GIFT OF 
 Pro f . E . J . v* i ckso n 
 
 MAIN UBHAKY-AQ**CLnLTUir nr. 
 
NUTS FOR PROFIT 
 
 A TREATISE 
 
 ON THE 
 
 PROPAGATION AND CULTIVATION 
 
 OF 
 
 NUT- BEARING TREES 
 
 ADAPTED TO SUCCESSFUL CULTURE 
 
 IN 
 
 UNITED STATES 
 
 WITH EXTRACTS FROM LEADING AUTHORITIES 
 
 BY JOHN R. PARRY, 
 
 PARRY, NEW JERSEY. 
 1897. 
 
COPYRIGHTED 1897, BY 
 JOHN R. PARRY. 
 
 1 er 
 
 
 SINNICKSON CHKW, 
 PRINTER, 
 
 CAMDEN, NEW JERSEY. 
 
PREFACE. 
 
 presenting this pamphlet, the object has been to, in a measure, gratify 
 the cravings of the horticultural public on the subject of Nut Culture 
 as the demand for this knowledge, through the great numbers of letters 
 continually received, is evidence of the increasing interest manifested in this 
 fascinating and profitable industry. 
 
 While I will not attempt to treat the entire list of Nuts that might be grown 
 in the United States, I will confine myself to those most familiar in our markets 
 and that can be produced at a profit. 
 
 As the cultivation of edible Nuts for commercial purposes in this country is 
 yet in its infancy, and the literature on the subject very limited, and as Nuts, 
 like pomaceous fruits, do not succeed equally well in all sections, I have drawn 
 from the writings of the best authorities, as I have found them in the magazines 
 and periodicals, which, together with my own observations, will give the experi- 
 ences from various sections of the United Sjtates, and may be the better adapted 
 to the localities and conditions of all. 
 
 Very Respectfully, 
 
 JOHN R. PARRY. 
 Parry, N. J. , February, 1897. 
 
 5 26083 
 
HE CULTURE OF NUT BEARING TREES FOR PROFIT IN 
 the United States, except for timber, has until recently received 
 but little attention. This is due largely to the abundance of wild 
 nuts, which have partially supplied the market demand, but mainly from the 
 fact that the trees have been but little grown in the nurseries, and those dug 
 from the forests, or where they had come up naturally, having but little or no 
 fibrous roots, their transplanting has been attended with much uncertainty, and 
 the impression has been formed that the seed must be planted where the tree is 
 intended to stand ; while to the contrary, many of the nut bearing trees when 
 grown in the nursery are well supplied with fibrous roots and can be trans- 
 planted as safely as an apple tree, and the planter has the benefit of three or 
 four years' growth in the nursery over that of planting the seed, with the 
 uncertainty of their coming up regularly, and the time, care and attention 
 required to get them properly started. 
 
 For many years there has been some interest in planting nut bearing trees, 
 both for shade and nuts. And we occasionally find on old farms, from which 
 the original timber had been cut, the pioneers had spared the most valu- 
 able of the nut trees, consisting of Chestnut, Walnut, Shellbark and Pecan, 
 which in succeeding years have yielded abundant crops of toothsome nuts that 
 have not only gladdened the hearts of the younger generation in their annual 
 gatherings and helped to while away the long winter evenings at the farmer's 
 home, but have also proven a most valuable source of revenue during seasons 
 of other crop failures. From these individual trees many have been stimulated 
 to increase their planting and establish orchards of selected varieties. 
 
 As with fruit, great caution should be exercised in planting a nut orchard 
 until a careful investigation has been made of the species best suited to soil 
 
6 . ; ; I -A : TREATISE ON NUT CULTURE. 
 
 and climate, and then select thrifty growing, productive varieties, the'fruits of 
 which are of large size, attractive appearance, good quality and ripening at the 
 most desirable season to command ready sale at best prices. A safe plan in 
 selecting the species for planting will generally be the productiveness, health 
 and vigor 'of the trees and quality of nut of those planted or growing natu- 
 rally in the neighborhood. And as nut trees cannot be depended on to repro- 
 duce themselves from seed, the only safe plan to establish an orchard of any 
 desired variety is by perpetuation through the buds by budding or grafting in 
 their various forms by rooted layers or cuttings, or by sucke-rs from roots of 
 seedling trees. 
 
A TREATISE ON NUT CULTURE. 
 
 HISTORY OF NUT CULTURE IN NORTH AMERICA. 
 
 As given by H. E. Van Deman, Ex-Pomologist, U. S. Department of 
 
 Agriculture. 
 
 E WILD NUTS of America were used as food by the aborigines long 
 before the white man set foot on her shores* This is proven by speci- 
 mens found burie'd in the graves of their dead. Captain John Smith mentions 
 them in his history of the country as it was in his day, they being gathered by 
 the Indians and eaten both raw and prepared in various ways. Acorn "and 
 Chestnut meal were common articles of use in the cookery of the ancient and 
 modern squaws. To-day the western Indians use acorn meal made into cakes, 
 and a sort of gruel. 
 
 After the occupation of the country by the present races, the principal use 
 made of nuts by them was as a table luxury or delicacy eaten on festive occa- 
 sions. Here and there a tree was left to stand in the fields when the forests 
 were cut away, because of the choice nuts which it produced. Rarely were 
 nut trees planted, and they more for ornament or shade than for their fruit. 
 
 The Persian Walnut, European Chestnut, and Hazel or Filbert, and the 
 Almond were introduced in the early settlement of the country, but the culture 
 of all these nuts was rarely and but feebly attempted. This was perhaps largely 
 due to the fact that the wild, native trees of various kinds furnished an abun- 
 dant supply for the limited demands for home and market use. But the increas- 
 ing consumption of nuts in America, and the gradual destruction of the native 
 trees for their timber, has induced a few persons to begin their culture in 
 earnest. Not only is this true of the foreign species, but of the b.est of our 
 native kinds. Although there are already many large orcfhards of nut trees of 
 several kinds in America, the business may be said to be yet in its infancy. 
 
8 A TREATISE ON NUT CULTURE. 
 
 At the present time there are large quantities of Chestnuts, Pecans, Hick- 
 orynuts, Walnuts, Chinquapins and Hazelnuts gathered and sold in the Eastern 
 and Central States. In the mountains of the Southwest the Indians gather 
 quantities of nuts from several species of the Pine. They are usually roasted 
 about like Peanuts and are of very delicious flavor. They are on sale in many 
 of the stores of those regions, and I have bought them of the Indians along 
 the railroads in Arizona and New Mexico. 
 
 But a large portion of the nuts sold in our markets are imported from 
 Europe, and this in the face of the fact that the most of them might be pro- 
 duced within our own borders. According to the reports of the United States 
 government, for the fiscal year ending June 30, 1894, there were imported 
 during that year nuts to the value of 11,463,899. Over half of this amount was 
 paid for seven million four hundred and thirty -six thousand seven hundred and 
 eighty-four pounds of Almonds. Of Cocoanuts there were $62,688 worth, and 
 of all other nuts (which includes a few other tropical kinds, and the Chestnut, 
 Persian Walnut and Filbert), there were $631,758 worth. The reports only 
 mention the Cocoanut and Almond separately. There were exported nuts to 
 the amount of $125,383 ; but as no further details of exported nuts are given, 
 it is only possible to suppose that they were principally Pecans, Persian Wal- 
 nuts, and probably a few Hickorynuts. 
 
 After a careful inspection of the warmest parts of Florida.and California, I 
 am convinced that the cocoanut w r ill never be grown in the United States in 
 any considerable quantities for market. Although I saw trees in Florida bear- 
 ing very well, the area of their successful culture is small, and the transporta- 
 tion from the tropics is so cheap, that the price will probably be too low for 
 successful competition on our part. 
 
 The Pecan ^ our w ^ nuts the Pecan is the best, and is gathered 
 in larger quantities than any other. Its native habitat 
 
 is the rich river and creek bottoms of the lower Mississippi valley. Texas pro- 
 duces the principal part of the crop sent to market. In the Fall of 1876 I saw 
 many thousands of bushels brought to market there by the wagon load. In 
 some of the cotton-growing sections of that State, as early as 1871, it is said that 
 the Pecan crop was worth five times as much to the people as the cotton crop 
 of that year. One authority states that in 1880, in the city of San Antonio 
 alone, there w r ere sold one million two hundred and fifty thousand bushels. 
 Louisiana, Mississippi, Arkansas and Missouri also produce very good Pecans. 
 
 The selection of the choicest wild varieties for planting seedling orchards 
 has been practiced to some extent for many years past. I saw standing near 
 " the old Jackson battle-field," below New Orleans, two rows of majestic Pecan 
 trees that were said to have some years borne over two barrels per tree. I 
 judged them to have been planted over one hundred years ago. But it is not 
 
A TREATISE ON NUT CULTURE. 9 
 
 until within the last ten years that any considerable orchards have been set. 
 These are principally in the Gulf States, where the Pecan succeeds much better 
 than farther North. 
 
 The only sure way to propagate the varieties without degeneration is by 
 budding or grafting, and this is being done by a very few advanced growers. 
 Named varieties are being introduced, which have nuts twice as large as the 
 common seedlings. Some of them have shells so thin as to be crushed in the 
 bare hand, and with plump, sweet kernels. 
 
 The Chestnut ^ e ^ estnut * s also highly esteemed at home and in 
 the market. While the bulk of the quantity con- 
 sumed by our people is supposed to be gathered from our forests, thousands of 
 bushels are imported each year from France, Italy and Spain. There are four 
 species of the Chestnut family growing within our borders. The one whose 
 varieties are at present most largely used in orchard planting and in grafting 
 into sprouts in old clearings is the European species. A few chance seedlings 
 of this species in the Eastern States have for many years proven hardy in tree 
 and abundant bearers of nuts of large size and good quality. Many seedlings 
 from these trees have been grown and planted in orchards, but owing to their 
 variability, grafting is resorted to by those who best understand the business. 
 Some varieties of the Japanese species produce the largest of all Chestnuts, but 
 they are usually of inferior flavor. I have within the past year seen some that 
 were over six inches in circumference. 
 
 The wild native Chestnut is of sweeter and better flavor than all others, but 
 the trees are not such early or abundant bearers, nor are the nuts as large. The 
 most of .those are of foreign parentage. However, the largest wild varieties are 
 being sought out and grafted. Seedlings are also being grown, with the hope 
 of getting kinds that will combine large size with other good qualities. 
 
 The Chinquapin, which is the smallest of the Chestnut family in all respects, 
 is often found in the Eastern -markets early in the Fall, as it is the first to ripen. 
 
 The Almond ^ e Almon( l has been planted all over America for 
 many years, and with high hopes of success; but it is 
 
 now thoroughly proven that the edible varieties will not succeed east of the 
 Continental divide, except near the Rio Grande. In the North they are tender, 
 and in the South the bloom is killed by Spring frost, because it conies out too 
 early. The hardy, hard-shelled varieties are worthless, because the kernels are 
 not fit to eat. 
 
 In California there are many very large orchards of the Almond which pro- 
 duce large and profitable crops almost every year. Yet the statistics of that 
 State show the product to be only about one-seventh of the amount consumed 
 by our people. There is therefore abundant room for increased home produc- 
 tion. 
 
io A TREATISE ON NUT CULTURE. 
 
 Better varieties have been grown from seed in California than the common 
 kinds imported from Europe, and the nuts bring a high price in market. The 
 outlook for the culture of the Almond is very encouraging in portions of Cali- 
 fornia, Arizona, Utah and Idaho. It succeeds rarely in Nevada, New Mexico 
 and Southwestern Texas. 
 
 The Persian Nuts of the Persian Walnut were brought at an early 
 
 Walnut ^ a y f rom England and the Continent of Europe, 
 
 where it had been introduced by the Greeks and 
 
 Romans long before the Christian era. The Greeks first brought it from 
 Persia, where it originally grew wild. Afterwards it escaped to the forests of 
 Southern Europe. In America it is wrongly called ' ' English ' ' Walnut to 
 distinguish it from our own species. The nuts planted by our forefathers grew 
 and bore only fairly well in some cases because of lack of pollen, or the inop- 
 portune time of its production. This is now the chief cause of failure in many 
 cases, and can be remedied by growing the right varieties contiguously. 
 
 The tree is not so hardy as those of our native Walnuts, but it is growing 
 in the Atlantic States as far North as Massachusetts. In California large 
 orchards are set. One is said to cover seven hundred acres. It is estimated 
 that the annual crop of that State is now fully two million pounds. Success- 
 ful culture demands a moderate climate, very rich, well drained land, and a 
 steady supply of water, either naturally or artificially supplied. If the right 
 varieties are judiciously planted, there is no reason to doubt the profitable cul- 
 ture of this nut in the Atlantic States from New Jersey southward. 
 
 The Hazel The Filbert, or European Hazel, has been grown only 
 
 here and there in America, and in some cases with 
 
 little success. The chief cause is the blooming, of the staminate flowers, 
 either too early or too late for the pistils. With some varieties there is no such 
 trouble, and the bushes or small trees bear heavily. There is a bright future 
 for the culture of the best varieties, especially in' the Atlantic States and in 
 Oregon and Washington. 
 
 Our wild Hazels furnish small nuts of good flavor, and the best varieties 
 are now beginning to be propagated for experimental purposes. 
 
 The Hickory Nut The little Shellbark Hickory is a most valuable nut, 
 and is gathered and sold wherever grown. The 
 
 choicest varieties are being planted in a small way, and occasionally a few 
 scions are grafted on stocks in the nursery or experimental grounds. 
 
A TREATISE ON NUT CULTURE. 
 
 NUT CULTURE FOR NEW YORK. 
 
 By Prof. H. E. Van Dcman, before the Western New York Horticultural 
 
 Society. 
 
 THE many classes of fruits that may be successfully grown within the 
 bounds of the Empire State, perhaps there is none that is more neglected 
 by both market and amateur growers than nuts. For ages before the country was 
 settled the natives have gathered wild nuts from the forests, and, since the 
 \vhite man has taken possession, he has done little so far to improve upon 
 nature's methods of their culture. But there are good reasons for being encour- 
 aged to push the culture of some of the native wild species and also to plant 
 some of the foreign kinds. 
 
 Chestnuts ^ tlie nat * ve s P ec i es > the common Chestnut, Castanea 
 
 dentata, is perhaps most promising of good results. 
 
 There are thousands of trees bearing nuts of more than ordinary value, standing 
 in open fields, that have been left because of this fact. Some of them bear nuts 
 of large size, others are very productive, and all are of much better quality than 
 nearly all of the foreign varieties, although smaller, and hence, less popular in 
 market than the latter. Occasionally, trees are found which bloom abundantly 
 but do not bear. Such cases occur nearly always where the trees stand alone 
 and their barrenness is thought to be attributable to the staminate and pistillate 
 flowers not coming to perfection at the same time, or to the impotency of their- 
 pollen; because, where two or more trees stand near each other, it rarely 
 occurs. 
 
 Very little attention has so far been given to the production of choice seed- 
 lings or to the propagation by grafting of the best chance seedling varieties. 
 Both of these methods could be practiced with decided advantage. There has 
 
12 A TREATISE ON NUT CULTURE. 
 
 been sufficient progress already made in the way of selecting and preserving 
 from destruction by the ax, certain choice varieties, to furnish a fairly promis- 
 ing field of labor. A few of the best that have come under my personal notice 
 and that have been deemed worthy of varietal names may be briefly mentioned : 
 
 Dulaney, Excelsior, Griffin, Hathaway, Murrell, Otto, and other choice 
 varieties. 
 
 There are rocky hillsides and other waste patches already covered with 
 young chestnut growth, that, by grafting, might be changed into groves of 
 these and other choice varieties. Old timber slashings that have very young 
 growth would be the best suited to such treatment. 
 
 European I?or P ront able planting at the present time, the 
 
 Chestnut European type, Castanea sativa, is the best species of 
 
 Chestnut, all things considered. The trees of some 
 
 of its varieties are somewhat tender in some sections of the United States, but 
 numerous trials in New York have proven that there is little to be feared from 
 this cause. 
 
 The nuts are large but of inferior flavor, compared with our wild Chestnuts, 
 and some varieties have quite bitter skins covering the kernel, which must be 
 removed before eating. Much less pubescence is found in the nuts than on 
 those of our wild species. One objection that many practical men make to this 
 species in nearly all its varieties, when worked on native American stocks, 
 is that the union is not perfect and that winds are apt to break off the grafted 
 top. There is considerable difference in this respect among the varieties; 
 advantage can be taken of this, and only the most successful kinds worked 
 upon the native stocks, either in the nursery or the wild sprouts in brush lands. 
 
 Mr. H. M. Engle, of Pennsylvania, told me very recently that he had more 
 than forty acres of wild sprouts grafted principally to Paragon and the union 
 seemed to be good in nearly all cases. He said that he had many grafted trees 
 several inches in diameter, which were so perfectly healed at the graft that no 
 evidence of the operation could be seen. I have seen such trees in several 
 places. 
 
 If scions of varieties of the European typ are set upon seedlings of the 
 same species, there will be almost no uncongeniality of stock and scion. This 
 can easily be done. 
 
 There are a gbodly number of well tested varieties that have been so 
 well thought of that they have long ago been named and are propagated in the 
 nurseries by grafting and budding. Among them are the following: Paragon, 
 Numbo, Ridgely, Hannum. 
 
 Japanese ^^ e J a P anese Chestnut, Castaneu Japonica^ has been 
 
 Chestnut thought by some to be only a variation of the 
 
 European type, but there are sufficient points of dif- 
 ference to warrant botanists in giving it a separate specific name. The tree is 
 
A TREATISE ON NUT CULTURE. 13 
 
 smaller and so are the branches and leaves, but the nuts are generally large, 
 and some of the varieties of this Asiatic species bear the largest of all Chest- 
 nuts, although some of them are quite small. Nearly all of them are of poor 
 quality, and the skin is bitter, except in a few very rare cases. The nuts are, 
 as a rule, almost devoid of pubescence. In point of bearing the trees are very 
 precocious and productive. Unlike the European type the Japanese species of 
 Chestnut usually succeed quite well worked upon our native American 
 seedlings. 
 
 Mr. Luther Burbank, of California, has been for a long time growing 
 seedlings of this species in the hope of securing choice varieties and has 
 chosen two out of a lot of about ten thousand, that he considered good in all 
 respects. These are now owned and being grafted extensively by two gentle- 
 men in Connecticut. 
 
 A few chance seedlings, and some as the result of careful attempts to 
 originate good varieties, have been thought to be worthy of varietal names and 
 propagation by grafting. Some of these are mentioned below: Alpha, Early 
 Reliance, Giant, Killen, Superb. 
 
 The Hickories ^ tlle Hickory family there are only two species of 
 special importance as nut trees anywhere in America, 
 
 so far as we now know them. Of these, the Pecan, Hicoria Pecan, is out of 
 climate in New York, being at home in the Gulf States and rarely doing well 
 as a nut producing tree north of Delaware, Kentucky and Kansas. It will 
 grow as far North as Southern Iowa and Massachusetts, but does not flourish 
 in those States. It is by far the best of all native American nuts and already 
 enters largely into commerce. 
 
 The Little Next to the Pecan comes the Little Shellbark Hick- 
 
 S he 11 bark or ^' Hiciora ovata, both in point of commercial im- 
 
 portance and general goodness. It may seem strange 
 
 to some, that there are firms in Pennsylvania that crate and ship kernels 
 of this nut to the extent of twenty-three tons to a single season. Its range of 
 natural territory is very large, extending from the New England States almost 
 to the Gulf of Mexico. In most parts of New York it does well, as it is found 
 wild in the .forests and grown in many fields and pastures where the trees have 
 been left because of the good qualities of their nuts. It might seem strange 
 that the culture of this nut should be urged, but the steadily increasing 
 destruction of 'the trees for their timber, and the increasing value of their nuts, 
 would warn us to preserve all that may be practicable of the wild trees, and 
 plant new Hickory groves. There are many waste places where little corners 
 or rocky hillsides are already covered with Hickory growth that might be 
 saved from the axe. Other places not easily cultivated might be planted with 
 nuts of choice quality and thus made profitable. They should be planted about 
 
14 A TREATISE ON NUT CULTURE. 
 
 four feet apart each way and cultivated for a few years. As the trees grow 
 they will need thinning to twenty-five or more feet apart, but the wood will 
 abundantly pay for the labor and the young trees will keep down other growth. 
 There is a great difference in the wild varieties of the Little Shellbark as 
 regards size, thinness of shell, quality of the kernel and its readiness to part 
 from the shell. There have been so few experiments with seedlings, that little 
 is known as to the possibility of these good characteristics being generally 
 transferred to them. Grafting is the only safe way according to present knowl- 
 edge. 
 
 Within the past few years a number of choice varieties have come under 
 my notice, and some of them have been named. No doubt there are many 
 others equally good that should be brought to general knowledge. A few of 
 the named kinds will be here mentioned: Hales, Learning, Curtis, Eliot, Rice, 
 Milford. 
 
 The Hazels The nuts of the genus Cory his are called Hazelnuts, 
 Filberts and Cobnuts rather indiscriminately in both 
 
 Europe and America. All but one of these are of a rather shrubby nature, and 
 propagate naturally by suckering. 
 
 American ^ th * S num ^ er > two are natives of a large part of 
 
 Hazels Central North America, and are both found wild in 
 
 some parts of New York. While their nuts are not 
 
 so large as those of the European species, the flavor of their kernels is good, and 
 the bushes are very hardy and productive. We mention the Cory I us Ameri- 
 cana and Corylus Rostrata. 
 
 European There has long been considerable doubt and trouble 
 
 Hazels about the proper classification of the three European 
 
 species of the Hazel family, both to botanists and 
 
 pomologists. They are a source of very considerable profit, chiefly in England, 
 France, Italy and Spain. It is stated that many thousands of tons of Filberts 
 and Cobnuts are annually exported from the county of Kent, England, Most 
 varieties flourish best in a rather moist, cool and yet a mild climate. 
 
 In this country they have long been grown here and there over a wide area 
 but in a very limited experimental way. One apparently serious obstacle to 
 their successful cultivation here has been their liability to yield to the effects 
 of fungous diseases. Experiments are now being made in New Jersey and else- 
 where in the hope of finding remedies for this evil. 
 
