Note 2 — Uses.

1. Cocoanut cream. The freshly ground fruit, reduced to a pulp and strained, is consumed in that form or made into cakes with rice. It makes a delicious and nutritious food. According to Dr. W. J. Gies, in experiments lately published,2 its nutritive value is due to 35.4 per cent of oil, about 10 per cent of carbohydrates, and 3 per cent of protein. The amount of cellulose (fibrous matter) is only 3 per cent, and its digestibility is easy when the mass, by grating, is reduced to a fine degree of comminution.