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Nuts

THE Hazel Nut is wild, and the Filbert is got from the same tree when cultivated. Formerly the Hazel was a very abundant, indigenous tree throughout England. Filberts are superior nuts for dessert, being free from oil, and therefore seldom disagreeing. In 1897 a number of physicians in various parts of Europe made experiments for deciding as to the nutritive, and medicinal properties of all kinds of Nuts, and published their conclusions, favouring the use thereof in both capacities under certain conditions. One fact advanced was that Nuts contain a special kind of salt, particularly adapted for softening, and lubricating the muscular coats of arteries. Some of these physicians asserted that elderly persons would be benefited by a more liberal Nut diet; but Nut-meats must be thoroughly masticated, or finely pounded, so that no hard, insoluble pieces may reach the intestinal canal. Nuts are practically devoid of such carbohydrates as starch, and sugar, except cellulose, whilst rich in proteid, and fat; they may therefore be given with advantage in almost every case of diabetes. The fatty matter predominates in their composition, and by reason of this fat various Nutbutters have been prepared, which are actually quite as nutritive as ordinary butter, and more economical; nevertheless, they are not readily digested in the stomach, partly because their fat is often rancid, and partly because their structural cellulose is so firm, and close, and compact. "The sweetest nut hath sourest rind; Such a nut is Rosalind." -As you like it.

For persons whose teeth are defective, Nuts may be ground in a small nut-mill, as made for the purpose. Grated nuts are an excellent addition to stewed fruits; they are much in favour with vegetarians. Roasted Hazel Nuts (first removing the skin thereof by rubbing them when hot) are excellent with bread and butter. The Hazel Nut (Coryllus avellana) contains an abundant supply of vegetable oil, and is therefore of service (to persons who can digest it) for keeping up the bodily warmth in cold weather. Nut sandwiches are popular in New York, made with brown bread, buttered, and cut in very thin slices, which are then sprinkled with chopped Nuts.

The Chesnut, as already described, is probably of the chiefest dietetic value among Nuts. Evelyn says of them "they are a lusty and masculine food for rustics at all times, and of better nourishment for husbandmen than cole and rusty bacon, yea, or beans to boot." One of the witches in 'Macbeth tells of a sailor's wife with chesnuts in her lap," who "munch'd, and munch'd, and munch'd." Brazil Nuts (Juvia, or Castanha) are of true use against chronic constipation, and piles. One pound of these Nuts will yield eight ounces of the kernels, which furnish five ounces of vegetable oil, the residue being proteids, and mineral constituents. If well masticated, and taken even as a principal dish at a meal, they will not disagree. The entire fruit contains four, five, or even eight of these Nuts. When grated they are an excellent substitute for suet, and may be used for making cakes, and puddings, instead of other fat: four ounces of the grated kernels to twelve ounces of flour; thus teaches Mr. Albert Broadbent, of Manchester.

Similarly, thirty large Walnuts, without the shells, will contain as much fat as two and three-quarter pounds of moderately lean beef. The Walnut is botanically Juglans regia, "the Royal Nut of Jupiter"; it is also named Ban nut, Ball nut, and Welsh nut (Walnut). Whilst unripe this Nut has medicinally wormdestroying virtues; if pickled when green, it serves to make by the vinegar, diluted with water, a capital gargle for sore throats, even if slightly ulcerated. The kernel, or inside edible part (minus its skin), affords an oil which is not congealed by cold, and which painters find very useful on this account; it proves, further, of service when applied externally for troublesome skin diseases of the leprous type. Indeed, the Walnut has been justly termed vegetable arsenic, because of its curative virtues in eczema, and other obstinate skin diseases. The unripe fruit is laxative, also of beneficial use in thrush; whilst the leaves are found to antidote syphilis, as likewise do the green husk, and the unripe shell. Obstinate ulcers may be cured with sugar well saturated with a strong decoction of Walnut leaves. Kiln-dried Walnuts, well kept, and of some age, are better digested than newer fruit; in contrast to old gherkins, about which it has been humorously said, "Avoid stale Q-cumbers: they will W up." In many parts of Germany the peasants literally subsist on Walnuts for several months together. The bark, or thin, yellow skin, which clothes the inner nut, is a notable remedy for colic, being first dried, and then rubbed into powder, its dose ranging from thirty to forty grains, with a tablespoonful or two of peppermint water. To eat Walnuts produces troublesome coughing in some persons. After expressing out the oil from the kernels, a cake can be made of the residual pulp, which is good food for cattle. These kernels contain oil, mucilage, albumin, mineral matter, cellulose, and water. Nucin, or juglon, is the active chemical principle of the nuts, and of the whole Walnut tree. The leaves, when slightly bruised by rubbing, emit a rich aromatic odour; they are of the highest value (particularly those of the American black Walnut tree) for curing scrofulous diseases, and for healing chronic indolent sores. The affected parts should be washed several times a day with a strong decoction of the leaves, and a tea made therefrom should be drunk internally, half a teacupful at a time (one ounce of the leaves to twelve ounces of boiling water). A green Walnut boiled in syrup, and preserved therein, is an excellent homely preventive of constipation; the nuts become black by boiling. But, says Charles Lamb, in his simple story of Rosamund Gray, "Shall the good housewife take such pains in pickling and preserving her worthless fruits, her walnuts, her apricots and quinces; and is there not much spiritual housewifery in treasuring up our mind's best fruits, our heart's meditations, in its most favoured moments?"

