N. 0. PALMED. 
1321 
Uses : — “ The root is used as diuretic as also in uterine 
diseases. The ashes of the leaves are used in medicines. The 
fluid deposited in the interior of the cup is rubefacient and 
is an effectual domestic remedy for ringworm. tU. 0. Dutt). 
The green fruit is given as a refrigerant, the flowers as an' 
astringent, and the oil employed as a substitute for codliver oil. 
The milk of the nut, the juice from the flowering spikes, and 
the tomentum from the leaves are all used medicinally. 
Water from the Green Nut. The water of the unripe 
fruit is described as a fine-flavoured, cooling, refrigerant drink, 
useful in thirst, fever and urinary disorders.” (U. C. Dutt.) 
“ It may be drunk to almost any quantity without injury and 
is considered by the native doctors as a purifier of the blood.” 
(Ainslie.) It is commonly believed in Bengal, however, that 
too much cocoa-nut milk induces a hydrocele swelling of the 
scrotum. 
The Edible Pulp and the Milk prepared therefrom. — The 
pulp of the young fruit is nourishing, cooling and diuretic. 
The pulp oi: the ripe fruit is hard and indigestible, but is used 
for medicinal purposes. Ainslie says : “ By scraping down the 
ripe kernel of the cocoa-nut and adding a little water to it, 
a white fluid is obtained by pressure, which very much resem- 
bles the milk in taste and may be used as a substitute for it.” 
“ Dr. Shortt reports having sucessfully employed the fresh 
milk. — i.e., the expressed juice of the grated kernel — in debility, 
incipient phthisis, and cachetic affections, in doses of from 4 to 
8 ounces twice or thrice daily. It has a pleasant taste, and may 
be used as an excellent substitute for cow’s milk in coffee ; it 
may thus be advantageously administered even to children. 
In large doses, it proves aperient, and in some cases actively 
purgative ; hence it is suggested by Mr. Wood as a substitute for 
castor oil and other nauseous purgatives.” ' Pharm . Ind. 247-) 
The following is a prescription known in Hindu medicine 
as N arikela-khanda : “ Take of the pounded pulp of cocoa-nut 
half a seer, fry it in 8 tolas of clarified butter, and afterwards 
boil in 4 seers of cocoa-nut water till reduced to a syrupy con- 
sistence. Now add coriander, pepper, bamboo manna, cumin 
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