NUTS AS FOOD. 



8i 



■Biitieniiit, Oil-nut, White Walnut. (Juglans cinerea). 



The butternut is found over a large part of the eastern, middle 

 and northern states, though it is most abundant and reaches its 

 highest development in the Ohio River basin. Usually it is not a 

 forest tree, but occurs most frequently in isolated positions and 

 along fences. It is very prolific, single trees sometimes yielding 

 15 or 20 bushels. 



Although a common nut in this State, it is not often found in 

 the Maine markets. In the West it is more frequently met, the 

 price ranging from 20 cents to $2 per bushel. When green the 

 nuts are sometimes used for pickling. The thick dense shell of 

 the ripened nut, its extreme oiliness with a tendency to become 

 rancid, make this one of the least desirable of our nuts. 





COMPOSITION 



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Cocoanut. (Cocos nucifera). 



Although large quantities of these nuts are annually imported 

 into the United States, the home product is now considerable. 

 During the past 20 years large numbers of trees have been 

 planted in southern Florida, where it is estimated that there are 

 at least 250,000 trees, over ten per cent of which are in bearing. 

 The products of the cocoanut palm are so many and varied and 

 find such ready application, that it may be long before our home 

 production will satisf}^ the growing demand. 



■"The small, green and immature nuts are grated fine for medic- 

 inal use, and when mixed with the oil of the ripe nut it becomes 

 a healing ointment. The jelly which lines the shell of the more 

 mature nut, furnishes a delicate and nutritious food. The milk 

 in its center, when iced, is a most delicious luxury. Grated 

 cocoanut forms a part of the world renowned East India condi- 

 ment, curry. Dried, shredded (desiccated) cocoanut is an 

 important article of commerce. 



