233 
troubled with imperfect digestion. These conditions have not heen met 
by the preparations of cocoa-nut butter recommended up to the present 
time. "They were all easily melted, and on account of the great quantity 
fat is also obtained from the copra, which is taken out of e shell, dried 
in the sun, and pressed. The further prepetanon takes 
according to the method of Dr. Schlinck, of Ludwigshafen on the 
Rhine. Supposing the accounts to be correct, we ha a food possessing 
great economic and dietetic importance, and ieee fave worth a careful 
trial from the points of view before mention 
ocoa-nut butter, which, on account et its low melting-point, is 
ported in tins, furnishes a pure white transparent mass of the con- 
sistence of lard without ida tpm: which ata temperature of 
79? F. melts to a abel fluid and solidifies again at 67? F. It 
slight agreeable smell, melts on the tongu e, leaving a mild but in no 
respect acrid taste behind it. In ether it dissi ves completely. If the 
ether is evaporated over water and distilled water is added to the 
this test with cocoa-nut ve which had remained open for days 
(14 days), also with pharmaceutie preparations 8 id. 14 days old, in se 
preparation of which e neers butter had been The cocoa-n 
butter is therefore free from fatty acide and even nif left open for ie 
space of 8 to 14 days, does not turn rancid, with the exception of the 
top layer which comes in contact with the air. 
With regard to its chemical composition, cocoa-nut butter differs 
from most other fats, and particularly butter, lard and margarin. In 
its fatty constituents and the amount of volatile fatty re^ it stands 
next to butter among solid fats. The determination undertaken 
Fresenius of the per-centagos in the composition of the fat gave the 
following result :— 
100 parts cocoa-nut butter gave— 
Fat - > - - - 99:979 
Water - . - - - 0:020 
Ash - - - - - 0°001 
100:000 
A very similar result was obtainel d dd: in Karlsruhe— 
Water - 0:0008 
Ash - - - - - 070060 
Fat - - ^ - - 99:9932 
100-0000 
If we compare the ee IE of milk and margarin butter we have 
in s parts of milk butter. 
Fat = ` > à - 84°90 : 
Ash e - - è 7 T d 
Casein 5 z i é ý . 
Water s - - - . 14:22 
