Note 133 — THE COCOA-NUT TREE.

The vinegar is thus prepared:—The toddy is collected in dry weather, put into jars, and well covered. After a month the contents are strained, and replaced in the same jars, with the addition of a little Chili pepper, (Capsicum frutescens,) commonly called bird-pepper; a small piece of Ghorkah, (fruit of the gamboge tree,) the red sort of which is to be preferred, being most acid; and the pod of the horseradish tree (Hyperanthera moringa). At the expiration of a month or five weeks it becomes very excellent vinegar.