The Detroit times., 1910-11-15

upon as luxury IN the united STATES,
chiefly because the fashionable varie-
ties--Englsh walnut, almond. Brazil
nut. cocoanut and pistachio-wer Inn
ported, while the more humble native
nuts, the hickory. hazel. butter and
peanut, were left TO the country boy
Today. however, the conditions are
changed While We still import large
quantities of nuts, the bulk OF our
supply Is domestic. the almond being
grown proftably in several states. the
pecan having attained wide popularity
and the inexpensive peanut of VIZ
ginia. the Carolinas and Georgia hav-
ing been raised 10 a position OF re-
spectability by the Investigations OF
dietitans who have proclaimed II
among the richest in food properties.
The edible portion OF nuts, with
very few exceptions, is highly con-
centrated food consisting chiefly OF
much fat and little water. In general
nuts are also rich in protein. the
peanut containing 29.S per cent Of
this nutrient. while the butternut
beechnut. almond and Brazil nut also
rank high The nut richest In fat IL
the pecan, which contains 70.7 per
cent. with the Brazil nut close sec
ond with 90 per cent.
For a number OF years the nut as
an article OF food has been Stig-
matized by its reputation for indiges-
tibility. This idea has gained prey
alenCe largely because the nut has
never been given its proper place on
the menu Although highly con
centrated form OF food, We are &C
customed 10 eating II as sort OF
postlude TO a hearty meal, thus over
crowding the digestive organs and
causing discomfort Recent expert
ments have demonstrated that IL nuts
were eaten as an integral part OF the
meal and not as supplementary
feature or condiment, there would
he no il-effects Much stress is now
laid upon the thorough mastication or
nuts. and scientists who advocate
their use for food insist upon an In
clusion OF fruits and green vegetables
10 furnish the necessary bulk required
by the digestive organs.
The increasing popularity OF the
nut has resulted In multiplying It's
uses and the forms in which II may
be served one OF the most popular
uses 20 which II has been put is III
buffers OF various kind-the peanut
butter being sold in ton lots at pres
ent The nut buffers, being made
from finely ground PARTICLES OF the
kernels. are. as a general proposition,
more readily digested than the hut
proper. and they are much used by
vegetarians, as well as by persons
who cannot eat animal fats and who
find in these pleasing variety
The use OF nuts in confectionery Is
constantly increasing in the United
States, while among the Germans
they have been popular for many
wears in such forms as the highly orH-
amental cakes called marzlpah.
Among nut products may be men
toned the nut hours and meals, some
OF which are being manufactured on
a commercial scale. As rule, the
edible nuts are made into meal by
bIanching, thoroughly drying ano
grinding BY using nut mill IN p
meal NAV be made at home. Almond
meal has been on the market for a
number OF years and is highly valued
nv physicians as diet for dlapeuc
natients. Chestnut -four Is also on
sale in the United States, being used
for most of the culinary purposes loi
which the fresh nut is recommended.
In italy this flour constitutes a cen
siderable portion OF the food OF peas
ants especially In certain districts OF
TUSCANY There the whole nuts are
eaten in a variety OF ways pom
,ool,ed and raw. Early travellers ana
svplorers in this country found that
the Indians used nuts as staple
food and lu California certain tribes
still use ground acorns and morse
obestnuts for -four Flour. OF the lat
tar of course. has to be leached In
order 10 remove the bitter and pol
sonous principles.
Tbo use of nuts as an important In
aredient IN certain breakfast foods
and as a substitute for coffee Is taml-
tar IN every reader OF advertise
r,arts while the thrifty housewife
does not need 10 be told of the delec-
tahle culinary possibilities OF the
racan "a stuffing for the wild
turkey. and Of the palatability OF the
| cbastnut.hlled goose, while the pick
led walnut is often relied upon 10
nuicken the appetite OF the sated
4
epicure. -,...
II probably will come AZ a surprise
10 most economic housewives, now
ever. 10 learn that as an energy pro
Queer the insignificant peanut -
more than six times as nutritious ms
tho same amount OF porterhousc
steak. measured in dollars and cents.
Ton cents worth of peanuts contains
three times as much food energy as
tho same amount Of whole milk.
twice as much as cheddar cheese, and
nearly twice as much as potatoes.
Almonds. Brazil nuts, chestnuts, hick'
ory nuts and pecans, all excel porter
house steak as an economic food pro-
duct-in most cases by two to one
and over
within the last few years the trade
i'm shelled nuts has increased very
greatly. Saelled peanuts. walnuts,
pecans and Brazil nuts can be pur-
chased I'm most fruit stores Some
of the unshelled nuts, especially the
pecan. are often polished highly and
the shells worn quite thin, In order
that n high price may be demanded
for them. Many efforts have also
been made to find a bleach that would
add 20 the attractive appearance OF
the nut, but most of these have been
found unsatisfactory. The use OF the