NUTS. 505 
on an inverted’ baking tin, marking it into squares whilst hot. 
The baking tin is not to be greased.” 
For brain-workers Nut cream is much to be commended. 
Pound in a mortar, or mince finely, three blanched almonds, 
two walnuts, and two ounces of pine kernels; steep these 
overnight in orange, or lemon juice, so as to make a cream ; 
it should be prepared fresh every day, and may be used with 
bread instead of butter. Almonds, when eaten by themselves, 
or with raisins, should be well masticated, and not more than 
two ounces of the Almonds should be taken at a meal by persons 
who follow a sedentary occupation. An emulsion of sweet 
Almonds is useful in bronchial troubles, hoarseness, and irritable, 
tickling cough; it should be made by grating the blanched 
Almonds finely, with the addition of orange-juice, or lemon-juice, 
and mixing these well together. The Almonds should always 
be first divested of their skins (which are indigestible) in quite 
hot water. Bitter Almonds contain in a hundred parts nineteen 
of essential oil, and some prussic acid present minutely, but still 
poisonous. 
A while back in many English places, notably at Kingston- 
on-Thames, the Sunday within the Michaelmas octave was 
known as “ Crack-nut Sunday,” when nuts were cracked during 
Divine service by many of the congregation, both old and 
young, this being done without objection on the part oi the 
Church authorities. 
Pine Cones (Pignolia), gathered from huge trees in Italy, (and 
of which each petal contains two kernels, enclosed in hard 
shells respectively, these being very oily, with a distinct Pine 
flavour,) have their kernels commended by doctors as easy of 
digestion, and as containing a higher percentage of proteids 
than any other food of the same nature. In England these 
kernels are much used in place of Almonds, tons being employed 
in cooking, and for confectionery. 
Cashew nuts from India, are greatly esteemed for dessert. 
Their kernels are hard to extract, mainly because an acrid oil 
(ardent like vitriol) exists in the shells. When burned the 
Cashew gives off an odour resembling that of Cayenne pepper. 
The cleaned kernels are salted, and put up in bottles, which sell 
at a good figure. o : 
From South America comes the Butter-nut, which is of imposing 
size, and appearance ; it is full of oil, and is much appreciated 
