Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1869-03-05

HaHI Journal Of H.aih has few
very sensible words on the use of cheese and
nuts. The editor says that if the nuts are
ripe, and the cheese old (ripe), they both
promote digestion They should be eaten at
the close Of dinner The iigesting agent
in both .sa peculiar oil which has the property
of acting chemically on whaf'has been eaten.
and thus prepare it for being the more easily
appropriated to the purposes Of nutrition.
Many think that the more solid portions of
the nut should not be swallowed. This is an
error those particle, OF solid matter are not
digc-Jel. it Is true. but they are passed
through the system unchanged, and act as
mechanical s,imulau- % the action Of inter
nal organs, as white mustard seeds, swallow
cl whole. are known % DO thus preventing
that c5nstratel condition Of the system
which is So invariably productive Of numer-
ous bodily ti>comiorts and dangerous and
even fatal form, of disease
1t is Ueil known that cheese is much more
largely used in Continental Europe. and in
England. Wales, and Scotland than here
There il takes the place. iu % measure Of the
flesh food, 81 easily obtained here and So cost
ly there. Here it is used mainly as cJnl.-
meut or au apTendagc to the dessert Of a
meal there it is tie pitos d. ra0stanos often
Of the lablrer ar hunters meal. Judging
from the u,eot it in oar hotels and restaurants
one would suppose that it was a very costly
production it never being served unless
specially ordered. and then appearing in the
form and size OF dice q cube Of half an
inch Square being served with piece of Tie
og plate Of pudding. and always green 1r
uuripc cheese. with q texture like wax and %
taste ike fried shingles or toasted tallow.
But cheese. ms shown by its constituents and
their proportions, is calculated t. uourish and
strengthen not merely u tickle the palate.
New cheese l-. however. no more ht for eating
than new bread. Both must beripened. ike
natural frei-. before they are Of any worth
As % nuts. even the richest and most oily
are valuable additions % our food. The
chestnut tuuc1okcdl. the cocoa, the Brazil or
CASTLE nut. and possibly others, DO not digest
readily hg, when roasted (not hoiled) the
chestnut. either domestic or Italian, is larin-
actlus. mealy, and nutritious. The coc0anut
needs 90 tc grated finely and united with
some iariuace1u- substance. as -four OF meal.
The CASTLE or Brazilian nut, the walnut,
hickory. or "sha-hark. and English wal
nut are quite oily and unfit for an empty
stomach. but as means Of iigesting the food
previously taken should not be despi-ed
In this connection it might not be amiss 90
speak Of the Improvement Of nuts by cultiya-
ton 10 the valley of the Connecticut river.
about the town Of Glastonbury, Conn, there
are orchards of walnut or hickory trees, as
assiiuou-ly cultivated as any apple or peach
orchard: 5he result is a very superior nat,
large 10 -ize often more than three inches in
circumierance-with very thin shell, and
meat of unusual sweetness. In the Hartford
market these nuts are known as Glasten-
hurys. and bring high price Cbestnuts,
lur own Indigenous product. are also improy-
ed bv cultivation. until they equal in size the
coarse Italian nut while preserving the sweet
favor o.. the wild OF ordinary product.-
N1Urfs Iu.ric1u.