PALM-OIL

or Dendé Oil, made from the fibrous flesh of the vyellow-red to brownish, date-like fruit of the African and South-American oil-palm (Eleis guineensis,, melanococea), has in the past heen employed chiefly for soap-making, ete.,, because of the tendeney of the locally extracted oil to become rancid, but recent develomments in the handling of part of the crop have ‘resulted in a large quantity being utilized in Europe in the manufacture of nut-butter and for other food purposes. When fresh, it is generally orange-yellow and of pleasing odor, and in its home regions is important as edible oil. A simple boiling produces a yellow fat much resembling butter in appearance and distinctly agreeable in flavor. Palm-kernel, or Palm-nut, Oil is obtained by expre ion or chemical extraction from the kernels of the same fruit. It is chiefly employed in soap-making put it also is an excellent edible oil.