Excerpt from California Walnuts, Almonds, and Chestnuts; Their Composition and Draft Upon the Soil, And, the Bleaching of Nuts by Dipping Of the stone fruits the prune and apricot, like the chestnut, are largely made up of carbohydrates (sugar, etc.) and contain considerably less protein than the chestnut kernel, and from three to six times less of that ingredient than the almond or walnut kernel. The above figures are interesting among themselves, and become of more value when considering the food values of these nuts. All authorities agree upon the fact that nuts are a highly concentrated form of food; caution should, therefore, be followed in their use. Walnuts and almonds possess a higher nutritive value than even the grains; and, as compared with fruits, they rank high in food value, being the true seed only and not made up of fleshy coverings, as the apple, pear, etc.; they, therefore, have less water and a higher nutritive value generally, weight for weight. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.