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BULLETIN OP THE UNIVERSITY OP WISCONSIN. 



nuts have become so perfected that products are now on the mar- 

 ket which will not trouble the most delicate digestive apparatus, 

 and which are at the same time highly nutritious. These prep- 

 arations present the nutritive elements in nuts in a variety of 

 forms, most of them resembling closely in general appearance 

 and consistency the products of milk. The terms given the dif- 

 ferent varieties indicate this, — nut butter, nut cream, and the 

 like. The composition of the nut foods manufactured at Battle 

 Creek, Ifich., are given below : 



From an economical standpoint they probably furnish more 

 nutrition for money expended than meat and butter, as substi- 

 tutes for which in whole or in part they are especially well 

 adapted. They are highly esteemed by some hygienists, notably 

 by Kellogg, since, it is said, they furnish the necessary fat in 

 a better form than it can be obtained in butter, or any animal 

 fat which has become separated from the elements with which it 

 is ordinarily combined. It is maintained by these authorities 

 that butter cannot be assimilated in the condition in which it is 

 eaten, but has to be converted back into cream, that is emulsified, 

 before it can be utilized in the system. There is involved here 

 a general principle of nutrition which has been alluded to else- 

 where, — that elementary substances in the rure state cannot be 

 incorporated into the system, while they can without trouble 

 when organized in the natural way in plant or animal life. 

 But however this may be it is certain at any rate that the nut 

 products afford palatable and at the same time exceedingly nu- 

 tritious and readily assimilable articles of food; and they might 

 well have a prominent place in a student's dietary since it is of 