 Another difficulty has been the inopportune time of the blooming of their 
 staminate and pistillate flowers. This can be overcome by planting varieties 
 near each other that will properly cross-fertilize. In Europe they sometimes 
 cut branches from their wild hazel bushes that have pollen-bearing catkins, and 
 hang them on the fruiting bushes for this purpose. 
 
A TREATISE ON NUT CULTURE. 15 
 
 They are easily propagated by suckers, layers and cuttings, and also by 
 grafting. Wet, heavy, rich soil will stimulate too strong a growth of wood 
 and prevent fruitfulness. A poor sandy soil will make the nuts small and 
 scarce. But a loose friable soil of moderate richness, and a well underdrained^ 
 subsoil, seem to be well suited to Cobnut and Filbert culture. We believe that 
 all the conditions suitable to their culture will yet be found in parts of New 
 York. 
 
 Cobnut Corylus Avellana, is a species which is very common 
 
 in Europe. In England its varieties are commonly 
 
 called Cobnuts. Its habit is bushy, sometimes inclined to be tree-like and 
 suckers freely at the base. The husk is two-parted, short and reflexed at matu- 
 rity. The nuts are medium size, round or compressed and nearly always thin- 
 shelled. There are several named varieties, of which the following are consid- 
 ered the best: Bond, Cosford, Downton Square and Pearson. 
 
 Filbert ^ lie nuts ^ the var i et i es f C- Tubulosa are com- 
 
 monly called Filberts. The habit of growth is 
 
 stronger than that of the Cobnuts, being upright and with heavy branches, 
 but suckers freely when not pruned into the shape of a small tree with a single 
 stem. The husk is single-lobed, longer than the nut, and often contracted just 
 above the nut. The nuts are elongated in shape, have thick shells, and the 
 kernels are very richly flavored. There are a number of named varieties of 
 excellent quality, from which the following are selected: Frizzled, Lambert, 
 Purple, Red, White. 
 
 The Walnuts ^ our nat ^ ve American Walnuts, there are none which 
 at present seem to afford much opportunity for their 
 
 profitable culture as nut bearing trees. Possibly the butternut, Juglans Cin- 
 erea, may yet develop varieties with shells thin enough, and meats large 
 enough and of the right shape, to be easily extracted; but, as a rule, the shell 
 holds the kernel too firmly in its crevices. The flavor is very rich and deli- 
 cious. Crossing with other species may make new creations of peculiar value 
 in all respects. That the tree is hardy in New York, we all know. It loves 
 well drained upland slopes, and good deep soil. 
 
 Persian The s P ec i e9 f the g enus Juglans, which, up. to this 
 
 Walnut date, has been almost solely cultivated, is the Persian 
 
 Walnut, Juglans regia, which in America has been 
 
 improperly called English Walnut, because it was perhaps first brought to this 
 country from England. It is a native of Asia, and was brought from Persia to 
 Europe by the Greeks, who called it " Persian nut," and " Royal nut." The 
 Romans having obtained it from the Greeks, called it " Juglans," which' liter- 
 ally means " Jupiter's Acorn " or " nut of the gods." Wherever the Romans 
 2 
 
16 A TREATISE ON .NUT CULTURE. 
 
 made conquests and established colonies they planted these nuts, and it was 
 thus that -the species was taken to England, where the Anglo-Saxons gave it 
 the name " walnut," which means " foreign nut." 
 
 It is the best of all the family, but unfortunately in a large part of North 
 America it is liable to injury by cold winters. In New York it is grown with 
 difficulty and can scarcely be said to be successful. However, it may be wise 
 to give it further trial in protected places. 
 
 As with other nut trees, there has been much trouble with the untimely 
 blooming of the flowers of the two sexes, or a partial or entire lack of those 
 producing pollen. Some varieties bloom so early as to be caught by frost. 
 There are many named kinds of marked excellence, which have long been 
 grown in France, and to some extent in other countries. If any attempt to 
 cultivate this nut in New York the following varieties give promise of doing 
 the best: Chaberts, Franquette, Mayette, Praeparturiens and Serotina. 
 
 Asiatic There are three species in this country, recently intro- 
 
 WalflUtS duced direct from Asia, that are worthy of general 
 
 trial in New York. They all seem to be hardy, thrifty 
 and productive. Juglans Seiboldiana, J. Cordiformis, J. Mandchurica. 
 
 Hints On There is no doubt that nut trees are hard to graft and 
 
 Grafting and ^ud, or ' at least > tllat tne proper methods are not well 
 
 Budding" Nut understood. Few persons have succeeded quite well, 
 
 Trees anc ^ so ^ ar as * s known, this success is attributable to 
 
 . having practiced upon the following principles. , 
 
 Evaporation of the sap or scion or bud should be prevented until the union 
 has taken place with the stock. To accomplish this, it is best to hold back the 
 scions by securely wrapping them in moss or other soft material and placing 
 the package in a damp refrigerator or in the sawdust of an ice-house until the 
 circulation of the sap in the stock has become active. Then, graft just under 
 the ground and bank up with moist earth nearly to the top of the scion. All 
 the work should be most carefully done. Waxing is not necessary in under- 
 ground grafting, but in top grafting special care should be given to covering 
 the wound thoroughly. 
 
 A very important point in preparing the scion for cleft grafting is, that the 
 wedge should be so made that the pith is all on one side and not in the center 
 of the wedge, as it usually is, for the large pith of nut trees will otherwise 
 cause the scion to be fragile. 
 
 Ring-budding is much better than shield-budding for nut trees. In any 
 style of budding the wrapping should be thoroughly done. 
 
 The Pecan and other Hickories will grow when grafted on each other. 
 The European Chestnuts do best when grafted on seedlings of their own type. 
 The same is true of the American species; but the Japanese kinds seem to do 
 very well worked on our native stocks. 
 

 
 A TREATISE ON NUT CULTURE. 18 
 
 A PLEA FOR NUT TREES. 
 
 By A. S. Fuller, in American Agriculturist. 
 
 'TlT SEEMS to be one of the weaknesses of mankind to cling to old ideas, 
 ** and even venerate the acts of ancestors, whether they were wise or 
 
 otherwise. Because the first white men who settled in the New England 
 States made much of the American elm, planting it almost everywhere to the 
 exclusion of better and more valuable trees, or because the Holland Dutch, in 
 the settlement of Manhattan and I/ong Island, saw fit to import Dutch cork -bark 
 elm and European lindens, planting these about their grounds and along the 
 roadsides, it does not follow that we should perpetuate their practices centuries 
 later, as is now being done in many localities. In Europe this clinging to 
 ancestral ideas and practices is just as much a trait of the people as it is in this 
 country, but fortunately, some wise man of ancient times discovered that a 
 tree might be both useful and ornamental, and, with the two combined, the 
 planter would be doubly blessed. 
 
 When or by whom the Chestnut and Walnut were first introduced into 
 Southern and Central Europe is nw unknown, but it was very early discov- 
 ered that they were beautiful and easily grown trees, yielding an immense 
 amount of excellent and nutritious food for both man and beast. The fashion 
 or custom once established among the people, the propagation and planting of 
 these trees became general, and has continued uninterruptedly in several 
 European countries for more than two thousand years. They are planted 
 along the highways, in parks and forests, and for memorial trees for births and 
 marriages in fact, to set out a nut tree is considered an act commendable alike 
 in prince and peasant. The result of this custom is to be seen in the annual 
 crop of over thirty millions of bushels of Chestnuts alone, gathered in 
 
i8 A TREATISE ON NUT CULTURE. 
 
 France and Italy, and probably nearly or quite as many Walnuts. Hundreds 
 of thousands of bushels of these nuts are exported, and we are pleased to 
 obtain a share and pay a high price for them, although these nut trees will 
 grow here as freely, and bear as abundantly, as in any country of Europe. 
 They may not thrive in our extreme Northern border States, but they certainly 
 do in many of the Northern, and all through the Middle or Southern States. 
 
 But it is not necessary to go to Europe or Asia for valuable nut-bearing 
 trees, for our forests are full of them, and we have several native species 
 worthy of extended cultivation. Our native Chestnut is superior to the 
 foreign in flavor, although not as large, consequently does not command as 
 high a price in the market, but it is becoming more and more valuable as the 
 demand increases, and the supply decreases with the destruction of our original 
 forests. The same is true of the Shellbark, Hickory and the Pecan nut, and all 
 three should have long since been extensively planted as roadside trees in 
 place of the hundreds of worthless varieties and species to be seen in such 
 positions in all the thickly settled parts of our country. Of course where the 
 European or Asiatic Walnut will thrive, and the larger varieties of the 
 foreign Chestnut, we would give them a prominent position not because they 
 are more ornamental than the native kinds, but their nuts command a better 
 price, and this is an incentive for plantirig and future care not to be ignored in 
 any community nor under any circumstances. 
 
 It may take a little more time to secure a crop of nuts than of the ordinary 
 kind of farm crops, but a nut tree, when large enough to yield from five to ten 
 dollars' worth of nuts annually, will not occupy any more land than is required 
 to produce a dollar's worth of wheat, or other kind of grain. In addition to 
 this there is no annual plowing and seeding to be done for each ensuing crop, 
 for when a nut tree is once established it is good for a hundred years or more, 
 increasing in value and productiveness with age, and when, finally, its useful- 
 ness ends as a producer of food, its wood is w T orth as much as that of any of our 
 purely ornamental trees. If our farmers and others, who were planting shade 
 trees twenty -five and fifty years ago, had thought of this and put the idea to a 
 practical test, the roadside trees alone would, to-day, yield many millions of 
 dollars' worth of nuts, which we are compelfed to obtain elsewhere. 
 
 Taking this view of the subject, I ask, in all sincerity, if it is not about 
 time that a change was made in the kind of trees generally planted along our 
 highways ? Our ancestors in this country may have been very careless and 
 unwise in the selection of the kinds of trees planted for such purposes, and, 
 however much we may regret it, we should strive to remedy defects, keeping in 
 mind that posterity will also have something to say about our plantings. 
 
A TREATISE ON NUT CULTURE. 19 
 
 Mr. A. S. Fuller also says: 
 
 And further to show the extent to which they are imported to this country. 
 Of Almonds, not shelled, and on which there is. a protective duty of three cents 
 per pound, we imported from 1890 to the close of 1893, twelve million four hun- 
 dred and forty-three thousand eight hundred and ninety-five pounds, valued at 
 $1,100,477.65; of Almonds, shelled, on which there is now a duty of five cents, 
 we imported one million three hundred and twenty-six thousand six hundred 
 and thirty-three pounds, The total value of both kinds for the four years 
 amounted to $1,716,277.32. 
 
 Of Filberts and Walnuts, not shelled, and with a duty of two cents per 
 pound, we imported during the same years from eleven to fifteen million pounds 
 annually, or a total for the four years of fifty-four millions five hundred and 
 twenty-six thousand one hundred and eighty-one pounds, and in addition about 
 two million pounds of the shelled kernels, on which the duty was six cents 
 (now four) per pound. The total value of these importations amounted to 
 $3,176,085.34. Under the head of "miscellaneous nuts," or all other shelled 
 and unshelled, "not specially provided for," which probably includes Chest- 
 nuts, there were imported during the period named, six million four hundred 
 and forty-two thousand nine hundred and eight pounds, valued at $235,976.05. 
 The total for all kinds of edible nuts imported was $7,124,575.82. These figures 
 are sufficient to prove that we are neglecting an opportunity to largely engage 
 in and extend a most important and profitable industry. 
 
A TREATISE ON NUT CUI/TURE. 
 
 WILD ^CULTIVATED NUTS. 
 
 * * * 
 
 From Southern Cultivator and Dixie Farmer. 
 
 * * * 
 
 E DIVISION OF POMOLOGY, Department of Agriculture, will soon 
 issue a bulletin upon the Wild and Cultivated Nuts of the United 
 States. 
 
 In Central California, on well drained level lands, orchardists report cheer- 
 ing results with the hard and soft shell Almond. It is not an unusual thing to 
 nd in that section plantations of from two thousand to five thousand of these 
 trees. The culture is much the same as for the peach. 
 
 The Madeira nut is cultivated in orchards of from one hundred to fifteen 
 hundred trees throughout the southern portion of California in proximity to 
 the coast. By careful selection of seed and improved culture, seconded by a 
 happy " sport " in nature, the growers of California have secured a very relia- 
 ble "paper shell " variety of this nut. Reports of this " Improved " Madeira 
 concur that it will bear in that locality at from five to seven years of age, that 
 it has a very thin shell, and in kernel it surpasses the mother nut. 
 
 The Madeira is also reported from most of the States as among the collec- 
 tion of nut-trees grown by planting; its territory extends not quite so far south 
 as the Pecan, nor so far north as the Shag-bark Hickory. On Staten Island, 
 New York, the Madeira nut is marketed green for pickling and for catsup. 
 
 The Pecan is grown in orchards and in groves in the South Central and 
 South Western States. By selection and culture there are now produced some 
 very large soft-shell, superior nuts of this kind. While there are more Pecans 
 grown in the native forests of the territory mentioned than in orchards, yet 
 grove culture of this nut is profitable there, and promises an increased yield of 
 larger and better nuts. The Pecan is very generally reported as far north as- 
 New York and west to the Missouri river. 
 
A TREATISE ON NUT CULTURE. 21 
 
 As thorough and careful culture of this nut has not been reported by its 
 propagators as is reported for the Almond and Madeira by their propagators, 
 yet the nut shows decided improvement under the care and the attention 
 given it. 
 
 The Shag-bark Hickory is not receiving any orchard culture, yet it is 
 among the collection of nut trees, and from the native forests there are now to 
 be had some very large, thin-shelled nuts of superior quality. 
 
 The Chestnut of sweetest flavor is the wild nut of the American forests. 
 Selections of the largest and best of these are reported from many localities, of 
 which not a few have been planted by amateurs. The larger nuts of Japan 
 and Italy, having less flavor, are more in cultivation than the American varie- 
 ties, yet when the American Chestnut shall have received the care and culture 
 which have been given some other nuts, it is safe to anticipate a corresponding 
 hastening of maturity, and improvements of size, etc. 
 
 This nut may be best prepared for market by bathing in scalding water as 
 soon as gathered, and thoroughly drying till all surplus moisture is gone, so 
 that moulding is avoided. The method is to place say a bushel of nuts in an 
 ordinary wash tub and on these pour water boiling hot, in quantity sufficient to 
 just cover the nuts an inch or two; the wormy nuts will float on the surface 
 and are removed; in about ten or fifteen minutes the water will have cooled 
 enough to allow the nuts to be removed by the hands; at this stage of the pro- 
 cess the good of scalding has been accomplished (the eggs and larva of all 
 insects have been destroyed, and the condition of the " meat " of the nut has 
 been so changed that it will not become flinty hard in the further curing for 
 winter use. Yet in this condition the nut is in no wise a " boiled Chestnut.") 
 The water is drained off and the nuts being placed in sacks, in such quantity 
 as will allow their loose spreading at about two inches thick, the sacks are 
 frequently turned and shaken up as they lay spread in the sun or dry house. 
 When surplus moisture is driven off, so that risk of moulding is avoided, the 
 nuts may be packed in barrels or otherwise stored for winter. It will be found 
 that such nuts are quite tender, retaining for a long period much of the quali- 
 ties that make them so acceptable in the fall. Of course, nuts that have been 
 scalded will not germinate. 
 
 Nuts that have been selected for planting, and no nuts of any kind should 
 be planted that have not been selected for superiority of size, flavor or thin- 
 ness of shell, are best cared for by planting in the fall in boxes of soil; their 
 conditions of depth in the soil, and moisture from mulch, etc., to be as close a 
 pattern of nature in the forests as possible, the object of the box being to 
 faciliate the record kept and to prevent mice and moles from disturbing the 
 nuts till the tap root has started growth in the spring. These boxes of imbed- 
 ded nuts are settled in some protected spot of earth where pigs, squirrels, 
 
22 A TREATISE ON NUT CULTURE. 
 
 chickens and the like cannot get at them. The ground within the box being 
 about on a level with the ground within the sunken box, say about two inches 
 below the top of the box. In the spring these nuts, then bursting open with 
 the growing germ, are transplanted to the nursery row or spot of ground where 
 it is intended the tree shall grow. 
 
 The Black Walnut is reported wild over a broader territory than any other 
 nut. In the early history of the country the trees of this nut formed large 
 forests, especially in Southern Michigan and on the south side of the Ohio 
 river. Of especially thin-shelled or extra flavored nuts of this kind there are 
 very few reports, yet there are some reports of nuts superior to the average. 
 The peculiar flavor of the Black Walnut seems to be less popular than the 
 flavors of other nuts, and in this perhaps may be sought the reason why this 
 once-abundant nut has offered so few selections for general culture. 
 
 A cheap and efficient method of cleaning the " hull" from the nut is: hav- 
 ing placed the nuts, after gathering, upon grass in the shade of some tree or 
 building for about ten days, till the " hull " turns dark and softens, then run 
 the nuts through an ordinary corn-sheller and pick, by hand, the nuts from 
 among hulls torn off by the sheller; place the nuts on shed or screen to 
 thoroughly dry, away from any chance for sand to become imbedded in the 
 rough shell of the nut. Only when thoroughly dried in a cool atmosphere 
 are these nuts best. When stored for winter either in bags or barrels they 
 should be kept away from heated rooms else the oil of the nut will become 
 rancid and unpalatable. 
 
 The Butternut is worthy of more attention than it has generally received. 
 There is but one report received by the Pomologist of a superior nut of this 
 kind; possibly other people may become interested to watch for what may be 
 growing wild in their neighborhoods, and the future may find culture and care 
 developing this nut for a broader market. 
 
 Aside from its value as a nut for the use of the confectioner or for winter 
 cheer, it is capable of being wrought into very unique ornaments. 
 
 With a very fine saw, cut across the nut into sections of about a quarter of 
 an inch thick and it will be found that each section will present two very per- 
 fect heart-shaped and two diamond-shaped figures, from which the operator 
 removes the particle of " nut-meat." On fine sand paper the two sides of the 
 section are brought to a high polish, and the heaAs and diamonds may be 
 filled with different colored wax and the whole again polished on a stone. A 
 pin secured to the back will serve to.attach it to the dress as an- ornament of 
 no mean pretentions, but cheap. 
 
 In curing this nut, care should be taken, as with the Black Walnut, that no 
 sand gets into the rough shell; a grain of sand thus lodged in the curing is apt 
 to find its way among the kernels under the teeth of some unfortunate eater. 
 
A TREATISE ON NUT CULTURE. 23 
 
 Carelessness in this particular has played its part in keeping these nuts from 
 deserved popularity. 
 
 The Hazel nuts present some very large thinner shelled specimens of good 
 flavor. Culture would probably so improve these as to make of this a formid- 
 able competitor of the Filbert, which, so far as the reports show, has not been 
 satisfactorily grown in this country. 
 
 Of the Chinque, the reports and specimens received indicate a field for 
 observation and culture that we may expect to remain but little longer unoccu- 
 pied. 
 
 These nuts are broadly scattered over the country, growing invariably, so 
 far as the report shows, without cultivation; they are best cured for market the 
 same as the Chestnut, of which- they are a dwarf species. 
 
 The Pinon, or Pine nut of Northern California, is quite unknown to the 
 people east of the Mississippi river. This nut is marktable in immense quan- 
 tities in the cities of the Pacific, where it is popular. 
 
 The Beechnut is larger and sweeter in the North and East than in warmer 
 Central or Southern States. It is popular, and in places fashionable on hotel 
 tables. 
 
24 A TREATISE ON NUT CULTURE. 
 
 NUT CULTURE. 
 
 *^> x^ .^O 
 
 By Correspondent to Greenes Fruit Grower. 
 
 E DEPARTMENT OF AGRICULTURE will soon issue a report on 
 the wonderful progress of nut culture in the United States. It is an 
 entirely new industry. Ten years ago nobody ever thought of such a thing as 
 cultivating nuts in this country. It seemed natural that they should grow 
 wild and not otherwise. At present nut trees of many kinds are being grown 
 and grafted in nurseries. Orchards of them have been set out in several States, 
 and there is every prospect that by the time another decade has passed nuts 
 will be plentiful in the market of varieties as superior to those now eaten as 
 cultivated fruits are ordinarily better than wild ones. 
 
 At the show of the National Pomological Association, in Washington, the 
 other day, nothing excited so much attention as a plate containing four huge 
 open chestnut burrs. In each burr were revealed three or four gigantic nuts, 
 as big as the French ' ' Marrons. ' ' They were in fact obtained by a Pennsyl- 
 vania grower by a graft of the imported Marron Chestnut on a native tree. In 
 Japan grow the largest Chestnuts in the world. They are twice as big as the 
 Marrons. Seeds of them have been brought to this country and propagated 
 very successfully. Unfortunately, neither the Japanese nut nor the Marron is 
 equal in quality to the Chestnut of the United States; but it is believed that 
 eventually Chestnuts can be obtained by crossing the strains which will have 
 the size of the Japanese and the flavor of the American. It is all a matter of 
 grafting, and the nurserymen are pursuing the object in view most anxiously. 
 There are already a number of growers in Pennsylvania, Delaware and New 
 Jersey, who have orchards of trees in bearing. 
 
 How much can be accomplished by introducing foreign strains of Chest- 
 
A TREATISE ON NUT CULTURE. 25 
 
 nuts no one can tell as yet, but there are native varieties which afford promises 
 sufficiently certain and flattering. Some of these, found in Tennessee, Penn- 
 sylvania and the mountains of Virginia, are nearly as big as horse chestnuts, 
 and have a most delicious flavor. Grafts from the trees bearing them produce 
 admirable results. It must be understood that grafts do not improve varieties, 
 merely maintaining them, so that the planter is able to gradually better his 
 stock by selecting those trees which bring forth the best fruit. Perhaps the 
 time may arrive when Chestnuts will contribute importantly to the food supply 
 of the United States, as they do now in Europe. There are many ways of using 
 them in cookery, and a number of recipes will be included in the government 
 report above referred to. They are made into soup, prepared as a pudding, 
 employed as a stuffing for birds, boiled and dipped in syrup for a conserve and 
 utilized in several other fashions. Now and then a Chestnut twig is found 
 which has a succession of burrs all along it instead of the usual two or three 
 that dangle together. The Department of Agriculture would be very much 
 obliged to any one who will send to it such a freak. It means simply that all 
 of the female blossoms along the ' ' spike ' ' that bears the burrs have been fer- 
 tilized by the pollen. Ordinarily only two or three of -them are so fertilized. 
 If some grafts of the unusual growth described can be secured, possibly the 
 producing power of Chestnut trees may be multiplied. 
 
