COCOA-NUT OIL. 109 
The oil is obtained by first removing the kernel from the 
shell, which is boiled in water for a short period; it is then 
pounded in a large mortar, taken out, and pressed. The milk, 
as it is called, is then boiled over a slow fire, when the oil floats 
on the top, which being skimmed off, is afterwards boiled by 
itself. Two quarts of oil, it is said, may be procured from 
fourteen or fifteen Cocoa-nuts. 
“The Malabar method of extracting the oil, is by dividing 
the kernel into two equal parts, which are ranged on shelves 
made of laths of the Areca Palm or of split bamboo, spaces 
being left between each lath of half an inch in width; under 
them a charcoal fire is then made, and kept up for about two or 
three days, in order to dry them. After this process they are 
exposed to the sun on mats, and when thoroughly dried (then 
called Koppera or Copra), are placed in an oil-press, or siccour.” 
These form articles of export to Bombay and elsewhere. 
Cocoa-nut oil is liquid at the ordinary temperature of the 
countries where it is produced, but becomes solid at lower 
temperatures, as about 70°, and has a specific gravity of 892. 
It is one of the fixed or fatty oils, of which such large quantities 
are now imported into this country, and, like them, consists of 
both solid and fluid constituents; the latter, or Oleme, being 
separated by pressure from the solid parts called Stearine. 
The solid fat of the Cocoa-nut is by others distinguished by the 
name of Cocein, which has been so largely employed in making 
Stearine candles, but which, from the chemical changes 
taking place in the process, are now called Stearic, and which 
are made in such enormous quantities and of such excellent 
quality under Mr. G. Wilson’s intelligent superintendence at 
Belmont, Vauxhall. In consequence of this increased demand, 
and the facilities afforded by the establishment of a Govern- 
ment steam-engine at Colombo for separating the oil with 
greater facility, as well as to the duty having been taken off, 
we may account for the great increase in the importation of 
this oil. 
Cocoa-nut oil was sent to the Exhibition of 1851, from 
different parts of the Madras territories, and of very fine quality, 
by Messrs. Sainte, of Cossipore—for these a Prize Medal was 
awarded. The refuse or oil-cake is stated to be excellent food 
for fattening pigs and poultry. 
