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CHAP. 26. (24.)—THE CAROB.

The carob,1 a fruit of remarkable sweetness, does not ap- pear to be so very dissimilar to the chesnut, except that the skin2 is eaten as well as the inside. It is just the length of a finger, and about the thickness of the thumb, being sometimes of a curved shape, like a sickle. The acorn cannot be reckoned in the number of the fruits; we shall, therefore, speak of it along with the trees of that class.3

1 See B. xiii. c. 16.

2 This skin is not eatable. It is fibrous and astringent.

3 In B. xvi. c. 6.

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