 Much is also being done in the cultivation of Hickory nuts. Nurserymen 
 are planting and grafting the young trees, which they sell to growers. No 
 orchards are as yet in bearing, but there are wild groves of fine varieties in 
 Ohio, which are regularly harvested. There are Shagbarks in Iowa, of large 
 size, which have such thin shells that they can readily be cracked -by grasping 
 two together in the hand. From such stock, grafts are taken by the growers, 
 and the process of progressive selection will doubtless develop some very 
 remarkable results in the course of a few years. Stories have reached the 
 division of pomology of Hickory nuts in the Wabash valley as big as one's 
 two fists. Much anxiety was felt to secure some of them, but it was finally 
 learned that this estimate of size included the husks, the kernels being small 
 and almost worthless. 
 
 Ohio is a remarkable State for nuts. A new kind of Black Walnut has 
 been discovered out there, which is probably destined to be highly prized in 
 the future. By a freak of nature one-half of its shell is not developed, nor the 
 kernel on that side, the result being a pear-shaped nut filled with a single meat 
 somewhat the shape of a peanut, though bigger. The important objection to 
 ordinary Black Walnuts is that they are divided in the middle by a wall or 
 shell so constructed that it is almost impossible to get the kernel out whole. 
 This freak variety has only to be cracked to yield the meat entire. It is to be 
 cultivated and may be expected to appear on the market by the time the pres- 
 ent generation of babies is grown up. 
 
26 A TREATISE ON NUT CULTURE. 
 
 A new and very extraordinary species of Hazel nut has been discovered in 
 the State of Washington. Instead of being the fruit of a dwarf tree not six 
 feet high, it grows upon a giant tree sixty feet in height. However, because 
 the tree stem is only six inches in diameter, it cannot stand upright. Instead, 
 it bends over not far from the ground, touches the earth, rises again, comes 
 down to the ground once more, and so on for several snaky curves. Its 
 branches bear Hazel nuts by twins. In every pod two nuts are found instead 
 of the usual one. This is a variety well worth cultivating, and experiments 
 are already being made with grafts from it. 
 
 Incidentally to this beginning of nut cultivation, varieties are being dis- 
 tinguished and designated by name. A few years hence one will not look in 
 the market merely for Chestnuts or Hickory nuts, but for certain choice kinds. 
 Already no less than fifty varieties of Pecans have been named. Of these last 
 many plantations are in bearing and hundreds more have been set out in the 
 Gulf States. Their stock has been obtained by grafts from wild trees in Texas 
 and Mississippi, the fruit of which is paper-shelled, so as to be readily cracked 
 between the fingers, and five or six times as big as ordinary pecans. 
 
 Great success is being made with the cultivation of English Walnuts in 
 California. It is believed that they can be produced profitably in the Eastern 
 States as soon as more experience is had in the fertilizing of the flowers. This 
 is always a great difficulty, and it has been found on the Pacific coast that a 
 very effective remedy for it is to plant among the trees Black Walnuts, or even 
 the common Butternuts. They are all cousins and the plentiful pollen of the 
 Butternut or Black Walnut trees fertilizes the blossoms of the English Wal- 
 nuts, which would not otherwise be impregnated. Before very long this 
 country will be shipping English Walnuts abroad, and the same is likely to be 
 the case with Almonds. Of the latter very big crops are now produced in 
 California and Arizona. 
 
A TREATISE ON NUT CULTURE. 27 
 
 A BAG OF NUTS, WHENCE THEY COME. 
 
 TIMELY TALK ON THE NUT-PRODUCING TREES IN MANY LANDS NUTTING 
 
 PARTY IN ENGLAND A REVERIE OVER THE WALNUTS AND FILBERTS, 
 
 BRAZIL NUTS AND PEANUTS CALLS UP SCENES OF MANY 
 
 LANDS AND STRANGE PEOPLES. 
 
 * * 
 
 By Robert Blight. 
 
 " I have a venturesome fairy that shall seek 
 The squirrel's hoard and fetch thee new nuts." 
 
 MIDSUMMER NIGHT'S DREAM. 
 
 tHIS is the season of nuts, for they are ripening fast. The hurry and bustle 
 of modern life have knocked all the nonsense out of romance, and one 
 rarely hears of a nutting party now. We buy our nuts in the streets, so many 
 " for five cents;" we do not gather them in "the merrie greenwood." As we 
 go down the street we doubtless have a greater choice than if we strolled 
 through the bosky dells, for here are Chestnuts and Walnuts (English and 
 Domestic), Filberts, Cob-nuts and Barcelonas; Brazil nuts and Cocoanuts. 
 
 Give me, however, a good old-fashioned nutting party in the golden 
 October days, when the woodland defies the artist with the splendor of its 
 coloring. The merry laugh of the maiden and the youth, the gentle polite- 
 ness of the youth as he holds down the bough and the coy acceptance of the 
 maiden, as she picks the spoils; the affected fright as the fingers are impaled 
 on the chestnut's spiny casing and the more than half-in-earnest solicitude as 
 search is made for the thorn; the dainty way in which the walnut is picked up, 
 lest its bruised rind should stain the " lily-white hand" -all go to make up a 
 
28 A TREATISE ON NUT CULTURE. 
 
 "vision of peace and plenty." But, like some other days, my nutting days 
 are over, and as I sit in the study chair I view the nuts from the naturalist's 
 standpoint, and leave to aldermanic and other civic dignitaries the privilege of 
 lingering over the " nuts and the wine." 
 
 Nut- Producing Hazel nuts > with which the nutting of England is 
 
 Trees mostly associated, are not so commonly eaten on this 
 
 side of the Atlantic. In England the cultivation of 
 
 Filberts and Cob-nuts is an important branch of horticulture. Both the Euro- 
 pean and American Hazel nuts are produced by trees of the genus corylus, 
 belonging to the oak family. Filberts are elongated and have the involucere 
 completely covering the nut. The name which attaches itself to a street in so 
 many of the Pennsylvania towns is derived from the proper name Philibert, 
 after a German saint of that name, whose day is August 22. The Cob-nut is 
 rounder and less concealed by the involucere and grows in large clusters. The 
 wild Hazel nut of America is smaller and has a thicker shell than the English 
 nut. Barcelona nuts are only the fruit of the same tree as the English-Corylus 
 Avellana, but, being grown in a warmer climate, have a thinner shell and a 
 fuller kernel. They are very good eating. 
 
 The Spanish or sweet Chestnut tree, which supplies the Chestnuts roasting 
 on the brazier at tlie street corner, is very nearly allied to the hazel tree, the 
 oak tree and the walnut tree. Its botanical name is Castanea Vesea, and Gray 
 looks upon the American tree only as a variety. It is a native of the countries 
 bordering on the Mediterranean, and supplies no inconsiderable part of the 
 food of the poorer inhabitants of Spain, Italy, Switzerland and Germany. The 
 kernels are not only roasted, but ground into meal, which is used for thicken- 
 ing soup and for bread. The "Spanish" tree has been introduced into this 
 country, and flourishes, but while its nuts are larger than those of the American 
 form, they are not so sweet. The wood of the Spanish Chestnut is valued 
 almost, if not quite, as highly as that of the oak. Many ancient wood-carvings 
 have been executed in it, and it is very difficult to tell the difference. 
 
 The largest known specimen of Castanea Vesea in the whole world stands 
 on the slopes of Mt. Etna and is called " The Chestnut of a Hundred Horses." 
 A hundred years ago when measured it had a circumference of one hundred 
 and ninety feet. We must not confound with this Chestnut the Horse Chest- 
 nut, which is grown as an ornamental tree for the sake of its beautiful foliage 
 and spikes of white or scarlet flowers. It is very nearly allied to the maples. 
 Its handsome, glossy nut, contained in a case which is rather warty than 
 prickly, has gained for it the name of "buck-eye." Its kernel is unwhole- 
 some, but contains a large amount of starch. 
 
A TREATISE ON NUT CULTURE. 29 
 
 WalntltS and In tlie Walnuts we have a family kindred to the oaks, 
 
 Peanuts an( l natives of the temperate regions of the old and 
 
 new worlds, affording like the oaks an interesting 
 
 illustration of the fact that similar environments may produce similar forms. 
 They are usually trees of large size, and supply valuable timber as well as 
 palatable nuts. The species best known as supplying the " English " or im- 
 ported nuts is the " Royal " Walnut, known as the common or English Wal- 
 nut. It is a native of Greece, Armenia, Afghanistan, the Northwest Himalayas 
 and Japan. Its nut is well known and appreciated for its thin shell, fine inner 
 skin and abundant kernel. The young fruit is largely used whole for pickling. 
 None of the native American species produce nuts of an equally excellent 
 nature, for the folds of the nut are too woody and too complicated to let the 
 kernel fall out of the shell. It has to be laboriously picked out, while the 
 English Walnut easily falls out in two hemispheres. Hickory nuts, especially 
 the delicious Pecan nut, and the Shellbark or Shagbark, are first cousins, we 
 may say, of the Walnuts. Both Walnuts and Hickory nuts abound in oil. 
 
 What is that which crackles under our feet as we enter the theatre, the 
 concert hall or the stairway to a political gathering ? It is the Peanut. Ver- 
 ily, it reminds one of the parched peas of the Roman amphitheatre of the days 
 of Horace and Juvenal, when the "gods" applauded or condemned in the 
 intervals between the mouthfuls of their favorite esculent. Not that a Peanut 
 is a bad thing, but a five-cent bag of Jhem is rather out of place in the theatre, 
 hall or church. It has several -names Earth-nut, Monkey-nut, Groundnut, 
 Peanut, Manilla-nut; yet it is not a nut at all, botanically, but a pod of a 
 leguminous plant called Arachis hypogea. These pods, which are stalked, 
 oblong and cylindrical, and about an inch in length, containing one or two 
 irregularly ovoid seeds, are produced underground. After the flower withers, 
 the stalk of the seed-vessel has the peculiarity of lengthening and bending 
 down, forcing the young pod beneath the surface, where the seeds are matured. 
 A Clover, called subterranean trefoil, has a like habit. 
 
 The use of the Peanut must date back for centuries. In 1596 it was largely 
 eaten on the banks of the River Maranon, in Brazil. Botanists are undecided 
 as to its native country, some assigning it to Africa, others to America. In 
 nearly all tropical and sub-tropical countries it is used at the present day, not 
 merely for eating, but as a source of oil, of which the seeds yield a large quan- 
 tity. It is of excellent quality and is a good substitute for olive oil in all its 
 uses, although a little more liable to become rancid. 
 
 CuriOUS The curious three-cornered, tasty Brazil nuts are the 
 
 Brazil NutS seeds of a remarkable tree called Bertholletia excelsa, 
 
 belonging to the myrtle order. It attains an immense 
 
 height, being sometimes one hundred feet before a branch spreads forth. These 
 
30 A TRKATlvSE ON NUT CULTURE. 
 
 trees are curiously buttressed in the lower part of the trunk, the space between 
 the buttresses sometimes accommodating half-a-dozen persons. Mr. Bates, the 
 naturalist of the Amazon river, says that he saw many twenty or twenty-five 
 feet in girth where they became cylindrical. Von Martins records some fifty or 
 sixty feet at the same point. Mr. Bates writes thus: " The total height of these 
 trees, stem and crown together, may be estimated at from one hundred and 
 eighty to two hundred feet; where one of them stands, the vast dome of foliage 
 rises above the other forest trees as a domed cathedral does above the other 
 buildings of a city. " The nuts are produced in large wooden capsules, con- 
 taining eighteen to twenty-five of the nuts, which, falling to the ground, are 
 gathered by the natives. When fresh gathered they are very palatable and are 
 largely eaten. They also supply an excellent oil highly valued for cooking 
 and by watchmakers. It is estimated that from Para alone some fifty million 
 of nuts are annually exported. 
 
 In the same forests is found a kindred tree called the cannon-ball tree 
 (Lecythis Ollaria], which produces similar nuts in an urn-shaped receptacle, 
 closed by a lid and called by the natives ' ' monkey pots. ' ' These nuts some- 
 times find their way into the market. They are very like the Brazil nuts, of a 
 rich amber-brown color, with a smooth shell wrinkled longitudinally. Their 
 flavor resembles the almond, and they would doubtless be oifered for sale more 
 frequently if they could be gathered like the Brazil nuts, but when the recep- 
 tacle strikes the ground the lid falls off, the nuts are scattered and are eagerly 
 seized upon by the monkeys and other wild animals. 
 
 Betel Che Win 2" ^ ^ook of travels in the East omits reference to the 
 Betel-chewing habits of the people. It is said that 
 
 one-tenth of the human race are addicted to it, men and women alike. The 
 Betel-nut, called also Areca-nut, is produced by a palm, the Betel-leaf, used 
 also in the mastication, comes from a vine allied to that which supplies black 
 pepper. The Areca palm is common throughout the East Indian region, and 
 is a tall, graceful tree. Its fruit is about the size of a hen's egg, and inside the 
 fibrous rind is the seed called a nut, the albumen of which presents a mottled 
 gray and brown appearance. When ripe it is turned into minor ornaments, 
 such as buttons and beads. For chewing it is gathered before it is ripe, 
 stripped of the husks, boiled in water, cut into slices and dried in the sun. It 
 is then of a brownish-black color. 
 
 The way to chew it is to take a small piece, place it in a betel-leaf with a 
 small lump of shell-lime, and, if you like, a small quantity of cardamous, or 
 some other aromatic herb. 'The mastication causes a copious flow of dark-red 
 saliva, which runs down ttie face in a way better imagined than described. 
 The habit blackens the teeth, but, like all habits, it has its defenders, who aver 
 that it strengthens the gums, sweetens the breath and stimulates digestion. 
 
A TREATISE ON NUT CULTURE. 31 
 
 Materials for chewing in a siri-box are offered at all ceremonials as rigidly as 
 the pipe of peace was at an Indian pow-wow. If two intimate friends meet, 
 out comes the siri-box, just as the snuff-box was offered not so very long ago. 
 Catechu, one of the best astringents in the materia medica, is obtained from 
 the unripe nut by boiling. 
 
 Jamaica rejoices in the Bread nut, the fruit of a lofty tree. The nut is 
 about an inch in diameter and contains a single seed, which when roasted or 
 boiled is a very acceptable article of food. Fruiterers call the Butternut of 
 Demerara the " Suwarrow" nut, as if the name was a corruption of that of the 
 great Russian general of the end of the last century, who was so much admired 
 by the Empress Catharine. It ought to be " Souari" or " Surahwa." It is the 
 fruit of a forest tree which grows eighty feet high and is worthy of notice, for 
 by persons qualified to judge it is said to be the finest of all the fruits called 
 nuts. Few, however, are imported, and it seems to be a pity, for " the kernel 
 is large, soft and even sweeter than the almond, which it somewhat resembles 
 in taste." 
 
 The nut is about the size of an egg, somewhat kidney-shaped, of a rich 
 reddish -brown color, and covered with large rounded tubercles. My own ex- 
 perience indorses the opinion given above and I have frequently regretted the 
 absence of this delicacy from the market. 
 
 In tropical Aiherica the natives are blessed with a source of butterfat 
 almost equal to that obtained from the cow. It is the Peka nut, obtained from 
 a tree belonging to the genus which supplies the butternut of Demerara. 
 
 From tropical Africa there has been introduced into the West Indies and 
 South America an important nut called the Kola nut. It contains in a very 
 remarkable degree the stimulating principle of tea theine and that of cocoa 
 theo bromine, besides other food constituents. Its value, therefore, to the 
 inhabitants of a country where it grows can be readily imagined, and in Cen- 
 tral Africa it forms quite an important article of commerce. 
 
 3 
 
32 A TREATISE ON NUT CULTURE. 
 
 PROPAGATION. 
 
 IS CLAIMED by many that there is no more certainty in the reproduc- 
 tion of any variety of nut from seed than there is from an apple or 
 peach, though the variation in some species is so slight that, in the absence of 
 budded or grafted trees, orchards of selected seedlings are planted, with the 
 possibility of getting many desirable nuts, though not of the exact type- of the 
 parent. 
 
 The difficulty with which some species are propagated by budding or 
 grafting renders them so expensive that it is almost impracticable to procure an 
 orchard of distinct varieties; therefore, notwithstanding the uncertainty of the 
 seedlings, probably the most economical plan with such as Walnuts, Shell- 
 barks and Pecans, would be to select the most desirable seed for planting, 
 which should possess superiority in size, flavor, thinness of shell, vigor and 
 productiveness of tree. 
 
 Germination The seed may be planted in the Fall, as soon as pos- 
 sible after they are perfectly ripe. Contrary to a 
 
 prevalent belief, it is not necessary for them to become frozen in the seed beds, 
 as many of our hard shelled nuts are natives of regions where freezing is un- 
 known and many of our Northern nuts drop with or before the foliage of the 
 trees which bear them, and in the still air of the forests or groves the snow lies 
 level, while the dead leaves, with the snow, constitute a perfectly frost-proof 
 covering, under which they will remain in good condition for years. They will 
 germinate more quickly, however, if not allowed to become dry. 
 
 For most nuts select a high, well drained position and bury in heaps of 
 sand. First, excavate the ground, which should be loose and porous, to four 
 to six inches, then place a layer of nuts, then a layer of sand, then a layer of 
 nuts, and so on until the stock is all stored; sprinkle with water and cover with 
 six inches of sand and leave all undisturbed until Spring. 
 
 Should 11 tie It ("a ^tr of mice or squirrels carrying away the nuts, place 
 
A TREATISE ON NUT CULTURE. 33 
 
 them in boxes, having first bored holes in bottom for drainage; cover top with 
 wire netting and plunge in ground or they may be set in cellar, and occa- 
 sionally moistened, otherwise the sand will become dry and absorb the mois- 
 ture from the nuts. It is also a good plan to mix a quantity of ashes with the 
 sand in the box to prevent damage from ants, which may infest the kernels as 
 soon as the shells begin to open. 
 
 Upon the approach of warm weather the beds should be examined, and 
 after the kernels begin to swell the shells will open and the nuts should be 
 taken out and planted about eight inches apart in drills four feet apart and 
 covered about two to three inches deep and kept thoroughly cultivated the 
 early part of the season; by late cultivation the growth will continue too late, 
 the wood be immature and liable to winter-kill. 
 
 Root Prtinins* After making one season's growth in the Nursery, the 
 root system may be much improved by pruning, as 
 
 many species have only deep running tap roots, with but few, if any, fibers or 
 lateral branches. 
 
 In order to root prune such plants, have the earth carefully removed from 
 one side of the row so as to expose the tap root without disturbing it; take a 
 .sharp spade, push it below the exposed part of the tap root, severing it, fill up 
 the excavation and tread it firmly. P A rom this point of severance will be 
 thrown out lateral roots, which will be of great benefit in transplanting. 
 
 O r C ha rd Budding or grafting is the method generally employed 
 
 Planting ^ P r P a g a t e any variety and can be done either in 
 
 the nursery row, and after having made one or two 
 
 years' growth, removed to the orchard; or, the seedling trees first transplanted 
 to orchard and there grafted. As the new varieties are high priced it is a good 
 plan to set the orchard with seedlings and buy one or two each of the desired 
 varieties to furnish grafting wood with which to top-work the seedlings. 
 
 Transplanting ^ n transplanting the seedlings great care should be 
 exercised to prevent exposure to the sun or drying 
 
 winds. A damp cloudy day should be selected for the purpose, or they 
 should be sprinkled with water and covered with a blanket while out of the 
 ground, as a very little drying of the small fibers is more or less injurious. 
 
 Care Of Trees ^ no ^" rea( ^y t plant on day of arrival, or if you have 
 
 and Plants on more than you can plant within a few hours, they 
 
 arrival from should at once be heeled in. Select a well-drained 
 
 ntirserv spot, dig a trench about eighteen inches deep, sloping 
 
 on one side; place the roots in the bottom of the 
 
 trench with the tops leaning up the sloping side. Spread out the trees so that 
 the earth will come in contact with each and every root; then sift in fine dirt 
 
34 A TREATISE ON NUT CULTURE. 
 
 among the roots; fill the trench partly full, and press firmly with the feet; then 
 fill up level with the top of the ground and press again with the feet and cover 
 with loose dirt. Trees thus " heeled in " will keep in good condition a long 
 time. Do not cover with litter or straw, as it will make harbor for mice during 
 winter. 
 
 If frozen when received, bury the package, unopened, in well-drained 
 ground, or place in a cool cellar so that it will thaw out slowly and gradually 
 without being exposed to the air. 
 
 If they should appear dry or shriveled when received, through delay in 
 transit or any other cause, take them from the package and plunge into a tub 
 of water, or bury the roots in the ground in an inclining position, so as to 
 cover one-half or more of the tops with the earth, and thoroughly soak with 
 water and let it remain for twenty-four hours or more until they regain their 
 fresh, plump appearance, when they may be planted. 
 
 Planting; D *S the holes wide enough to admit the roots in their 
 
 natural position, without cramping, and deep enough 
 
 to allow the tree to stand the same depth it stood in the nursery; throw the 
 surface and subsoil in separate piles; cut off smoothly from the underside all 
 broken or bruised roots and cut back the past season's growth of top one-half 
 to two-thirds, leaving two or threa good buds to each branch- -except for Fall 
 planting in cold climates, when it is best to defer top-pruning until Spring, 
 just before the buds start. At all times keep the roots carefully pro- 
 tected from the sun and wind. Place the tree in the hole; fill in with fine 
 surface soil, working it in and among the roots, placing them out in their 
 natural position; when hole is half full, pour in a little water and press firmly 
 with the foot, filling all cavities and air space with earth so that it will come in 
 contact with all the roots; continue to fill up and keep pressed until the hole 
 is full, when it should be covered with loose dirt to prevent baking, being care- 
 ful not to get too deep. 
 
 Never OUt anv ^ ^tle Bone Dust or good rich soil is best in the 
 
 manure in the bottom of the hole and the fertilizers applied to the 
 
 holes surface and worked ill. A covering of coarse manure, 
 
 straw, litter, hay, or even stones the first season, will 
 
 retain the moisture, prevent injury from drouth, and be of great benefit during 
 dry season. 
 
A TREATISE ON NUT CULTURE. 
 
 Nut Trees for Planting-. 
 
 NUMBER REQUIRED TO THE ACRE, AND TIME REQUIRED TO COME TO 
 
 FRUITING. 
 
