The Useful Cocoanut Palm.
Cocoanut plantations are among the surest sources of revenue in the Philippines. The fruit is in demand in every market in the world—as much so as oranges and lemons; and every part of the tree can be sold. It thrives best on sandy soil, near the sea-shore, and cocoanut-groves are expected to produce a profit of $250 an acre annually.
In many provinces this palm is cultivated for the oil only, which is then used either at home or is shipped to Europe. In the European climate it is solid and is made into soap and candles. In the islands the heat reduces it to a liquid, which is used for oiling machinery, for lighting, and for cooking purposes. The nightly terror of the region is a possible impending earthquake, and so in every house or hut a tiny light burns from dark to dawn: a glass is half-filled with water; on top is poured a small quantity of cocoanut oil, and in this floats a wick, protected by a strip of tin. This arrangement has the illuminating qualities of a brilliant firefly, but in cases of illness or fright other lamps can be lighted quickly, and the panic of darkness averted.
The majority of the inhabitants use cocoanut oil from reasons of economy. The factories are small bamboo huts, and the process primitive. The nuts are first dried, then halved and scraped,—an easy process while the pulp is fresh. The mass is then pressed, to express the oil, and the refuse boiled in order to obtain what is left of the fatty substance. This is skimmed off. The whole is then packed into kegs, and is ready for the markets of Manila or Madrid. The meat of the nut is eaten as food by the natives, or made into sweets. The milk, or water, is a refreshing and harmless drink, and makes good vinegar also. The shell is carved into household utensils, and when burnt makes a valuable dye. Every part of the tree is used. The native dwells in a house made of the trunk and thatched with the leaves. From it he obtains light, fire, rope, brushes, mats, furniture, clothing, and, in fact, all the necessaries of life. In Europe and America the coir, or outer covering of the cocoanut shell, is made into ropes and cocoa-matting.
Besides all this, the sap of the tree forms a delightful beverage, called tuba. Incisions are made high up in the flowering stalk, and underneath these cuts, vessels are hung to the tree, in order to catch the liquor as it falls. This is removed at sunrise and sunset, and is served fresh at the different houses. For it there is a daily demand. The dealer, too, has it for sale in the market-place.
The Young Proprietor of a Cocoanut Grove Gathering Tuba.
A distilled wine is also made from this, called cocoa-wine. Tuba trees are never used for fruit, as the loss of the sap deprives them of their producing-power. And tuba-gathering is extremely dangerous. The natives are obliged to climb to a great height to make the incisions and gather the liquor, and a false step means certain death.