Gloucester County Democrat. (Woodbury, N.J.) 1878-1932, 1901-01-24
NUTS OF MANY SORTS.



The season when nuts are most in
evidence as festive additions to the
menu is with us, and few items in
regard to these favorite articles may
not come amiss. In the first place, it is
held by very good authorities that
much of the present clamor about nuts
as a prominent item in the diet is ex-
travagant and unfounded. 1t is not
probable that the best informed physi-
ologists would advise wholesale use of
nuts to the exclusion of more generally
accepted food.
The almond is favorite dessert nut
in this country. By far the larger part
of the almonds consumed is supplied
by France, Italy and Spain. Califor-
MIA, however, has grown the almond
successfully, and the output of this
crop is annually increasing. The al
mond is used in making confectionery,
creams, cakes, etc.
The Brazil nut, as it's name indicates,
is 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 dessert
nut.
The filberts found in our market are
chiefly varieties and crosses of 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 confection-
cry and in other ways.
The hickory nut, under which general
name is included the nuts of several
species of native trees, of which the
shagbark (Hicoria ovata) is the most
important, is one of our best known
nuts. The quality Of the hickory nut
is exceedingly variable both in favor
and the readiness with which the shell
may be removed. The better varieties
are highly esteemed and by many are
considered to compare favorably in
delicacy of flavor with the English wal
nut. Large quantities of the nuts are
eaten, and they are sometimes used in
making cakes and confectionery. There
is some confusion regarding the name
of this nut In some regions of New
England it is known as the walnut,
while the nut more generally known in
the United States as the walnut and
wnicn grows only= sparingly In Now
England is designated the black wal
nut
The pecan (Hicoria pecan is also
native of America, but is less widely
distributed than the hickory, to which
it is closely related. The flavor of the
pecan makes it desirable nut, but 1t
doubtless owes much of it's popularity
to it's thin shell and the ease with
which the kernel may be removed. 1t
is largely used as dessert nut. Guam
titles are also used by the confection-
ers for making sailed pecans, bonbons
of various sorts, etc.
The English or, more properly, Per-
sian walnut (Juglans regia) has been
successfully cultivated in several re-
gions of the United States. 1t is IA
yorite dessert nut and is also used by
confectioners in many ways.
What is most generally known as the
walnut in the United States (the fruit
of Juglans nigra and closely allied spe-
cies) is large nut rich in oil and hav-
ing a strongly marked flavor. This nut
is somewhat used by confectioners.
The butternut, oil nut or white wal
nut Uuglans 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 pistachio, although native of
Syria, has long been cultivated in
southern Europe, whence most of the
nuts eaten in this country are obtain
ed. 1t has been grown to limited ex-
tent in the United States. The kernel
is greenish in color and has a mild,
pleasant flavor, suggestive of almonds.
1t is chiefly used in the manufacture of
confectionery, ices, ETC., being valued
for its favor and the delicate green col
or which 1t imparts.