Nut oil

“ The oil used is that of the ground nut, which, beside being cheap and plentiful, is so pure that it may be used for almost any purpose, scarcely an article of food in Tette being prepared without it; in fact, the nut itself, which may be eaten plain, roasted, treated as a “confect” in various ways, or infused as a substitute for coffee, contains so much essential oil that it will burn for more than a minute with as bright a flame as a good candle; when arranged one over the other on a stick or wire they give a good permanent light. ”

“ Delicious nut butters may be prepared from true nuts such as the almond, filbert and pine-nut, by blanching and crushing, without roasting. Peanuts require steam roasting. Over-roasting renders the nut difficult of digestion.
More than 50,000 tons of nut butters are produced in England every year. Peanut oil, palm kernel oil and coconut oil are the principal raw materials used. In face of vanishing meat supplies, it is most comforting to know that meats of all sorts may be safely replaced by nuts not only without loss, but with a decided gain. ”

“ The tremendous increase in the use of nut oils in the form of the oil itself and as nut margarines within the last few years is a striking example of the utilization on a large scale of relatively new food products. The press cake which remains as a by-product of this oil industry finds ready use as concentrates for cattle feeds. Many of our ideas in the feeding of our domestic animals are undergoing development along with the idea of human nutrition. ”

“ Most people prefer lemon juice or the juice of fresh West Indian limes, well mixed into either olive oil, nut oil or a blended oil such as the “Protoid Fruit Oil” or Mapleton's Salad Oil. The ordinary “salad oils” obtainable at grocers are seldom to be recommended; they almost invariably contain chemical preservatives and other adulterants. It is better to have the best oil and use it sparingly if need be, than take any faked product just because it is cheap.
With most people the addition of pure oil assists the digestion of the salad, as well as serving other purposes in the body. ”

“ The oil from nutmegs is often extracted from them by decoction, before they are brought to the market, and their orifices closed again with powdered sassafras; this may be ascertained by the lightness of the nut; if it is punctured with a pin, the oil will be pressed from it when good. These oils may be obtained by expression of distillation; they hold resin in solution, and consequently sink in water. ”

“ Along with our vegetable oils in general, coconut oil and peanut oil contain insufficient quantities of the fat soluble vitamine to maintain growth in young animals. Whether the other nut oils will prove more efficacious in this respect, is now under investigation. As far as I am aware, the antiscorbutic properties of nuts have not been studied.
With the population of the world on a steady increase, it continually becomes necessary for mankind to seek out new sources of food, and utilize products that formerly had received little attention as possible foods. ”

“ On the other hand the value of the nut as a food is undeniable, both as a nutrient and as a pleasant condimental addition to the food. The large percentage of oil in nuts also in many cases is beneficial from the well-known effect of oil in promoting the digestive activities, mechanical and otherwise. Nuts should be eaten in as fresh a state as possible, especially those of a highly oily character. ”

“ Palm-nut oil should absorb 10 to 13 per cent. iodine.
Olive Oil.—The olive is extensively grown in Southern Europe and in portions of Asia and Africa bordering the Mediterranean Sea. The fruit of this tree yields the oil.
The free fatty acid content of olive oil varies very considerably. Very fine oils contain less than 1 per cent. acidity; commercial oils may be graded according to their free acidity, e.g., under 5 per cent., under 10 per cent., etc., and it entirely depends upon the desired price of the resultant soap as to what grade would be used. ”

“ This oil, which I obtained from the fully ripened nut of the Jugluns regia, has so many excellent properties, especially for mixing with artists' colors for fine art work, that I am surprised at the small amount of information available on this interesting oil.
Walnut oil is largely used for adulterating olive oil, and to compensate for its high iodine absorption it is mixed with pure lard oil olein, which also retards the thickening effect due to oxidation. The marc left on expression of the oil is said to be largely used in the manufacture of chocolate. ”

