Cocoa nut oil

“ The natives also are fond of such display. The common lamp which they have for burning cocoa-nut oil is nothing but a glass tumbler. This is partly filled with water, a small quantity of oil is then poured in, and on this float two small splints that support a piece of pith in a vertical position for a wick. When the oil is first made, it has a sweet, rich taste, but in such a hot climate it soon becomes extremely rancid, and that used for cooking should not be more than two or three days old. ”

“ Cocoa-nut oil, produced from the small round cocoa-nut, called "Cochita" about the size of a hickory-nut, not the ordinary cocoa-nut, is also produced in considerable quantity. At Manzanillo it is worth about seventeen dollars, coin, per barrel.
Of tropical fruit, Colima—the State at large—is able to raise unlimited amounts, and with good roads to Manzanillo, and a foreign market, an immense trade might soon be built up. Cacao—pronounced ka-kow, not cocoa—or the chocolate bean is produced all over the Tierra Caliente of Mexico, and its product could be increased indefinitely. ”

“ As cocoa-nut oil, which is, under low temperature, like the oil expressed from the nuts of the palm tree, is known to be highly preservative of timber and metallic fastenings, we may expect the same result from the latter, and thereby avoid that extreme dryness and brittleness of the timber which Mr. Strange complained of in the Venetian ships that had been seasoned for many years in frame under cover. Cocoa-nut oil beat up with shell lime or chunam, so as to become putty, and afterwards diluted with more oil, is used at Bombay and elsewhere as a preservative coat or varnish to plank. ”

“ For the same reason, cocoa-nut oil enters largely into the constitution of hydrated soaps, but the desired yield or grade of soap allows of a variation in the choice of materials. Whilst marine soap, for example, is usually made from cocoa-nut oil or palm-kernel oil only, a charge of 2/3 cocoa-nut oil and 1/3 tallow, or even 2/3 tallow and 1/3 cocoa-nut oil, will produce a paste which can carry the solutions of silicate, carbonate, and salt without separation, and yield a smooth, firm soap. ”

“ The Spaniards affirm that the “vino de coyol” is a specific for indigestion and pains in the stomach.
The nuts of this variety of palm grow in large clusters. They are round, containing a very solid kernel, so saturated with oil as to resemble refined wax. It is in all respects superior to the ordinary cocoa-nut oil, and might be obtained in any desirable quantity, if means could be devised for separating the kernel from the shell. This shell is thick, hard, black, capable of receiving the minutest carving, and most brilliant polish, and is often worked into ornaments by the Indians. ”

“ Cocoa-nut oil is now manufactured in different parts of the South Seas, and forms no small part of the traffic carried on with trading vessels. A considerable quantity is annually exported from the Society Islands to Sydney. It is used in lamps and for machinery, being much cheaper than the sperm, and, for both purposes, better than the right-whale oil. They bottle it up in large bamboos, six or eight feet long; and these form part of the circulating medium of Tahiti.
To return to the ship. The wind dying away, evening came on before we drew near the island. ”

“ They are immoderately fond of cocoa-nut oil for the same reason; a great quantity of which they not only pour upon their head and shoulders, but rub the body all over, briskly, with a smaller quantity. And none but those who have seen this practice, can easily conceive how the appearance of the skin is improved by it. This oil, however, is not to be procured by every one; and the inferior sort of people, doubtless, appear less smooth for want of it. ”

“ They bathe at sunrise and sunset; and if removed from the vicinity of the sea, they have water poured over them plentifully from cocoa-nut shells. After this, they generally anoint themselves with cocoa-nut oil, perfumed with the aroma of flowers; some color it with the juice of the tumeric, which makes it a pale yellow, or with the burnt root, which produces a deep orange. Wealthy people anoint themselves with oil of sandal-wood. White men, who salute the ladies of the South sea, are sometimes betrayed by a transfer of yellow and orange tints to their own faces. ”

“ When the nut is very old, the kernel of itself turns to oil, which is often used to fry with, but mostly for burning in lamps. The outer end of the nuts may be applied to the purposes of flax, and of it the natives make a kind of linen, and it is also manufactured into ropes and cables, which are sold in most parts of America and the West Indies. The shell of this nut makes very pretty drinking cups, and it also burns well, making a fierce hot fire. Thus the cocoa-tree affords meat, drink, oil, clothing, houses, firing, and rigging for ships. ”