 Distances for Fruiting. 
 
 DISTANCE 
 APART. 
 
 Chestnuts American and Spanish, 40 feet, 
 
 Chestnuts Japan, 25 feet, 
 
 Walnuts Persian, 40 feet, 
 
 Walnuts Japan, 30 feet, 
 
 Pecans, Shellbarks and Butternuts, 40 feet, 
 
 Almonds Hard and Soft Shell, 16 feet, 
 
 Filberts and Chinquapins, 10 feet, 
 
 NO. PER 
 
 ACRE. 
 
 I Grafted, 
 :8 \ Seedlings, 
 
 ( Grafted, 
 70 \ Seedlings, 
 28 Seedlings, 
 50 Seedlings, 
 28 Seedlings, 
 170 Budded, 
 435 Seedlings, 
 
 TIME TO BEAR. 
 
 3 to 5 years. 
 8 to 10 years, 
 i to 2 years. 
 
 3 to 4 years. 
 6 to 8 years. 
 
 4 to 5 years. 
 6 to 10 years. 
 
 1 to 2 years. 
 
 2 to 3 years. 
 
36 A TREATISE ON NUT CULTURE. 
 
 HOW TO PLANT. 
 
 HINTS BY PRACTICAL, ORCHARDISTS. 
 
 * * * 
 
 From The Farmer and Dealer. 
 
 DEEP that the roots may have a chance to grow, that they may 
 have larger stores of plant food, retaining moisture and giving better 
 drainage. The greatest precaution should be taken to protect the roots of the 
 nursery stock, from the time it is taken up until transplanted. "A tree or 
 plant out of ground is like a fish out of water; it is in a dying condition." 
 
 It is said that fully two-thirds of all the trees planted never reach the state 
 of well developed, productive specimens. How necessary it becomes to per- 
 form each and every operation, from the planting of the seed to the final 
 planting of the tree, and, in fact, its after culture, with the utmost care and 
 attention. 
 
 Laying OUt an ^ HE WARNER PI.AN. Though thousands of trees 
 
 Orchard have been set in this country, many persons still 
 
 adhere to the old method of digging the holes some- 
 
 where near where the trees ought to be set, and sighting for an indefinite length 
 of time to try to get the trees out so they will not look as if the Evil One, or 
 some other gentleman, had dropped them promiscuously. 
 
 They can be set very quickly and easily as follows: 
 
 First. Ascertain the size of the field to be set. Suppose, for example, it 
 is 485 feet long and 246 feet wide, and it be desired to set the trees in the 
 regular order, and 20 feet apart each way. Dividing 485 by 20 leaves a 
 remainder of 5, one-half of which is 2%. Then the trees may be set 2)4 feet 
 from the outside, along the sides of the field; or setting one row less, dividing 
 20 by 2, and adding the quotient to 2)^ feet, makes 12% as the distance from 
 the outside rows to the outside of the field. Or, they may be set 22^2 feet 
 from the outside along the sides. Dividing 246 by 20, and dividing the 
 remainder by 2, the quotient is 3. Then the outside rows along the ends may 
 be 3> J 3 or 2 3 f e t from the outside. 
 
A TREATISE ON NUT CULTURE. 
 
 37 
 
 In setting a triangular field, or any other that is not rectangular, the fore- 
 going is not applicable. In such cases the distance to be left outside of the 
 outside trees can be determined only by the size and shape of each particular 
 piece to be set. 
 
 Now, for a rectangular field, stake off a base line along one side or end, and 
 set stakes at every twenty feet, or any other distance, if the trees are to be set 
 more or less than twenty feet apart. Suppose stakes be set along the line A B 
 of the rectangle A B C D. 
 
 Let A and B be the extremities of the row measured as the base line. It 
 sometimes happens that there are fences or other obstructions in the direc- 
 tion of e and/", so it is not so easy to lay off a right angle from A or B as 
 from some other point, as G. The surveyor's method of laying off a right 
 angle with the chain along is a good way to lay off a right angle at G. To illus- 
 trate, take a rope, say seventy feet long. Measure off from G towards B, a dis- 
 tance G h, less than half the length of the rope. From G towards A an equal 
 distance G i equal to G h. Now, fasten the ends of the rope at the points i and 
 h, or have two persons hold the ends at these points; carry the center of the rope 
 out as far as it will reach in the direction of the line CD; set a stake, as at n, 
 
 B 
 
 U m C 
 
 set a stake at m, in range with G , and G m will be at right angles to A B. It 
 is necessary to be very particular in measuring from G to i and /i, and in find- 
 ing the point n. Set stakes the required distance apart along G m, measuring 
 from G towards m. Now, measure off the required distance from m towards 
 7J, set a stake, and between this point and a point the required distance to the 
 
38 A TREATISE ON NUT CULTURE. 
 
 left of (7, on the line A B, set stakes as on G m, measuring. from the line A B. 
 There will then be two stakes on the side C D, and using these as guides, the 
 remainder of the line CD may be staked. It will be safer, however, to meas- 
 ure from the base line A B towards C D for each row, as the stakes along C D 
 are liable to be an inch or a few inches out of the places they ought to occupy. 
 Having staked all the ground in this manner, take a board about four feet 
 long and four inches wide, with notches as in the following diagram: 
 
 Be careful to have the notches x and y at equal distances from z, or 
 cut off one corner of the board, as represented by the dotted line, and then 
 be sure to put the same end of the board forward every time, both when 
 completing the staking and when setting the trees. Put the board on the 
 same side, every time of the stakes that mark the places for the trees; that is, 
 not on the west of one, the east of another, etc. Having placed the notch 
 z at one of the stakes already set, set stakes at x and y. When the stakes at 
 z shall have been removed and the hole dug for the tree, the stakes at x and 
 y should remain; then when the board is put to these stakes, in the same 
 position it occupied when they were set, the notch z will mark the exact place 
 for the tree. It is not absolutely necessary to mark all of the ground before 
 digging part of the holes and setting some of the trees. 
 
 Inch redwood boards may be cut into pieces about a foot long, and split 
 up for stakes, or even the thin redwood boards used as a lengthy substitute for 
 shingles may be sawed into three pieces of equal length, and split up. Laths 
 are very good for outside stakes; yet only a few of them are really necessary. 
 
 Persons who are very particular sometimes stretch a rope, as between the 
 points G and m t and measure along the rope. The measure should be a 
 straight pole, as long as the distance the trees are to be set apart. 
 
 The foregoing does not apply so well to very uneven ground as to ground 
 nearly level; or rather, it is more difficult to apply these principles to very un- 
 even ground, as it is more difficult to survey hills and mountains than to survey 
 . a level plain. 
 
A TREATISE ON NUT CULTURE. 39 
 
 DONOVAN'S QUINCUNX PI,AN. With your permission I will briefly 
 describe my method of laying out an orchard, which I have found to work 
 well. I prefer the quincunx order in planting, as that method enables us to 
 plant the largest possible number of trees on any given area, having the trees 
 all the same distance apart. Each tree, by my method, is exactly the same 
 distance from six other trees, as shown in the following plat: 
 
 B 
 
 The tree at o is equidistant from six .others, instead of four, and of course 
 by extending the plat, each and every tree would be the centre of a circle of six 
 trees. 
 
 Now as to the laying out. I take three strips of sheeting or batting, three 
 inches wide, and twenty-four feet long (for apples,) make a triangle, each side 
 being twenty -four feet; have the strips overrun about six inches, so that the 
 ends will project three inches and form a notch, as per illustration. 
 
 I fasten the strips with a pin or bolt. With one man to help carry the 
 triangle, and a boy to carry an armful of small stakes, we proceed to work. 
 Commencing on the base line at A in the diagram we lay the triangle on the 
 line A B, being careful to place the first stakes c and d true to the base line; a 
 stake is placed at <?, then we move the triangle forward and set another stake 
 at /'and at o ; if care is taken to keep the base line perfectly straight the stake 
 will be true on the next line, and you can go over a large area in a day in that 
 
A TREATISE ON NUT CUI/riJRE. 
 
 A 
 
 manner, setting two stakes at every move of the triangle. Then in digging 
 the holes for the trees I use a triangle made of lath and shaped like the larger 
 one. Place it on the ground so that the notch at c is against the stake; then 
 stick a short stake in the other two corners d and <?, and proceed to the next 
 one. The use of the smaller triangle is the same as Mr. Warner's jiotched 
 board. It enables us to set the trees exactly where the stakes were set, and 
 thus insure a better looking job than if the trees were set hap-hazard. If 
 twenty or eighteen feet is the distance required, the twenty-four feet triangle 
 can be reduced to the proper size. By its use the stakes are set rapidly, and far 
 more accurately than by any other method I have ever tried. If the ground is 
 smooth and level, and the first line set accurately, the result will be satisfactory. 
 Strips of board will not shrink nor stretch like rope, and I believe will 
 give better satisfaction than the looped wire plan. This triangle can also be 
 used to determine the exact right angle from the base line A B. From the 
 point .if, half way between c and d, to e, describes an exact right angle to the 
 line A B ; but in the quincunx order of planting no attention is paid to right 
 angles. 
 
A TREATISE ON NUT CULTURE. 
 
 BUDDING AND GRAFTING. 
 
 BUDDING. 
 
 HI FTER THE TREES are set in orchard the ground should be thoroughly 
 *** cultivated. It may be planted to some hoed crop, but not to grass or 
 grain, and after one season in orchard they should be grafted or budded to the 
 desired variety, if not done before removing from nursery rows. 
 
 Budding Budding is the operation of inserting the bud of a 
 
 plant into or under the bark of another tree, for the 
 purpose of raising, upon any stock, a variety different from that of the stock. 
 
 CUTTING OUT SHIELD BUD. 
 
 SHIELD BUD TIED IN STOCK. 
 
 Shield Budding 
 
 In Shield Budding the bud is inserted under the bark 
 of the stock and is the method generally adopted, 
 
 but with few exceptions has not proven successful with nut trees, other than 
 
 the Almonds. 
 
A TREATISE ON NUT CULTURE. 
 
 Flute or Annu- Flute or Annular^jBudding is 'often suc- 
 
 lar BuddinO" cessful when the ordinary shield budding 
 fails. It is thus described by Prof. I. L. 
 
 Bndd, of the Iowa Experiment Station: " Top-working the Hick- 
 ory or Walnut, or any common tree or shrub, can be done by 
 annular (flute) budding. June, when the bark slips easily, is 
 the time. Take scions one-fourth to three-fourths of an inch in 
 diameter; remove a ring of bark one and one-half inches to two 
 inches long, bearing a good, strong bud; cut off a limb of the 
 stock, leaving a stub, from which another similar ring of bark is removed. 
 The ring from the scion is carefully split if necessary and substituted, taking 
 care that it fits, neatly, the remaining bark of the stub and that its edges, 
 when split, are close enough to unite; cover the whole with a paper sack tied 
 below the wound and success is sure. Care is necessary that the parts to be 
 united fit and are not bruised." This method, as with ordinary shield budding, 
 requires that the bud should be carefully wrapped with soft yarn, raffia or 
 other flexible material to hold it in place and protect it from the weather. 
 
 GRAFTING. 
 
 G r af t i n g Grafting is the opera- 
 
 tion of inserting a 
 
 scion or shoot into another tree and produce 
 a growth similar to that of the scion. 
 
 There are many styles of grafting, but 
 those generally adopted for nut trees are the 
 Whip, Cleft and Bark Grafting. 
 
 Whip or Tongue whi P or Tongue 
 
 Grafting Grafting is the mode 
 
 generally employed 
 
 in root grafting or upon small stocks one- 
 fourth to three-fourths inch in diameter. 
 Scion and stock should correspond as nearly 
 as possible in size. Make long diagonal cut 
 
 across each; then cut each vertically so that the tongue of "scion 'can be 
 forced into the cleft of the stock, being careful that the line of separation 
 
 CROWN GRAFT. 
 
A TREATISE ON NUT CULTURE. 
 
 43 
 
 STOCK PREPARED FOR TOUNGE GRAFT WHIP OR TONGUE 
 
 TONGUE GRAFT. INSERTED. GRAFT. 
 
 between the bark and wood of the one will fit that of the other on at least one 
 side. They are now bound firmly by a bandage wound around them and 
 waxed over to protect from the weather. During the season they should be 
 examined, and as they enlarge the bands should be cut to prevent girdling 
 the stock. 
 
 Cleft Grafting 
 
 This method is gen- 
 erally* used in top 
 
 grafting and crown grafting. The stock is cut 
 
 off squarely and split, and into the split a 
 
 wedge-shaped scion is inserted. 
 
 The stock must be cut off squarely and 
 
 smoothly with a sharp, 'fine-toothed saw, and 
 
 the rough edges dressed off with a sharp knife, 
 
 so as to insure a better union of scion and stock. 
 
 The stub is then split to a depth of one or two 
 
 inches, not exactly down the centre, but a little 
 
 to one side is preferred. The scion is now 
 
 cut, in wedge form, with one edge a little thicker than the other and with 
 
 but one scarf through the pith if possible. The blade of the grafting knife* 
 
 is now removed and wedge at end inserted in cleft to open it for reception 
 
 of scion, which is now pressed down to the first bud, the thickest edge of 
 
 CLEFT GRAFT 
 
 "Grafting knife can be secured from seedsmen. 
 
44 A TREATISE ON NUT CULTURE. 
 
 scion being on the outside. The line of separation between the bark and wood 
 in the scion must fit that of the stock as in tongue grafting. To insure a union 
 it is best to set the scions a little obliquely, the tops leaning from each other. 
 The wound is now completely covered with grafting wax, not omitting the top 
 of scion, unless it is a terminal bud, so as to avoid the exposure of any broken 
 or cut surface, by which the sap can evaporate or the weather penetrate. 
 
 Bark Or Slip ^ h * s st y le * s ^ est su ited to large trees, and cannot be 
 
 GraftinS" performed until after the sap is running freely. The 
 
 bark of the stock is merely cut through about an inch 
 
 in length, after having been cut off as for cleft grafting, and if large may be so 
 cut in several places so as to receive several scions. The scion is shaved from 
 one side only, the point inserted in the slit under the bark of the stock and 
 pressed downward, forcing it in until it becomes firm, when it should be tightly 
 bound with muslin or wrapping yarn and all thoroughly waxed. 
 
 Care Of Grafts ^ e wo d intended for grafting should have been cut 
 and stored in ice house or other cool place while yet 
 
 dormant; in cold climates where liable to be injured by winter, they should be 
 cut soon after losing their leaves in the Fall and before freezing weather, and 
 should be set as soon as the buds of the stock begin to swell, except for Bark 
 Grafting, which cannot be done until the sap is more active. 
 
 The scions being dormant, the shoot from the stock will start before the 
 graft and must be removed or they will rob the grafts of support. This opera- 
 tion of removing suckers should be repeated, during the season, as often as 
 they appear. The grafts will soon make a rapid growth and become so top 
 heavy as to render them liable to be blown out by storms. To prevent this the 
 tops of the grafts should be pinched off after making about two feet of growth, 
 by which the upward growth will be checked, the union strengthened, the 
 growth become stockier and better able to resist the storms. For greater 
 safety support the grafts by binding a stake to the stock and tying to top of 
 graft. 
 
 Grafting Wax. 
 
 As given by the United States Department of Agriculture. 
 
 One pound linseed oil or tallow; six pounds resin; one pound beeswax. 
 Melt all together. 
 
 Pour the mass into a tub or bucket of water to cool, thoroughly work it 
 and knead it into balls of suitable size to handle. It is very important that all 
 the ingredients be pure. 
 
A TREATISE ON NUT CULTURE. 45 
 
 Liquid Grafting Wax. 
 
 By U. S. Department of Agriculture. 
 
 The following Liquid Wax is one of the best in use. It is ready at all 
 times of the year to cover the wounds on trees and it is very serviceable in 
 grafting. Applied with a varnish brush, the work is quickly and thoroughly 
 done. 
 
 Melt one pound of common resin over a gentle fire, let it cool a little, then 
 stir into it a tablespoonf ul of spirits of turpentine and seven ounces of ninety-five 
 per cent, alcohol. If the alcohol cools the mass very rapidly it may be neces- 
 sary to put it on the fire once more, stirring constantly. The utmost care must 
 be used to prevent the alcohol from igniting. To avoid danger, remove the 
 vessel from the fire when the lumps that have formed begin to melt. This 
 must be repeated until the whole mass is converted into a homogeneous liquid 
 like thick syrup. 
 
46 A TREATISE ON NUT CULTURE. 
 
 ORCHARD CULTURE. 
 
 * * * 
 
 Ol FEW GENERAL REMARKS will be applicable to all species. Con- 
 ^* stant care, vigilance and culture are necessary for best results. The 
 distances of planting will vary with different species, according to the sizes 
 and habits of growth. To occupy the ground, in order to tide over the time 
 from setting the trees till their fruiting, it may be planted to any cultivated 
 crop, the fertilizing of which will at the same time nourish the trees until 
 they attain a size that will so shade the ground that the intermediate crop will 
 not succeed; after which the ground should be kept cultivated during the 
 early part of the season and planted to some fall crop of rye, crimson clover 
 or other green crop to be plowed under the following Spring. 
 
 As there is a great variation in the fruitfulness of individual trees of the 
 same species of many nut-bearing trees, even under similar conditions, the 
 question has arisen whether they are bisexual or self-fertile that is, are the 
 flowers of both sexes on the same tree. While probably the principal cause of 
 failure is due to the different dates of blooming of the two sexes, or probably 
 the unfavorable climatic conditions at time of blooming, and to guard against 
 disappointment, we would suggest, as has been proven with some other fruits, 
 for best results, not to plant too large a block of any one variety, but to plant, 
 say, three to five- rows of one variety, and three to five of another, and so on, 
 so as to provide a continuous supply of pollen from those blooming at different 
 times throughout the w r hole blooming period, and thus insure the pollination 
 of the pistillate flowers. 
 
 All suckers should be kept rubbed off as they appear until the grafts be- 
 come well established and heads formed, after which they will require but 
 little pruning, except the suckers that will occasionally appear, and the adjust- 
 ment of the branches so as to form a well balanced head. 
 
 As the nuts of different varieties ripen at different times of the season, as 
 with fruit, it is well to consider this in setting the orchard, so as to have those 
 
A TREATISE ON NUT CULTURE. 47 
 
 ripening at same season planted near each other, to economize time in gather- 
 ing the crop. 
 
 Contrary to the general belief, frost is not necessary to the ripening of the 
 nut; nor in all cases to the opening of the burr of the Chestnut, as some of 
 the early sorts, such as ALPHA, are generally open and gone three to four 
 weeks before frost appears. 
 
 The frost will check the growth of the tree and circulation of the sap. The 
 evaporation of the sap in the burr will commence on the outside exposed sur- 
 face, which will rapidly dry and shrink, while the inner surface next the nuts 
 remains moist, which will cause the burs to open and let the nuts fall out. 
 
 THE ALMOND.- (Amygdalus.) 
 
 ALMOND-HARD SHELL. ALMOND SOFT OR PAPER SHELL. 
 
 The Almond and Peach are considered to belong to the same species, and 
 the w r ild Almond tree is probably the parent from which all the cultivated 
 Peaches and Nectarines have descended. Of the early history and origin of the 
 Almond very little is known, although it is thought to be a native of the moun- 
 tainous regions of Asia, from whence it was taken to Italy, thence through 
 France to Great Britain, where it was never grown to any great extent, but its 
 cultivation confined to the Mediterranean countries, where it found a congenial 
 home. 
 
 The European varieties were brought to this country and introduced in 
 California in the early settlement of the State, though with very indifferent 
 success, and not until after planting seedlings and much experimenting with 
 new and improved varieties was the industry made profitable. It is claimed 
 the Almond will grow wherever the Peach will thrive. This may be true with 
 the tree, though they have failed to produce fruit at a profit in the Eastern 
 Peach districts. 
 
 Many sections of the Pacific slope, as well as some of our Southern and 
 Southwestern States, are thought to be suitable for the successful culture of the 
 
 4 
 
48 A TREATISE ON NUT CULTURE. 
 
 Almond. It will thrive and bear fairly good crops on a poor, dry soil, but 
 when given a rich loam and a liberal supply of water, on a well drained soil, it 
 will give much better results. The European varieties are being superseded by 
 native seedlings, which seem to have more vigor and productiveness. 
 
 In California the higher lands in the coast valleys and foothill regions are 
 recommended as the best locations. They should not be planted where 
 there is danger of late frosts in the Spring, as the trees bloom very early and 
 the fruit buds are liable to injury, for which reason they do not succeed in the 
 Peach growing districts of the Atlantic States. The important features of the 
 nut are to hull easily, have clean, thin, soft shells and a smooth bright kernel. 
 
 They are used largely in confectionery, cooking, perfumery and medicine. 
 The sweet variety forms a nutritious article of food. Of this variety there 
 are three distinct types: The paper shell, soft shell and hard shell, the paper 
 shell commanding best prices in market, the best varieties being sold to con- 
 fectioners, the bitter variety being used in perfumery and flavoring. 
 
 Propagation of the Almond is mainly by Shield budding, as practiced 
 with the Peach, on bitter Almond seedlings or Peach seedlings. Trees should 
 be set in orchard at one year from bud and from sixteen to twenty-four feet 
 apart, according to strength of ground, though probably the latter distance 
 would generally be found best. At time of planting, the trees should be pruned 
 to single stem and top taken off as with Peaches, though in after growth the 
 branches should not be shortened in, as with the Peach, for the fruit is gen- 
 erally produced on the long slender branches or short fruit spurs in the centre 
 of the tree. And after the tree comes to bearing very little pruning is 
 necessary. 
 
 The Orchard should be thoroughly cultivated, but as the feeders run very 
 close to surface of the ground, the culture should be shallow near to the trees 
 to avoid injury to the roots. 
 
 The Almond comes to bearing at about three years from bud and increases 
 with age until eight or ten years; an average of twenty to thirty pounds per 
 tree is considered a good yield. The process of gathering and preparing the 
 nuts for market is very simple. When the hulls are partly opened, disclosing 
 the nuts, a large canvas is spread under the tree and the branches are whipped 
 with poles until the nuts are shaken off. They are then run through a hulling 
 machine and afterwards separated from the hulls by hand. The nuts are then 
 bleached by sulphur fumes, to give them an attractive appearance. The longer 
 they remain in the bleaching process the whiter they become. 
 
