430 COMPOUND PRODUCTS. CHAP. I* 



sistency of butter, and is denominated Butter of Wax> 

 as Butter of Coco, Butter of Galam. Sometimes its 

 consistency is greater, and then it is denominated 

 tallow, as Tallow of Croton ; and when it has as- 

 sumed its last degree of consistency it then takes the 

 appellation of wax. The following are its principal 

 Species, species : Butter of Cacao, Butter of Coco, Butter of 

 Nutmeg, Tallow of Croton, and Wax of Myrtle. 



1st, The Butter of Cacao is extracted from the 

 seeds of the Theobroma Cacaco or Chocolate-plan t> 

 either by boiling them in water, or by subjecting 

 them to the action of the press after having exposed 

 them to the vapour of boiling water. They yield 

 almost half their quantity of butter. It is at first 

 brown or yellow, but when well purified it is white. 

 Its taste is sweet, its fracture slightly granular, and 

 its touch unctuous. It is to this butter that choco^ 

 late owes its flavour and unctuosity. 



adly, Butter of Coco is found in the fruit of the 

 Cocos nucifera or Coco*nut-tree< It is expressed 

 from the pulp of the nut, and is even said to sepa- 

 rate from it when in a fluid state as cream separates 

 from milk.* 



3dly, Butter of Nutmeg is obtained from the 

 seeds of the Myristica officinalis or Nutmeg-tree. 

 They are pounded and formed into a paste with 

 water, and then subjected to the action of the press. 

 The butter is firm and orange-coloured, and of a 

 sweet and aromatic smell. 



* fourcroy, vol. vii. p. $lf. 



