e
dietary, although I do not suggest that any reader should try it. If he
did so he would probably eat too many nuts, not realising how great an
amount of nourishment is contained in a concentrated form. No one should
eat more than a quarter of a pound of nuts per day, in addition to other
food. A pound per day would be more than sufficient if no other food
were taken. I have little doubt but that the diet of the future will
consist solely of nuts and fresh fruit. After all it is the food most
favoured by monkeys, and our teeth and digestive apparatus more nearly
resemble those of the monkey than the carnivorous and herbivorous
animals so many of us seemingly prefer to imitate.

The chief objection to nuts is supposed to be on account of their
indigestibility. But this has its foundation, not in the nut, but in the
manner of eating it. I recommend all those people who find nuts
indigestible to pay a visit to the Zoo and see how the monkey eats his
nuts. He chews and chews and chews. And after that he chews!

I know, alas! that the majority of people do not possess teeth like the
monkey, and to these I can only suggest that they macerate their nuts in
a nut butter machine. There are several of these machines on the market,
and they are stocked by all large "Food-Reform" provision dealers. They
cost anything from six or seven shillings. The daily allowance of nuts
may be thoroughly macerated and eaten with fruit in the place of cream.
Ordinary people may use a nut-mill, which flakes, not macerates, the
nuts. But people with bad teeth and a weak digestion will do better to
invest in a nut butter machine. I may add that the nuts will not
macerate properly unless they are crisp, and to this end they must be
put in a warm oven for a short time, just before grinding. I have found
new, English-grown walnuts crisp enough without this preparation. But if
the nuts are _not_ crisp enough they will simply clog the machine.

Now to our nuts! Almonds are the most nourishing. Next in order come
walnuts, hazel or cob nuts, and Brazil nuts. The proteid value of these
three does not differ much. After these come the chestnut and cocoanut,
and lastly we have the pine kernel. Speaking very roughly, we may liken
walnuts, hazel nuts, and Brazil nuts to beef for flesh and
muscle-forming value, while pine kernels correspond more nearly to fish.
Almonds are nearly double the value of beef.

_Nut Cream._

Doctor Fernie recommends the follo