“ The nut has a thick, hard shell, which is deeply and unevenly corrugated with rough, sharp points and ridges, and is almost too well known to admit of description. The kernel is large and sweet, but has usually a rather strong, rank taste, less oily than the butternut. An oil is expressed from its kernel which is known as nut-oil, and is much used by painters as a drying oil. A kind of dye is also manufactured from the husk, or outside cover, of the nut. ”

“ If the beetles do not destroy half the trees, the estates here when in bearing, if they yield anything, will give half that quantity; and it must be borne in mind that coco-nut oil is not a strong oil, like palm oil, and that soap boilers will never use it to any extent, for it will allow but little admixture of rosin, &c.; its use in Europe will be principally for candles and fancy soaps; but as by refining and compression they can now purify tallow, and make of it candles fully equal to those made from coco-nut oil, the consumption of the latter is not likely to increase. ”

“ It is no light question, therefore, thus involved in an increased demand for this article; it may produce African consequences of incalculable importance to the whole human race. It is in France hitherto that the great consumption of ground nut oil has occurred. It is there used in the manufacture of soaps, which, though preferred abroad, are little used in England—very much because of the Excise laws. The specific gravity of the soap made out of ground nut oil is higher than those laws permitted ”

“ Vegetable oils are extracted from the ground-nut, the oil-berry and the castor plant. The ground-nut oils are used by the natives for lights, the extract of the oil-berry is used for cooking, while the castor-oils are used as medicine, just as with civilized people. ”

“ L. E. D.—The oil, commonly called nut or castor oil, is got by expression, retains somewhat of the mawkishness and acrimony of the nut; but is, in general, a safe and mild laxative in cases where we wish to avoid irritation, as in those of colic, calculus, gonorrhoea, &c. and some likewise use it as a purgative in worm-cases. Half an ounce or an ounce commonly answers with an adult, and a dram or two with an infant. The castor oil which is imported is not so good as the expressed oil from the nut made in this country. The disagreeable taste is from the coats of the seeds ”

“ NUT OIL is far preferable to any other kind for use in salads, pastry, and for frying and cooking of every description.
"Salads are not used sufficiently by English people, for very few knowDR. ALLINSON'S FINEST NUT OIL (Absolutely Pure) the value of them. All may use these foods with benefit, and two dinners each week of them with wholemeal bread will prevent many a serious illness. They are natural food in a plain state, and supply the system with vegetable salts and acids in the best form. ”

“ The kernel of the nut is an article of diet, and can be prepared in many ways. The native is almost sustained by it, and in Ceylon it forms a part of nearly every dish. The spathe that encloses the yet-unopened flowers is made to yield a favorite beverage called palm-wine, or, more familiarly, 'toddy.' When the fresh juice is used, it is an innocent and refreshing drink; but when left to ferment, it intoxicates, and is the one evil result from the bountiful gifts of the tree. Oil is prepared in great quantities from the nuts and used for various purposes. ”

“ Does not thicken by age. Used to soften leather, to clean fire-arms, and for other purposes.
Oil, Nut. Syn. Hazel-nut o.; Oleum nucis, O. coryli, L. From the kernels of Corylus Avellana (Linn.) , or hazel-nut tree. Pale, mild tasted, drying; superior to linseed oil for paints and varnishes. It is commonly sold for oil of almonds and oil of ben, and is extensively employed to adulterate both. Walnut oil is also frequently sold for nut oil. Sp. gr. ·9260. Prod. 63% (Ure) .
Oil of Nut′meg (Expressed) . Syn. Expressed oil of mace, Butter of m. ”

“ All but one of our most important nuts—almonds, filberts, hickory nuts, pecans, and walnuts—are oily nuts; and well filled kernels contain from 50 to 75 percent or more of oil, depending upon the species. Chestnuts are starchy nuts and contain less than one percent of oil. The relationship between the degree of filling and the composition of the kernel in oily nuts is outstanding, in that the better filled nuts have a higher content of oil and a lower content of protein, carbohydrates, water, and undetermined constituents than do poorly filled nuts. ”

