As the stream issued from the rock in the wilderness, to the
cocoa-nut tree yields a pure draught from a dry and barren land;
a cup of water to the temperate and thirsty traveler; a cup of
cream from the pressed kernel; a cup of refreshing and sparkling
toddy to the early riser; a cup of arrack to the hardened
spirit-drinker, and a cup of oil, by the light of which I now
extol its merits-five separate and distinct liquids from the same
tree!
A green or unripe cocoa-nut contains about a pint of a sweetish
water. In the hottest weather this is deliciously cool, in
comparison to the heat of the atmosphere.
The ripe nut, when scraped into a pulp by a little serrated,
semi-circular iron instrument, is squeezed in a cloth by the
hand, and about a quarter of a pint of delicious thick cream,
highly flavored by cocoa-nut, is then expressed. This forms the
chief ingredient in a Cingalese curry, from which it entirely
derives its richness and fine flavor.
The toddy is the sap which would nourish and fructify the blossom
and young nuts, were it allowed to accomplish its duties. The
toddy-drawer binds into one rod the numerous shoots, which are
garnished with embryo nuts, and he then cuts off the ends,
leaving an abrupt and brush-like termination.
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