, and is in fact largely cultivated in the United States, 

 where the pea-nut is a favourite delicacy. Within the tropics 

 it is mainly grown by the Tamils of the Madras Presidency, 

 more especially of the French colony of Pondicherry. 



The plant is a small herb growing only to a height of about 

 a foot, and bears small flowers which push themselves beneath 

 the ground to ripen, and there form curious fruits, with pitted 

 markings on the outer coat, and containing one, two or three 

 oily seeds, which are in great favour as articles to chew, either 

 plain or roasted. 



The plants are put out in rows, and in a few months the 

 crop is ripe, when it is hoed up, the fruits taken off the plants, 

 dried in the sun, and exported. While there is a small demand 

 for the finest quality of nuts for eating, the great demand is for 

 oil for soap (and to adulterate or replace olive oil). The trade 

 in this oil is largely centred in Marseilles. 



