Jubaea Spectabilis

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.