FOODS, FOOD-STUf-FS, AND FOOD-ADJUNCTS. 59 



contained in one fruit of the enormous Myrtaceous 

 tree by which they are produced. The allied SAPU- 

 CAIA-NUT (Lecythis Zabucajo, Aubl., and L. Ollaria, L.) 

 and the Camelliaceous SOMARI-NUT (Caryocar nuci- 

 ferum, L., C. tomentosum, Willd., etc.) of Demerara, 

 are only used here, as dessert fruit, to a far less 

 extent. 



The SWEET ALMOND (Amygdalus communis, L., 

 var. dulcis) is a Rosaceous fruit, cultivated for its 

 kernels in the Mediterranean area. The varieties 

 known as Jordan (corrupted from ' Jardin,' garden, z>., 

 cultivated) and Valencia Almonds are imported from 

 Malaga without the shell or endocarp ; the smaller 

 Barbary or Italian sort come over in this shell. The 

 BITTER-ALMOND is a mere variety (var. amara) im- 

 ported from Barbary for the sake of its essential oil, 

 which is used in confectionery, but is dangerous, 

 owing to the presence of traces of hydrocyanic or 

 prussic acid (HCN). 



The CHESTNUT (Castanea mdgaris, Lam., C. vesca, 

 Gaertn.), generally known as the Spanish Chestnut, a 

 native of Western Asia, is a starchy nut, containing 

 little oil, which forms a staple article of food in Spain 

 and Italy. Though grown in England, it is mainly 

 imported from these countries, Holland and Belgium. 



The COCOA-NUT, or COKER-NUT (Cocos nucifera y 

 L.), the fruit of one of the most useful of the tropical 

 palms, is extensively imported. The uses of this 

 plant are said to be as numerous as the days in a year. 

 The timber is known as ' Porcupine- wood'; the leaves 

 are used for thatch ; the drupaceous fruits, twenty or 

 twenty-five of which are produced by a tree every 



