Copperah

This pulp or kernel, when cut in pieces and dried in the sun, is called copperah, and is eaten by the Malays, ❋ P. L. Simmonds (N/A)

That for exportation is usually obtained by pressing the copperah in a simple press turned by bullocks. ❋ P. L. Simmonds (N/A)

The returned value of the copperah or kernels exported from Ceylon, as entered in the Custom House books, is -- ❋ P. L. Simmonds (N/A)

The copperah in its unprepared state is sold, slightly dried in the market. ❋ P. L. Simmonds (N/A)

Three maunds, or ninety pounds of copperah, are thrown into the mill with about three gallons of water, and from this is produced three maunds, or seven and three-quarter gallons of oil. ❋ P. L. Simmonds (N/A)

This is called cobri, copra, or copperah in different localities. ❋ P. L. Simmonds (N/A)

Amongst the imports from British possessions in Asia, were 2,600 cwts., of copperah (dried coco-nut kernels, from which oil is expressed), valued at £1,100; amongst the imports re-exported to Great ❋ P. L. Simmonds (N/A)

Cochin oil; the raw material of this kind not being, like the copperah generally in Ceylon, subjected to the action of fire, the product is finer, and fetches a better price in the London market. ❋ P. L. Simmonds (N/A)

(ranging from ¾d. to 3d. per nut), owing to the constant demand for it as an article of food, by both Singhalese and Malabars; there is not so much, therefore, now converted into copperah for oil making. ❋ P. L. Simmonds (N/A)