A′CORN

Syn. Glans. quer′cus , L. The seed or fruit of the oak. In the early ages of the world, acorns probably formed one of the principal articles of the food of man. (Ovid, Met. , i, 106; Virgil, Georg. , i, 8; .) In modern times, during periods of scarcity, they have been consumed as food on the Continent. Besides starch, they contain a peculiar species of sugar, which crystallises in prisms, and is unfermentable; they also contain tannic and gallic acids. Mannite and dulcose are the substances which it most nearly resembles. (M. De aignes.) During the autumn, acorns are said to be sometimes poisonous to cattle and sheep. Supposed cases of so-called acorn poisoning are best treated by withdrawing the supply of acorns, or removing the animals from the pastures on which the acorns fall, and by the administration of aperients, alkalies, and stimulants.