The carob,[1] a fruit of remarkable sweetness, does not ap- pear to be so very dissimilar to the chesnut, except that the skin[2] 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]