ering possibilities which are very great.
Not only do they represent a very concentrated form of food which is
highly digestible, but they possess a number of characteristic and
highly pleasing flavors that recommends them for use in all manner of
culinary procedures. The variety of uses to which nuts can be put in the
kitchen is amply demonstrated right here in Dr. Kellogg's sanitarium and
I feel sure that even he has not exhausted the possibilities of nuts in
the dietary. The forms of nut products on the market are steadily
increasing. The nut butters, nut pastes, nut margarines, meat
substitutes, and so forth, all point to the variety of ways that nuts
can be handled as foods.

The tremendous increase in the use of nut oils in the form of the oil
itself and as nut margarines within the last few years is a striking
example of the utilization on a large scale of relatively new food
products. The press cake which remains as a by-product of this oil
industry finds ready use as concentrates for cattle feeds. Many of our
ideas in the feeding of our domestic animals are undergoing development
along with the idea of human nutrition. Just recently, investigators at
the Wisconsin Experiment Station, reported that the well known "home
grown ration" for dairy cows that consist of cereals, silage and hay, is
not a large milk producing diet. Their recommendation is to supplement
this ration with protein concentrates. Nut meals recommend themselves
most highly as protein concentrates. It certainly is safe to say that
the day when the fruits of our nut bearing trees will be allowed to fall
ungathered from the trees, is at an end.

There are many problems that still call for an answer by the chemist and
dietitian. The nutritive value of the individual nuts should be firmly
established in all its phases. The causes that have made the use of
certain nuts unprofitable commercially, should be studied with the view
of correcting these stumbling blocks. For example, the freeing of the
horse-chestnut from its poisonous saponins and enable us to use this
starch rich nut as food is well within the range of possibility as
indicated by experiments conducted in Austria during the war. Why do nut
oils tend to become rancid easily and can this tendency be remedied? Is
the freeing of the acorn and its tannin and other objectionable
substances a practical consideration? What is the irritating principle
of the English walnut?

All these problems a