It is curious to notice that when the derisive enemy accuses one of living on 'nuts and apples,' he is generally ignorant that almonds are nuts, and far the most nourishing of the whole nut family. Even when people do realise this, they are filled with dread at being ordered to consume a vast amount of prussic acid, having vaguely heard that this poison is extracted from almonds.It may be worth while here to go back once more to our friend 'Chambers's Encyclopaedia,' and quote a few facts on the subject:'Bitter almonds contain the same substances (as sweet), and, in addition, a substance called amygdalin, from which is obtained a peculiar volatile oil. For the preparation of Fixed Oil of Almonds either bitter or sweet may be employed. The cake which is left after the expression of the fixed oil from bitter almonds, contains among other matters a portion of two substances, called respectively amygdalin and emulsin or synaptase. When the cake is bruised and made into a paste with water, the synaptase acts as a ferment upon the amygdalin, and one atom of the latter resolves itself into two atoms of volatile oil of bitter almond, one atom hydrocyanic acid (prussic), one atom grape sugar, two atoms formic acid, seven atoms water.'

The volatile oil is not originally present in the bitter almond. The nut does not contain a trace of the oil ready formed, so that the oil is purely the product of the fermentation of amygdalin.

It may be suggested that this change might be brought about by fermentation inside us; but in an interesting paper in the ' Herald of Health' for April 1902, by Dr. E. P. Miller, there is an account of the two so-called ferments, the digestive or inorganic fermentation versus organic fermentation, and he says : 'The term ferment is not one that should be applied to the enzymes spoken of as the unorganised ferments that are elaborated within the cells of the glands producing them, for they are not in reality ferments, but simply digestive agents provided to prepare the nutritive constituents of food for absorption andassimilation.' Mrs.Wallace's excellentmonthly magazine the 'Herald of Health' is full of information of all kinds on health topics. The last page gives a set of useful general rules 'for the physical regeneration of man,' with which I am in great sympathy, a sympathy which I cordially extend to the motto of the paper : 'Life is not mere existence, but the enjoyment of health.'

To go back to my account of the day in Guildford. In the shop where we bought our almonds was a stall presided over by an American girl with a chafing-dish and several varieties of American cereal foods and specimen dishes prepared from them. What attracted me, as I had a vegetarian coming who always asked for farinaceous bulk which I avoid when alone, was a bundle marked 7d., and called 'Nouilles lactees Suisse/ or Swiss milk vermicelli, which shows its Swiss intelligence by instructing the public as to the percentages of its component parts in an analysis signed by Dr. Bertschinger of Geneva. It is not otherwise than a noticeable sign of the times that in Germany and Switzerland prepared foods have to be analysed and certified by first-rate chemists. I have never come across this with either French or English foods. In the case of England, at any rate, where adulteration is so common, I think all patent medicines and foods should be certified by a Government inspector.

Having filled our market baskets, we found them so heavy that we left them with this young lady till our return, and, with all the joyful feeling of touring in a picturesque foreign town, we walked on to find the shop of the well-known Mr. A. C. Curtis, author of ' A New Trafalgar,' and founder of the Astolat Press. It was a slight shock to our aesthetic sensibilities to find the shop in a chaotic bustle of ' sale,' which we forgave when we learnt that it ensured our finding Mr. Curtis himself on the premises; and as my friend too was a writer and a bookseller, he welcomed us with all the friendliness of a fellow-craftsman, and fetched out from the back of the shop a case of his dainty little editions. Amongst these was his 'In Memoriam' on vellum published at 10s. 6d. net, of which he himself lately bought back the few remaining copies he could find among the booksellers at an increased price, as the book is now out of print and scarce.

The present fashion for these miniature libraries - as seen in the success of the'Temple Classics,' the ' Bibelots,' and the new 'Unit Library,' which brings the great classics of all nations within the reach of English peasants - is very indicative of the stress of the times, which means pocket volumes for the busy workers who would perhaps never read at all but for the snatched intervals between work.

The name 'Astolat Press' suggested to us on our return to write and ask Mr. Curtis the origin of the assertion that Astolat - the home of Elaine - was the old name of Guildford. This was his reply: 'In the "Morte D'Arthur," book xviii. chap, ix., Sir Thomas Malory says of Sir Lancelot, "And then he rode so much until he came to Astolat, that is Guildford, and there it happed him in the eventide he came to an old baron's place that hight Sir Bernard of Astolat." There is no doubt that Tennyson identified Astolat with Guildford, and used the present ruined keep in his mental pictures. And he might well fancy Elaine watching the ford by St. Catharine's for the flash of the knight's armour as he rode from Winchester up the track we call "The Pilgrim's Way," but which is one of the earliest roadways in England, and existed long before St. Thomas of Canterbury's day. The Astolat Press is quite a small affair and inhabits, in what was once Archbishop Abbott's stable, an Elizabethan red-brick building, with solid walls, oak beams, and square-paned leaded casements. The loft makes a capital compositors' room, andthesolidgroundfloor a good foundation for engines, machines, and hand press.'