The daily morning journal and courier. [volume] (New Haven, Conn.) 1894-1907, 1900-12-08
THE FULL VALUE OF NUTS.


The Varieties Most Commonly Seen I'm
This Country-Compositio of the
Various Kinds-Are Nuts Indigestibie:
The Mfsnnmed Peanut and Its Many
Uses.
The forthcoming yearbook of the De-
partment of Agriculture, which IS now
being printed at the Government Print
ing Office, will contain the results Oh a
number of experiments during the past
year under the direction of Mr.. a. =.
True. director of experimental stations.
The yearbook, will, in part, say that
as indicated by the numerous nut Ioods
on the market and the discussions IN
papers and magazine of systems OF diet
in which nuts play prominent part,
there is a quiet general interest in the
subject. The claims made for some nut
foods often seem extravagant and u
reasonable. Apparently they lack any
basis of experimental evidence, nor is
it probable that the best known physio-
logists would advise the wholesale use
Of nuts in a diet to the exclusion OF
more usual and generally accepted
foodse.
The composition and food value OF
number of nuts have been studied by
the California and Maine stations. Spe-
cial studies on chestnuts have also been
reported by the Pennsylvania and Mas
sachusetts stations. The following
statements concerning the general char
acteristics of the nuts commonly eaten
in this country are chiefly taken from
the report of the studies at the Maine
station:
The almond is favorite dessert nut
in this country. BY far the larger part
of almonds consumed is supplied by
France Italy and Spain. California,
however, has grown the almond sue
cessfully and the output of this crop
is annually increasing. The almond is
used in confectionery, cream, cakes,
etc.
The Brazil nut, as its name indicates,
is a native of Brazil, whence it is ex-
ported in large quantities. 1t has not
been successfully grown in the United
States. 1t is chiefly used as a dessert
nut.
The filberts found in our markets are
chiefly varieties and crosses or two spe-
cies. The native hazels are smaller
than the European nuts, but have an
agreeable flavor. The filbert is chiefly
used as dessert nut, but the ground
nut is sometimes used for confectionery
and in other ways. In some European
countries, where it grows abundantly.
a sort of bread is made from the ground
nut
The hickory nut, under which gen.
eral name are included the nuts of sew
eral species Of native trees, of which
the shagbar (EIicoria ovata) is the most
important, is one of our best known
nuts. The quality of the hickory nut
is exceedingly variable, both in flavor
and in the readiness with which the
shell may be removed. The better va
rieties are highly esteemed, and by
many are considered to compare favor
stcty4in edeiicacy of flavor with the Eng
lish walnut. Large quantities of the
nuts are eaten and they are sometimes
used In making cakes and confection-
cry. There is some confusion regarding
the name of this nut In some regions
of New England it is known as the wal
nut, while the nut more generally
known in the United States as the wal
nut, which grows only sparingly In New
England, is designated the black wal
nut
The pecan (Hicoria pecan is also a |
native of America, but is less widely
distributed than the hickory, to which
1t is closely related. The flavor of the |
pecan nut makes desirable nut but it
doubtless owes much of its popularity |
to it's thin shell and the ease with which |
the kernel may be removed 1t is large |
ly used as dessert nut Quantities |
are also used by the confectioners, for |
making sailed pecans, bonbons of vari |
Gus sorts, etc.
The English, or more properly Pers- |
Ian walnut (Juglans regia) has been
successfully cultivated in several reg |
ions of the United States. 1t Is of |
Asiat1c origin, but owing to its general |
excellence it early won its way to popu
lar favor reaching England about the
middle of the sixteenth century. It is
a favorite dessert nut. and is also used |
by confectioners in many ways.
What is most generally known as the
III tHt Olilteu StdleS (CnG frult |
Of Juglans nigra and closely allied spe
cies) is a large nut rich in oil, and has
q strongly marked flavor. This nut is
somewhat used by confectioners.
The butternut, oil nut or white nut
(Juglans cinerea) is extremely oily and
has tendency to become rancid. The
fresh nut has an excellent flavor 1t is
less commonly marketed than some
other native nuts
The beech nut is the fruit of forest
tree common in the eastern half of the
United States. The nuts are sweet and
If very agreeable flavor. Owing to
their small size and the consequent
difficulty of gathering them only lin
ted amount reaches the market.
The pistachio although a native of
syria, has long been cultivated in
southern Europe, whence most of the
1uts eaten in this country are obtained.
It has been grown to limited extent
n the United States. The kernel is
sreenish in color and has mild, pleas
INT and characteristic flavor, suggest
We of almonds 1t is chiefly used in
he manufacture of confectionery. ices.
tic. being valued for it's flavor and !
he delicate green color which it i'm
parts.
Although the cocoanut is a native of /
he tropics, it has been successfully