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Indies, and from thence to have been trans- 

 ported to all the warmer parts of America. 

 The largest cocoa-nut-trees grow on the river 

 Oronooko, which reach to the height of sixty 

 feet, and, bearing all their foliage at the top, 

 produce a beautiful, waving, featherlike ap- 

 pearance. 



The Spaniards call it Palma de las Indias, 

 and the Portuguese coco, from the three holes 

 in the shell, which give it the appearance of 

 a monkey's head. 



The kernel, or substance, which adheres 

 to the interior of the shell of the cocoa-nut, 

 is very nourishing, and is used instead of 

 almonds in milks, emulsions, &c. These 

 emulsions, when added to coffee instead of 

 cream, give 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 substitute for cab- 

 bage. 



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, conse- 

 quently more agreeable to those of feverish 

 habits. It is also esteemed highly anti- 



