22 



COCONUT BUTTER AND OIL. 



"Btitter" made from coconuts has been extensively used in Europe 

 for several years, although sold under other names. Coconut oil — 

 . either liquid or solidified— has been proved to be very digestible and it 

 should be largely employed in place of butter, oleomargarine, cooking 

 oils now that these are all so difficult to obtain and even then usually at 

 greatly increased prices. 



Coconut Butter. 



Peel dry coconuts and grate into a bowl. Pour hot water on the 

 grated material in the proportion of about 1 pint of water for each nut. 

 and allow to stand for about one hour, then strain through coarse muslin, 

 squeezing out all the liquid as completely as possible. Put aside in a 

 bowl all night, or for a few hours if made during the day, by which 

 time all the oil will have risen like cream to the top of the water. Skim 

 the oil off, and place in a churn or wide-mouthed jar, and add 1 tea- 

 spoonful of salt for each nut used. Stand the jar on ice or in an ice 

 chest, until thoroughly cold. Then churn by shaking the bottle, or 

 otherwise, and the butter will form in about ten minutes. Turn the 

 mass out into a cloth, mould to shape, and keep in the ice chest. 



I am indebted to Lady Watts of Barbados for the note that a small 

 metal ice cream freezer makes the butter more quickly than the use of 

 a churn, or cooling a bottle and requires only a small amount of ice. 



Some prefer to boil the grated nut after the water is added. 



One large nut yield 3 to 4 ozs. of butter. 



Coconut butter does not keep more than two days, and so should be 

 made in small quantities as required. 



It is a good substitute for ordinary butter both for table use and for 

 cooking, 



Coconut Oil. 



This is made in a similar manner so far as skimming the cream 

 off after standing. Then, instead of churning, the cream is placed in a 

 pot, and gently heated until all the water is driven off. The addition of 

 a little lime juice causes any solid matter in the oil to settle. When 

 cool, bottle for use. 



The meal left after oil or butter is made is an excellent poultry feed. 



Other Oils and Fats. 



Various nuts contain large quantities of an edible oil, e.g., gru-gru 

 kernels, Brazil nuts. The Ground nut or "pistache" has about 50 per 

 cent, of oil in its kernels. It is readily grown in light soils, and might 

 well be more largely cultivated and used. 



The avocado contains about 10 per cent, of oil 6 per cent, of starch and 

 sugar in the pulp of the ripe fruit. It is thus of value as a substitute 

 for butter or other fats as indicated by being often called midshipman's 

 or subaltern's butter. 



FEEDING OF STOCK. 

 The economical feeding of stock, with due regard to the health of the 

 animals is a subject second only in importance to the feeling of the 



