The term nut is applied to that class of fruits which consist generally of a single kernel inclosed in a hard shell. Botanically speaking, they are one-celled fruits with hardened pericarps, more or less enveloped in a cupule or cup, formed by the aggregation of the bracts. Several nuts are of considerable importance, in consequence of their sweet edible kernels, and some from their abundant oil.

The common Hazel-nut of the shops, or the small nut of the import trade, is the fruit of the hazel (*Corylus avellana*, W.). The hazel-nut is now found generally throughout the temperate parts of Europe and in many parts of Asia. In Spain, Sicily, and some parts of Turkey, it is very extensively cultivated, and forms an important article of trade. The import of hazel-nuts to this country alone is immense. In 1857 it was about 224,485 bushels, of which the chief part came from Spain, and the remainder from Sicily, Smyrna, and Constantinople. From Spain we receive two principal kinds, but they appear to differ only in the circumstance that the so-called Barcelona nut is kiln-dried, whereas the Black Spanish is the fresh ripe nut. The latter is only sent at the commencement of the season, as it will keep long. They are usually sent in bags of six bushels each; but it is unfortunately happening that they are imported in bulk, especially from Smyrna, whence we receive the small red nut (*Corylus colurna*, Willd.). Besides its extensive use as an edible fruit, the hazel-nut yields an oil which is much valued by artists in oil-colours and by watchmakers. (See Oils.) The filbert is extensively cultivated in England, particularly in Kent; and the common hazel is one of the commonest of our coppice shrubs.

The Walnut is the fruit of *Juglans regia*, Linn. (Nat. Ord. Juglandaceae), and is found in the northern parts of Asia. It seems probable that the nuts mentioned in Genesis xiii. 11, were walnuts, as Pliny says the native country of the nut is Pontus, and vast quantities are still gathered in the neighbourhood of Trebizond. He mentions two kinds, both of which were occasionally eaten roasted, viz., the *Abellina* (*C. avellana*, W.), so named from Abellium in Campania, and another kind which is supposed to be the filbert (*C. maxima*, W.). The walnut tree is now cultivated generally throughout Europe, and is as much valued for the fine timber it produces as for its edible nuts. In this country the young green nuts, before the shells become hard, are gathered in considerable quantities and made into a favourite pickle. The nuts are imported from Germany, Italy, France, and Spain, and sometimes from Turkey: 57,000 bushels were imported from these places in 1857. They are only used in this country as an eatable fruit; but in Cashmere they are pressed for oil in great quantities. The Hog-nut (*Juglans porosa*, Michaux), and the Black walnut (*Juglans nigra*, Linn.), natives of Canada, are occasionally brought in small quantities from that country, and are sometimes seen in our fruiterers' shops, but are inferior to the common walnut. Two other nuts, closely allied to the walnut in the same natural order, are the Hickory (*Carya ovata*, Nuttall), with which are often mixed the nuts of *C. sativa*, Nutt., now frequently brought from the United States. These, however, are quite unlike the true nut, not ordinarily recognised as distinct from each other. They are smaller than the walnut, have smooth hard shells of a light colour, resembling common deadwood, are marked by longitudinal ridges, and do not split into two shells. The Pecan-nut (*Carya illinoiensis*, Nuttall), usually imported from New Orleans, is nearly of the shape and size of the olive, but somewhat longer and thinner. The shell of this favourite nut is very thin and smooth, and the kernel plump and large. The quantity of hickory and pecan nuts annually imported is small, probably not exceeding 800 bushels; but it cannot be ascertained with certainty, as the greater part received is in the form of presents. They are, however, beginning to be in demand in our markets. The Chestnut is produced by a large tree (*Castanea sativa*, Gaertner), Nat. Ord. Corylaceae. The tree takes its name from Castanea in Thessaly, but it is now known that it is indigenous to most of the southern countries of that continent. It is very abundant in Spain, whence we receive the greater part of the chestnuts brought to this country. It was well known to the Romans; and Pliny speaks of eighteen varieties of this fruit. He says it was called by the Greeks *Dios balamos*, or "Jove's acorn," and Sardian acorn, from its having been first introduced by the people called Sardes. In his day the choice sorts were roasted and eaten, and the inferior ones used for feeding