Cocoanut Butter.

Gisborne Standard and Cook County Gazette, Volume IV, Issue 553, 6 January 1891, Page 3

Cocoanut Butter.

A recent issue of the Ksw Btrttetfti ctfhUins a number cf documents describing the preparation of coco&nut butter. The chief of these is a report from ths British Vice-' Consul at Berlin, stating that the process of producing an edible fat from the marrow of the cocoanut was discovered about five years ago by Dr Bchlinok, of I»wiwigsh«fen on the Rhine, and has been regularly carried out since 1888 by a Mannheim firm. Factories are also about ta be established in Faria and Amsterdam, TEe article is described as having “ at present an unlimited.salp,” The trade is chiefly with Germany and Switzerland. The eales are steadily on the increase. The supply is abyout 50 cwt. per dayjstout the -demand is occasionally double this. From a report from the United States consul at" Mannheim, who first drew attention in other countries to the product, the number of workmen now employed in ihe fac ory is 25, and the price of the butter from fi£d to per lb. Tbs nuts are obiairfefl from the Sout h Sea Islands and the African and South American coastei The butter contains 63 to 70 per cent of fat and 23 to 25 of organic

matter, of which 9 to 10 per cent, is albumen. It is of a clear whitish color, and hardens at 66 deg. Fahrenheit. It is suitable for cooking, and is not disagreeable to taste or smeil. At present it is chiefly used in hospitals and state institutions, but it ia rapidly finding its way into the homes of the poor, who are taking to it instead of oleomargarines. It is said to be free from acids and other disturbing elements found in butter, and thus to be easier of digestion. “ There are those who declare this new substitute as healthier and infinitely preferable to the too often bad butter brought in the markets, and not to be named in the same breath as the oleomargarines made too often from the diseased fat of horse and sheep flesh.”