Rhubarb stalks 94.4 .6 .7 2.5 ... 1.1 .7 105 Strawberries 90.4 1.0 .6 6.0 ... 1.4 .6 180 Watermelons 92.4 .4 .2 ... 6.7 ... .3 140 With the exception of smoked bacon, there is no flesh food which even approaches the nut in nutritive value, and bacon owes its high value to the fact that it consists almost exclusively of fat. That the nut is appreciated as a dainty is attested by the frequency with which it appears as a desert and the extensive use of various nuts as confections. That nuts do not hold a more prominent place in the national bill of fare is due chiefly to two causes; first, the popular idea that nuts are highly indigestible, and second, their comparatively high price. The notion that nuts are difficult of digestion has really no foundation in fact. The idea is probably the natural outgrowth of the custom of eating nuts at the close of a meal when an abundance, more likely a superabundance, of highly nutritious foods has already been eaten and the equally injurious custom of eating nuts between meals. Neglect of thorough mastication must also be mentioned as a possible cause of indigestion following the use of nuts. Nuts are generally eaten dry and have a firm hard flesh which requires thorough use of the organs of mastication to prepare them for the action of the several digestive juices. Experiments made in Germany showed that nuts are not digested at all but pass through the alimentary canal like foreign bodies unless reduced to a smooth paste in the mouth. Particles of nuts the size of small seeds wholly escaped digestion. Having been for more than fifty years actively interested in promoting the use of nuts as a staple food, I have given considerable thought and study to their dietetic value and have made many experiments. About twenty-five years ago it occurred to me that one of the above objections to the extensive dietetic use of nuts might be overcome by mechanical preparation of the nut before serving so as to reduce it to a smooth paste and thus insure the preparation for digestion which the average eater is prone to neglect. The result was a product which I called peanut butter. I was much surprised at the readiness with which the product sprang into public favor. Several years ago I was informed by a wholesale grocer of Chicago that the firm's sales of peanut butter amounted on an average to a carload a week. I think it is safe to estimate that not less than one thousand carloads of this product are annually consumed in this country. The increased demand for peanuts for making peanut butter led to the development of "corners" in the peanut market and more than doubled the price and must have had an equally marked influence upon the annual production.