 The cost of gathering, hulling and bleaching Almonds amounts to about 
 two cents per pound. The nuts sell at five to fifteen cents per pound, accord- 
 ing to the variety. Some varieties, however, burst their hulls so nearly at one 
 time as to need no bleaching, as they are not discolored by unequal exposure 
 to the weather. 
 
A TREATISE ON NUT CULTURE. 49 
 
 In preparing the nuts for- bleaching, after they are separated from the hulls, 
 they are spread out on trays and dried in the sun or dry house for a few days 
 until they are dry enough to avoid moulding. 
 
 After thorough drying and bleaching, they are placed in coarse sacks and 
 shipped to all parts of the world. 
 
 - , The almond being so closely allied to the Peach is 
 
 insects ana ij a bl e to be attacked by the same insect pests and 
 
 fungus diseases. The most troublesome of the insects 
 
 are the Red Spider in California and the Peach Tree Borer, the former of 
 which is readily destroyed by spraying in winter with a caustic solution for 
 scale insects and a summer remedy recommended as follows: " Sulphur, three 
 pounds; caustic soda, (ninety-eight per cent.) two pounds; whale oil soap, two 
 pounds; solution in all, one hundred gallons. Directions: Boil the sulphur and 
 caustic soda together in about two gallons of water. When the sulphur 
 becomes dissolved, add the soap and boil until thoroughly dissolved; then add 
 water to make in all one hundred gallons of solution and apply warm." 
 
 The moths of the Peach Tree Borer appear about June or July. The 
 eggs are deposited on the stem of the tree near the surface of the ground, 
 when they soon hatch, and the young bore through the tender bark and girdle 
 the tree. Their presence is generally made known by the juices exuding and 
 forming a gum on the surface. 
 
 As a remedy and prevention there should be thorough and clean cultiva- 
 tion and a careful examination of the trees in the Fall, and with a sharp pointed 
 knife trace out and destroy every insect. 
 
 Tar paper and other protectors are sometimes bound around the butts of the 
 trees in order to prevent a deposit of the eggs. 
 
 Of Diseases ^^ e Shothole Fungus has created the greatest injury. 
 It attacks the foliage and young twigs. The first 
 
 appearance is a yellowish brown spot on the leaf, which soon eats through the 
 leaf and causes it to prematurely fall to the ground, thereby checking the 
 growth of the tree, preventing the maturing of the fruit and formation of the 
 vigorous fruit buds necessary for the next season's crop. The disease is 
 thought to prevail to the greatest extent along the coast counties or sections 
 most liable to heavy fogs. 
 
 As a preventive, Prof. Galloway suggests the application of ammoniacal 
 solution of copper carbonate, as follows: 
 
 Copper carbonate, ... 5 ounces. 
 
 Aqua ammonia, ( 26 degrees, ) . 3 pints. 
 
 Water, . . . . .45 gallons. 
 
 The copper carbonate should be placed in an ordinary wooden pail and just 
 
50 A TREATISE ON NUT CULTURE. 
 
 enough water added to make a thick paste; then pour in the ammonia and stir 
 until all the copper is dissolved. If three pints of ammonia is not enough to 
 thoroughly dissolve all the copper, add a sufficient quantity to bring about this 
 result. When completely dissolved pour the copper solution into a barrel hold- 
 ing forty to forty-five gallons; then fill the barrel with water. When ready to 
 spray, take the concentrated fluid into the field, and for every three pints add 
 forty-five gallons of water. The first application should be made as soon as 
 the leaves appear, a second application in ten or twelve days, followed by a 
 third two weeks later; six or seven applications during the season will be of 
 benefit. 
 
 Varieties There are a number of varieties being propagated and 
 
 grown from the various seedlings that have proven 
 
 profitable, and we suggest for each locality the best Seedlings that originated 
 there. The catalogues name a long list, among the best of which are: 
 
 I. X. L. "Large, broad, soft-shelled; kernel generally single, plump; 
 nuts hull easily; tree upright, symmetrical with little pruning. Originated 
 with A. T. Hatch." 
 
 King. (King's Soft Shell.) " Originated at San Jose. Shell very thin 
 and soft. Regular and abundant bearer. " Wickson. 
 
 Ne Plus Ultra. "A paper shell; by A. T. Hatch; nut large and long; a 
 heavy and regular bearer; it hulls freely." 
 
 BEECH. (Fagus.) 
 
 The American Beach is abundant in the forests throughout a great portion 
 of the United States, and its various sorts are largely planted for shade and 
 ornament, though but little, if any, effort has been made to improve the varie- 
 ties by seedlings, or propagate them for their nuts, though large quantities are 
 produced by the natural growth and are considered valuable as an article of 
 food for swine and poultry. The nut is small and resembles in outline a grain 
 of buckwheat, and in flavor much like the hazel. With selection of largest 
 and best varieties, under cultivation, the Beech nut might be so improved as to 
 render their cultivation worthy of attention. 
 
 PrODa2"ation ^^ e Beech may be propagated by the usual modes, 
 viz: By seed, layers, budding and grafting, and thrive 
 best in a cool, moist soil, and preferably in limestone regions. 
 
A TREATISE ON NUT CULTURE. 51 
 
 THE CHESTNUT. 
 
 The Chestnut ( European ) is supposed to be a native of Asia Minor and 
 derived its name Castanea from a city of that name, and from there was in- 
 troduced into Southern Europe and disseminated throughout Greece, Italy, 
 France, Spain and Great Britain. The Japan and American varieties are 
 thought by some to be distinct species from the so-called European, though 
 others claim them to be varieties of the same species. 
 
 The American Chestnut (Castanea Americana} is found 
 in Southern Maine, Southern Vermont, New Hampshire, 
 in Southern and Central New York, Province of On- 
 tario, Canada, through Michigan and Indiana, continu- 
 ing South through Kentucky, Tennessee and Mississippi 
 and Northeastward throughout Georgia, Carolinas, West 
 Virginia, Maryland, Delaware, Pennsylvania and New 
 Jersey, finding most congenial soil and climate along 
 the Blue Ridge and Alleghany Mountains and succeed- 
 ing well at an altitude of three thousand feet. 
 
 It thrives best in high, dry, sandy, gravelly soil, well drained, with little 
 or no limestone, though we have reports of fair success when planted 
 in soil containing some limestone. While on prairie lands and rich river bot- 
 tom soils it has met very little success, partially on account of its vigorous 
 growth, immature wood and liability to winter kill. On the foothills of the 
 Pacific slope it is also found to thrive and is being extensively planted. 
 
 In the Southern States we find another species known as the Chin- 
 quapin, ( Castanea Pumila,} which is found to some extent in Southern New 
 Jersey, Southern Pennsylvania and continuing on South and Southwest cover- 
 ing the Southern regions occupied by the American Chestnut. 
 
 The American Chestnut is a rapid growing, handsome tree, attaining very 
 large proportions when standing alone with room for development. Leaves 
 oblong, lanceolate and pointed, acute at the base, with coarsely dentate margin, 
 smooth and green on both sides when mature. Branches long, slender and 
 upright in growth. Burr small and opens in four sections. Nuts small, very 
 sweet and delicate quality, with very thin skin. Hull generally covered to a 
 large extent with fuz, in some cases very heavy, which feature gives them a 
 stale, musty appearance, and is very objectionable to buyers. This, however, 
 is partially removed by a process of rolling or scouring in barrels or in a sieve. 
 
 The American Chestnut makes a magnificent tree for lawn or roadside plant- 
 ing, and the young trees are valuable for stocks, on which to graft the improved 
 
52 A TREATISE ON NUT CULTURE. 
 
 varieties of European and Japan nuts, though some prefer the American seed- 
 lings of Spanish Chestnuts for this purpose, claiming greater vigor. 
 
 Chinquapin, (Castanea Pumila,} is a smaller growing tree, 
 sometimes attaining twenty to thirty feet; growth short jointed. 
 Leaves smaller and narrower than the Chestnut. Burrs pro- 
 duced in racemes or clusters and containing one nut each. Nuts 
 small, pointed, acorn shaped, with dark brown, mahogany 
 colored shell; kernel very sweet and excellent. Burrs open in 
 four sections. This nut is found in the Southern markets, but 
 CHIfaQLAPiN. se idom reaches our northern cities. It ripens earlier than the 
 American Chestnut, and with selected, improved varieties it should become 
 worthy of cultivation. 
 
 Bush Chinquapin (Castanea Nana.} A low growing shrub or bush attain- 
 ing a height of eight to ten feet. General appearance much the same as the 
 foregoing, though wood of shorter growth. Burr and nuts very similar, though 
 the burr opens in two sections; found along the lower Atlantic Coast. 
 
 European Chestnut (Castanea Vesca.} Trees large, stocky, heavy wooded, 
 low headed, with broader spread in proportion to height; buds more promi- 
 nent; leaves larger and thicker; burrs very large, with thick heavy husk, 
 which is quite an objection, as, during rain storms, they absorb a great deal 
 of water, and become very heavy, rendering them liable to break and mutilate 
 the trees when bearing a full crop. Nut large and generally three to a burr; 
 shell of nut thick and dark brown, with fuz around the point or stem; kernel 
 is covered with thick skin, very bitter, and should be removed before eating; 
 flesh coarse grained, dry and rich, though not so sweet as the American. 
 
 Japan Chestnut ( Castanea Japonica. ) This is of moderate growth and as 
 none are known to have come to maturity in this country we cannot state 
 definitely their size, though in Japan they rarely exceed fifty feet. They 
 appear to thrive in the lower New England and the Middle States and all down 
 the chestnut region of the coast to middle Florida, where they make a luxu- 
 riant growth, and at this writing, February ist, are retaining last years foliage, 
 rank and green, which they will cast upon forming new growths, making it 
 practically an evergreen tree. It is not thought it will endure as great a degree 
 of cold as the American Chestnut. They are of long slender growth, with 
 small buds, closely set and on opposite sides of the branch, though not 
 exactly opposite each other. Leaves long and narrow, much like Peach leaves, 
 finely serrate, indentations shallow, pale green above and lighter underneath. 
 Burrs small, with very thin husk and short spines. Nuts very large, usually 
 three to a burr, though sometimes five to seven. Shell thin, of light brown 
 color, very smooth and entirely free from fuz. Skin thin and bitter. Kernel 
 rather fine grained and sweet. 
 
A TREATISE ON NUT CULTURE. 
 
 53 
 
 The Japan Chestnut comes to bearing very young, seedling trees gen- 
 erally at three to four years of age, and grafted trees at two years from graft, 
 while the Reliance, a variety remarkable for its precocity and great productive- 
 ness, frequently produces nuts the same year the grafts are set. 
 
 Another valuable feature of the Japan chestnut is its early ripening, most 
 
54 A TREATISE ON NUT CULTURE. 
 
 varieties coming off before frost and two to three weeks in advance of the 
 Americans, which gives them an advantage in the market. The past season 
 the first shipments of Japan Chestnuts to New York market returned $14.00 
 per bushel; the next week $10.00, and the week following, after the European 
 and American varieties began to appear, the price fell -to $8.00 and $6.00 per 
 bushel, while the Americans were bringing $3.00 to $4.00 per bushel. 
 
 Prof. W. A. Buckkout says, in Bulletin of Pennsylvania Agricultural Ex- 
 periment Station: " In the diversification of industries, which is now deserv- 
 edly attracting so much thought and attention, the increase of our plants for 
 cultivation should find a place, and of cultivated plants the nut-producing trees 
 are among the most promising. Nuts have a higher nutritive value generally 
 than have those fruits which are made up of the fleshy coverings of the seeds, 
 as in the apple and peach, &c. They are rather of the nature of staple articles 
 of diet, and approach the grains in food value. They are, moreover, not of 
 the perishable class, and are easily handled with little waste and risk. While 
 all the nut trees are probably capable of improvement, and each has adaptation 
 to its particular sitution, the one most promising for Pennsylvania is the Chest- 
 nut. ' ' 
 
 In Southern Europe their food value is thoroughly appreciated, and it 
 enters largely into their daily diet. 
 
 Paris alone annually consumes fifteen million pounds of Chestnuts. In 
 Italy the peasant family that owns even one large Chestnut tree is sure of a 
 living. If they want bread, the nuts are peeled and ground fine, and the flour 
 they make is as white as prepared from wheat by the American ' ' patent ' ' 
 process. If they want vegetables of any kind, the Chestnuts are boiled, baked 
 with meats, roasted or made into soups. The Italian, cook books are replete 
 with recipes for preparing Chestnuts. 
 
 For persons who cannot eat starchy foods, Chestnut bread would be more 
 wholesome than wheat, corn or rye bread, since all the cereal foods are full of 
 starch. 
 
 Americans have not an idea of the economic value of the Chestnut tree. 
 We are as ignorant as well of the value of most of the other nut-bearing trees. 
 
 FOOD VALUE OF CHESTNUTS. 
 
 From the' Christian Register. 
 
 When the cereals cease to be cultivated, the " granaries of the world " will 
 no longer be the vast plains of Australia, India, Russia and the Western States 
 of America. They will be the now untilled hillsides of the temperate zones, 
 the now impenetrable jungles of the tropics. The mountainous regions of our 
 Eastern States will regain the agricultural supremacy of the country. The 
 
A TREATISE ON NUT CULTURE. 55 
 
 trackless wilds of Africa, South and Central America will be the greatest 
 agricultural regions of the world. 
 
 Of the plants growing in the temperate zone, there is but one which will 
 become a substitute for the cereals. Where a wheat field produces from fifteen 
 to twenty -five bushels an acre, a Chestnut grove on the same area will produce 
 over and over again that amount of equally nutritious food. The Chestnut 
 grove requires no cultivation. The late frosts of Spring and the drouths of 
 Summer will not materially injure the crop where wheat crops would be 
 ruined. The fortunate owner of a Chestnut grove can gather his nuts in the 
 Fall, and the rest of the year he can labor at whatever task he chooses. In all 
 the countries of Southern Europe, Chestnut flour is largely consumed, and the 
 demand exceeds the supply. Bread, cakes, pies are made from the flour, and 
 the nuts also boiled and eaten whole. The European nut is much larger than 
 the American variety, grows on a larger tree, and is much more prolific. It will 
 flourish here, as has been proved by trial, and the larger Chestnut, which must 
 be cooked to be palatable, is now found in most of our markets. 
 
 If Chestnut flour is such an excellent substitute for wheaten flour, and is 
 so easily and cheaply produced, why do we not find more people cultivating 
 Chestnut trees ? The Chestnut tree requires a long time to come to a bearing 
 age, though it continues to bear for centuries. The man who would plant a 
 Chestnut grove to-day would leave a rich legacy for his grandchildren, but 
 would himself receive little return for his expenditure. Few men wish to 
 lose the use of any considerable part of their land, in order that their posterity 
 may have a rich inheritance. Even in thickly populated European countries 
 no one plants a Chestnut grove. The groves are all of natural growth. The 
 farmer desires the present use of his land, and will not alienate it for the sake 
 of posterity. When once the Governments actively interest themselves in the 
 food problem of the future, Chestnut trees will be set out on Government 
 lands ; year by year small tracts of farm lands will be planted by their proprie- 
 tors, and in the course of a few generations Chestnut groves will abound. In 
 our country, where the various State Governments foster tree planting, where 
 there is an annual arbor day, why should not the trees planted be trees which, 
 as beautiful and long-lived as any trees that grow, at the same time would con- 
 tribute to the national food supply? If the State Governments of New 
 England and the middle Atlantic States desire to preserve the water powers of 
 their rivers by returning the shorn hills to forests once more, let them plant 
 Chestnut trees. If the States of the West desire to prevent disastrous floods 
 in the great rivers by establishing timber reservations on the higher lands, let 
 them plant Chestnut trees. If village communities desire to beautify the 
 drives of their vicinity by planting trees along the roadside, let them plant 
 Chestnut trees. 
 
56 A TREATISE ON NUT CULTURE. 
 
 The above remarks have reference to the NATURAL growth of Chestnut, 
 while the grafted varieties come to bearing earlier, are more productive and 
 valuable. 
 
 The Chestnut tree, on account of its magnificent proportions, handsome 
 form, clean, healthy foliage and freedom from insect enemies, is admirably 
 adapted to ornamenting large grounds or roadside planting. The prevalent 
 idea that they are a long time in coming to bearing is entirely removed since 
 the practice of top grafting with the improved varieties has been more gen- 
 erally adopted. Many sorts of recent introduction, when grafted in American 
 Chestnuts, will produce nuts at second or third year from graft and some of the 
 Japan sorts the year the scions are set. 
 
 The American Chestmit in its natural form in open ground attains 
 immense proportions. In the town of Mansfield, Conn., on land of Mr. 
 Whipple Green, stands a giant, whose circumference at four feet from the 
 ground is twenty -three feet. It is heavily buttressed all around, and the trunk 
 is apparently sound. Four large branches have been sent out; the lowest, ten 
 feet from the ground, measures sixteen feet four inches in circumference. The 
 circumference of the buttresses at the ground is fifty-four feet. The diameter 
 of the spread of the branches is eighty-three feet from northeast to southwest, 
 and from the northwest to southeast one hundred feet. In height it is 
 estimated to be eighty feet. 
 
 In Sicily, near Aetna, is reported an immense Chestnut tree that measured 
 one hundred and twenty feet in circumference, whose shade could shelter one 
 hundred horses and whose hollow trunk admitted two wagons side by side. 
 
 CHESTNUT CULTURE. 
 
 In his remarks on this subject before the New Jersey State Horticultural 
 Society, at their recent meeting, Mr. Charles Parry, among other things, said: 
 
 "At the present prices of these nuts there is no more inviting field in all 
 horticulture than the growing of Chestnuts. At this time, when the prices 
 of many farm products are verging on the cost of production, and some going 
 far below it, Chestnuts alone not only yield a large profit to the grower, but 
 sometimes make returns that seem fabulous. This, too, with large tracts of 
 land, suitable for growing this crop, to be had for from $5 to |io per acre. 
 
 " It seems strange that the United States cannot supply itself with Chest- 
 nuts, a crop so easily grown that once planted the tree continues to grow and 
 yield annually for centuries. Yet such is the fact. Every year, after exhaust- 
 ing its own supply, the United States draws upon Southern Europe for large 
 quantities, and yet the land in Southern Europe available for the Chestnut is 
 but a small percentage of that suitable for it here. When we compare the 
 
A TREATISE ON NUT CULTURE. 57 
 
 standard price of Chestnuts in this country, from $4 to $8 per bushel, and 
 remember that Chestnuts can be produced cheaper than wheat, we see at once 
 the enormous margin of profit in favor of Chestnuts. When we further reflect 
 that any enterprising grower can secure from $6 to $10 per bushel for a large 
 part of his nuts, we are able to appreciate the profitable nature of the crop. 
 
 " The reasons for this state of affairs are several. One is the long time, 
 judging from the common American Chestnut, that it would require for a 
 Chestnut Orchard to come into bearing; another, that comparatively few 
 farmers are acquainted with the improved varieties of Grafted Chestnuts, and 
 it is only these that are worthy of being cultivated; still another, that many 
 farms are worked by renters, and these would not be likely to plant orchards 
 of Chestnuts. These causes will continue to be operative for many years to 
 come, and it is for this reason that Chestnut growing is such an attractive field 
 for the enterprising horticulturist. For many years in the future it must re- 
 main a pursuit of large profit and with little competition. Individual trees 
 frequently yield from $30 to $50 each, and yields of over |ioo per tree are on 
 record from trees standing alone. An orchard could not be expected to aver- 
 age more than one-quarter of these amounts. A planter, however, can reason- 
 ably expect an average yield of over a bushel per tree, or about $200 per acre, 
 and this with but very little expense for either care or fertilizers. 
 
 " In planting a Chestnut Orchard, care must be taken in selecting the site. 
 It is more particular in this respect than either the apple or the pear. Wet 
 land, even if underdrained, is not suitable. Neither is dry land, with a com- 
 pact, impervious, clay sub-soil. The Chestnut loves a loose soil, with a deep, 
 open, porous sub-soil, and if this porous sub-soil is fifteen to twenty inches 
 deep it will be all the better. 
 
 ' ' In setting out an orchard of Chestnuts the trees should be about forty 
 feet apart, and in the center between four Chestnuts place an Apple tree, and 
 between Apples and Chestnuts two Pear trees or Plum trees of upright growth. 
 By this means a larger return from the ground will be had at first, and, as the 
 Chestnuts need the room, the other trees can be cut away. Any crop that is 
 cultivated and fertilized may be grown among the trees as long as it will pay. 
 An orchard planted in this way will pay its way from the start; in five years 
 the trees will begin to make handsome returns, and in ten years should yield 
 from $200 to $300 per acre annually. 
 
 " Now, as to varieties. There is as much care needed in planting a Chest- 
 nut Orchard as an apple or pear orchard. An orchard of seedling Chestnuts is 
 just as worthless as an orchard of seedling apples or pears, no matter how large 
 the nuts may have been from which the seedlings grew. None but grafted 
 trees are worth considering. There are two other requisites as important as 
 size, and these are earliness and productiveness. 
 
58 A TREATISE ON NUT CULTURE. 
 
 ' ' To secure large prices the nuts must be early ; to secure large returns the 
 trees must be productive. No matter if a nut is large and early both, if it does 
 not load the wagons it will not yield large returns. Quality is of little account. 
 I never saw a Chestnut buyer taste a nut ; appearance is of more account. A 
 light colored, bright nut, free from fuz, of medium size, four or five inches in 
 circumference, sells best in the Philadelphia market. In planting an orchard a 
 succession of varieties is desirable, so as not to have the whole crop on hand at 
 once. The following will make a good succession of profitable varieties, ripen- 
 ing in the order named : 
 
 " First. Alpha, the earliest Chestnut, a good grower and bearer; nuts about 
 four inches around; brought this Fall 40 cents per quart or over $12 per bushel. 
 
 " Second. Advance, ripening about five days later; a good grower and 
 bearer, large in size; brought this Fall 30 cents per quart, or over $9 per bushel. 
 
 " Third. Reliance, ripening four or five days later; not so fast a grower as 
 the preceding, owing to its enormous loads of nuts, which are large, smooth 
 and handsome; brought this Fall 25 cents per quart, or about $8 per bushel. 
 
 " Fourth. Giant, ripening four or five days later; good grower and nuts very 
 large, six inches around; not so productive as the preceding. 
 
