AND FATS OF INDIA, 9 



the somewhat barbarous name of Arasemiagoorghy. It is obtainable in 

 moderate quantities by pounding the seeds in a stone mortar, and boiling 

 the mass until the butter or oil rises to the surface. Two and a half 

 measures of seed should yield one seer and a half of butter. In the 

 Nuggur division of Mysore, it is sold at the rate of 1 r. 4 as. per seer, 

 and is chiefly used as a lamp oil by the better class of natives, and as a 

 substitute for ghee by the poor. It does not possess the drastic qualities 

 of the gamboge resin, but is considered an antiscorbutic ingredient in food. 

 The tree grows abundantly in certain parts of the Mysore and Western 

 Coast jungles. 



Madool. — The Madool oil of Ceylon, obtained from the fruit of 

 Garcinia echinocarpa, is probably of a similar character. 



Garlic Oil ; Poondoo vennai (Allium sativum). — This is only a 

 medicinal oil. It is clear, colourless, limpid, and contains the full odour 

 of the plant. It might be available in cookery for those who admire the 

 flavour of garlic in their dishes, but this will evidently be the fullest 

 extent of its application; hence it can scarce be considered of any im- 

 portance commercially. 



Gingelly, or Sesame ; Nool ennai, Tarn. ; Mundie noonay, Tel. ; 

 Meetha Till-ka-teel, Hind. ; Nulla Oil of Travancore (Sesamum indicum), 

 — This oil is employed by the natives of India even more than cocoa-nut 

 oil, and it is second to none other in commercial value. The seed, as well 

 as the oil, is exported. In 1848, 250,000 cwt. of seed and 72,000 gallons 

 of oil were shipped from Madras. It is chiefly used in India for cooking 

 and anointing the person. In England it is made into soap, and con- 

 sumed in table-lamps. Its value in 1855 in this country was 471. 10s. per 

 ton; and at the commencement of 1861, 411. per ton. 



The black-seeded variety (Tillee) affords a larger percentage of oil than 

 the red-seeded kind. Sesamum seed has of late been exported largely to 

 France, where it is said to be employed for mixing with olive oil. 



Three varieties of sesame seed are cultivated in India, — the white-seeded 

 (Suffed-til), the red or parti-coloured (Kala-til), and the black variety 

 (Tillee) : it is the latter which affords the greater proportion of the gingelly 

 oil of commerce. At the commencement of 1861, white seed was worth, 

 in the London market, 65s. ; black and brown, 58s. and 60s. per quarter. 



Great difference of colour is observable in Indian samples of sesame 

 oil, which is due entirely to modes of preparation. The method sometimes 

 adopted is that of throwing the fresh seeds, without any cleansing process, 

 into the common mill, and expressing in the usual way. The oil thus 

 becomes mixed with a large portion of the colouring matter of the 

 epidermis of the seed, and is neither so pleasant to the eye nor so agreeable 

 to the taste as that obtained by first repeatedly washing the seeds in cold 

 water, or by boiling them for a short time, until the whole of the reddish- 

 brown colouring matter is removed and the seeds have become perfectly 

 white ; they are then dried in the sun, and the oil expressed as usual. This 

 process yields 40 to 44 per cent, of a very pale, straw-coloured, sweet- 

 Emelling oil, which is an excellent substitute for olive oil. 