The Pea-nut (Arachis hypogœa), although botanically one of the pulses, really resembles more closely one of the true nuts, being like these, rich in proteids, and fat, (so that it may be well used as a diabetic nutriment). A patent food, under the name of Nutrose, is in the market as prepared from Pea nuts, which also, after expression of their oil, furnish sustenance for cattle in the same way as linseed gives residual oilcake. Half-a-dozen, or more years ago, bread made from Pea-nuts was experimentally introduced as part of the rations for soldiers in the German army; but after some favourable reports, it was decided that this bread was too strong and concentrated for the general regime, since it upset the digestive organs of many who ate it. It was thought that better success might be attained by mixing the Pea-nut meal with other cereal foods. An excellent Pea-nut candy is to be manufactured after the same manner as cocoa-nut candy: "Take an equal measure of Pea-nuts (chopped), and of white loaf sugar, three-quarters of a pound of each, having first shelled, skinned, and chopped the nuts, and warmed them in the oven. Put the sugar in the frying-pan, and stir with the back of an iron spoon until free from lumps, and a clear, brown syrup; then add the Pea-nuts; stir well, and pour the candy on an inverted baking tin, marking it into squares whilst hot. The baking tin is not to be greased."

For brain-workers Nut cream is much to be commended. Pound in a mortar, or mince finely, three blanched almonds, two walnuts, and two ounces of pine kernels; steep these overnight in orange, or lemon juice, so as to make a cream ; it should be prepared fresh every day, and may be used with bread instead of butter. Almonds, when eaten by themselves, or with raisins, should be well masticated, and not more than two ounces of the Almonds should be taken at a meal by persons who follow a sedentary occupation. An emulsion of sweet Almonds is useful in bronchial troubles, hoarseness, and irritable, tickling cough; it should be made by grating the blanched Almonds finely, with the addition of orange-juice, or lemon-juice, and mixing these well together. The Almonds should always be first divested of their skins (which are indigestible) in quite hot water. Bitter Almonds contain in a hundred parts nineteen of essential oil, and some prussic acid present minutely, but still poisonous.

A while back in many English places, notably at Kingstonon-Thames, the Sunday within the Michaelmas octave was known as "Crack-nut Sunday," when nuts were cracked during Divine service by many of the congregation, both old and young, this being done without objection on the part of the Church authorities.

Pine Cones (Pignolia), gathered from huge trees in Italy, (and of which each petal contains two kernels, enclosed in hard shells respectively, these being very oily, with a distinct Pine flavour,) have their kernels commended by doctors as easy of digestion, and as containing a higher percentage of proteids than any other food of the same nature. In England these kernels are much used in place of Almonds, tons being employed in cooking, and for confectionery.

Cashew nuts from India, are greatly esteemed for dessert. Their kernels are hard to extract, mainly because an acrid oil (ardent like vitriol) exists in the shells. When burned the Cashew gives off an odour resembling that of Cayenne pepper. The cleaned kernels are salted, and put up in bottles, which sell at a good figure.

From South America comes the Butter-nut, which is of imposing size, and appearance; it is full of oil, and is much appreciated by discriminating connoisseurs, who make it into delicious sandwiches. Again, Cocoa-nut butter is derived from Ceylon, being made entirely from the Cocoa-nut, tasting like oil, and never going rancid. As a substitute for butter many persons find this Cocoa-nut product quite satisfactory.