pigs. Of late, limited quantities of small sweet chestnuts have been imported from the United States, which are probably the fruit of *Castanea vesca*, naturalized in America. The quantity of chestnuts imported from Spain and other parts in 1857 was 84,000 bushels. The Brazil-nut, or Juiva, is the fruit of one of the largest trees of the Brazilian forests, the *Bertholletia excelsa*, Humboldt and Bonpland (Nat. Ord. Lecythidaceae). This nut, which is also called Para-nut and Castanha-nut, is at first inclosed in an outer apple-shaped shell as large as a moderate-sized melon. This usually contains about twenty of the nuts, which average an inch and a half in length, and are thick and triangular in the middle, but sharp at each end, with a rough greyish-brown shell. The kernel is very sweet and oily. They are imported chiefly from the ports of Para and Maranhao, generally in bulk. The import for 1857 was 27,000 bushels. The Soyacu-nut, another Brazilian fruit, is also occasionally seen in our fruit shops. It is produced by a large tree of the same natural order as the Bertholletia, called *Lecythis olivacea*, or "Cannon-ball tree." Its specific name is taken from the large urn-shaped capsules, called "monkey-pots" by the inhabitants, which contain the nuts. The Soyacu-nut has a sweet flavour, resembling the almond, and if better known would be highly appreciated. They are, however, scarce, as the monkeys and other wild animals are said to be particularly fond of them. This nut, which is of a rich amber-brown, is not unlike the Brazil-nut, but it has a smooth shell furrowed with deep longitudinal wrinkles. The Soyacu-nut has hitherto only been imported into Liverpool; and the whole quantity is not more than forty or fifty bushels per annum. The Pistachio-nut is the fruit of *Pistacia vera*, Linn. (Nat. Ord. Anacardiaceae). It is a native of Syria. Although a remarkably delicious nut, and much prized by the Greeks and other eastern nations, it is not well known in this country. It is not so large as a hazel-nut, but is rather longer and somewhat thinner, and the shell is covered with a thin, easily pealable skin. The quality imported is very small and uncertain. The small nut of *Pistacia lentiscus*, Linn., not larger than a cherry-stone, is also occasionally imported from Smyrna, Constantinople, and Greece. The Cashew-nut belongs to the same natural order as the Pistachio. It is the fruit of a small tree, the *Anacardium occidentale*, a few bushels of which are occasionally sent from the West Indies, where it is a native. The Cajou or Cashew nut is remarkable in consequence of the enlargement of the receptacle or peduncle after the flower falls. This receptacle, on the top of which the nut grows, becomes as large as a good-sized pear, and is sweet and agreeable to the taste. The Somari or Surawar nut, called also the "Butter-nut of Demerary," and by our fruiterers the "Suarrow-nut," is the fruit of *Coriaria bungeana*, Willd. (Nat. Ord. Rhamnaceae)—the *Pekoa* *bungeana* of Australia, a native of the forests of Australia, growing 80 feet high. This is perhaps the finest of all the fruits called nuts. The kernel is large, soft, and even sweeter than the almond, which it somewhat resembles in taste. The few that are imported come from Demerary, and are about the size of an egg, somewhat kidney-shaped, of a rich reddish-brown colour, and covered with large rounded tubercles. The Coco-nut is the fruit of *Cocos nucifera* (Nat. Ord. Palmae). This nut is, when ripe, inclosed in a large fibrous husky shell, which yields the vegetable fibre called coir. The kernel forms an inner coating to the hard shell, about three-quarters of an inch thick, inclosing at first a sweet limpid liquid, called the milk, which afterwards becomes the albumen of the seed. It is the inner fleshy portion of the kernel which is eaten. In the tropics it is universally regarded as a very wholesome and nutritious fruit, and yields a large quantity of oil. (See Oils.) Coco-nuts are imported from the West Indies, and sometimes from Western Africa. About 3 million pounds of coco-nuts are received annually. Grumets are the fruits of *Arachis hypogaea*, Linn. (Nat. Ord. Leguminosae). They are roundish, irregular-shaped pods, improperly called nuts, of a straw colour, covered with small square depressions, arranged with considerable regularity. They contain two or three reddish-brown seeds, which have the flavour of the gray field-pea. They are sometimes eaten when roasted, but are chiefly used for expressing oil. (See Oils.) They are sometimes imported in large quantities from Africa and the West Indies. It is said to be a native of South America, but there is reason to believe it came originally from Africa. (T.C.A.)