the production of a fat of a low melting point, unsuitable for the manufacture of lard for summer use. The term applied to the natural nuts eaten by swine for this purpose is "mast," and formerly "mast-fed" pork was an extensive article of commerce. The disappearance of the oak and beech forests, however, have practically eliminated this variety of pork from the markets, at least to any extent which can be called commercial.
Composition of the Acorn.—Edible portion, 64.4; refuse, 35.6.
Edible Portion.
Water, 4.1 percent
Protein, 8.1 "
Fat, 37.4 "
Starch and sugar, 48.0 "
Ash, 2.4 "
Calories per pound, 2,718
The acorn resembles the chestnut in its composition, containing more carbohydrates than fat. It is therefore not an oily seed, but one of a farinaceous character.
Almonds.—There are two species of almond trees, the Amygdalus communis, which is the common or sweet almond, and the Amygdalus amara, or the bitter almond which flourishes very extensively in the south of Europe. California has a climate which, with artificial irrigation, is favorable to the growth of the almond, and practically all that are produced in the United States for commercial purposes grow in that state. It is also cultivated extensively in France, Italy, and Spain, large supplies of the almonds of commerce coming from those localities. The almond is delicious when eaten in the green state, that is when the seed is fully formed but before the hull is hardened. It is rarely eaten in this condition in the United States, but forms a common article of diet upon the table of the Europeans in the early summer.
Composition of the Almond.—
-+++++
| | | | Total |
| Water. | Protein. | Fat. | Carbohydrates. | Ash.
-+++++
Edible portion: | Percent. | Percent. | Percent. | Percent. | Percent.
California almonds, | 4.8 | 21.0 | 54.9 | 17.3 | 2.0
European almonds, | 6.0 | 23.5 | 53.0 | 14.4 | 3.1
-+++++
In the United States the almond is eaten very extensively, often roasted and salted. In this condition it is found as a relish in many menus. The roasting improves to a certain extent the flavor of the nut, but the quantity of salt which is used is not always beneficial, inasmuch as an abundance of salt is eaten with other portions of the food. One of the most valued varieties is the Jordan almond, illustrated in the accompanying colored plate.
