OCR Text |
Show WALNUTS AND WINE. Tho food value of walnuts, says tho London Lancet, is very high; they are very rich In fat, containing Vas much as 63 per ccnt. It Jias been calculated that thirty large walni't kernals contain as much fat as two and three-fourths of a pound of lean beef, and yet the walnut Is used a, a supplement to a squnro meal. Added Ad-ded to Di'is the glnss of port, say two grains of alcohol 70 grains of grape sugar. In tho combination, therefore, there-fore, we have all the elements which make for a complete diet, viz, fat, protein, carbohydrate, to which may be added mineral salts. Port and walnuts after a meal are, therefore, from a nutritive point of view, ridiculous ri-diculous excess " Tho digestive disturbances dis-turbances to which this excess may easily lead, is, in face, the price paid peculiar palatability of a crushed mass of walnuts occasionally moistened moist-ened with an elegant port is, in part, attributable to the smooth, creamy emulsion which Is formed. An emulsion emul-sion which presents elegant flavors in a way which Increases their appreciation. ap-preciation. It should be added that both walnuts and port wine contain tannin, which Is ununited to some constitutions. v |