The 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.
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