El Paso herald. (El Paso, Tex.) 1901-1931, 1910-11-15

THE increase in the consumption
of nuts by Americans has been
so rapid within the last few
years that. even among people who do
not subscribe to the vegetarians en-
thusiasm, nut eating has almost
reached the proportions of a fad. I'm
Ike most fads however, nut eating
a1d nut raising are altogether ration;4
c-nd the nut industry is being fostered
IN every way possible by the depart
ment o. agriculture and by various
states WhIch are adapted clirnaacally
for nut production.
n early Day nuts -rcr looked upon
as q luz usy n the I II STATE chiefly
because the fas liable v1zie1ias-
English walnut, a-1ond. Brazil nut,
cocoanut and pistacL-J-Wer imported.
while the more humble naive nuts. tia
hickory, hazel butter and peanut
were left to the country BOY Teddy
however, the conditions are changed.
While we still import large quanti-
ties of nuts. the bulk Of our supply is
domestic, the almond being grown
profitably in several states, the pecan
having attained wide popularity and
the inexpensive peanut of Virginia tie
Carolinas, and Georgia having
raised to a position of respectabi-l4
by the Investigations OF die-:ti2ns vho
have proclaimed it among the c.cAast
in food properties.
Rich I'm Protein.
The edible portion of nuts. with very
few exceptions, is highly concentrated
food consisting chiefly of much fat and
little water. In general, nuts are alsG
rich in protein, the peanut cOntaini-ls
29.S percent OF this nutrient, while tHe
butternut, beechnut almond and Bra
zil nut also rank high. The nut rich
est in fat is the pecan. which contains
70.7 percent, with the Brazil nut a
close second wit, 90 percent.
For a number Of years the nut as an
article or food has been st!gmatized by
its reputation for indigestibility. This
idea has gained prevalence largely be-
cause the nut has never been given
its proper place on the menu Although
a highly concentrated form of food. We
are accustomed TO eating it as a sort
OF postlude to q hearty meal. thus
overcrowding TIE digestive organs
and causing Z discomfort. Recent eX-
periments have Demonstrated that II
nuts were eaten as an integral part
Of the meal and not as a supplements
airy feature or stimuIant, there
would be no i'll effects. Much stress
is now laid upon the thorough masti-
cation of nuts, and scientists who adj
vocate their use for food insist upon
an inclusion of fruits and green vege-
tables to furnish the necessary bulk
required by the digestive organs.
Nut Buffers Become Popular.
The increasing popularity of the nut
has resulted in multiplying its uses
and the forms in which IL may be
served. One Of the most popular uses
to which Il has been put is in buffers
of various kind-the peanut butter be-
ing sold in ton lots al present The
nut buffers. being made from finely
ground particles of the kernels, are, as
a general proposition, more readily d.
gested than the nut proper, and they
are much used by vegetarians. as well
as by persons who cannot eat animal
fats and who find IN these a 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 years in
such forms as the highly ornamental
cakes called "marzipan." Among nut
products may be mentioned the nut
flours and meals, some of which are
being manufactured on a commercial
scale AS rule the edible nuts are
made into meal by blanching, thor
oughly drying and grinding. By using
a nut mill the meal may be made at
home. Almond meal has been on the
market for a number of years and is
highly valued by physicians as a diet
for diabetic patients. Chestnut -four
Is also on sale in the United States.
being used for most of the culinary
purposes for which the fresh nut is
recomme nded. In Italy this flour con-
stitutes a considerable portion of the
food of peasants. especially in certain