building, energy-yielding, expensive protein element of our 

 food. 



This will be supplied chiefly from such sources as cheese, 

 dried fish, the legumes, the hen and nuts. We shall grow 

 nut trees, not too close together, between them beans and 

 alfalfa, keep some chiqkens and a cow, and be forever in- 

 dependent of the butcher, even if we do have to send to the 

 grocer for an occasional codfish for our Sunday morning 

 fish cakes. We can predict the day when it will be possible 

 to send to the grocer's, not the butcher's, for a nut chop or 

 steak. Thus the distasteful associations, and possible dan- 

 gers, of butcher's meat may be easily done away with if we 

 choose. 



The following table shows how nuts rank, in comparison 

 with some other articles of diet, as suppliers of protein, fat 

 and starch. 



Food Value of Nuts, and of Other Foods for Comparison. 



Nuts. 



Other Foods. 



From this table it may be seen that butternuts contain 

 about 28 per cent of protein, or the same as Cheddar cheese, 

 and a third more than beefsteak. Pecans contain over 70 



