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Jubaea SpectabilisThe coquito palm of Chili. The seed or nut is called cokernut, and has a pleasant, nutty taste. These are used by the Chilian confectioners in the preparation of sweetmeats, and by the boys as marbles, being in shape and size like them. The leaves are used for thatching, and the trunks or stems are hollowed out and converted into water pipes. A sirup called Miel de Palma or palm honey, is prepared by boiling the sap of this tree to the consistency of treacle, and is much esteemed for domestic use as sugar. The sap is obtained by cutting off the crown of leaves when it immediately begins to flow and continues for several months provided a thin slice is shaved off the top every morning. Full-grown trees will thus yield 90 gallons. Next: Kaempferia Galanga Previous: Jatropha Curcas
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