228 HAZEL-NUT AND FILBERT. 
Its kernel is sweet and well tasted, and affords a con- 
siderable portion of oil. 
241. The HAZEL-NUT and FILBERT are well-known 
fruits, the former of a shrub (Corylus avellana, Fig. 67) which 
grows in hedges and thickets; and the latter of a somewhat similar 
shrub, which is cultivated in orchards and kitchen gardens. 
Each of these kinds of nuts is much esteemed, but 
particularly the latter ; the flavour of its kernels being 
very delicious. They are, however, difficult of diges- 
tion, and, when eaten in considerable quantity, some- 
times produce very unpleasant effects. The oil which 
is obtained from hazel-nuts by pressure is little inferior 
in flavour to that of almonds, and, under the name of 
nut-oil, is often used by painters. Chemists employ it 
as the basis of fragrant oils artificially prepared, be- 
cause it easily combines with and retains odours. This 
oil is found serviceable in obstinate coughs. 
If nuts be put into earthen pots and well closed, 
and afterwards buried eighteen inches or two feet 
deep in the earth, they may be kept sound through the 
winter. 
In many parts of the country hazels are planted in 
coppices and hedge-rows for several useful purposes ; 
but particularly to be cut down, periodically, for char- 
coal, Tor poles, fishing-rods, &c. Being extremely tough 
and flexible, the branches of the hazel are used for 
making hurdles, crates, withs or bands, and springles 
to fasten down thatch. They are formed into spars, 
handles for implements of husbandry ; and, when split, 
are bent into hoops for casks. Charcoal made from 
hazel is much in request for forges ; and, when pre- 
pared in a particular manner, is used by painters and 
engravers to draw their outlines. 
In countries where yeast is scarce, it is not unusual to 
twist loosely together the slender branches. of this 
shrub, and to steep them in ale-yeast during its fer- 
mentation. They are then hung up to dry; and, at 
the next brewing, are put into the wort instead of yeast* 
