O'SHEA — ASPECTS OF MENTAL ECONOMY. 



87 



Chemical composition of nuts. 



Composition of Chestnut-Kernels 



Water 



Albuminoids, etc 



Starch 



Dextrin 



Sugar 



Oil 



Cellulose 



Mineral matter 



Walnut Kernels: 



Water 



Albuminoids 



Mucilage, etc 



Oil 



Cellulose 



Mineral matter 



Filbert-Kernels: 



Water 



Albuminoids 



Oil 



Mucilage, starch, etc 



Cellulose 



Mineral matter 



Sweet Almonds (shelled): 



Water 



Albuminoids, etc 



Oil 



Mucilage, etc 



Cellulose 



Mineral matter 



Pistachio-kernels: 



Water 



Albuminoids, etc 



Oil 



Mucilage, etc 



Cellulose 



Mineral matter 



Cocoanut-kernels: 



Water 



Albuminoids, etc 



Oil 



Sugar, etc 



Cellulose 



Mineral matter 



Ground or Pea Nuts (shelled): 



Water 



Albuminoids, etc 



Starch, etc 



Oil 



Cellulose 



Mineral matter 



Doubtless one reason why nuts do not constitute a more impor- 

 tant part of our dietaries is found in the fact that they are all 

 difficult of digestion by most people, while some of them, as the 

 peanut in the form in which we ordinarily obtain it, are quite 

 invulnerable to the attack of many stomachs. This objection 

 need not longer be urged, however, since methods of preparing 