 " Fifth. Paragon, ripens later and is of better quality than any of the pre- 
 ceding. It is large and- productive, and brought this year 20 cents per quart, 
 or over $6 per bushel. 
 
 " The above varieties are enough for any commercial orchard, but there 
 are several others of merit that can be included where a larger list is desired, 
 viz. : Success, Numbo, Ridgely, Scott, Hannum, Miller and others. Any of 
 the above varieties will commence to bear in two years from planting and 
 increase yearly in their yield. 
 
 " Some of these varieties are much more liable than others to be infested 
 by worms. Scott is remarkably free from these pests. Others, especially the 
 early varieties, are very liable to attack. 
 
 "There seems to be but one way to combat this enemy, and this is to 
 gather daily all fallen Chestnuts, destroy the wormy ones and treat the rest 
 with bi-sulphide of carbon. By this means the number of beetles will be 
 greatly diminished. Where there are large groves of wild Chestnuts near-by 
 that are not attended to, even this plan will be only partially successful. 
 
 "There are two ways of obtaining a Chestnut grove namely, by grafting 
 a natural grove or by planting arable land. In grafting, the best time to com- 
 mence is after the timber has been cut two years. The sprouts have then 
 grown to a proper size and the best results will be attained at this age." 
 
A TREATISE ON NUT CULTURE. 59 
 
 FRUIT NOTES FROM WOODBANKS.-THE CHESTNUT CROP. 
 
 T. Gricner, in American Gardening. 
 
 In earlier issues of American Gardening I have repeatedly told of the two- 
 acre Paragon Chestnut orchard, which we planted in 1893 in Ontario county. 
 The results are already beginning to show. Although the wood-growth has 
 not been remarkable in amount for the past three years, the trees being still 
 quite small, yet it has been healthy and the little trees this year have given us 
 all the fruit that they could hold up. It was a sight, indeed, to see these little 
 trees with branches bending low under their load of the remarkably large and 
 heavy burrs. Many of the latter contained four and five nuts of the largest 
 size, larger than we have seen them elsewhere, and especially on the trees at 
 Woodbanks with its apparently ailing foliage. 
 
 It is evident, however, that we have made a mistake. The Paragon tree 
 seems to be bound to fruit almost from the start. We should not allow it to 
 indulge in this wasteful inclination. The few quarts or baskets of nuts that 
 we can get from the trees during their first three or four years, or even the few 
 bushels to bs harvested for some years more, cannot possibly compensate for 
 the loss in wood-growth. Fruit production requires considerable energy. We 
 want the trees to exert all their efforts in healthy wood-growth, in order to 
 come to full bearing size at as early an age as possible. The comparatively few 
 nuts which the trees gave us this year cannot help but reduce the bearing 
 w r ood one-half for another year, and the nuts of the next crop, if allowed to 
 remain on the trees, must necessarily again largely reduce the bearing wood 
 for another year, perhaps one-half or more. 
 
 It will be an interesting experiment to watch the development of trees, 
 some of which are allowed to fruit while others have every effort at fruit pro- 
 duction literally nipped in the bud. This experiment we propose to make. 
 Only a few of the trees will be allowed to fruit for years to come, but we feel 
 even now quite sure of the outcome -so sure that I would advise every one who 
 has a Paragon tree to remove the burrs as soon as set every year for at least ten 
 years, with the exception perhaps of leaving a very few nuts to ripen for the 
 sole purpose of satisfying the grower's curiosity. 
 
 On the whole, I am now more enthusiastic than ever about the possibilities 
 of growing Chestnuts for pleasure and profit when we have such an excellent 
 nut as the Paragon. The only drawback seems to be the difficulty of getting 
 an orchard started. Even with the greatest care in planting and caring for 
 them, an undue proportion of the trees die during the first or second year, and 
 have to be replaced. Even now, after repeated efforts to get the vacancies 
 filled in, there are a number of trees missing, while there is not a vacancy 
 
60 A TREATISE ON NUT CULTURE. 
 
 among the Japanese plums planted alternately between the chestnuts in each 
 direction. 
 
 There is one point on which we need more light namely, the union of 
 stock and graft. Many of our trees show a considerable enlargement of the 
 stem above the union, evidently the Paragon portion growing more rapidly 
 than the native seedling stock. The question is, whether the union is perfect 
 or not. Sometimes I fear that the union will always be a weak spot in the tree, 
 and yet our Paragon at Woodbanks, which showed the enlargement from the 
 start, is apparently outgrowing the difference, the stock gradually catching 
 up with the grafted portion. 
 
 PARAGON CHESTNUT CULTURE.. 
 By J. S. Woodward. 
 
 Acting on the advice of The Rural New- Yorker, in the Spring of 1890, I 
 bought three Paragon Chestnut trees. They were planted in vacant places in 
 a grove of common Chestnuts. Two lived, and I am ashamed to acknowledge 
 that they have been utterly neglected, never having had any mulching or care 
 beyond being let alone. Neither of them is over seven feet high or three- 
 fourths of an inch in diameter of body, but this past summer one of them pro- 
 duced three burrs, each with three Chestnuts, and the other had seven burrs 
 with three nuts in each burr. Here was this little tree with twenty -one nuts, 
 each of the weight of four average nuts from the common trees. This would 
 make the crop equal to eighty-four common nuts. The number of nuts was a 
 surprise to me, and if the common trees in our grove had produced Chestnuts 
 in proportion, we would have had more than five hundred bushels. I tested 
 them in comparison with the common nuts, and gave them to others to taste; 
 all agreed that they were equally good. I also showed them to a dealer in 
 our city, and while the common nuts were selling for $5 per bushel, he said he 
 would gladly pay $8 for such as these. 
 
 In the Spring of 1892, we sent a hired man into our Chestnut grove to cut 
 down some other trees which were groVing there. Through a misunderstand- 
 ing of the order, he cut some forty Chestnuts before we discovered what he 
 was doing. The trees cut varied from four to eight inches in diameter. To 
 make the best, of the situation, we let the sprouts grow about the stumps, as 
 the quickest way to repair the damage. These sprouts made a growth of eight 
 feet on an average and last spring I sent for scions of Paragon and Numbo, and 
 grafted from three to five sprouts about each stump. I had the impression that 
 it was very difficult to successfully graft the Chestnut and so I took great pains 
 in doing the work. I selected scions and stocks as nearly of the same size as 
 possible and used the splice or tongue system of grafting, winding well with 
 
A TREATISE ON NUT CULTURE. 61 
 
 waxed cloth. A part I grafted quite early and others after the leaves on the 
 stocks were nearly as large as a mouse's ear, having kept the scions in the saw- 
 dust next the ice in the ice-house. To my surprise and great joy more than 
 seventy-five per cent, of the scions grew, though some grew so rapidly that 
 they were broken off by the wind before fully united. They have made a 
 growth of from four to six feet and some have produced over twenty-five feet of 
 new wood ; all have ripened up as sound as a dollar. From present appearances 
 judging from what the two little trees have done, many of these scions will 
 bear another year. Now, I am more than glad that our Dutchman did not 
 better understand English. We shall have the rest of the natural grove cut 
 down so as to graft the sprouts that spring from the stumps. As no insects 
 ever attack the Chestnut here I believe a Paragon orchard will pay more money 
 than the same land in apples. 
 
 PARAGON CHESTNUTS. 
 By J. S. Woodward. 
 
 ANOTHER YEAR'S EXPERIENCE. 
 
 Older readers may remember that a year ago I gave my experience with 
 two trees of Paragon Chestnuts, and also the result of grafting the Paragon on 
 common sweet Chestnuts. For the benefit of new readers, let me say that the 
 two trees which we have were planted in the Spring of 1890, one year grafts, 
 and that in the Summer of 1893, one of them bore seven burrs with three 
 Chestnuts each, and the other three burrs with a like number. These trees 
 are now about one and one-half inches in diameter of body, not over seven feet 
 high, and with a spread of top of not over four feet. The one that bore twenty- 
 one Chestnuts last year was more exposed than the other, and the late frost 
 we had last Spring so killed the young growth that it bore no fruit this year. 
 The other, bearing nine Chestnuts last year, started with twenty-two burrs this 
 year, but being away from daily observation the Summer web-worm got upon 
 it, and so ate the leaves from one limb that the burrs dropped from that, and it 
 matured but seventeen burrs. But before they were fully ripe, some vanda 
 stole the most of these, so that we got only sixteen Chestnuts this year. I 
 weighed these and they averaged a little over one ounce to four Chestnuts. 
 
 Some of the grafts set in the Spring of 1893 bore nuts this year, and all 
 have made a very strong, healthy growth, and show every indication of great 
 fruitfulness next season. I last Spring grafted a lot more, and among others I 
 cut off quite large trees and cleft-grafted them the same as I would the Apple. 
 On others, I inserted scions in the side of the trunks, and these have made a 
 good growth. Next Spring I shall cut the main body off just above the grafts. 
 
62 A TREATISE ON NUT CULTURE. 
 
 I grafted some quite early, and others just as the buds were nicely swelling. 
 I also put in other scions after the bark would start quite easily, and I came to 
 the conclusion that if the scions were cut in proper season, and kept perfectly 
 dormant, that it does not make much difference when the grafting is done. 
 Only, of course, the scions cannot be inserted on the side of the trunk until 
 the bark will start easily, as in this style of grafting the scion is cut slanting 
 from one side to a point, and inserted under the bark similar to a bud in bud- 
 ding, but having the end sticking out a couple of buds. 
 
 A successful method of grafting is to cut off a limb or the main trunk, 
 about an inch or so in diameter, and insert scions cut the same shape as those 
 last mentioned, under the bark, waxing the whole end of the stub. Two or 
 more scions may be inserted in a stub, but one is a plenty to let grow. In 
 using this method, of course the bark must be loose. But don't make the 
 mistake I did in several cases; don't shove the scion down so far that a little 
 of the cut surface does not extend above the end of the stub, for if you do, no 
 union can take place above the cut surface, and a bad job is the result. In all 
 systems of grafting the Chestnut, I have found it to pay to use waxed cloth, 
 and firmly bind the limb until growth takes place to such an extent that the 
 band is liable to strangle the young growth. 
 
 I notice that a good deal is said about the Chestnut not making a good 
 union of stock and scion. I have closely examined mine, and while occasion- 
 ally one does not seem to be perfectly joined, the majority have made a good 
 union, and on a good many it would puzzle one to find the place of grafting. 
 I have had a few to break with the wind, but in no case has it been at the col- 
 lar. Next Spring I intend to cut off and top-work a good many trees which I 
 have that are from four to six inches in diameter of trunks. I will do this as 
 I wo.uld an Apple Orchard, using the limbs and spreading the top as much as 
 possible, so as to have them come quickly into fruitage. I have tried budding 
 this past Fall, but so far have had no success. Will some one give needed 
 instructions if " the thing can be did." 
 
A TREATISE ON NUT CULTURE. 63 
 
 CULTIVATION OF THE CHESTNUT. 
 
 FACTS ABOUT GRAFTING THIS NUT. 
 
 From Rural New Yorker, 5, 79, '<?./. 
 Any Practical Future for .the Business? 
 
 7. How high are your trees grafted? 2. Does the scion unite perfectly? 
 j. Have you known the top to blow off on account of weakness at the point of 
 union? 4. At what size and age do your improved Chestnuts bear? 5. How 
 many nuts to the burr? 6. How about size and quality compared with wild 
 Chestnuts? 7. Do you think Chestnut culture promises any practical rewards 
 to farmers or others ? . 
 
 How to Start the Graft. 
 By a Reader. 
 
 i. Five to six feet. 2. Not always on young trees. On large trees worked 
 in branches from one to one and one-half inches thick, the scions take as readily 
 and make as perfect a union as the Apple. In the nursery I have the best suc- 
 cess in whip-grafting, having the scion and stock of equal size. 3. Yes; some- 
 times the scions will make a growth of two to three feet, and do not apparently 
 form a particle of union with the stock. My opinion is that this occurs from 
 too free a flow of sap. If the scions are cut before the sap begins to flow, and 
 left to wither somewhat, they may be successfully grafted up to the middle of 
 May, and the union will be more perfect. 4. They usually commence bearing 
 the second year after grafting. I am alluding to the Paragon. The Numbo 
 will take several years longer. The Japan I consider of very little account 
 compared with the above varieties. Some of the Japan varieties bear very fine 
 nuts, but they shrink much quicker than the Paragon and Numbo. 5. From 
 one to four, sometimes five to six. 6. The size is generally from three to four 
 times as large as the common Chestnut. In quality they are not as fine as the 
 common Chestnut, but, like the Concord among Grapes, they are good enough 
 for the masses of consumers; boiled or roasted they are excellent. 7. Emphati- 
 cally, yes. If a young farmer would plant a grove of one thousand trees now, 
 ten years hence he would have an independent competence. 
 
 Chestnuts or Apples for Profit. 
 By W. Atkinson. 
 
 i. I think about one foot high. 2. It does in the case of Numbo, per- 
 fectly; of my first trees of Paragon, apparently the union was not so perfect. 
 5 
 
64 A TREATISE ON NUT CULTURE. 
 
 3. I have had no tops blow off. 4. At three years, they bear a few. 5. 
 Usually three nuts to a burr. 6. The size is fully double the average native 
 Chestnuts; quality less than half. 7. Only moderately so. I would rather 
 expect to profit more from an Apple than a Chestnut Orchard. 
 
 Notes from a Big Grove. 
 
 By Joseph L. Lovett, Bucks County, Pa. 
 
 I have a grove of nearly one thousand Paragon Chestnut trees, i. I gen- 
 erally graft my trees four to five feet from the ground. 2. The scion does not 
 always unite perfectly on American stocks, but on Spanish there is in every 
 case a perfect union. 3. In all my experience, I never had but one top blow 
 off, and that happened when the tree was loaded with nuts; it broke at the 
 union of the scion with the stock. 4. My Paragon trees commence to bear 
 when four to five feet high ; they bear the second year from the graft. The 
 great trouble with me is that they bear too full every year. Paragon has no off 
 years. 5. Generally three nuts to the burr; sometimes as high as five to seven 
 to a burr. 6. The size is very large; forty selected nuts will make a quart, dry 
 measure. They sell at forty cents a quart, or one cent apiece. When boiled, 
 the quality is as good as the wild nuts. Paragon ripens from ten days to two 
 weeks ahead of the common wild Chestnut; for that reason a better price can 
 be had for them. 7. There is great promise in Chestnut culture for those who 
 have the time, money and patience. But little attention has been given to it; 
 the wild or American has become almost extinct in some sections. What will 
 prevent extensive planting is the great difficulty of getting the trees to grow; 
 some seasons from one-half to three-fourths will be lost by transplanting. 
 Another great difficulty is the grafting, which will make the tree always sell at 
 a high price. 
 
 A Profitable Business on Suitable Soil. 
 T. T. Lyon. 
 
 i. One, a Paragon, is grafted about two feet above the surface. Others, 
 Japanese, at or beneath the surface. 2. The Paragon, grafted at two feet, does 
 not form a satisfactory union ; although other Paragons, Japanese and Euro- 
 pean varieties, seem to form satisfactory unions at or beneath the surface. 
 3. None of these, in my case, has been broken off, at the point of union, by 
 wind or otherwise. 4. Two-year-old grafts have generally fruited at from one 
 to three years from the date of planting. 5. Paragon has generally produced 
 two or three nuts to the burr, while the number of burrs has sometimes been 
 such that one-half was removed soon after setting. One of the most produc- 
 
A TREATISE ON NUT CULTURE. 65 
 
 live Japanese varieties produced a very heavy crop upon a tree less than six 
 feet in height, each burr being even smaller than those of our wild natives; but 
 invariably with a single large, round nut in each. 6. Paragon is nearly, 
 though not quite equal in quality to our natives, and in size, fully the equal of 
 the Europeans. The Japanese, above referred to, is of similar size and quality; 
 but with a slight astringency, which disappears when dry enough for use. 
 7. It is my conviction that, with the Paragon, and, probably, with some of the 
 Japanese varieties, a profitable orchard business may be conducted upon a 
 suitable soil. This conviction is based upon a two or three years' experience in 
 fruiting the Paragon, and but a single season's fruiting of the European and 
 Japanese varieties, 
 
 Needs Careful Work to Propagate. 
 C. H., Conestoga y Pa. 
 
 My experience with Chestnut culture is with Paragon, an imported Japan, 
 and the Italian. I have not found the last two profitable. The Japan is very 
 large and fine looking, better in quality than the Italian, but not so good as 
 the Paragon. It is not productive many of the burrs are nutless. I. It is 
 important to have a strong stock, an inch or more in diameter, but for a good 
 union the graft and stock should be of the same size; therefore we must set the 
 graft two to four or six feet up. 2. Often defective. This is another reason 
 for not grafting in the heavy stock near the ground. The wind would break it 
 off sooner than the graft set on the "pliable stock. 3. Yes, but so far not 
 seriously. It sometimes makes unsightly knots; how these will behave when 
 the trees become large remains to be seen. I had hoped to avoid these defects 
 by root grafting, but my root grafting did not prove a success. Budding 
 makes the best union, but this is also very uncertain. In fact, success in 
 propagating Chestnuts does not by any means amount to one hundred per 
 cent. 4. Usually the second year after grafting I have had from three to four 
 quarts on four-year-old grafts worked in the top of a two-inch stock. 5. Gen- 
 erally three. 6. The average Paragon would probably weigh three to four 
 times as much as the average wood Chestnut. In quality it is nearly as good. 
 7. I think it does. The trees bear young and abundantly, and rarely fail to 
 make a crop. Rough land not adapted to general farming is suitable for a 
 Chestnut orchard. Grafts set on young sprouts in the wood lot will be profit- 
 able in three years. 
 
66 A TREATISE ON NUT CULTURE. 
 
 The Union Seems Perfect. 
 Isaac F. Tillinghast. 
 
 Our experience in Chestnut culture is not extended enough to prove of 
 much value as yet, the trees having been set but three and four years. They were 
 Numbo and Japan Giant, grafted four or five feet from the ground. The union 
 between stock and scion seems perfect enough, as none has broken apart. L/ast 
 seasofl the trees averaged, perhaps, ten burrs; some had two and some three 
 very large nuts in each, which ripened before our native nuts. We think the 
 quality excellent, in fact, fully equal to small, native nuts'. We see no reason 
 why it would not be a profitable industry, and have seriously contemplated 
 setting a large orchard. 
 
 Regrets for Small Planting. 
 C. Cooper, Pennsylvania. 
 
 I have had .some experience, but only in a limited way, having but few 
 trees bearing. One of these is about twenty-five years old, and for several 
 years has annually produced from one to one and one-half bushels. Had I, 
 when it was planted, put out ten or twelve acres, they would have long since 
 paid for the ground, labor, interest, taxes on land, and been netting now a 
 nice income, with no expense, except for gathering the crop. This tree is of 
 the Spanish variety; the fruit is about two and one-half times larger than the 
 common wild nut, and of equally good quality, i. We graft from six inches 
 to three feet above the surface, according to conditions. 2. The union seems to 
 be good after the second year; occasionally by storms or accident, if the 
 growth is strong, perhaps two or three per cent, may be broken. 3. I have 
 never known them to break after the third year. 4. Generally the third 
 or fourth year, when they would be, if grafted on a stock not removed, 
 eight to ten feet high. 5. One to three nuts to the burr. 6. I have never 
 found the quality of Paragon, Numbo or any of the very large nuts equal to 
 that of our Spaisnh nut. 
 
 THE CHESTNUT IN CALIFORNIA. 
 By Felix Gillet, in Pacific Rural Press. 
 
 Last Spring, a very good book from the Department of Agriculture, en- 
 titled "Nut Culture in the United States," was issued, but on account of an 
 act of Congress, passed last winter, limiting to an edition of one thousand 
 copies all bulletins, reports, etc., containing more than one hundred pages, 
 
A TREATISE ON NUT CULTURE. 67 
 
 only one thousand copies of that book were published. The Department could 
 not be blamed for such a niggardly edition, which, as the Rural Press 
 remarked in its issue of May i6th, rendered it wholly inaccessible to the tens 
 of thousands who would be interested in it. Congress alone was to blame for 
 it. But to make up for the deficiency, the Rural Press published the principal 
 portions of the book, those relating to the Walnut and Almond, as being of 
 great interest to the people of this State. As you didn't give any extract from 
 that portion of the book relating to Chestnuts, I would like to have you pub- 
 lish in your columns a short essay of mine on that very nut. 
 
 First, I would call your attention to a paragraph of the aforesaid book, 
 page 80, under the heading of " Budding and Grafting," doing great injustice 
 to that important member of the nut family, the Chestnut, as far as this State 
 is concerned, and reading as follows: " Neither budding nor grafting is very 
 successful with the Chestnut in the dry climate of California." 
 
 As I have budded and grafted with success on my own place, in Nevada 
 City, for the last twenty-six years, thousands and thousands of Chestnuts, that 
 extract greatly surprised me; so I remonstrated with the Department against 
 such a sweeping assertion, telling them that they were doing a great injustice 
 to our State in publishing such an erroneous statement, especially in a work of 
 that kind, and assuring the Department that it had surely been imposed upon 
 by some ignorant horticulturist. 
 
 Mr. S. B. Heiges, head pomologist of the Department, replied to me as 
 follows : 
 
 Regarding your comment upon what is stated in the bulletin on "Nut 
 Culture," page 80, concerning grafting or budding the Chestnut in the dry 
 climate of California, I would state that you were the only party who reported 
 success, and that there are portions of California in which the climate perhaps 
 is much dryer than where you are located. From what I have been able to 
 learn, your climate more closely resembles that of the Eastern States than any 
 portion of California. Here, our successful Chestnut grafters consider any- 
 thing less than ninety per cent, as a partial failure. Amongst others who have 
 reported their experience in grafting and budding the Chestnut in California, I 
 may mention Luther Burbank, who reports: "Neither budding nor grafting 
 is very successful in this dry climate." 
 
