As found in our Northern markets, the cocoanut is difficult of digestion, as is likewise the prepared or desiccated cocoanut.  The cocoanut contains about seventy per cent of oil.

The Chestnut is an exception to most nuts in its composition.  It contains starch, and about fifteen per cent of sugar.  No oil can be extracted from the chestnut.  In Italy, and other parts of Southern Europe, the chestnut forms an important article of food.  It is sometimes dried and ground into flour, from which bread is prepared.  The chestnut is a nutritious food, but owing to the starch it contains, is more digestible when cooked.  The same is true of the Acorn, which is similar in character to the chestnut.  In the early ages, acorns were largely used for food, and are still used as a substitute for bread in some countries.

The Hazelnut, with the Filbert and Cobnut, varieties of the same nut obtained by cultivation, are among the most desirable nuts for general consumption.

The Walnut, probably a native of Persia, where in ancient times it was so highly valued as to be considered suited only for the table of the king, is now found very commonly with other species of the same family, the Butternut and Hickory nut, in most temperate climates.

The Pecan, a nut allied to the hickory nut, and grown extensively in the Mississippi Valley and Texas, is one of the most easily digested nuts.

The Peanut or Groundnut is the seed of an annual, cultivated extensively in most tropical and sub-tropical countries.  After the plant has blossomed, the stalk which produced the flower has the peculiarity of bending down and forcing itself under ground so that the seeds mature some depth beneath the surface.  When ripened, the pods containing the seeds are dug up and dried.  In tropical countries the fresh nuts are largely consumed, and are thought greatly to resemble almonds in flavor.  In this country they are more commonly roasted.  They are less easily digested than many other nuts because of the large amount of oily matter which they contain.

RECIPES.

TO BLANCH ALMONDS.—­Shell fresh, sweet almonds, and pour boiling water over them; let them stand for two or three minutes, skim out, and drop into cold water.  Press between the thumb and finger, and the kernels will readily slip out of the brown covering.  Dry between clean towels.  Blanched almonds served with raisins make an excellent dessert.

BOILED CHESTNUTS.—­The large variety, knows as the Italian chestnut, is best for this purpose.  Remove the shells, drop into boiling water, and boil for ten minutes, take out, drop into cold water, and rub off the brown skin.  Have some clean water boiling, turn the blanched nuts into it, and cook until they can be pierced with a fork.  Drain thoroughly, put into a hot dish, dry in the oven for a few minutes, and serve.  A cream sauce or tomato sauce may be served with them if liked.