In India the oil is chiefly used in cookery, in anointing the person, for making soap, and for burning in lamps. In England it is chiefly used for the manufacture of soap, aud for burning in table lamps, for which it is bettersuited than cocoanut oil, owing to the lower temperature at which the latter congeals. The value in England is about 147, 10s. per ton. In Egypt, India, Kashmir, China, and Japan it is used both for cooking and burning. It will keep for many years and not acquire any rancid srnell or taste, and in the course of a year or two becomes quite mild, so that when the warm taste of the seed, which is in the oil when first expressed, is worn off, it is used for all the purposes of salad oil. If divested of its mucilage, it competes with olive oil. It is sufficiently free from smell to admit of being made the meclium for extracting the perfume of the jasmine, the tuberose, narcissus, and of the yellow rose. The process is managed by adding one weight of flowers to three weights of oil in a bottle, which being corked is exposed to the rays of the sun for forty days, when the oil is supposed to be sufficiently impregnated for use. Gingelly oil is
used in India to adulterate oil of almonds. The flour of the seed, after the oil is expressed, is used in inaking cakes, and the straw serves for fuel and manure. The oil is much used in Mysore for dressing food, and as a common lamp oil. It is largely cultivated in Tenasserim by the Karen, who bring the seeds to market and sell them to the Burtnese, and they express the oil. The Negroes cultivate it for food, using the parched seeds with their meals. In Arabia the oil (Jiritch, Awl.) is much used as an article of diet, for frictions, and lighting. The oilcake, mixed with honey and preserved citron, is esteemed a luxury. The leaves of the plant are used as poultices.— Voigt ; ; Roxb.; 3f.E. of 1856 ; Eng. Cyc.; Ag. Rep. fur 1854 of Com. Patents, p. 226; O'Sh.; Gen. 31ed. Top.; Ainslie; 3Ialcom's 7'rarels.