92 MAINE AGRICULTURAL EXPERIMENT STATION. 



nuts, however, the shell is so hard and tough as to discourage 

 the use of large quantities. Some varieties are shelled by 

 machine and the kernels are placed upon the market. 



Chestnuts and peanuts when properly prepared furnish palat- 

 able and nutritious soups. Peanuts and walnuts, if passed 

 through a meat chopper, or otherwise reduced to a fine state of 

 division, make a butter-like paste which may be used in the 

 preparation of sandwiches. A German dish consists of chest- 

 nuts baked with raisins. Salads, croquettes and stuffing for roast 

 fowl may be agreeably diversified by the use of nuts. Commer- 

 cial preparations of "peanut butter" are on the market and are 

 well received. Desiccated cocoanut is an important article of 

 food. With the exception of the peanut, chestnut and almond, 

 most of the nuts are eaten raw. The nuts, particularly the pea- 

 nut and chestnut afford interesting opportunities for the house- 

 wife skilled in adding to the list of "good things." Attention 

 has been called to the fact that nuts form a very concentrated 

 food. They should, therefore, be eaten with coarser foods and, 

 except in the case of the peanut, with those richer in protein. 



