263 
palm leaves and earth. The nuts are allowed to remain here for 
various periods, from three weeks to three months, until decomposition 
of a more or less extent has taken place, so that when removed the pulp 
is soft and appears as if it had been thoroughly boiled. 
re now put into a trough made by dig sging a hole 4 feet in 
depth into the earth, and paving it below and around with rough stones. 
In some cases a portion of the nuts is boiled in iron or earthenware 
pots, and then mixed with the unboiled portion, iodforá putting into the 
s 
surface of the hard nut; the whole is removed from the trough, put 
into a heap, and the stones taken out, leaving the oily fibrous pulp, 
which is put into a pot with a small quantit of water under a good 
fire, and well stirred until the oil begins to melt out. The pulp is then 
removed and put prts a rough net «peu 2d e ends, to which are 
so be inferior and the smell bad; ceteris paribus, the shorter time, 
within certain limits, the iita are underground, the more superior will 
be the quality of the oil made from them. This in a great measure 
will account for the — in the quality of the oil shipped from 
different pariy of the coas 
or home convemption—The nut bunches are kept in a 
hot place for three or four days and the nuts are taken out, a small 
quantity, from 3 to 4 lbs., is made at a time; they are boiled in 
e 
the remaining chaff into a pot placed on the fire and heated to "o 
point, and allowed to continue in that state whilst the oil floats u 
The oil is now put into a pot and heated to drive ouf any water it 
may contain. 
Second Palm Kernel Oil. — (a.) White; (b.) Brown ^ Black. 
: : a 
n; this is the commercial Palm kernel. If they have not been 
P duty dried the kernels break into pieces. 
) White Kernel Oil.—The kernels are put into a wooden mortar 
A pounded very fine, then removed to a grinding stone and ground 
into a homogeneous mass, which is put into cold water and stirred with 
when exposed to the sun and dew becomes after a time perfectly 
white. 
(b.) Brown or Black Kernel Oil.—The kernels are put into a pan 
and fried; the oil vozes out into it from them and it is strained; the 