“ The marking nut is a native of the East Indies, where the extremely acrid juice of the shell of the fruit in its unripe state is mixed with quicklime and used as a marking-ink. The juice also possesses medicinal virtues as an external application, and when dry it is the basis of a valuable caulking material and black varnish. The seeds are edible, and the source of a useful oil.
Physic nuts are the produce of the euphorbiaceous tree, Curcas purgans, whence a valuable oil, having similar purgative properties to castor oil, is obtained. ”

“ It evaporates rapidly on exposure to air. When cold it becomes somewhat spongy and has a marbled or mottled appearance. It becomes hard with age and is exported in small bricks, 10 in. by 21⁄2 in., wrapped in palm leaves. It is known under several names, as nutmeg butter, balsam of nutmeg, concrete oil or the mace oil of commerce, and as Banda soap, sometimes made from the distilled nutmeg leaves, counterfeited by using a foreign fatty substance as palm oil, nut, wax and animal fat, boiled with powdered nutmeg and flavored with sassafras, which gives it the right color and flavor. ”

“ Olive oil, with the exception of that of almonds, being the most costly of the ordinary fixed oils of commerce, is, consequently, the one most subject to adulteration. Nut, poppy, rape, and lard oil, are those most commonly used for this purpose. Refined tallow olein, including that obtained from the ‘knackers’ yards’ of Paris, is said to have been used in the same way. The addition of any other oil to olive oil renders it far less agreeable to the palate, and, by increasing its tendency to rancidity, much more likely to offend and derange the stomach and bowels of those who consume it. ”

“ It is the pulpy covering of the nut that yields the oil, which becomes hard as soon as it cools—so hard that it requires to be cut with a knife, or scooped out by some sharp instrument. In this state it is used by the negroes just as we use butter, and forms a staple article of their daily diet. ”

“ The oils expressed from the sesame seed or the earth-nut (arachis oil) are also frequently admixed with olive oil. Almond oil is adulterated with the closely allied oils from the peach-kernel or the pine-seed. Deodorized paraffin hydrocarbons also enter sometimes as adulterants into edible oils. There is, however, a marked improvement in the purity of oils generally. Flour and bread as sold in England are almost invariably genuine. The old forms of adulteration, such as the use of alum for the production of a white but indigestible loaf from bad flour, have disappeared. ”

“ The kernels, dressed in various ways, are used as food, and the expressed oil of the nut is exported for use in the manufacture of candles, soap, and pomades; the oil when fresh is used in cookery. In southern India and other countries the cocoa-nut forms one of the staples of life. ”

“ The causes that have made the use of certain nuts unprofitable commercially, should be studied with the view of correcting these stumbling blocks. For example, the freeing of the horse-chestnut from its poisonous saponins and enable us to use this starch rich nut as food is well within the range of possibility as indicated by experiments conducted in Austria during the war. Why do nut oils tend to become rancid easily and can this tendency be remedied? Is the freeing of the acorn and its tannin and other objectionable substances a practical consideration? ”

“ A very superior kind of paint oil is produced from the nut, and the cake, after the expression of the oil, forms an excellent food for cattle, and a useful manure. 311⁄2 gallons of the nut yield ten gallons of oil, which bears a good price in the home markets. ”

“ Nuts often contain large proportions of oil, the kernel of the Brazil nut, for example, sometimes contains as high as 70 per cent of oil, while an oil content of 50 per cent, or more, is common in almonds, walnuts, etc. ”

“ Peanuts are used as food both directly, as after roasting, and indirectly, by the expression of oil, which after proper refining is considered of high value for edible purposes. The oil of the peanut forms an edible oil of rich flavor, pleasant taste, and high nutritive value. It is used, either alone or mixed with other edible oils, notably with olive oil for table purposes and for the making of salad dressing. The residue of the pressings for peanut oil are highly valued as a cattle food, containing large quantities of nitrogenous nutriment, and also as a manure. ”