Oct. — dec. 1857.] Oils of Southern India. 



37 



No. 23. Addale oil. (Jatropha glaitca.) 



This seed is somewhat smaller than that of the ricinus, which 

 however it much resembles. It grows wild on waste lands in South 

 Arcot, and is cultivated in Tinnevelly, where the oil sells at Rs. 2-8 

 per maund. It is limpid, of a light straw color, and if procura- 

 ble in sufficient quantities, would prove a very serviceable lamp oil. 



No. 24. Cress seed oil. {Lepidium sativum.) 



The Tamil name of the seeds of this plant, is the same a3 that of 

 the Linseed, probably from its being like it of a mucilagenous na- 

 ture. Its qualities and uses have yet to be ascertained. 



25. Cheeronjee oil. (Ckirongia sapida vel Buchanania latifolia.) 



The kernels of this nut mixed with milk are eaten by the higher 

 classes of Natives to promote fatness. They abound in a straw- 

 colored, sweet tasted and limpid oil, which, although edible, is sel- 

 dom extracted. The tree grows plentifully in Mysore, Cuddapah 

 and other parts. Dr. Riddle states the method of separating the 

 kernel from its shell to be as follows : 



" The fruit, when ripe in May, is gathered and soaked in w r ater 

 to soften the outer pulp which is then rubbed off by the hand. 

 The little nut, after being dried in the sun, is broken between a 

 common ' chuckee' or mill, such as is used for grinding wheat, 

 it is then shifted and winnowed." 



No. 26. Cucumber seed oil. (Cuctonis sativa.) 

 Xo. 27. Melon seed oil. (Cucumis melo.) 

 No. 28. Pumpkin seed oil. (Cucurbita pepo.) 



The various species of the Cucurbitaceae are extensively cultivat- 

 ed in the dry beds of rivers, or on sand banks in their vicinity, in 

 all parts of India. The seed is sown in the hot w r eather, and the 

 fruit perfected before the rains. Oil is made^from the seeds in the 

 Masulipatam and Guntoor districts, but the bulk of the fruit is sold 

 and eaten before it arrives at maturity. 



No. 29. Coorgapilhj oil. (Inga dulcis.) 



The " Manilla tamarind" is extensivly used in all parts of the 



