The siwl fiits of Garci~iiu i~rorcllr nnd U . iiidica (kokuni butter) hnvc been studied in dctnil in regnrtl to their COUIponent ncids and glycerides. U. iiiortlb fnt contniiicd the follo\ving component ncitls : pnlmitic 0 . i . stenric 40.4, nrncliidic 2.5, olcic 40.5 niitl linoleic 0.0% (wt.) (the specimen w s soiiicivlint osicliseil nnd the observed linoleic acid figorc tliercforu probnbly lower tlinn the troth), niid tlie follo\ving component glyccridrs : olcotlistcnriii 40, stcnrocliolcin 47, piilniitotiio~iiii 4, tristenrin 2, niid tri-'' olein " !yo (mol.). The kokoni biittcr contninecl coinponent nrrtls: pnlniitic 2.5. stenric 50.4, oleic 39.4, nntl linoleic 1 .;yo (wt.), nntl component glycericlcs : oleotlistcurin 08, stenrotlioleiii 20, oleo~ialliiitostcariii 8. tri-. " dein " 2, tristenriii 1.5, and pulinitodiolcin o.&% (mol.). Tlic present ilntn confiriii prcrions ntporta by 'ldynrthi niid Dneo I l n d iincl by Jl)hingrn, Sctlr, nnd Specrat on tlic ncids nnd glycerido striictnrcs of thcsc two fnts, cxcclit tlint tllc pnlniitic ncid contents of the spcciinens studied by both groiips of Intlinn workcrs werc dcfiiiitcly higl~cr thnn in those ive Iiarc now iii-estignted (thc relntive proportions of sntiirnted and nnsntrrriited ncids, Iiorvover, re~nnining closel~.