110 GIBBS. 



the becrari palm, contains acetic and malic acids) 



and 



the analysis shows the 



following constituents: 







Acids as acetic 





0.446 



Reducing sugars 





3.299 



Nonreducing sugars 





3.313 



Protein 





0.015 



Ash 





0.353 



The ash contains 







Potash (K,0) 



' 



63.675 



Soda (Na^O) 





6.77 



Lime (CaO) 





5.10 



Magnesia (MgO) 





3.21 



Sulphuric anhydride (SO3) 





6.086 



• Phosphoric anhydride (P2O5) 





8.15 



Silica (SO,) 





5.93 



Iron and undetermined 





1.09 



Leghiy, from tabuni palms, has the following composition. 



Acidity as acetic 





0.413 



Reducing sugars 





3.167 



Nonreducing sugars 





1.596 



Ash 





0.392 



The ash. 







Phosphoric anhydride 





7.726 



Sulphuric anhydride 





4.157 



Note. — ^^ly grateful acknowledgements are due to the Bureau of Internal 

 Revenue and its agents in the various provinces which I visited, for assistance 

 and many valuable data; to Mr. Hugo ISIiller of the industrial division of the 

 Bureau of Education, for the distribution maps, the charts of the uses of the 

 various palms, and for other valuable assistance; to Dr. E. B. Copeland, Dean 

 of the College of Agriculture of the University of the Philippines, for reading 

 part of the manuscript and for many valuable suggestions; and to the managers 

 of several Philippine distilleries, principally Ayala and Company and Ynchausti 

 and Company, for many kindnessess during my numerous visits. The botanical 

 identifications and descriptions were made by Mr. E. D. Merrill of the Bureau 

 of Science. 



THE NIPA PALM. 



Nipa fruticans Wurmb. 



CONTENTS. 

 Desceiptioni 



Habitat and Distribution. 

 Uses. 



The Nipa District which Borders on Manila Bay. 

 The Work in the Nipa Swamps. 

 The Sap. 



Historical. Tapping the palm. Yield of sap. Table V. The number of 

 plants per hectare. The yield of sap from each plant. 

 Composition of the Sap. 



Table VI. 

 Fermentation. 



Inversion. Tables VII and VIII. Alcoholic and acetic fermentations. Table 

 IX. Inhibition of fermentations. 



