The kernel is taken from the nut, and being divided, it is exposed to the sun until all the watery particles are evaporated.

The kernel thus dried is known as "copperah." This is then pressed in a mill, and the oil flows into a reservoir.
This oil, although clear and limpid in the tropics, hardens to the consistence of lard at any temperature below 72 Fahrenheit.

Thus it requires a second preparation on its arrival in England.

There it is spread upon mats (formed of coir) to the thickness of an inch, and then covered by a similar protection.

These fat sandwiches are two feet square, and being piled one upon the other to a height of about six feet in an hydraulic press, are subjected to a pressure of some hundred tons.