Daily Kennebec journal. [microfilm reel] (Augusta, Me.) 1870-1975, 1901-08-22

countries WncTt u grows dDunudHt's'
q sort Of bread is made from the
ground nut.
The hickory nut. under which gen
eral name are included the nuts OF
several species Of native trees. or
which the shagbark tHicoria ovataD 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 varieties are highly es-
eemed. ana by many are considered
to compare favorably in delicacy OF
flavor with the English walnut. Large
quantities of the nuts are eaten, ana
they are sometimes used in making
cakes and confectionery There =
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. which
grows only sparingIy in New England,
IL DESIGNATED the black walnut.
The pecan Hicoria pecan * also n
native Of America. hut is less widely
distributed than the hickory. 10 which
J.
pecan makes it desirable nut, but II
doubtless owes much Of it's popularity
| to It's thin shell ana the cas-" with
which the kernel may be removed. II
~ largely used Az dessert nut
| Quantities ~" also used by IN" CON
| PETITIONERS for making sailed p"cans.
| bonbuns Of various sorts. ctc.
The English or more properly Persian
walnut ,Juglans regiD has been sue
| cesefully cultivated III several region"
| OF the United States. II Is OF Asiatir
| origin but owing to its general excel
lcnce il early won its way 70 popular
| favor. reaching England about the
middle Of the sixteenth century. It Is
| 4 iayoritc dessert nut. and is also used
| ~ confcctiou-rs III many ways.
What is most generally known Is thc
walnut in The United states Uhc fruit
| III Juslans nIrra ana closely allied
| sl,e, ,csj is large nut. rich In oil, and
| has q strongly marked flavor. This
nut X somewhat used by c"nf"cti"nars
Tn Duttcrmt. I'll nut car whlt" wal
nut G'uYlans '!n't"ut lF extremely 'ilt
| ANA ha. x u ud,u, y tp btrnIn' rancid.
| Th- fr.-h nut nae au excellent FAVOR
| II ~ lees commonly mdrk"t'd than
| Som. otter uaiit" nuts
| rt,..t..n ,.,,, N. WI. f,,,.,..r co,...
tee common in the eastern half II thc
| United States. The nuts arr swr".
| aud ~ Very agreeable rIy.r owing
| L. their small >izc and The ,unscqu, nt
difficulty IN gLtte.inE ta'm ,nly 2
hilitcI amount r.-i. iirs tL- -uAfk-r.
The pistachio. although % uItiv" O."
XII IA ipH.r 1.s-U t.Ilir l.l.tI
| .t. t-,.. ,t.., ,..., IN, ,,.
| -. 49,. .,,,,,., ,. a.
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-, .nJ ,,,..r.,.,.,;.,i. ....,-
i,,,-,...,;,..'.,e ..t,,,n,,,,. \, 4. ,hi.r,
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49,. i,..s .., ,..s,,- ,..,i,,.1 f,r its
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-Ai'"ou~h 'i'f ''''" Ilu' n i ld'
inc u"'''S. n"S p''" Su'' 'sS' '.'-.
Ei"" y al 81, '''' '''' '''- ~
h"'0 Ii''"''.'N ii''H '"r' N"f 'l.''
III.
7''H 'i"' ''''' u
$500" "'' INT fu"''i'9 I'M "
niir" ""'' R''''" ''"' H'e
lis uses ''' ''''i'' ''o''ei y ants ~" DO
| ~ huii''i - ''''i WI h'4""l =
IT iialN i'1''HN " ~ NtNt ""N
SOUTHWEST S'N"' 'i N''i - '''S 't i''''' 4"
| 'frr eaten.
'hr III th' lIn''N hl'H' ''.'l 'i'i.'H
| '""" III t'' '''N -''"''N "''''' ',''
| "h'i'r 81 III. - '''r l''''~'. - ~
| ..,,,..,,'.,.. .J,.
| I,,.l >, N. ,., ~ h.or proL,iJv
| .t,. .,,,.,h. 40 ,,.. ,,.,,,.,,o ..,.,,, .,,,
.t VIII. .ro ,.haI,,.r ,r,.i.s
| , -. ....,.....i..,..,. -, ,,,i.i,,,,
,,,,.l ,.'.,t,,,,. - 80,
|
~ 'i''' 49, " f
| iaht" OH can pt Nlih" from th' peanut
n IL ppiutt.i ont hX the Maine. sta
!. NJ : IL
WON thdt il'ih - ~ ~ fSI 'Vil'- ~ 'i'
| nuts most commonly eaten taimoudS.
| ErryiI nutS GIhprts hickory nuts
| ,...,..,,. ,,,l ,,..,I,,,,g, r.r Au
| '"''N ""N
/ these nuts contain utti' water. me
| protein is fairly high. but fat con-
| .,i,,,... I'M. l,rr.St ,,,rt ,f tba adih,..
| 7
| portion. n" carbnhYdratrS, Whlch
| liz ually occur in large proportion in
| ,...,t,lr. foods ~. nr.e.,t III AMY
| -,
! NildIi d'ho"'''S' ne CHESTNUT lS AN