320 COCOA-NUT TREE. 



internally, are informed that to the water 

 of the green cocoa-nut is ascribed that in- 

 estimable property, to them, of clearing the 

 face of all wrinkles and imperfections what- 

 ever, and imparting to it the rosy tints of youth- 

 ful days ! 



In Ceylon, house-plasterers use the water of 

 the green cocoa-nut, to which they attribute an 

 adhesive quality in their white and other washes, 

 in which Chunam* forms a chief ingredient for 

 the walls of houses, &c. &c. ; and the shells of 

 the green cocoa-nut,']' fixed on stakes, are used 

 as illumination lamps for roads, trees, &c. The 

 pulp in the interior of the young nut is very de- 

 licate, easily removed from the shell with a 

 spoon, and may very well be named a vegetable 

 hla7ic mange ; in this state it is called 7iiaa by 

 the Tahitans, who use it as well as the natives 

 of other of the Polynesian Islands, in several 

 made dishes. After the fruit is suffered to re- 

 main a short time longer, and the pulp becomes 

 firmer, the Tahitans change the name to Omato, 

 and the fully ripe nut is called Opaa ; in this 

 state it is sometimes but seldom eaten, being- 

 used principally for making oil, and contains a 



* Lime prepared from burnt shells and coral. 

 -j- The shell of the Oua, or yomig cocoa-nut, is said to be 

 used medicinally by the Tahitans. 