“ The shell of the nut is made into cups, and from the kernel, cocoa-nut oil is pressed out and largely used in making soap and for other purposes.
In Ceylon, the tree is cultivated extensively. It is estimated that there are twenty million trees in that island, and that each tree produces about sixty nuts yearly. The wealth of a native is based upon the number of cocoa-nut palms he owns. ”

“ The stem is so strong and tough, being composed of closely-interwoven fibres, 96that the entire top may be torn off by the hurricanes and the trunk remain uninjured. The cocoanut commences to bear when from three to ten years old and will continue to produce fruit, year after year, for from seventy-five to one hundred years. The nut is used for both food and drink, and the shell is made into dippers, jars, spoons and other household utensils. The dried cocoa is a valuable article of commerce, but the real value of the oil prepared from the fresh meat is only beginning to be realized. ”

“ In such a house lives yonder toddy-man, and he says that it keeps out both rain and heat. The young buds are a delicate vegetable. The cocoa-nut shells are manufactured into drinking vessels and measures; the solid fruit within the shell, besides being a delicate relish of delicious flavour, and constituting the main support of hundreds of poor natives in Ceylon and other parts of India, is compressed into an excellent transparent oil, used by Europeans for lamps, and by the natives to mix with sweetmeats or curry, whilst their women apply it to the hair ”

“ II. The haari, or cocoa-palm (Cocos nucifera) , whose trunk, bark, leaves, and fruit are pressed into their service by the natives. The fruit, however, is the most important, as it is used as meat for man and beast, as well as a beverage, and to obtain oil from it. Mixed with fine sandal-wood shavings and other aromatic substances, the oily liquid pressed out from the cocoa-nut is used by the Tahiti women as a much-prized cosmetic (monoï) , with which to lubricate their long beautiful black hair. ”

“ Any number of these are strung at pleasure upon the long elastic fibre that traverses the branches of the cocoa-nut tree. Some of these tapers are eight or ten feet in length; but being perfectly flexible, one end is held in a coil, while the other is lighted. The nut burns with a fitful bluish flame, and the oil that it contains is exhausted in about ten minutes. As one burns down, the next becomes ignited, and the ashes of the former are knocked into a cocoa-nut shell kept for the purpose. ”

“ I. liv. iv. cap. 8; (1606) Gouvea, f. 62b; [ (1610) Pyrard de Laval, Hak. Soc. ii. 384 (reading kuppara for suppara) ;] (c. 1690) Rumphius, Herb. Amb. i. 7.
1727.—"That tree (coco-nut) produceth ... Copera, or the Kernels of the Nut dried, and out of these Kernels there is a very clear Oil exprest."—A. Hamilton, i. 307; [ed. 1744, i. 308] .
1860.—"The ordinary estimate is that one thousand full-grown nuts of Jaffna will yield 525 pounds of Copra when dried, which in turn will produce 25 gallons of cocoa-nut oil."—Tennent, Ceylon, ii. ”

“ Cohune-nut oil is produced from the nuts of the cohune palm, which flourishes in British Honduras. This oil closely resembles cocoa-nut and palm-nut oils and is stated to saponify readily and yield a soap free from odour. The following figures, obtained in the Laboratory of the Imperial Institute, are recorded in the official Bulletin, 1903, p. 25: [Pg 35] —
Mafoureira or Mafura tallow from the nuts of the mafoureira tree, which grows wild in Portuguese East Africa. ”

“ Cacao butter has a considerable commercial value, and is consequently liable to adulteration with many inferior fats of vegetable origin. Among these are especially beef and mutton tallow, the purified fatty acids of palm-nut oil, wax, paraffin, stearic acid, dicka fat (nucoa butter, possibly) and cocoa-nut fat, as well as the numerous preparations of the last named, variously known in commerce as Mannheim cocoa-nut butter, vegetaline, lactine, finest plant butter, chocolate butter, laureol vegetable butter, palmin, kunerol etc. ”

“ I thought there might be cocoa-nuts about, for these when they are old, as you generally only see them in England, contain, instead of juice, or ‘milk’ as they term it in the tropics, which the nut is filled with when young, a valuable amount of solid matter, which is not only tasty to eat but nourishing as well, being mostly a kind of vegetable fat or oil. ”

