105 



scorbutic. Custards, blanc-mange, rice pud- 

 dings, &c. are made with this milk. 



An agreeable sweet oil, fit for the table, 

 is procured, if the milk of the cocoa-nut 

 be concentrated by ebullition over a mo- 

 derate fire. 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 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 cocoa-nut-oil, composed with the 

 emulsion, is a gentle purgative, without being 

 nauseous or producing colic ; it is also recom- 

 mended in coughs, and complaints of the 

 lungs. 



The filings of the hard shell, applied to 



