52 COCONUTS, KERNELS, AND CACAO. 



at one halfpenny per pound after deducting the weight 

 of the seed issued. 



The nut contains 50 per cent, of fat, 24-5 per cent, of 

 protein, and 11-7 per cent, of carbohydrates, these 

 being the principal nutrient components of vegetable 

 foods. It makes an excellent substitute for peas and 

 beans, possessing several preponderant advantages. 



In Nigeria a nutritious and appetising soup is made 

 from the nut. In the United States, where the pea-nut 

 is extensively used, its value is already being recognised. 

 It is said to fatten more rapidly than any other diet, 

 and if eaten regularly in moderation, to be capable of 

 sustaining life indefinitely. An excellent bread and 

 biscuit may be made from the nut, in the making of 

 the latter no lard being required. It may also be used as 

 a beverage, either alone, when it resembles chocolate 

 in flavour, or mixed with pure coffee, when it is better 

 than many of the coffee mixtures now on the market. 

 The oil of the nut is highly esteemed, being regarded as 

 an alternative to sweet or olive oil. 



Small quantities of selected grown nuts have been 

 used in England in confectionery as a substitute for 

 almonds. In India they are extensively eaten roasted, 

 and are now made into sweetmeats, being mixed with 

 palmyra, palm, or sugar-cane jaggery. 



By far the greater part of the world's production of 

 ground-nuts is, however, used for the expression of oil, 

 and for many years Marseilles has been the great centre 

 for the ground-nut trade for oil. 



Oil is prepared in West Africa by means of crude 

 native wedge presses, or pestle and mortar mills ; such 

 oil is, however, only employed for local use. An ad- 



