49 

 State Is employed to burn in lamps. A soap Is also manufac- 

 tured from it, which, with the exception of one prepared from 

 the coa atoo (Agave Americana), is the only one Knov/n soluble 

 In salt water. The kernel Is used as a fattening substance 

 in the dairy, aviary, etc., and there is no description of 

 animal, graminivorous, carnivorous or herbivorous that does not 

 feed on it with avidity. It is wholesome food for man, beast 

 and bird. 



The milk of the cocoanut effervesces with an acid extract, 

 and the acid precipitates in a greyish hue, which becomes of 

 a rich, violet color by the addition of a fixed alkali. It 

 is with this that most cottons are dyed. This emulsion mixed 

 with quicklime causes the alkali to become rose-colored. 

 Dyers use this milk with great advantage in dyeing black 

 linens, silks and cotton stuffs. 



The nut when it is gathered young contains an opaline 

 water, which is quite clear, if filtered, and is utilized for 

 drinking. In countries where potable water is not obtained, 

 only the milk or water of the cocoanut is drunk ; it Is an 

 agreeable, nutritious and healthy beverage. The gelatinous 

 albumen vAen young is easily detached from the shell with a 

 spoon, and may be aaten with satisfaction. As it ripens the 

 albumen hardens and becomes almost horny, and the oil increase, 

 although in this state it is still edible, but Indigestible, 

 and only eaten associated with other food. The following 

 shows the composition of a young cocoanut and a ripe 