 Thus it appears that Mr. Luther Burbank was the person who gave the 
 Department such erroneous information. That Mr. Burbank met with failure in 
 budding and grafting the Chestnut on his place in Sonoma county I will not 
 dispute, though it greatly surprises me; but he should not have generalized, 
 and more so when his information was to be published in that book, and assert 
 that " neither budding nor grafting is very successful in the dry climate of 
 California." But it is a fact that Calif ornians are too apt, when failing to 
 accomplish one thing or another, to throw the blame on our dry climate, but 
 never on themselves. Now, let me tell you that such is not the case, for the 
 
68 A TREATISE ON NUT CULTURE. 
 
 Chestnut can easily enough be budded or grafted in California, if we only 
 know how to do it; and I assert that the climate either of Nevada or Sonoma 
 counties has nothing whatever to do with the success or failure in budding and 
 grafting the Chestnut, as one is certainly as dry as the other. I know posi- 
 tively that the summers in this county are terribly dry and hot. Now, for the 
 benefit of the readers of the Rural Press, I will hereby describe how to bud 
 and graft the Chestnut, giving them at the same time some general ideas on its 
 culture and planting and the harvesting of its nuts, and figures showing how 
 important has become in other countries the culture of that nut tree. 
 
 GRAFTING THE CHESTNUT. --If asked at what time of the year I graft the 
 Chestnut, I would answer : At any time from March ist to October ist ; for I 
 have grafted, (common cleft grafting) Chestnuts with good success in the Spring, 
 also in midsummer (July) and in the Fall (from September 2oth to October ist. ) 
 For Summer grafting I used with equal success scions kept in sand in the 
 cellar, or wood of the year's growth right from the tree. The reason why I 
 practice Fall grafting not only on Chestnuts, but also on Apples, Pears, 
 Prunes, etc., and, as I tried for the first time this Fall, on Walnuts is because 
 I have more time and leisure to do it in the Fall than in the Spring, at which 
 time work of all kinds crowds up all around on the place. Grafting done in the 
 Fall keeps dormant, the same as budding, the grafts putting forth in the Spring 
 at the same time as buds do. But the grafts must be taken from that part of 
 the scions where the wood is perfectly round and not angular-like that is, 
 from the base of scions. I graft also one-year-old trees as large as a pencil, at 
 the table, in February, planting them out in the Spring, succeeding forty to 
 fifty per cent. ; a larger number if the stock is of a larger size. 
 
 Chestnut grafting is as successful on large as on small trees. If a limb is 
 too big it is better, as with the Walnut, to use sap grafting, which consists in 
 making two clefts, one across the .stub at each side of the center, right in sap 
 wood, instead of making a single cleft through the center. In inserting the 
 graft one must make allowance for the difference in thickness of bark of both 
 stub and graft, and insert the graft so that the wood of the graft will unite with 
 that of the stub. 
 
 BUDDING THE CHESTNUT. Budding can as successfully be performed on 
 the Chestnut as grafting ; it may be done as early in the Summer as after July 
 4th, and the buds be made to grow to quite a length before the Fall ; dormant 
 budding, however, is preferable. It is done in August and September ; but a 
 condition sine qua non of success with the Chestnut, as with the Walnut, both 
 stock and scion must be fully in sap ; it is to say that Chestnut budding should 
 rather be done late in Summer or early in the Fall. The same as for grafting, 
 the wood of the scions from where the buds are taken should be perfectly round. 
 The stock or shoot to be budded should be of the size of the fore and medium 
 
A TREATISE ON NUT CULTURE. 69 
 
 fingers. Shield, plate and ring budding are used on the Chestnut with about 
 equal success ; plate and ring budding, however, being much more liable to 
 succeed than shield budding. In performing the latter operation the shield of 
 bark from the scion should be cut two inches long and wide in proportion. 
 Too small stock, which would be of very good size for Apple, Pear, Peach, etc., 
 will not do to be budded. When the stock or shoot is of the size of the medium 
 finger or thumb, or larger yet, I always use plate and ring budding. If the ring 
 of bark taken from the scion goes only half way round the stock, it is what is 
 called plate budding ; if it reaches all around it, it is what is called ring bud- 
 ding ; but in both cases it is the same principle, only that in plate budding so 
 much of the bark is left on the stock, only enough being taken out to allow the 
 insertion in its place of the ring of bark from the scion, generally smaller than 
 the stock. Chestnut stock sometimes does not grow the first year large enough 
 to be budded ; in that case it .is left over for the ensuing year, being cut back 
 close to the ground in the Spring to make it grow a new shoot of the proper 
 size ; for the operation of budding is much more successful on wood of the 
 year's growth than on two-year-old wood exactly the same as with the Wal- 
 nut, and don't you forget it. 
 
 Son, AND EXPOSURE;. The Chestnut is a hardy tree whose crop, except 
 that of the Japan Chestnut, is seldom injured by late frosts in the Spring. I 
 never had any of my French varieties of Chestnuts injured on my place by frost 
 at any time of the year, and, furthermore, they bear regularly and heavily every 
 year. The Chestnut is a regular mountain tree, and may be regarded right at 
 home in our mountains. The soil best suited to the Chestnut is a sandy, gran- 
 itic, or ferruginous sandy-clayish, deep soil. In Nevada county, up to an alti- 
 tude of three thousand feet, can be seen twenty-five-year-old French Chestnuts 
 bearing well and bearing nice nuts. This nut tree is certainly better adapted 
 to Central and Northern California than to the southern part of the State, and 
 it is a fact that wherever the Olive does well the Chestnut does badly, for it is 
 too hot for it. The Chestnut will mature its nuts well at an altitude of three 
 thousand feet in the latitude of Northern California and at four thousand feet, 
 probably, in the mountains of Southern California ; but wherever Summers are 
 either too short or too cold for the nuts to mature well, only such varieties as 
 are known to mature their nuts in a shorter time should be planted, and there 
 are such varieties of Chestnuts, though the nuts are smaller. 
 
 In mountain gorges and with a sunny exposure the Chestnut does splen- 
 didly, otherwise an eastern or northern exposure is best for the tree. In the 
 red clay of our mountains, with a little mixture of decomposed granite, in soil 
 so hard and impermeable that holes dug in it will hold water for weeks, the 
 Chestnut does surprisingly 'well, and I have an idea that when planted way 
 up in the mountains, say at an altitude of Nevada City or two thousand five 
 
yo A TREATISE ON NUT CULTURE. 
 
 hundred feet, the Chestnut is less particular on the nature of the soil, though, 
 the same as with the Walnut, the richer and deeper the soil is the more thrifty 
 will the Chestnut grow. 
 
 IRRIGATION. In very dry soil a little water through the summer months 
 will be of great benefit to Chestnuts, but too much water, I believe, would 
 affect the nuts in this way, that it might retard their maturity. Several years 
 ago, in irrigating nursery stock, I had a stream of water running constantly at 
 the foot of a grapevine, and the grapes never matured on the vine, and this 
 summer I had water running almost constantly at the foot of a Chestnut of 
 the very kind maturing its nuts in a shorter time than other varieties and the 
 nuts matured badly, while trees of the same kind in nursery rows, and very 
 little irrigated, matured their nuts splendidly. It shows that intensive irriga- 
 tion is as bad for nuts as it is for fruit and grapes. Fruit, for instance, will 
 grow much larger if given plenty of water, but its keeping qualities will be 
 destroyed and often injured. It is to say that if Chestnuts, like any other 
 class of trees planted in dry soil, will be benefited by irrigation, too much of 
 it might hurt. It would be wise to stop irrigating bearing Chestnut trees one 
 month to six weeks before ripening time. 
 
 REPRODUCTION AND PLANTING. The Chestnut does not reproduce itself 
 very well from the seed, hence the reason why that tree is invariably grafted 
 to obtain those large round nuts known the world over under the name of 
 " Marrons," or French Chestnuts, the kind used as dessert, either roasted or 
 boiled. The American Chestnut is propagated from seed, and is almost barren 
 in California, but much better results would be obtained as to size and pro- 
 ductiveness, if not quality also, if its best types were propagated by grafting, 
 which I myself intend to do hereafter, having for that purpose procured, 
 through the Department of Agriculture, at Washington, scions from two good 
 bearing trees on a farm in old Virginia. 
 
 Chestnuts should be planted from thirty to thirty-five feet in rows, when 
 planted in orchard farther apart if it is desired to plant between the Chest- 
 nuts fruit trees bearing a crop sooner, such as Prunes, Apricots or Peaches; for 
 Chestnuts, like Walnuts, require some time to bear a regular crop. Chestnuts 
 do very well planted in clusters on hillsides, or in rows, alongside fences, but 
 inside of them, or scattered all around, a few here and a few there, either in 
 field, vineyard or orchard; but I would not plant any as shade trees on public 
 thoroughfares, such as streets and roads, for the boys, and girls, too, will go 
 after them in a lively way, throwing stones and sticks into the trees, to make 
 the nuts drop down to the ground, to the great annoyance of the owners of 
 the trees. I know some people in Nevada City who, to put a stop to the 
 nuisance, had their trees cut down, entirely doing away with them. 
 
 In FYance, as with the Walnut, seedling trees are planted to create a 
 
A TREATISE ON NUT CULTURE. 7* 
 
 Chestnut Orchard, and grafted (cleft-grafting) or budded (ring-budding) at the 
 top, five or six feet from the ground, when large enough to undergo the opera- 
 tion. Pruning the Chestnut is useless and even hurtful, the only pruning 
 necessary being the cutting off of dead wood, or limbs in each other's way, or 
 to give the top a nice shape, but the very top of the free should be left alone. 
 Fruiting wood forms itself naturally, no trouble about it, and is not helped 
 out by pruning, as is the case with fruit trees, and besides, it lives a long time. 
 When the trees are getting very old pruning is beneficial, for, by cutting back 
 limbs worn out with age, it compels the tree to grow a new top. Here, under 
 the hot sun of California, I find that it is better to train the tree rather low. 
 This is the way I do it : First, I let the tree branch out at five or six feet, 
 letting the lower limbs spread out to their full length and Chestnuts have a 
 great tendency to spread and especially on the sun's side then I support with 
 poles those lower limbs, never trimming them off, and making it high enough 
 for any man to stand up under the tree; for it is those very limbs that bear 
 the most of the nuts and the largest and finest ones; if those limbs were not 
 propped up they would bend down to the ground under the weight of the 
 heavy burrs, as such is the case with Marron Chestnuts. 
 
 HARVESTING AND PREPARATION OF CHESTNUTS. The Chestnut at this 
 altitude ripens its nuts from the middle of October to the first of November, 
 the prickly burr cracking open at the head, showing the brown shell of the 
 nuts inside, which drop to the ground when the burr is fully open or tne wind 
 shakes them down. However, to accelerate the harvesting of the nuts, and 
 when the burrs have taken a dark yellow color which tells that the nuts inside 
 are ripe, the burrs and nuts are knocked off the limbs by striking on the latter 
 with long, flexible and slender poles. A little wooden mallet is generally used 
 to open the burrs falling to the ground and which do not burst open naturally. 
 Boys stealing nuts simply use their two feet in squeezing out the nuts from 
 their prickly envelopes. The nuts are then placed in a shed to sweat that is, 
 to throw out their vegetation water and shipped immediately to market, if to 
 be used fresh. 
 
 In the island of Corsica, where Chestnut trees comprise one-third of the 
 wooded part of the island, they first cut down in August the grass, ferns and 
 briars that cover the ground under the great Chestnut trees, so as to permit the 
 harvesting of the nuts with more ease. The harvesting of Chestnuts in that 
 island lasts twenty-five days and is done by women, who are boarded, and at 
 the end of the harvesting are paid, not in money but in " bleached Chestnuts," 
 that is, twenty-five gallons of bleached Chestnuts for twenty-five days of labor. 
 Bleached Chestnuts are Chestnuts dried hard and cleared of both hull and 
 pelicle; in short, ready to be ground for the manufacturing of meal or flour, 
 extensively used in all Chestnut-growing countries. Three gallons of fresh 
 
72 A TREATISE ON NUT CUI/TURE. 
 
 Chestnuts are required to make one gallon of bleached Chestnuts. By the 
 way, Chestnuts so dried keep a long time, and are packed either in sacks or 
 hogsheads. 
 
 THE FOREIGN VARIETIES. The common European Chestnut, whether 
 French, Italian or Spanish, is small, flat on both sides at least half of them 
 and grows generally four to eight in one burr. This is the kind that is dried 
 hard and bleached for the making of meal and flour; bread, cake and a deli- 
 cious mush, eaten with milk, being made with it. The cultivated Chestnut 
 the kind raised for dessert and market, and which is either roasted or boiled 
 is the Marron. It grows generally single or in pairs, sometimes three in one 
 burr. Apropos, I could not but smile in going over r.ome Eastern nursery 
 catalogues to read about Chestnuts bearing as many as four to six nuts in a 
 burr, the nurserymen laying a stress on so many nuts found in burrs. Well, 
 that is a defect, if raising nuts for market, for the less nuts in the burr the 
 larger and, consequently, the more marketable are the nuts, the same with 
 Walnuts ; kinds that bear large nuts may, for instance, yield less nuts per tree, 
 though the same quantity in bushels or pounds. Anyway, as small nuts are 
 almost unmarketable, or, at the best, held at very low prices, it is much more 
 profitable to raise large nuts, which are always marketable and at fair prices. 
 jSo it is with Chestnuts. 
 
 The Marrons, the largest Chestnuts raised, have a glossy shell, and, when 
 roasted or boiled, the inner skin comes off nicely. If roasted, a small incision 
 should be made with a knife at the small end, to prevent the nut from burst- 
 ing open with a loud report ; if boiled, the shell should be first removed and 
 then boiled in water the same as potatoes. They are delicious cooked both 
 ways. Our confectioners are now roasting them in their peanut roasters, and 
 people seem to take well to them. A Thanksgiving turkey stuffed with chest- 
 nuts is getting to be quite a la mode up here in this Chestnut-growing region, 
 and is a capital dish ; and I predict that in a given time, when Marrons will be 
 grown plentifully in California, as they should already be, every Thanksgiving 
 turkey on this privileged coast will be stuffed with chestnuts. 
 
 IMPORTANCE OF THE CHESTNUT TRADE. The Chestnut trade in France, 
 Italy, Turkey and other countries of Southern Europe is simply immense. In 
 Central France the Chestnut is called the "bread tree," and some years there 
 is such an abundance of nuts that cattle are also fed w r ith them. The average 
 production of a grafted Chestnut or Marron in full bearing is estimated at sixty 
 kilograms (one hundred and twelve American pounds. ) T have a Marron Com- 
 bale Chestnut tree on my place, planted in the Spring of 1871, which averages 
 ninety pounds of nuts per year, for which I have refused fifteen cents per 
 pound ; last year that tree yielded one hundred pounds of nuts, but only seventy 
 pounds this year, which decrease in yield was surely due to our exceptionally 
 
A TREATISE ON NUT CULTURE. "73 
 
 bad Spring, which killed all my fruit crop. I find Chestnut trees up here to 
 bear regularly every year, and heavy crops, too. France makes an immense 
 consumption of Chestnuts, and though the production within her own territory 
 reaches enormous proportions, she has still to import large quantities of the 
 nuts and meal from other countries. Italy has one million five hundred thou- 
 sand acres planted in Chestnuts, producing five million eight hundred thousand 
 quintals of Chestnuts (a quintal is one hundred pounds. ) In 1880, that country 
 exported to France twelve million pounds of Chestnuts and Marrons, valued at 
 1350,000.00. In 1881, Turkey exported to France seven million two hundred 
 and forty-six thousand quintals of Chestnuts, Marrons and Chestnut meal. In 
 1 88 1 France exported over fifteen million pounds of Marrons, Chestnuts and 
 meal, valued at $560,000.00 ; five million pounds going to England, the balance 
 to Switzerland, Algeria, Germany, Holland and Belgium. Paris alone con- 
 sumes twenty million pounds of Marrons (table or dessert Chestnuts) yearly. In 
 the Department of Dordogne, and where such large quantities of Walnuts are 
 grown, there are two hundred thousand acres planted in Chestnuts, this De- 
 partment exporting $400,000.00 worth of Chestnuts of all sorts. In the Depart- 
 ment of Ardeche, where the soil is of a granitic, volcanic formation, one hun- 
 dred and fifty thousand acres are planted in Chestnuts ; mostly Marrons or 
 Chestnuts for market are raised in that Department, they selling for almost 
 twice as much as common Chestnuts. 
 
 In the Island of Corsica the Chestnut is planted up to an altitude of four 
 thousand feet. There are trees in that island measuring twenty-five feet in cir- 
 cumference and w 7 hich are eighty feet high. And so on in many Departments, 
 especially in Central, Eastern and Southern France. In the Department of 
 Haute-Savoie, where there are immense quantities of Chestnuts, are several 
 establishments manufacturing gallic acid, which is extracted from the wood of 
 the Chestnut, and selling for $5.00 to $6.00 per two hundred and eleven pounds 
 (one hundred kilograms.) 
 
 FUTURE OE THE CHESTNUT IN CALIFORNIA. Thus we see of what 
 immense importance is the growing of the Chestnut in France and Southern 
 Europe, and the question that naturally occurs to our mind is: Why should 
 not we, here in California, where half of the territory may be said to be well 
 adapted to the culture of that tree, raise the Chestnut, at least the Marron 
 Chestnut, on a large scale, and then add another important product to our 
 already large list of products of all kinds? That Chestnut culture is possible 
 if the trees are planted in those parts of our State well adapted to it, is suf- 
 ficiently proved by trees found in the mountains and in full bearing. I have 
 the pleasure of sending a box of Marron Chestnuts for you to sample, roasted 
 and boiled, and I want you to tell if there is not in our great and privileged 
 State quite a future for the production of such nuts. 
 
 NEVADA CITY, CAI,., November 24th, 1896. 
 
74" A TREATISE ON NUT CULTURE. 
 
 IMPROVED CHESTNUT CULTURE. 
 
 A NEW INDUSTRY WASTE PEACES MADE GLAD. 
 
 From Rural New Yorker. 
 
 The Rural New Yorker has always stoutly contended that American 
 agriculture,* from the day the Pilgrims left the Mayflower, has been but a 
 record of utilizing wastes. The first corn crops grown in New England were 
 planted on worn-out soil, with a large fish in each hill for manure. From that 
 day to the present, American farming, as it spread toward the West, has ever 
 gone through the same performance; exhaust the land by continuous cropping 
 and then either run away from it " out West," or make use of manurial sub- 
 stances that were previously regarded as useless wastes. Save the wastes or 
 retreat ! That has been the alternative, and this question of waste-saving has 
 been so well studied and practiced that immigration to the West has been 
 almost stopped, while to-day alert Eastern farmers on the old soil, that has 
 given crops for more than a century and a half, have safely weathered the 
 storm of business depression: 
 
 But how about the waste land? In every neighborhood on almost every 
 farm east of the Ohio River there are rough and .rocky hillsides, where, 
 apparently, nothing but wood will grow. These places are usually held at a 
 loss except as they furnish firewood or timber. It is doubtful if much of this 
 timber-land will yield income enough to pay taxes much less interest on the 
 value at which the land is held. The object of these articles is to describe one 
 of these rocky hillsides that has been cheaply utilized for a profitable crop. 
 It is waste land turned to account. On the hillside, so steep, rocky and hard 
 that a woodchuck could not burrow in it, I saw a crop growing that will in a 
 few years yield as much money to the acre as a crop of potatoes. This crop 
 requires neither plow, cultivator nor harrow neither manure nor fertilizer 
 nothing but knife and brush-scythe. The crop is improved Chestnuts. 
 
 There is no fairy tale about this business. The hill, the trees and the man 
 are all to be found any day. At Marietta, Pa., close to the east bank of the 
 Susquehanna River, lives Mr. H. M. Engle, well-known to our readers as a 
 good farmer and an expert in nut culture. On the east side of the river is a 
 gently rolling country, stretching back for miles, and covered with beautiful 
 farms. Directly opposite, on the west bank, steep hills shoot up almost 
 directly from the water's edge. This ridge is thickly covered with timber 
 Chestnut predominating. The land has never been cultivated nor can it ever 
 be with ordinary crops, being far too rocky and steep for horse or farm tools. 
 It must ever remain in forest. As to the value of such land, Mr. Engle says 
 
A TREATISE ON NUT CULTURE. 75 
 
 that he bought some of it just before the war at $20 per acre. Now it could 
 probably be bought for $12. On this hillside I found twenty acres of Paragon 
 Chestnuts grafted on sprouts from the stumps of natives, which were cut off 
 for firewood, or posts and rails. None of these trees is over five years from the 
 graft, yet with only the older ones in bearing the estimated yield this year is 
 seventy-five bushels of nuts. To one who can actually see the trees and the 
 way they are growing, the possibilities of this nut culture are very apparent. 
 
 For over fifteen years Mr. Engle has propagated and tested the Paragon 
 Chestnut. The Rural New Yorker has already given the story of this nut, 
 and described its behavior at the Rural Grounds. As to its size, the Rural New 
 Yorker found that forty-two Paragon nuts weighed a pound, while two hundred 
 and eight native American Chestnuts were needed to give the same weight. As 
 to quality, while not so sweet and tender as the small natives, it has none of the 
 coarse and bitter taste so objectionable in the Japan and Spanish varieties. 
 We have always found it a very heavy bearer of large, handsome burrs. In 
 fact, the Rural New Yorker from the first has been almost as enthusiastic as 
 Mr. Engle over the possibilities of Chestnut culture. 
 
 Mr. Engle was quick to see the chances for profit in a good Paragon 
 grove. Every year we import large quantities of Spanish nuts, even though 
 no effort has been made to popularize the Chestnut as a cheap food not as a 
 luxury. If he could grow large quantities of the Paragon a better nut in all 
 resp*ects than the Spanish there seemed no good reason why they should not 
 sell readily. Then the question arose, where should they be grown ? Should 
 he set out orchards on good lands suitable for vegetables or fruits ? Mr. Engle 
 is an " intensive " farmer. He grows now, on twenty-five acres, with the aid 
 of green crops and fertilizers, a more valuable crop than he formerly grew on 
 one hundred and twenty acres with the manure from ttiirty cows. 
 
 He could not afford the land for a Chestnut orchard, for his soil must yield 
 crops at once. But there was that idle Chestnut ridge across the river. If it 
 could grow wild Chestnuts, why should it not grow Paragons ? If it is possible 
 to graft a fine and valuable apple on the stock of a worthless variety, why 
 would not the same hold true of Chestnuts ? The result was that a small por- 
 tion of the timber was cut off and sold. Paragon grafts were set on the 
 sprouts, and these first grafts are the five-year-old trees of to-day. 
 
 CHESTNUT GRAFTING IN NEW ENGLAND. 
 By J. H. Hale, in Rural New Yorker. 
 
