COCOA-NUT. 101 



it an exquisite taste ; excellent cakes and fritters are 

 also made from the kernel, when rasped. The tender 

 shoots of this tree, when .boiled, afford an excellent sub- 

 stitute for cabbage. 



A large cocoa-nut will produce upwards of a pint of 

 milk ; and when young, it is esteemed one of the greatest 

 dainties of America. As the fruit gets older, the milk 

 becomes more sharp and cooling, consequently more 

 agreeable to those of feverish habits. It is also esteemed 

 highly antiscorbutic. Custards, blanc-mange, rice pud- 

 dings, &c. are made with this milk. 



An agreeable sweet oil, tit for the table, is procured by 

 concentrating the milk of the cocoa-nut over a mode- 

 rate fire, by ebullition. The oil obtained from this nut 

 by pressure is an excellent lamp oil, burning with a clear 

 bright flame, without exhaling any odour or smoke. The 

 cocoa-nut oil, composed with the emulsion, is a gentle 

 purgative, without. being nauseous or producing colic: it 

 is also recommended in coughs, and complaints of the 

 lungs. The substance from which this oil has been 

 squeezed, is given to cattle, mixed with their forage, and 

 greatly promotes the quantity of milk when given to 

 cows. 



A juice is obtained by tapping the trunk of this tree, 

 or by cutting off the shoots which produce the nuts, and 

 which -is caught in jars attached to the trees. This 

 liquor, after it has fermented, is distilled into a spirit 

 called Arrack, which is very superior to that drawn from 

 rice : it also improves the flavour of rum when used in the 

 distillation of that spirit. This juice, when exposed to the 

 sun, produces vinegar. 



The filings of the hard shell, applied to old wounds, 

 will cleanse and heal them rapidly. In Maldivia, this 

 nut is thought a powerful antidote against the venom of 

 serpents and other poisons. 



