COCOMILLA. 
of the nut is used for stuffing saddles, cushions, 
and mattresses, for sowing together the planks of 
boats and the pieces of architecture, and for 
making ropes of even greater strength than or- 
dinary European cables. The kernel of the nut 
has a taste and consistence somewhat like an 
almond, and is sometimes eaten with meat and 
fish in lieu of bread. The juice of the nut is a 
most cooling, grateful, and nutritious beverage ; 
and is frequently and in various ways used as-a 
substitute for milk. The fixed oil, abundantly 
obtained from the nut by expression, is used, in 
lamps, in pharmaceutical preparations, and in 
other ways, as a substitute for olive oil; and, for 
some time past, it has been extensively employed 
in Britain in the making of oil-cloth, the making 
| of soap, the operations of glass-blowing, and espe- 
cially the manufacture of candles. The shells of 
| the nuts are made into beads, drinking-vessels, 
sugar-basins, and various ornate utensils; and 
when converted into charcoal, and mixed with 
lime, they are used in the Hast to colour the 
walls of houses. “The natives of India recom- 
mend a decoction of the roots of the cocoa-tree, 
mixed with ginger, as an excellent febrifuge. 
The juice expressed from young branches, com- 
bined with oil, is said to be a useful application 
to piles. In chronic inflammation of the urinary 
organs, they recommend a mixture of the ex- 
pressed juice of the flower of the cocoa-tree and 
sugar. The oil is said to be useful if applied to 
ulcers or pustules on the head. Mixed with 
salt, and drunk to the quantity of eight ounces, 
it is said to expel worms from the intestines. 
Particular virtues have been attributed to cups 
made of the shell of the nut. They have been 
supposed to give an antiapoplectic quality to in- 
toxicating liquors. Many other virtues are as- 
cribed to different parts of the tree, of which it 
is not necessary here to take ‘notice.”—| Rhind’s 
Vegetable Kingdom. |—See the article Corr. 
COCOA-ROOT. See Arum. 
COCOMILLA. An ornamental species of plum- 
tree, introduced to Britain from Calabria in 1824. 
It attains the same height, and has the same col- 
our of flower, as the common English plum, 
COCOS. See Cocoa-Nuz-TrEE. 
CODLING. See Apprz-Trex. 
C@ILOGYNE. A genus of splendidly orna- 
mental epiphytous plants, of the orchis tribe. 
Ten species were introduced to Britain, between 
1822 and 1836, principally from India, Nepaul, 
and China. One of these, the eyeletted, C. ocel- 
lata, a native of Nepaul, may be selected as a 
specimen of the whole. Its pseudo-bulbs are 
ovate, acuminate, and wrinkled,—at first green, 
and afterwards purple,—and, while young, par- 
tially sheathed by large brown scales; its leaves 
are two in number, a span in length, ligulate, 
one-nerved, and somewhat leathery; its flower- 
stem rises from between the leaves, and is clothed 
with long sheathing scales; its raceme grows 
erect, or droops only towards the summit, is 
COFFEE. 837 
shorter than the leaves, and has from four to six 
large flowers; its sepals are spreading, oblong, 
obtuse, and pure white; its petals are narrower 
than the sepals, and are also spreading; and its 
flower, viewed collectively, is a brilliant combina- 
tion of white, yellow, and orange; and, viewed 
in detail, has been described as follows :—“ Lip 
applied to the column, oblong, three-lobed; lateral 
lobes obtuse, erect, and incurved ; the middle lobe 
ovate-cordate, obtuse; the colour is white, tinged 
with yellow, and veined with orange ; within each 
lateral lobe is a large ocellated orange spot, and 
there are three smaller ones at the base of the 
terminal lobe. The disc of the lip has three lon- 
gitudinal, waved lamelle. Column long, slen- 
der, white, the margin and disc in front yellow. 
Anther-case green, surrounded by the obscurely 
three-lobed margin of the top of the column. 
Pollen-masses yellow.” 
CQISIUS. See Dewserry. 
COFFEE. The seed of an evergreen shrub, 
which is cultivated in hot climates, and is chiefly 
imported from Arabia and the East and West 
Indies. This shrub, Coffea Arabica, belongs to the 
madder family, is from 15 to 20 feet in height, and 
has, for 150 years past, been occasionally grown in 
British hothouses. The leaves are 4 or 5 inches 
long, and 2 broad, smooth, green, glossy on the 
upper surface; and the flowers, which grow in 
bunches at the base of the leaves, are white and 
sweet-scented. The berries and fruit are some- 
what of an oval shape, about the size of a cherry, 
and of a dark-red colour when ripe. Hach of 
these contains two cells, and each cell a single 
seed, which is the coffee as we see it before it 
undergoes the process of roasting. 
Coffee is an article of but recent introduction. 
To the Greeks and Romans it was wholly un- 
known. Its use appears to have originated in 
Hthiopia; and it is stated to have been first in- 
troduced into Constantinople in 1554, from whence | 
it was gradually adopted in the western parts of 
Europe. In 1652, Daniel Edwards, a Turkey 
merchant, brought home with him a Greek ser- 
vant, whose name was Pasqua, and who under- 
stood the methods of roasting coffee, and making 
it into a beverage. This man was the first who 
publicly sold coffee in England, and kept a house 
for that purpose in George yard, Lombard-street. 
At Paris, coffee was nearly unknown, until the 
arrival of the Turkish ambassador Solomon Aga, 
in 1669; about three years after which the first 
coffee-house is said to have been established in 
that city. The coffee-shrub was originally planted 
in Jamaica in 1732. 
Great attention is paid to the culture of coffee 
in Arabia. The trees are raised from seed sown 
in nurseries, and afterwards planted out in moist 
and shady situations, on sloping grounds, or at 
the foot of mountains. Care is taken to conduct 
little rills of water to the roots of the trees, which, 
at certain seasons, require to be constantly sur- 
rounded with moisture. As soon as the fruit is 
SO 
