Nuts have high food value and we have before spoken of the food value of some of them, - viz., almonds, Brazil nuts, cocoanuts, hickory-nuts, shellbarks, pecans, black walnuts, English walnuts, or Madeira nuts, and chestnuts. In the United States they are not a staple article of diet, as in some other parts of the world. In all diets and among all people they have their uses. The Maron glace is a luscious confection, and is made from the meal of the chestnut properly flavored. The chestnut, of all nuts, is probably more eaten than any other, and is palatable, raw or cooked in various ways.

In this country vast quantities of peanuts, Arch chis Hypogaa, the Pistache de Terre of the French, are raised. They are high in proteids, carbohydrates, and fat. It is the poor man's nut for food beyond all others. Much oil is made from them, a great portion of which is used as salad oil. Salad oil is also largely made from cotton-seed. Both of these are fair oils for dressings. The unfair part of the problem is that they are sold as olive oil very frequently.

Filberts, or hazel-nuts, are low in carbohydrates and high in fat. There are many more palatable nuts.

Pecans are among our best and most plentiful nuts. They analyze much the same as hickory-nuts.

Shellbark, Or Shagbark, Hicoria Laciniosa, Or Carya Sulcata

This nut is only fairly high in pro-teids, is oily, and not high in carbohydrates.

Queensland Nut, Macadamia Ternifolia, has a shell like a walnut. It is of better flavor than the filbert.

Betel Nut. Areca Catechu

This is only one of the areca nuts. The fruit is the size of a hen's egg, and the seed or nut is the size of a nutmeg. The people of India chew it as Americans chew tobacco, calling it betel. This is made by mixing it with the leaves of the piper betel and lime. Reduced to charcoal, the nut makes a tooth-powder.

Pistachio Nut, Pistach

The tree is dioecious.

The nuts are born on the female tree in clusters. It is used in confectionery to flavor it and color it green. The French use it to flavor sausages, etc.

Kola Nut - Sterculia Acuminata, Cola Acuminata

This nut is a native of Africa. The tree, like the orange, has the flowers and fruit on it at the same time. The ripe nut is a brownish-yellow capsule, enclosing both red and white seeds, varying in number from five to twenty. According to Dr. Neish, the nut is rich in caffeine and theobromine. Kola nuts contain more caffeine than coffee, and in them it is free and uncombined and easy to obtain pure. It lessens mental and bodily fatigue, and is safer than beer as a beverage. The natives of Africa esteem it highly as a help in fatigue. It may be harmless, but surely all such remedies need care and watching in using them, and kola and coca are among those needing most to be watched.

Guarana, the fruit and leaves of the Paullinia Sorbilis. These also furnish caffeine, and are astringent. Coffee is a better bracer.

Butternut, Juglans Cinerea

This is the white walnut and full of fat.

Japan Walnut

Juglans Sieboldiana, Juglans Cordiformis, Juglans Mandschurica, are getting to be common in this country and much like our butternut.

Souari Nut

This is a new nut, just introduced here from Venezuela. It has a very hard shell. It is clam shaped and of a snuff color. It has a creamy taste, but is inferior to the Brazil nut in flavor. It has something of a raw mushroom odor and flavor. It may be eaten plain, with pepper and salt, with cheese, and may be roasted or boiled as may the Brazil nut.

All nuts are more thoroughly treated of, both as to their nature and their uses as articles of diet, in my book, "Forty Years in the Medical Profession," published by J. B. Lippincott Company, in 1900.