504 MEALS MEDICINAL. 
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 1D 
treasuring up our mind’s best fruits, our heart’s meditations, 
in its most favoured moments ? ” 
The Pea-nut (Arachis hypogea), 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 
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