235 
- On account of this fat being almost free from water; one 
be taken, both i i 
sed, 
A little more salt must be added to the food, and the butter must 
always be heated before being used for cooking. Food prepared in this 
there were no ill results noticeable; on the contrary a fresh supply was 
desired by the patients, 
We arrive at the conclusion that a fat has been found in cocoa-nut 
butter, which meets all hygienic requirements, and which is far io 
to animal fat and butter, as well as to any of their other substitutes. 
Further, on aecount of its being easily digested, coeoa-nut butter is 
particularly well adapted for the use of patients suffering from impaired 
digestion. 
[Enclosure 2.] 
A pamphlet entitled * Mannheimer Cocosnuss-Butter-Fabrik,” issued 
by P. Müller und Sóbne, contains the following analyses of cocoa- 
butter .— 
Professor Guignet, Deputy for M. Chevreul at the Museum, Paris. 
ANALYSIS of a sample of vegetable butter (cocoa-nut). 
A white fat without taste or smell. It melts towards 80? F. into a 
colourless transparent liquid which solidifies again a little above 68° F. 
It dissolves entirely in carbon bisulphide without appreciable residue. 
When saponified it forms a limpid solution with water which proves 
its freedom from admixture-with mineral oil, 
100 parts contain,— 
Ordinary neutral fatty bodies - E - 97:50 
Butyrine, the neutral fatty body which exists in gi 
butter - - - - B suuin 
Water and loss - - - - d 1-08 a 
100700 
These proportions are those of pure cocoa-nut butter. 
Paris, July 22, 1888. i | 
i t (Signed) GUIGNET, 
Chargé du Cours de M. Chevreul au Museum, 
NEU Ne ee 
