164 MEALS MEDICINAL. 
the expression being metaphorical.” Quoth Dr. Samuel Johnson 
in his wisdom, “It is the Colossus who, when he tries, can cut 
the best heads upon Cherry stones as well as hew statues out 
of the rock.” Pepys has told (November 2nd, 1667) that “ when 
at the King’s Playhouse it was observable how a gentleman of 
good habit, sitting just before us, eating some Cherries in the 
midst of the play, did drop down as dead, being choked; but, 
with much ado, Orange Moll did thrust her finger down his 
throat, and brought him to life again.” 
CHESTNUT. 
OF all known Nuts the Spanish Chestnut (Stover Nut, or Meat 
Nut) is the most farinaceous, or starchy, and the least oily, so 
that it is more easy of digestion than any other. Italian 
Chestnut Cakes contain 40 per cent of nutritious matter, and 
Chestnut flour, when properly prepared, are capital food for 
children. The ripe Chestnut possesses a fine creamy flavour, 
and if roasted this Nut becomes almost aromatic. The diet of 
Italian poor people consists chiefly of Chestnuts during the 
autumn and winter, when these are eaten roasted, or prepared 
like a stew with gravy. Likewise in Corea the Chestnut has 
almost the same popular place for food as the potato occupies 
with the Irish. To make a Chestnut purée, take two pounds 
of good sound Chestnuts, cut the tops off, and put the nuts to 
bake for about twenty minutes; then remove the shells, and 
skins; put the nuts into a stewpan, with enough light stock 
to make of a pale lemon shade; add salt, and some castor sugar, 
also a pat of butter ; simmer till the nuts are tender, then pound 
them, and rub them through a fine wire sieve, mixing them 
with a little cream (and anisette, if liked); work into a smooth 
paste, put it into a forcing-bag with a large rose pipe. and use. 
For convalescents after a protracted illness, the French make 
a chocolate of sweet Chestnuts which is highly restorative. In 
olden times Chestnuts were common rations Supplied to our 
soldiers ; and when it seemed probable that a castle would be 
besieged, out went the soldiers and laid violent hands on all the 
stores of Chestnuts within ready reach. Nowadays in Italy, 
and elsewhere on the Continent, meat having become a luxury, 
Chestnuts are the staple food of the people. “ Hodge-Podge,” 
or “Hotch-Potch,” is a ragoftt made with Chestnuts. For 
