NOTES AND ABSTRACTS. 



127 



It will be seen that in only one case * is the total weight of the 

 produce from the two inoculated rows of any variety greater than that 

 from the two uninoculated rows. The weights of pods of the various 

 rows of each variety show, indeed, remarkably little variation when it is 

 remembered that a difference of 250 grams represents only about a handful 

 of pods. 



There was no evidence to show that the slightest benefit had been 

 obtained by the use of M Nitro-bacterine " on either type of soil. The 

 experiment was not on a large scale, but it indicates the kind of results 

 to be expected from the use of this material under ordinary garden 

 conditions in this country, and serves to confirm very many results 

 obtained last summer. — C. T. G. 



Nuts, and their uses as food. By M. E. Jaffa {U.S.A. Dept. 

 Agr. Farm., Bull. 332 ; Oct. 1908). — Nut§,are becoming more important as 

 an article of food in the States. The native kinds are being improved, 

 and foreign more widely cultivated. 



Nuts contain much fat and little water, the richest being the pecan — 

 70.7 per cent, of fat. The concentrated nature of the food is probably the 

 reason for their being considered indigestible, and nut protein is slightly 

 less digestible than that of meat, but this may be remedied by sufficient 

 mastication. The water in nuts is 3 to 5 per cent, compared with 50 to 

 70 per cent, in meat. 



In general, nuts rich in protein and fat (brazil-nut. walnut, pecan and 

 cocoa-nut) should be used with carbohydrate foods, such as bread, fruit, and 

 green vegetables ; whereas those containing starch and sugar (chestnuts, &c.) 

 should be eaten with meat, milk, cream and eggs. 



Nuts should be used as a staple food, and not merely as an addition to 

 a hearty meal, but a nut and fruit diet is not recommended to the majority 

 of mankind in place of the usual mixed diet. 



Oily nuts (not containing much starch) such as walnuts, almonds, 

 filberts and biazil-nuts are useful in cases of diabetes, in the form of meal 

 and flour. Nut butters (made from wasted peanuts) are much used by 

 vegetarians, but they become rancid very soon. They are not identical 

 with cocoa butter, or cocoa-nut butter. Nut milk also differs from milk 

 of cocoa-nut. The former made from a species of Canadium (seed of the 

 Chinese olive) or Java almond, is used with some success as an emulsion 

 or infants' food. 



Many sweetmeats are made from nut products. 



Among the Tuscan peasants, chestnut flour is largely used in the form 

 of porridge, cakes and bread. Acorns and horse-chestnuts are used by 

 American Indians as food, after a preliminary process of leaching, to 

 remove tannin and poisonous matters. 



Nuts are not economical as food compared with meat, with the 

 exception of peanuts. Ten cents spent on these will purchase twice as 

 much protein and six times the energy as the same amount spent on 

 steak. Peanuts and dried beans supply more protein and energy than any 

 other food. 



Amongst the less well-known ' nuts ' are the following : — 

 Pinenuts — used in India, Italy and Southern Europe, 



