are also fairly rich in
lime, as is also the peanut.

An ounce and a half of each of almonds and hazel-nuts or filberts will
supply one-third the total lime requirement for a day. In general, this
addition to the ordinary bill of fare would be quite sufficient to
insure against any serious deficiency of lime.

Meats of all sorts are poor in lime. The lime in animals is almost
exclusively in the bones. One ounce of almonds, for instance, contains
as much food lime as a pound of the choicest steak, and a quarter of a
pound of black walnuts supplies as much food lime as nearly two pounds
of average meats.

_The Iron Content of Nuts_

The almond, hazel-nut, chestnut, peanut, pecan and walnut, all contain a
rich store of iron, the average iron content expressed as per cent. of
the iron ration being 4.79, more than two and one-half times that of
fruits (1.74), three times that of vegetables (1.46), greater than that
of cereals and even superior to average meats. It is true that the
extraordinarily high food value of nuts renders them less available than
fruits as prime sources of iron, for one would have to eat 5,000
calories of chestnuts or walnuts or more than 4,000 calories of pecans
or peanuts to get a day's ration of iron; but three-quarters of a pound
of almonds or hazel-nuts would supply the needed quantum of iron with an
energy intake of 2,500 calories, on account of their unusually rich
store of iron.

It is worth while to know that vegetable milk prepared from almonds, by
adding five parts of water to one part of blanched almonds made into a
smooth paste, supplies two and a half times as much iron as does cow's
milk in equal quantity, and furnishing the same amount of protein. It is
worth noting, just here, also, that the protein of the almond is, like
that of milk, a complete protein, that is, a protein out of which human
tissues may be readily formed, which is by no means true of all
vegetable proteins. Such a milk, however, would be somewhat deficient in
lime, a lack which could be supplied by lentil soup.

A product commercially known as Malted Nuts, prepared from almonds or
peanuts, has been found of very great service in meeting the needs of
infants and some classes of invalids for an easily digestible liquid
nourishment to take the place of milk when a substitute is needed.

The chief obstacle which at the present time stands in the way of making
nuts a food staple is the meager supply. If the popu