BEECH MAST OIL.
A suggestion reaches me from an observant traveller that among the many native foods that we waste by refusing to use is the oil of the beech nut. In Switzerland, where perhaps less is wasted than in any country in the world, a peculiarly delicate oil is extracted from the " mast." It is much pre- ferred by many to the finest olive oil, is indeed regarded as the best of all for any salad or salad sauce. If someone acquainted with the technique of Swiss cookery would impart the secret of its extraction, which is a domestic not a factory process, it might be found well worth the while of the happy or the economical gourmet in England where we use our plentiful beech wood to the very best advantage, but neglect the fruit altogether. It is always at least interesting to extract value from the kindly fruits of the earth supplied at our doors.
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