OF THE COCO-NUT TllEE. 
137 
eaten by the natives, and frequently along with jagery. 
The natives of the Ladrone Islands eat it in lieu of bread, 
with meat and fish. Sometimes it is rasped into very small 
pieces, and mixed with dressed rice, to give it a peculiar 
flavour ; and occasionally it is pounded into meal, of which 
fritters and small cakes are made. In India this fruit is 
generally allowed to be very nutritious, and many suppose 
that it possesses the quality of inducing corpulence. 
By a little pressure the kernel may be made to yield a 
white fluid resembling milk. When the milk of cows or 
bufikloes cannot be procured, Europeans sometimes add 
this liquid to tea as a substitute. Another substitute for 
milk may be obtained by rasping a kernel, and mixing the 
scrapings with some of the liquid contained in a nut : 
this mixture requires to be strained. We are informed 
by Dr Pinckard, in his Notes on the West Indies, that 
puddings are made of coco-nuts in Barbadoes, The ker- 
nel is sometimes pressed with honey and sugar, and used 
to make preserves. 
When mature, the nut is much used in Ceylon, to fur- 
nish an oleaginous fluid required to prepare curry ^ a dish 
in very general use among all ranks and classes in India. 
Eor this purpose, the kernel is finely rasped by means of 
an iron instrument called a homeny^ which resembles the 
rowel of a spur, and the raspings are washed with a small 
quantity of water, which is subsequently filtered. The 
emulsion thus formed is boiled along with the meat, fish, 
or vegetable substance intended to be " curried," and 
des principes^ nourrissans, Le noyau a beaucoup d'analogie avec le lait 
animal. Ce qui constitue dans le lait la matiere caseuse, est remplace ici 
par le mucoso-sucre, et I'huile epaisse peut presenter le beurre du lait ani» 
mal. On peut separer ici I'huile de la meme maniere qu'on separe le beurre 
dulait." 
