In appearance a head of fruit resembles a huge bunch of grapes with long protecting thorns protruding between each nut, and a good bunch will contain from 1500 to 2000 nuts. A single fruit in appearance is about the size of a large date, and the pericarp is composed of fibre matted closely together with a yellow solidified oil, which fibrous substance envelops a nut or “stone”; this in turn encloses a kernel of the size and shape of a large hazel kernel, in appearance and composition indistinguishable from the well-known “Brazil nut.” From the fibre a dark reddish oil is obtained, whilst the kernels that are shipped to Europe yield a finer white oil. [Sidenote: COLLECTING THE NUTS] The almost universal practice amongst the natives in harvesting the nuts is to climb the tree by walking up the trunk with the aid of a loop of stout creeper. Arriving at the top at a height of sixty or eighty feet, the man deals a few vigorous blows with an axe which severs the bunch or bunches from the tree and they then fall to the ground. As the whole family usually takes part in the production of oil and in the division of labour, the man, having cut down the fruit, descends the tree, picks up his protective spear or gun, and returns home, closely followed by the wife and daughters, who transport the bunches of nuts in the wicker baskets which they have woven in their spare moments. In every colony a similar process is adopted to separate the fruit from the parent stem. Until it is over ripe, the fruit not only adheres firmly to its stem but the porcupine thorns sometimes two inches long, make separation anything but a pleasant task. The tribes everywhere collect the clusters or bunches into heaps and cover them with plantain or banana leaves, exposing them to the sun for from three to six days, the effect of which is that the nuts, subjected to the hot rays of a tropical sun and cut off from the refreshing sustenance of the mother tree, lose their tenacious grip and readily drop away from their stem. The methods adopted to force the oil from the fibrous pericarp differ considerably in the several political divisions of West Africa. Roughly, however, they fall into two divisions: (_a_) by fermentation; (_b_) by boiling; and in certain parts of the Kroo Coast by a combination of both methods. The fermenting process is carried out by placing a large quantity of separated, but hard, nuts into a hole about four feet deep, this having been first lined with plantain leaves. In the regions nearer the coast towns, these pits are either paved or cemented inside and in some cases they are both paved and cemented. The nuts are covered up and then left for some weeks, even months, to ferment thoroughly. They are then either pounded in the pit with wooden pestles, or they may be taken out and treated in prepared wooden mortars.