88 FLOWERS AND FRUITS. 



the general shape being that of a longish oval, deeply scolloped, the 

 outline turned in and out as if cut with a pair of scissors. 



Fruit bearing lessens the term of existence of trees. In the Oak 

 but one seed out of six generally ripens, and no acorn ever contains 

 more than a single seed : this will account for the great age it 

 attains. The Oak probably takes its emblem, Hospitality, from the 

 fact of its affording both food and shelter. In the early ages, man 

 universally lived on acorns ; but as the various kinds of grain rose 

 into notice and were cultivated, they were discarded, and used but 

 in fattening hogs and poultry. Times of famine, however, have 

 induced a return to their use, and ground into meal and baked as 

 bread, they are now used in Norway, and travellers assure us they 

 are very palatable. Eaten without precaution they are liable to 

 produce headaches and colic, but when properly prepared they form 

 a salutary and nutritious food. In Smorland, they are previously 

 boiled and then steeped in water, separated from the husks, ground, 

 and this powder mixed with one-third, or one-half, of corn flour. 

 Certainly a much better way of using it than that done by the people 

 of Brunswick, who give it in warm beer to produce perspiration. 



Should we ever be deprived of coffee, acorns would afford the 

 best substitute yet known. The Academy of Science, at St. Peters- 

 burg, have made a number of experiments on the subject. By 

 roasting them as you would the coffee itself, occasionally adding a 

 little butter, and then grinding and preparing in the usual manner, a 

 very agreeable beverage will be obtained. 



The Spaniards, until very lately, served up the acorn as a deli- 

 cious fruit at dessert; they have always esteemed them highlv. 

 Their fruit, however, is more delicious than our own. It comes 

 from a different species, the Q. suber or cork tree, which, though 

 not so large as the robur, merits more the Celtic name of the genus 

 quer, fine and cuez tree. The exterior bark of this, is the cork 

 which is taken off once in every ten years, and the removal of which 

 improv s the tree. 



