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Walnut

The walnut is now cultivated generally throughout Europe. ?On the Continent," says Selby in his "History of Forest Trees," "the fruit is in great demand, and, indeed, becomes in many parts almost one of the necessaries of life. It constitutes a considerable portion of the food of the inhabitants of certain districts, and also affords an oil little inferior when first drawn to that of the olive, for which in many parts of France it is the substitute in all culinary matters. The worst feature of the oil is that it soon turns rancid. The refuse matter, after the oil is extracted, is eaten in Switzerland by poor people, under the name of pain amer. The nuts are used in various ways and at various stages of their growth. When young and green they make an excellent and well-known pickle, as well as a savoury ketchup, and a liqueur is also made from them whilst in this state. Before they are fully ripe, and whilst the kernel is yet soft, walnuts are eaten in France en cerneaux-a way of preparing them with a seasoning of salt, pepper, vinegar, and shallots. About the end of September or the beginning of October they are fully ripe, and are then eaten in great quantities, being both wholesome and easy of digestion, so long as they remain fresh and part freely from the skin which envelops the kernel."