May 1,' 1865.] THE TECHNOLOGIST. 



PALM-NUT KERNEL MEAL AND CAKE. 469 



Although the above-mentioned remarkable effects of coca have at 

 least been partially known in Europe for some time, it cannot be said 

 that even a superficial chemical examination of these leaves has 

 been made. This may be attributed to the fact that the coca, notwith- 

 standing the immense consumption in its native country, has but very 

 seldom been brought to Europe. A few travellers brought away 

 small samples, to give away afterwards as curiosities for museums, &c. 



Dr. Scherzer, during the circumnavigation of the Novara, bought a 

 good quantity of coca leaves in Lima, which were in a perfect condition, 

 and after his return to Europe he sent them to Mr. Wohler, Professor of 

 Chemistry in Gottingen. This gentleman trusted his assistant, Dr. A. 

 Niemann, with the chemical analysis, referring to its qualitative 

 and quantitative nature ; and to the careful examination of the latter, 

 we are indebted for the cocaine, a new organic base in the coca leaves 

 (analogous to caffeine, the operative principle in coffee, to theine, the 

 theobromine, &c). 



ON THE COMPOSITION AND NUTRITIVE VALUE OE PALM- 

 NUT KERNEL MEAL AND CAKE. 



BY DR. AUGUSTUS VOELCKER. 



This, comparatively speaking, new feeding-material is the residue 

 obtained on submitting to strong pressure the oleaginous kernels of the 

 palm-nut. These kernels are incased in a thick brown shell of woody 

 matter, and this is surrounded by a deep orange-coloured pulp, from 

 which the palm-oil of commerce is produced by gentle pressure. 



The bulk of palm-nut kernels, which is nearly white, is covered by 

 a thin brownish layer of woody fibre, and in consequence of which 

 palm-nut meal has a light brown or dirt-coloured appearance. 



The size of these kernels varies from that of a hazel-nut to that of 

 a small pigeon-egg ; they are very hard, nearly inodorous, rather insipid 

 to the taste, and very rich in fatty matters, possessing the consistency of 

 butter and useful property of not readily burning rancid. The extrac- 

 tion of the fatty matters necessitates the reduction of the kernels into a 

 tolerably fine powder, and the application of powerful crushing ma- 

 chinery and gentle heat. Notwithstanding these means, the cake or meal 

 left in the presses contains usually a larger proportion of fat than is 

 found in linseed, rape, and most other kinds of oil-cakes. 



I first became acquainted with this meal in the spring of 1861, when 

 a sample was sent to me for analysis by Messrs. Alexander Smith and Co., 

 Kent-street Oil Mills, Liverpool. 



