Brazil Nuts.

Brazil Nuts. Cream Nuts. Butter Nuts (not to be confused with the nuts similarly named and obtained from Juglans cinerea L.), Para Nuts. Chataigne du Bresil, Fr. Paranuss, G.—These are edible nuts imported from Brazil, and sometimes employed in making cream syrups for giving flavor to carbonic acid water. In Brazil an expressed oil is obtained from them, which is said to be used for burning, making ointments, and adulterating copaiba. The nuts are the product of Bertholletia excelsa Humb. et Bpl. and B. nobilis Miers, a large and beautiful tree of the Fam. Myrtaceae, growing over extensive regions in South America. Cornwinder has found in the kernel of the nut 65._ per cent. of oil, and 15.31 per cent. of nitrogenous matter. (P. J., Aug., 1873.) Hugo Kuhl obtained from the seeds an average fat-content of 62.73 per cent., with 2.59 per cent. of nitrogen, corresponding to 16.20 per cent. of proteins. (P. Zeit., 1909, No. 6, 58.)

The Dispensatory of the United States of America, 1918, was edited by Joseph P. Remington, Horatio C. Wood and others.