. A description and history of vegetable substances, used in the arts, and in domestic economy . small, of a globular form, but a little flattened, andnot more than an inch in diameter. The pulp thatsurrounds the nut has an astringent taste, but thekernel is pleasant. The Cocos nypa is thick, butvery low; aiid in its fruit resembles the cocoa-nut, 2m 2 396 VEGETABLE SUBSTANCES. only the nuts are smaller. It grows in salt marshesand by the months of rivers, in the south-easternparts of Asia. All the species yield fixed oil: that of the cocoa-nut is clear and sweet; and some are of opinion thatt
. A description and history of vegetable substances, used in the arts, and in domestic economy . small, of a globular form, but a little flattened, andnot more than an inch in diameter. The pulp thatsurrounds the nut has an astringent taste, but thekernel is pleasant. The Cocos nypa is thick, butvery low; aiid in its fruit resembles the cocoa-nut, 2m 2 396 VEGETABLE SUBSTANCES. only the nuts are smaller. It grows in salt marshesand by the months of rivers, in the south-easternparts of Asia. All the species yield fixed oil: that of the cocoa-nut is clear and sweet; and some are of opinion thatthe true palm oil is obtained from the great maccaw-tree. It would be strictly proper to give here some ac-count, for which there are very interesting materials,of the chocolate-tree and the coffee-tree; but wereserve them for another portion of this work. The Cashew-nut—Anacardium occidentale. The cashew-nut-tree bears a considerable resem-blance to the walnut, and the leaves have nearly thesame scent. The fleshy receptacle, vulgarly calledapple, which the tree produces, is of an agreeable. The Cashew-nut—{Anacardium occidentale). THE JDVIA. 397 subacid flavour, and may be fermented into a kind ofwine, or distilled into arrack. The nut, of a kidneyshape, is attached to the end of the apple; it is inclosedin two shells, between which there is a native inflam-mable oil, which is so caustic that it will blister theskin. The kernel, contained in the second or innershell, is of a very fine flavour, and used to give apleasant taste to many products of cookery : it alsogreatly improves the flavour of chocolate. The Juvia—Beriholletia exeelsa. This is one of the most extraordinary fruits ofSouth America, which has been made familiar to usprincipally by the interesting description of Hum-boldt. It was first noticed in a geographical workpublished in 1633, by Laet, who says that theweight of this fruit is so enormous, that, at the periodwhen it falls, the savages dare not enter the
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