Note 48 — VI. Report upon the New or Rare Plants which flowered in the Garden of the Horticultural Society at Chiswick, between March, 1825, and March, 1826. Part 1. Tender Plants. By John Lindley, Esq. ◊ (continued 3)

The cocoa palm is rather a gigantic herb than a tree: the stem rises to a great height, of a strongly tough fibrous substance, but never so indurated as timber, though it is used in the construction of houses. It has no branches; but is crowned with from five to seven ample compound leaves, forming an umbrella-like head. The spatha issues from the centre, and soon falls pendent between and below the footstalks of the leaves, where it flowers and ripens the fruit. The nut is enveloped in a thick brown fibrous husk, which opens to shed it when fully ripe. The nut, when opened, yields two liquids, which are nutritious, and accounted delicacies: the first is the milk which runs out; the next is the cream which is procured by being scooped off the kernel with a spoon: this is of thick consistence, and much resembles the cream of milk. After these remains the perfectly-formed layer of kernel attached to the shell, and which is used along with the liquids as an article of food. But another most pleasant beverage, called toddy, is obtained from this palm, and which constitutes the chief value of the plant. The fruit is sacrificed to procure this; soon as the frond becomes pendent, the extremity is cut off, and a narrow-necked vessel is slung thereto to receive the streaming sap. This, both before and after being fermented, is an agreeable and refreshing drink. It also yields an ardent spirit by distillation, but of which the natives deny themselves the use.