The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1903-01-03
Some Nuts worthy of Notice.

some Nuts Worthy of Notice.
Nuts. or shell fruits, as they are often
called, differ greatly from the succuIent
fruits both in appearance and nutrifiITe
VsIue The nuts in general contain 10
slafch ana very little water, but contain
quaIlhLeS OF nutr1ment in highly con
centrated form, and are chiefly composed
OF the oils and protsids On the other
hano the Succulent fruits contain a large
percentage of water, very little protein
valuable salts, almost no fats and vary
ing quantities of starch and sugar. One
marked feature Of nuts in general is the
large proportion of oily matter contained
IN them This fat is similar in character
blned with the nitro genous clements in
the nuts give them a food value ranking
very high and some Psychologists assert
mat they contain more clements of nour-
lshn9ent that meat and butter combined
although the edible nuts have long been
SHOWN ana natural llklng for them IS
almost universal. they have not been con-
sldered in the light of a necessary food
for man. but rather as one of the agree
able accessories with which to round ont
bounteouS meal In this way hey have
been made to serve tire same purDoss in
our dietary as cheese on. the dining menu
80 act simply aS q digest. y w hiIe nuts
should be eaten In certain, E1o3eration at
should be made to serve a very different
purpose than melting. the digestive fnne-
lions TO unnecessary labor s.
Their solid concentrated form of nutri-
ent principles renders their disintegra-
ton by the gastric juices a very slow
process as well as a difficult one when
they are eaten In the usual way. Tn
less they can be reduced to the consist
ency of cream in masticatlou, or at least
reduced to very, very fine particles, they
leave too much work for the digestior
short time allowed FOR digestion in the
hurry of modern business life, make the
nut in its natural state, very bad food.
Of labor only IS left for the inner man
to perform and they are admirably adapted
If eaten at the proper tin9e-fOr sgD-
stitute for animal food. By grinding or
milling the nuts the digestive juices are
enabled to penetrate the particles quickly
as the nuts are rendered quite soft and
none Of the flavor Is lost.
The large quantity of oil contained IN
all nuts and their very distinctive davors
make them admirable additions to the
cereal foods which are rather deficient in
ton that nature designed both nuts and
cereals for winter food for man as well
as Deast Add TO this list the fruits, fresh
and dried, and few green vegetables
and We have supplied everything that is
necessary to live on, and food that is
comparatively cheap The Only question
is how to prepare these foods SO that they
will be perfectly digestible and in the
right proportion, the value of food de-
pending on the amount absorbed by the
system and made available Tor immediate
or future use in the human economy. While
the normal digestive functions must not
be relieved of the necessary amount Of la
bor-and they win soon take advantage OF
too great indulgence in this Way-it must
be remembered that the modern active in
/ dtviduals are in too great a hurry to eat
slowly and thoroughly masticate their
food and therefore almost the same
artificial predigestiOn is necessary for them
as for those whose stomachs have lost the
power of doing the proper amount OF WORK
required in digesting ordinary diet. such
wonderfully nourishing foods as cheese
and nuts can be robbed of their objection
able feature and made perfectly digestible
for those who live a sedentary life. but
are brain active But for such these foods
must be changed in form by grating and
grinding and reduced to particles finer
than cracked wheat.
VARIETY IN THE COMPOSITION OF
It must not be imagined for a moment
that all nuts are alike in composition
The nut-eatng animal viii teach you thai
in the list of available nuts from which
it selects its bill of fare it obtains the
whole range of elements in very differ
/ ent proportions to suit natural demands.
and a variety Of f1avors to make his nut
diet always palatable-
The peanut IS perhaps the most impor-
tant nut product we have in this country;
Both the production and consumption OF
this nut has grown to eForm93us propsor-
which should be the case, but for some
thing of the pleasure CD seeking pub
/ lie to keep busy with when SEEKING recre-
alton and rest from toll The digestive
organs of these unthinhng people work
harder on such occasions than at any
other time. and generally have their re-
The, peanut is comparatively cheap. as it
contains most of the elements to sustain
4 life 1t is a great favorite, very palatable
and when combined with cereals and
! furnishes a
nut is almost too concentrated food to
be eaten alone. It's largest Ingredient IS
/ oil OF which it contains about fifty per
cent. In addition Il mas considerable
gum, which is equal in food value to
I starch: mineral matters in fair proper
ton and very little waste material com
pared to the heterogeneous part IF the nut
which amounts to at least. twenty-four per
cent
The chestnut which is a close rival As
q popular American nut, is very different
in its composition from other nuts, as It
4 contains a greater amount Of starch and
very little oil or fat; it might very prop
erly be included amongst The bread
stuffs and is most fndigestfble in fresh.
1 unlocked state It is a much scarcer nut
than the peanut and therefore not likely
to become a cheap or common food
Among the other native fruits We have
the hickory nut which IS the choicest.
/ It IS rich in oil verv sweet al7G pa1atabse
I and Its delicious favor combined with
/ other materials lifts the particular dish
of which it is a part, lar above the COM
: monplace A near relation to the hickory