General Notes 597 



made into a powder, and command a good 

 price as fodder for cattle and pigs. The coco- 

 nut fat is white, but when manufactured into 

 butter is coloured to resemble oleomargarine. 

 Sesame oil is added to make the product more 

 pliant. Coco-nut butter keeps well either raw 

 or refined and does not spoil for months, even in 

 warm weather. It is claimed that the ordinary 

 consumer cannot detect the difference between 

 this butter and oleomargarine. Six or seven 

 years ago the output of coco-nut butter in 

 Austria was about 40 tons a day. It is now 

 approximately 300 tons. The price has 

 increased from $18.25 to $26.-4O ($ == 2s., or 

 actual value about is. gd.) for 200 pounds, 

 and the factories, it is claimed, cannot keep up 

 with the demand. What the output of edible 

 butter must be elsewhere, as around Marseilles, 

 &c., it is difficult to realize if this is what 

 Austria requires. 



THE LATEST MANURING EXPERIMENT. 



Confirming the report on coco-nut manurial 

 experiments conducted in Ceylon by Mudaliyar 

 A. E. Rajepakse, Alexandra Coco-nut Estate, 

 Jaela (see p. 316, and elsewhere), the accom- 

 panying photographs illustrative of the results 

 of 1912, which have only recently come to 

 hand, will be found of especial interest. 

 Although for various reasons the yields were 

 by no means so large as in 19.11, fifteen nuts 

 per tree being got on an average from the 



