3 



ONION SEED. 



A supply of Onion seed has been received from Teneriffe, and small quantities will be distributed 

 gratis to persons who desire to make experiments in the cultivation of Onions. 



Application should be made to the Director of Public Gardens, Gordon Town, P.O. 



PROFITABLE USES OF THE MANGO CROP. 



Tons of the fruit of the common mango are wasted every year, when they might be made into 

 excellent jelly. A correspondent has kindly furnished the following recipe for making mango jelly, 

 and states that the common mango gives a better flavour than the No. 11. 



Mango Jelly. 



Pare and boil the mangoes, and when the pulp is soft, take it from the seeds, and press it through 

 a brass or copper-wire sieve {iron wire spoils the colour) with a wooden spoon. 



Weigh the pulp^ and with an equal quantity of white sugar, boil until it jellies, when pour or 

 ladle into bottles or jars. 



The fruit must be frequently stirred during the first, and constantly during the second process. 



The pulp should be thick after it comes through the sieve ; if not, it must be reduced by more 

 boiling before the sugar is added. 



The mangoes are better green, but they shoud be perfectly ftill, A little lime juice can be used, 

 if desired, for flavouring. 



COCO-NUT BUTTER. 



Information is occasionally sought about butter made from Coco-nuts. It is scarcely possible 

 to make it, or use it, in tropical countries, but the following notes from the Kew Bulletin may be of 

 interest to enquirers : — 



The manufacture of butter from the Coco-nut has lately attracted some attention. The inven- 

 tion is due to Dr. Schlinck, a German Chemist, and is of considerable importance in Europe, inasmuch 

 as it is cheap, wholesome and perfectly digestible. The butter is a pure white transparent mass, which 

 melts at 67° F. 



As it costs only 7^d. per lb. in Germany, it at once becomes a rival to the oleomargarines which 

 are frequently made from the diseased fat of horse and sheep flesh. 



It is well known that in milk many disease germs multiply fast, and are especially liable to be 

 communicated to man from diseased animals. But Coco-nut butter does not afford a nutrient material 

 for micro-organisms, and being a vegetable fat, there is no risk of infection. 



This manufactured butter is free from fatty acids , and even if left exposed to air for more than 

 a week, does not turn rancid, except in the top layer. 



Owing to its high saponification degree, all adulteration is impossible. 



It was proved in the German Hospitals that food, even pastry, prepared with this fat, was eaten 

 without any inconvenience. 



Coco-nut butter therefore meets all hygienic requirements. It is far superior to animal fat and 

 butter, as well as to any of their other substitutes ; and further, on account of its perfect digestibility, 

 it is well adapted for the use of patients sufiering from impaired digestion. 



The discovery was made by Dr. Schlinck in 1885, and has been patented. A factory was started 

 in 1888 at Manaheim, and factories were also to be opened in Paris and Amsterdam in 1890. The de- 

 mand is greater than the supply. As the invention is patented no details can be ob'ained about the 

 manufacture. 



It is however easy to make cocoa-nut oil, which can be used with great advantage in cooking 

 and in other ways, in place of cooking-butter or olive oil. If tbis oil is put, while still hot, into her- 

 metrically sealed tins, or into glass bottles using cotton wool with the stoppers, it ought to keep for 

 an indefinite time. 



A Correspondent writes on this subject as follows : — 



" Coco-nut oil, — This article would command a very considerable local trade for cooking purposes, 

 but for the defect of its soon becoming rancid. I was in correspondence some years back with the 

 Boro-Glyceride Co. about their preparations, and have all the correspondence by me. The preparation 

 did all it undertook to do. 



" Cocoa-nut preserves. — Besides this, it is possible we might turn our coco-nut to account by desic- 

 cating with sugar, now that white sugar is free. I went to Schep of New York, the largest putter up 

 of this, and he said he would give a good deal of money to prevent his Coco-nut Confection from be- 

 comin,g quickly rancid. 



" Mr. A. in Kingston carried on the manufacture of cocoa-nut oil cold drawn, by hydraulic pres- 

 sure, also of moringa oil. He kept the ripe cocoa-nuts in the outer husk, in a hot, dark room, till 

 you could hear the kernel rattle. He then ran them on a circular saw, and of course the kernel 

 dropped out. The oil that Mr, A. prepared from these nuts, was after 15 months, though kept in an 

 uncorked bottle, perfectly sweet. Now, I believe, that the coco-nut preserves would not turn rancid 

 if the nut were so prepared. There is in Eagland and America a very large trade. I have the draft 

 of the ttachinery and the modus operandi from America . It cost me something to get it, as it is a 

 secret, and Schep guarded it with jealousy. Waste steam might possibly be rented in Kingston.' 