“ The outside rind or husk of the fruit yields the fiber from which the well-known cocoa matting is manufactured. Cordage, clothes, brushes, brooms, and hats are made from this fiber, and, when curled and dyed, it is used for stuffing mattresses and cushions. An oil is produced by pressing the white kernel of the nut which is used for cooking when fresh, and by pressure affords stearin, which is made into candles, the liquid being used for lamps. The kernel is of great importance as an article of food, and the milk affords an agreeable beverage. ”

“ I will therefore explain:—it is the white pith of the ripe cocoa-nut cut into strips and dried in the sun. This is brought to the trader (at New Britain) in baskets varying from 3 to 20 lbs. in weight; the payment ... was a thimbleful of beads for each pound of copra.... The nut is full of oil, and on reaching Europe the copra is crushed in mills, and the oil pressed from it ... half the oil sold as 'olive-oil' is really from the cocoa-nut."—Wilfred Powell, Wanderings in a Wild Country, p. 37.
CORAL-TREE, s. Erythrina indica, Lam., so called from the rich scarlet colour of its flowers. ”

“ If the beetles do not destroy half the trees, the estates here when in bearing, if they yield anything, will give half that quantity; and it must be borne in mind that coco-nut oil is not a strong oil, like palm oil, and that soap boilers will never use it to any extent, for it will allow but little admixture of rosin, &c.; its use in Europe will be principally for candles and fancy soaps; but as by refining and compression they can now purify tallow, and make of it candles fully equal to those made from coco-nut oil, the consumption of the latter is not likely to increase. ”

“ A thoughtful person cannot fail to be impressed with the remarkable adaptation of the palm family to the requirements of the natives of this region. Take, for instance, the cocoanut-tree, and realize for a moment its bountiful, beneficent products. It affords never-failing water in an always thirsty clime. Nutritious and palatable cream is obtained from its luscious nut; toddy to refresh the weary traveler, or arrack when fermented, comes from the same source, besides a rich oil for various domestic uses. ”

“ Here we find the sugar-apple, alligator-pear, sapodilla-guava, limes, lemons, tamarinds, bananas, and plantain—the cocoa-nut tree, with her tessellated leaves, fanned by the breath of eternal spring-time, and ripening its refreshing fruits to nourish the thirsty residents, who would languish were they not supplied with the juices from fruits. The cocoa sheds its fruit when ripe, endangering the heads of those passing. Parents having children who play under the trees are constantly uneasy, as a full-grown cocoa-nut, falling forty feet, would nearly annihilate a child. ”

“ During very hot weather, if the nuts are fresh gathered, or suffered to remain for a while in cold water, it is not very easy to withstand the temptation.
The shell of the cocoa-nut is always most valuable when suffered to ripen upon the tree; it then acquires great hardness, and a fine dark chocolate color, interveined by fine lines of a rich dun, or clay, or perhaps striated with those tints: they then take a good polish, and may, when tastefully mounted, be considered as ornamental to the sideboard. ”

“ The fleshy mesocarp of the fruit of Elaeis guineensis of western tropical Africa yields, when crushed and boiled, " palm oil." Coco-nut oil is extracted from the oily endosperm of the coconut. Wax is exuded from the stem of Ceroxylon andicola and Copernicia cerifera. A variety of " dragon's blood, " a resin, is procured from Daemonorops Draco and other species. Edible fruits are yielded by the date, the staple food of some districts of northern Africa. The coco-nut is a source of wealth to its possessors; and many of the species, e.g. ”

“ The fruit consists of a thick external husk or rind of a fibrous structure, within which is the ordinary cocoa-nut of commerce. The nut has a very hard, woody shell, inclosing the kernel, within which again is a milky substance of a rather agreeable taste.
The cocoa-nut palm is so widely disseminated throughout tropical countries that it is impossible to distinguish its original habitat. It flourishes with equal vigor on the coast of the East Indies, throughout the tropical islands of the Pacific, and in the West Indies and tropical America. ”

“ The majority of the inhabitants use cocoanut oil from reasons of economy. The factories are small bamboo huts, and the process primitive. The nuts are first dried, then halved and scraped,—an easy process while the pulp is fresh. The mass is then pressed, to express the oil, and the refuse boiled in order to obtain what is left of the fatty substance. This is skimmed off. The whole is then packed into kegs, and is ready for the markets of Manila or Madrid. The meat of the nut is eaten as food by the natives, or made into sweets. ”