Solid acid.      Fluid acid. 
Carbon             74.2            76.0
Hydrogen           12.0            11.0
Oxygen             13.8            13.0
------          ------
100.            100.

COCUM OIL, or butter, is obtained from the seeds of a kind of mangosteen (Garcinia purpurea), and used in various parts of India to adulterate ghee or butter.  It is said to be exported to England for the purpose of mixing with bears’ grease in the manufacture of pomatum.  It is a white, or pale greenish yellow, solid oil, brittle, or rather friable, having a faint but not unpleasant smell, melting at about 95 degrees, and when cooled after fusion remaining liquid to 75 degrees.

An excellent solid oil, of a bright green color, is obtained from Bombay, having a consistence intermediate between that of tallow and wax, fusible at about 95 degrees, and easily bleached; it has a peculiar and somewhat aromatic odor.  There is some uncertainty as to the plant from which it is obtained.  It was referred to the Salvadora persica, and to the Vernonia Anthelminticea, a plant common in Guzerat and the Concan Ghats.

A pale yellow clear oil is obtained from the seed of Dolichos biflorus(_?_).  Oil is also expressed in India from the seed of the Argemone mexicana, which is used for lamps and in medicine; and from the seeds of the cashew nut (Anacardium occidentale), from Sapindus marginatus, and the country walnut (Aleurites triloba.) The fruit of the Chirongia sapinda, (or Buchanania latifolia,) yields oil.  From the seeds of the Pongamia glabra, or Galidupa arborea, a honey brown and almost tasteless oil is procured, which is fluid at common temperatures, but gelatinises at 55 degrees.

Other sources of oil are the Celastrus paniculatus (_?_) Balanites Egyptictca and the saul tree (Shorea Robusta).

THE CANDLE-TREE or PALO BE VELAS, (Parmentiera cereifera, Seemann.)—­This tree, in the valley of the Chagres, South America, forms entire forests.  In entering them a person might almost fancy himself transported into a chandler’s shop.  From all the stems and lower branches hang long cylindrical fruits, of a yellow wax color, so much resembling a candle as to have given rise to the popular appellation.  The fruit is generally from two to three, but not unfrequently four feet long, and an inch in diameter.  The tree itself is about 24 feet high, with, opposite trifoliated leaves, and large white blossoms, which appear throughout the year, but are in greatest abundance during the rainy season.  The Palo de Velas belongs to the natural order Crescentiaceae, and is a Parmentiera, of which genus hitherto only one species, the P. edulis, of De Candolle, was known to exist.  The fruit of the latter, called Quauhscilote, is eaten by the Mexicans, while that of the former serves for food to numerous herds of cattle.