THE SUGAR PALMS.
A traveller in the East Indies describes the making of sugar from the true sugar palm and the coco palm. "Each day the tapped trees of the latter species yield two quarts of sap that boils down to three or four ounces of sugar. That has a nutty fragrance and flavor, as unique as maple sugar. We were not long in learning to melt coco
palm sugar and pour it on grated ripe coconut, thus achieving a sweet supreme. The sugar of the true sugar palm of the market-places looks and tastes like other brown sugar."