ing composed of this nutrient. For tropical
countries they supply the fat of a ration at less expense than any other
food. When used in large amounts they should be supplemented with foods
rich in carbohydrates, as rice, and in proteids, as beans. Cocoanut milk
is proportionally richer in carbohydrates and poorer in fat and protein
than the meat of the cocoanut. In discussing the cocoanut, Woods
states:[34]

"The small, green, and immature nuts are grated fine for medicinal
use, and when mixed with the oil of the ripe nut it becomes a
healing ointment. The jelly which lines the shell of the more
mature nut furnishes a delicate and nutritious food. The milk in
its center, when iced, is a most delicious luxury. Grated cocoanut
forms a part of the world-renowned East India condiment, curry.
Dried, shredded (desiccated) cocoanut is an important article of
commerce. From the oil a butter is made, of a clear, whitish color,
so rich in fat, that of water and foreign substances combined there
are but O.0068. It is better adapted for cooking than for table
use. At present it is chiefly used in hospitals, but it is rapidly
finding its way to the tables of the poor, particularly as a
substitute for oleomargarine."

98. Use of Nuts in the Dietary.--When nuts can be secured at a low
price per pound, ten cents or less, they compare favorably in nutritive
value with other staple foods. Digestion experiments with rations
composed largely of nuts show that they are quite thoroughly digested.
Professor Jaffa of the California Experiment Station, in discussing the
nutritive value of nuts and fruits, says:[35]

"It is certainly an error to consider nuts merely as an accessory
to an already heavy meal, and to regard fruit merely as something
of value for its pleasant flavor, or for its hygienic or medicinal
virtues. The agreement of one food or another with any person is
more or less a personal idiosyncrasy, but it seems fair to say that
those with whom nuts and fruits agree, can, if they desire, readily
secure a considerable part of their nutritive material from such
sources."

AVERAGE COMPOSITION OF NUTS

(From Fifteenth Annual Report, Maine Agricultural Experiment Station.)

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