 Taking a day off last week, I visited the farm of Judge Andrew J. Coe, of 
 Meriden, to look over his extensive operations in the grafting of Japan Chest- 
 nuts upon our native stock. As the Rural New Yorker has, I believe, been 
 
76 A TREATISE ON NUT CULTURE. 
 
 the foremost paper in America to advocate nut culture for profit, I thought 
 possibly a few sample nuts, as well as a few notes, might be acceptable at this 
 time, when so much attention is being given to this important and growing 
 subject. 
 
 Mr. Coe has, for many years, been a firm believer in the profitableness of 
 nut culture in New England, and has tested by grafting most of the European 
 varieties and their seedlings that are now grown in this country. While he has 
 had fair success, it was.not until the advent of the Japan varieties that he was 
 fully satisfied that in these we had something that would unite readily with 
 our American stocks, and at the same time give us nuts of extra large size and 
 of high quality. Being satisfied of this, but not fully^ satisfied as to the hardi- 
 ness of the Japans, he, four years ago, grafted some on native seedlings in low 
 land, where the frosts of early Fall and Winter were the most severe and dan- 
 gerous. The growth has been marvelous, and grafts put into a three-inch 
 stock, eight feet from the ground, four years ago, have now formed a strong, 
 bushy head, fully ten feet across, and bore freely this season, after the last very 
 severe winter, when Snyder Blackberries, the most hardy type we have in New 
 England, were entirely killed to the ground in an adjoining field. This cer- 
 tainly tests the hardiness of the Japans. 
 
 Several years ago, Mr. Coe bought the choicest selection of Luther Bur- 
 bank's ten thousand Japan seedlings, and it is not only the largest, but sweetest 
 Chestnut I have ever seen. More recently he has bought two others of Mr. 
 Burbank, and on the wooded hillsides, above the city of Meriden, has grafted 
 an eighteen-acre block of native Chestnut sprouts with these improved Japan 
 seedling nuts. . 
 
 My visit at this particular time was to study the effects of grafting at dif- 
 ferent seasons of the year. Both cleft and crown-grafting are practiced, mostly 
 on stock one to two inches in diameter, four feet from the ground. About half 
 of last Spring's work was done by the middle of April, just as new life was 
 coming into the sprouts, and the remainder later in May, when the leaves were 
 well developed. In the early grafting, not more than twenty or twenty-five 
 per cent, of the scions grew, and these made a growth of from two to four 
 feet; but of the later grafting, more than seventy-five per cent, have grown, 
 although not making so strong a growth this season as the few of the earlier 
 ones which survived. This certainly proves that, if the scions can be kept in 
 good condition, late grafting is the proper thing for the Japan varieties in this 
 latitude. I was not able to obtain any nuts of the very large, sweet Burbank, 
 but of the two others I send a few samples. 
 
 The largest, light-colored one, marked " Early," while not so sweet as the 
 Burbank, I consider of beautiful appearance, and fully as sweet as the average 
 of our American varieties. When we consider that it will mature fully three 
 
A TREATISE ON NUT CULTURE. 77 
 
 weeks earlier than these, it must prove of very great value as a market sort. 
 In a letter from Mr. Burbank, he speaks of it as being of medium size, excel- 
 lent flavor, and so early that it is all gone before the American, Spanish or 
 average Japan Chestnuts ripen. It is a fine, sweet nut, and has always pro- 
 duced a full crop, which ripens all at once. 
 
 I also send samples of the other, which is known as the eighteen-months' 
 Chestnut, having been raised from seed of a Japan nut by Mr. Burbank, and 
 come into fruiting in eighteen months after the seed was planted. It is cer- 
 tainly an early and profuse bearer, and, as you will see, a large nut of very fine 
 appearance, and of better quality than any of the Europeans, or their crosses 
 that I have found. It is a little later than the other, but still is earlier than 
 most of our native Chestnuts here, and I came away from Meriden fully satis- 
 fied that Mr. Coe, in the purchase and development of these fine nuts, and his 
 demonstration of the possibilities of utilizing our Chestnut sprout lands for 
 commercial nut-growing in this way, was not only proving a public benefactor, 
 but would also within a few years reap substantial profits from his great nut 
 orchard, which is now so well under way. 
 
 Of one thing I am sure, that, in all this talk of commercial nut culture, 
 we shall eventually settle down to the grafting and planting of the Japans and 
 their seedlings, as they have a closer affinity for our American stocks than do 
 any of the Europeans, while the quality of the best of them is fully equal to 
 the sweetest of American nuts. 
 
 R. N. Y. The nuts were very dry when they reached us, but the quality 
 is excellent. The Early is fully as large as Paragon, and at least its equal in 
 quality as judged by a single specimen. 
 
 NOTES FROM AMERICAN INSTITUTE FAIR. 
 
 NUTS, GRAPES AND VEGETABLES. 
 
 By Rural New Yorker. 
 
 One feature of the American Institute Fair that attracted much attention 
 was the display of nuts made by Parrys' Pomona Nurseries, Parry, N. J. It 
 comprised eighteen varieties of Chestnuts French, American Black, Persian, 
 English Madeira and Japan Walnuts ; Hickorynuts, Pecans, Filberts and But- 
 ternuts. It showed the advance that has been made in nut-growing, and the 
 interest manifested by visitors in the exhibit, showed that the public are 
 anxious to learn about the subject. The size of several of the varieties of 
 Chestnuts was a revelation to many. The quality of the nuts was left to the 
 imagination, as " hands off " was the injunction. Yet some had sadly depleted 
 the collection, the Superintendent saying that visitors' would steal them in 
 spite of everything. 
 
78 A TREATISE ON NUT GUI/TURK. 
 
 Of the Japan Chestnuts, the following, given in the order of their ripen- 
 ing, are recommended by the firm: Alpha, said to be the earliest Chestnut 
 known, is described as an upright, vigorous grower, coming into bearing at 
 three. years of age, and being very productive. Nuts large, four inches around, 
 and two to three in a burr. It ripens vSeptember 5 to 10 without frost. Beta is 
 an upright, vigorous grower, bearing at two to three years of age; very pro- 
 ductive. Nuts large in size, two to three to the burr, ripening September 10 to 
 15, at the Pomona Nurseries. Early Refiance is of low, dwarf spreading habit, 
 beginning to bear immediately, one-year grafts being frequently loaded. Nuts 
 large, four inches in circumference, three to five nuts to the burr. The tree is 
 said to be enormously productive, the nuts smooth, bright, uniform, attractive, 
 ripening September 18 to 20. Success is given as larger than any of the others; 
 tree an upright, vigorous grower; very productive. Nuts ripen September 20 
 to 23, but nothing is said as to their quality. Parrys' Superb is very highly 
 praised, both in tree and fruit, and is recommended as a very valuable market 
 sort. Giant is said to bear nuts measuring six inches in circumference, and 
 running two to a burr. Tree a vigorous, upright grower, very productive; nuts 
 smooth, dark and attractive. " The largest known Chestnut." 
 
 The Spanish Chestnut is described as a handsome, round-headed tree of 
 rapid, spreading growth, that yields abundantly of large nuts of good quality, 
 hence a desirable ornamental tree or profitable for market. Ridgeley is de- 
 scribed as a large variety of the Spanish Chestnut from Delaware; very pro- 
 ductive, and of good quality. Numbo and Paragon are both highly praised. 
 The Native Sweet is placed at the end of the list, but is described as being 
 unsurpassed for sweetness and quality. 
 
 The Japan Walnut is very highly recommended. It is claimed to be as 
 hardy as the Oak, leaves of immense size and of a charming shade of green. 
 The nuts are produced in abundance, in clusters of fifteen or twenty; they 
 have shells thicker than those of the Persian Walnut, but not so thick as the 
 Black Walnut. Meat sweet, of the best quality, flavor like a Butternut, but 
 less oily and much superior. The trees are vigorous, of a handsome form, and 
 need no pruning; they mature early, and bear young. The trees named are 
 well worthy the attention of farmers. This country is paying for imported 
 nuts something like $2,000,000 per year, the larger part of which should be 
 kept at home. 
 
A TREATISE ON NUT CULTURE 
 
 79 
 
 The above Medals, also a Special Diploma, were aivarded PARRYS' 
 POMONA NURSERIES for Ihe foregoing exhibit. 
 
 GRAFTED CHESTNUT TREES. 
 
 Without attempting to explain the reason why it is so, the fact is well 
 known to every propagator of the improved varieties of the Chestnut that the 
 grafted trees are very precocious, and will, as a rule, produce nuts when not 
 more than two or three years old, while seedlings of the same rarely produce 
 fruit under ten or twelve years. There is far more danger from over-fruitfulness 
 than unproductiveness in grafted Chestnuts, for there are few persons who will 
 have the courage to remove or thin out the crop of nuts on young trees, which 
 is often necessary to prevent stunting the growth of the plants. It would be 
 much better not to allow very young trees to bear at all, than to stunt their 
 growth by over-bearing, but impatience to reap an early crop often ends in a 
 half crop, or none. 
 
 I have on my farm two Chestnut trees, each about two feet in diameter, 
 which were top grafted with Paragon scions, that produced the fourth year from 
 grafts one hundred and twenty pounds of hulled nuts, one tree bearing fifty- 
 nine pounds and the other sixty-one pounds, which sold at wholesale in Phila- 
 delphia at $10.00 per bushel. 
 
 Of the Scott Chestnut, Judge Scott, of Burlington, New Jersey, had one 
 tree in a large field of wheat and realized from the crop of nuts, from the one 
 tree, more than from the whole field of wheat. 
 
 The Albion Chestnut Company, Jno. J. Albertson, Secretary, Magnolia, 
 Camden County, New Jersey, have a tract of one hundred and fifty acres of 
 Chestnut sprout land, top grafted with the improved Japan and European 
 
 6 
 
8o A TREATISE ON NUT CULTURE. 
 
 varieties, divided into five-acre blocks, so as to have the benefit of intermixing 
 the pollen of the various kinds and insure full crops. The varieties used of the 
 European sorts are Cooper, Numbo, Paragon, Comfort, Shoemaker, Hannum, 
 Scott, Corson and Ridgeley. Of the Japan sorts, Alpha, Beta, E. Prolific, Re- 
 liance and Parry's Giant, with a few assorted varieties for experiment. 
 
 From the small portion of the tract first grafted, they gathered the past 
 season about forty bushels, principally of the Japans, which sold the first week 
 in New York market at $14.00 per bushel ; the next week at $10.00 per bushel. 
 The following week the European varieties were sent, and sold for $8.00 per 
 bushel. They are careful to keep each variety separate and distinct, with the 
 object of supplying wood for grafting purposes. 
 
 Preparation for Chestnuts are best prepared for market by bathing in 
 
 Market scalding water as soon as gathered and thoroughly 
 
 drying till all surplus moisture is gone, so that 
 
 moulding is avoided. The method is to place say a bushel of nuts in an 
 ordinary washtub and on these pour boiling water in quantity sufficient to just 
 cover the nuts an inch or two; the wormy nuts will float on the surface and are 
 removed; in about ten to fifteen minutes the water will have cooled enough to 
 allow the nuts to be removed by the hand; at this stage of the process the good 
 of scalding has been accomplished, the eggs and larva of all insects have been 
 destroyed, and the condition of the meat of the nut has been so changed that 
 it will not become flinty hard in the curing for winter use. The water is 
 drained off, nuts placed loosely in sacks, frequently turned and shaken up as 
 they lay spread in sun or dry house, and after perfectly dry so as not to mould 
 they may be packed in barrels or boxes and stored for winter, when they will 
 be found very tender, sweet and delicious. 
 
 This process will also greatly hasten their ripening or coloring. They may 
 be gathered by hand, and hulled while yet not colored and by scalding greatly 
 improved in color and rushed into market one or two weeks in advance of 
 their natural time, realizing much better prices. 
 
 Propagation. ^ e g enera l directions given under germination will 
 apply to Chestnuts. They are stratified in sand, placed 
 
 in a cool cellar and kept until Spring. The sand should be occasionally mois- 
 tened to prevent its absorbing the moisture from the nuts. They may also be 
 packed between layers of damp moss and placed in cellar until Spring, then 
 planted in nursery rows, as previously described. 
 
 Budding and BUDDING the Chestnut has not proven generally suc- 
 
 GraftinS" cessful, though it is being done with partial success in 
 
 ChestntltS California and some of the Southern States, the 
 
 methods adopted being the shield and flute budding, 
 
 and the best season of year is in August. The buds are freshly cut and iinme- 
 
A TREATISE ON NUT CULTURE. 81 
 
 diately inserted with as little exposure as possible, wrapped carefully. In about 
 three weeks the strings should be untied, loosened and retied, to prevent their 
 cutting the tree. In the Spring following, the tops of the trees should be cut 
 off above the bud and the bud allowed to make the growth ; all suckers should 
 be kept rubbed off. In New Jersey our success has not been such as to give 
 much encouragement with this mode of propagation, though in sections where 
 it will succeed it may be practiced, where the grafts set in the Spring have 
 failed. 
 
 DORMANT BUDS, having been kept in cold storage, set in Spring as early 
 as the bark would peel, have in some cases given satisfactory results. 
 
 GRAFTING, in its various styles, has given more universal satisfaction, 
 though it is also attended with much uncertainty, its success being dependent 
 upon so many conditions. The scions must have been cut in cold climates, 
 before freezing weather, to insure them against injury from cold. In milder 
 climates they may be allowed to remain on the trees until after cold weather 
 and cut before the buds have moved, and kept in cool, moist place, neither too 
 wet nor too dry. They should be kept in moss, free from sun and wind, during 
 the operation of grafting, and waxed as fast as they are set, as a very little ex- 
 posure at that time will prove fatal. After the above conditions have all been 
 complied with, and everything seems favorable, we frequently have a few days 
 of very warm weather before the scions have calloused and united with the 
 stock, that will push out the buds, which will sometimes make a growth of four 
 to six inches, and then wither and die for want of support. Both the cleft graft 
 and whip graft are used, each according to the conditions. For top grafting 
 in branches one inch or more in diameter the cleft graft is used; if the stock 
 is two to three inches in diameter two grafts may be set to advantage ; if both 
 grow, they will the sooner heal over the wound, and after one season's growth 
 the weaker one may be cut back. For small stocks less than one inch and for 
 root grafting we prefer the whip or tongue graft. For very large stocks, with 
 thick, heavy bark, the slip or bark graft is more successful. For description of 
 each style, see under Grafting, page 42. 
 
 The best time to graft the Chestnut is in the Spring, just as the buds of 
 the stock begin to swell, and may be continued, with dormant scions, until the 
 leaves are half grown ; before the buds have moved the scions may be cut from 
 the tree and immediately set. For slip or bark grafting, however, it cannot be 
 done so early, not until after the sap is running freely and the bark will peel 
 readily and of course only with dormant scions. 
 
 From Rural New Yorker. 
 
 United States Pomologist Heiges says that the European Sweet Chestnut 
 (Castanea sativa] has, for many years, been grafted in France and England 
 
82 A TREATISE ON NUT CULTURE. 
 
 upon the European black oak ( Quercus robur] , using young seedlings raised by 
 planting the acorns where the trees are to remain permanently, or which have 
 been freshly planted, and also upon branches of proper size on matured trees. 
 Until quite recently, this has not been practiced in this country. The 
 pomological division of the Department of Agriculture distributed scions of the 
 Paragon, Numbo and Ridgely last Spring, and also in the Spring of last year. 
 They were worked upon the Chestnut oak (Quercus prinus), and reports show 
 as good success as when grafted on the native Chestnuts. 
 
 It is suggested that it may be possible to succeed with other species of oak 
 as stocks, as, for example, the Post, Burr, Swamp, White oak, Yellow oak, 
 Basket oak, all belonging to the same group as does the Chestnut oak. The 
 success attained in Europe, Mr. Heiges says, by using the European Black oak 
 as a stock, would indicate that our Black oak group might be equally available. 
 This group comprises the Red, Scarlet, Pin, Spanish, Bear, Water, Shingle 
 oak, etc., covering a vast area of country. Should several of these species be 
 found to be suitable stocks for the Chestnut, the cultivation of this valuable 
 nut would be much extended, as oaks will grow in soil and under conditions 
 in which the roots of the native Chestnuts would die, if planted. 
 
 Our own experience does not correspond with the foregoing. We find 
 nothing better than American Seedlings on which to graft the European and 
 Japan varieties. 
 
 We have grafted them on Chestnut oaks and succeeded in getting them to 
 take, and although they would make a fair growth the first year they would 
 make an imperfect union and set an abundance of fruit buds indicating feeble 
 constitution. The next year they put out a number of abortive burrs and 
 died before the cl6se of the year. Have not tried the other oaks named. 
 
 Insect Enemies / ^^ le ^ nes t nu t tree is seldom attacked by insects, 
 though the weevil that infests the nuts is a very 
 serious enemy, in some sections rendering the crop almost worthless. 
 
 A recent bulletin issued by the North Carolina Experiment Station, at 
 Raleigh, gives the life history of the weevil, and suggests remedies for the 
 pest. Its history is as follows: 
 
 The chestnut weevil is yellowish, with rusty spots and lines on the wing 
 covers, and about the size of the common pea weevil. The footless grub is 
 white or cream colored, with a red or yellowish head, about half an inch long 
 when full grown; nearly cylindrical. 
 
 The winged beetles appear on the Chestnut trees about the time these 
 begin to bloom, or a little after. The female lays her eggs by piercing the 
 young ovary or husk, and deposits from one to four eggs in each. The eggs 
 hatch in a few days. The shell of the nut subsequently forms and hardens 
 around the grub. The holes seen in the shells of mature nuts are always 
 
A TREATISE ON NUT CULTURE. 83 
 
 made by an escaping grub, never by one entering. The number of eggs laid 
 by each female is probably between fifty and one hundred. As soon as the 
 eggs are laid, the winged insect dies, and no more are seen until the next 
 Spring, there being but one brood a year. Under ordinary circumstances the 
 grub escapes from the nut within ten days after the burr falls from the tree. 
 It then enters the ground and changes to the pupa state, in which it remains 
 dormant during the winter. In Spring it issues as a winged beetle. Here at 
 the North the worms often remain alive in the nut during Winter, escaping in 
 Spring. 
 
 No practical way has yet been found to circumvent the mischievous work 
 of the beetle. All that at present can be suggested is to thoroughly handpick 
 the nuts, sorting out those that show holes in the shell and feeding them to the 
 hogs or turkeys. Wm. P. Corsa gives the following advice: To prevent the 
 escape of the worms into the ground the nuts should be gathered as soon as 
 they fall, and stored in tight boxes or bins from which the worms cannot 
 escape. After twelve or fifteen days they may be killed by fumigating the box 
 or bin with carbon bisulphide. Use eight ounces of this to a ton of nuts and 
 cover the box or bin tightly for twenty -four hours. Then expose to the air 
 until the carbon bisulphide has all evaporated. It will not hurt the edible nuts 
 in the least. In short, Chestnut growers and Chestnut gatherers should make 
 it an inviolable rule to kill every worm that they find in or out the nuts. And 
 this is also a good rule for growers and gatherers of Pecans, Walnuts, Hazel 
 and all other nuts to follow. 
 
 HOW TO DESTROY WORMS IN CHESTNUTS. 
 
 H. E. Van Deman, in Rural New Yorker. 
 
 The two species of Chestnut weevil known in North America infest the 
 Chestnuts and Chinquapins in every locality where the latter grow naturally. 
 Three methods of combating these enemies seem to me practical: 
 
 First, gather the nuts as they fall, and as soon as enough are on hand to 
 warrant treatment, put them in a tight barrel, box or other receptacle that can 
 be tightly covered. Procure a half pint or more of bisulphide of carbon, and 
 pour some in an open cup, which should be placed with the nuts. It will per- 
 meate every space, and kill all the larvae and eggs within thirty-six hours, if 
 securely confined. It will not injure the nuts, either for eating or planting, if 
 they are not longer subjected to treatment and are afterwards well aired. How- 
 ever, there is no danger from poisoning, except by inhaling the fumes. No fire 
 should be allowed near, as the gas is very inflammable. 
 
 By the second method, as soon after gathering as possible put a large or 
 small quantity of nuts into a basket or tub, and pour boiling water over them 
 
84 A TREATISE ON NUT CULTURE. 
 
 until all are covered an inch or more deep. Stir vigorously with a stick, and 
 the light and faulty nuts will float, and may be skimmed off and fed to hogs to 
 destroy the worms. Leave the good nuts in the water five minutes, when the 
 eggs and little larvae will be scalded.. Pour off the water, or reheat it for 
 another batch. Put the nuts in coarse sacks, only half filling them. Lay them 
 in the best place to dry, shaking and turning often. The kernels of Chestnuts 
 so treated will not be hard in Winter, but will not grow if planted. 
 
 Third, put in cold storage as soon as the nuts are gathered. This will 
 prevent the development of the eggs, and for market dealers is feasible. The 
 nuts may be taken out as the trade requires. A friend in the mountains of 
 North Carolina told me that he had found by trial, that Chestnuts put in a 
 box or sack, and buried in the earth a foot deep, did not become wormy, 
 because the conditions (perhaps of temperature) were not agreeable to the 
 hatching and growth of the insects. 
 
 In cases where wild trees or bushes of the Chestnut and Chinquapin 
 abound, it is not possible to gather the wormy nuts as they fall, and destroy 
 them, or to jar and catch, or otherwise materially to lessen the number of 
 insects; but in isolated cases, these methods may be tried with hope of success. 
 
 7-13-95 
 
 The Rural New Yorker has given a description of the great Chestnut 
 Orchard of H. M. Engle, at Marietta, Pa. Mr. Engle sends us this report of 
 this year's prospect: 
 
 So far as tree growth in the forest is concerned, it is a success. Their 
 bearing habit is also quite satisfactory, but the past few years the weevil has 
 been unusually destructive. Should they continue thus, or get worse, Chest- 
 nut culture on sprout land would be discouraging. On planted trees, away 
 from Chestnut timber land, we find very little damage from this cause. 
 
 It will be remembered that Mr. Engle's orchard is on " sprout land." The 
 wild Chestnut trees were cut off, and improved varieties were grafted on the 
 sprouts which grew from the stumps. It will be very unfortunate if an insect 
 is able to offset, by its destructive work, the many advantages of this method. 
 
 Varieties American. Although we occasionally see in our mar- 
 
 kets very large and handsome specimens of the Amer- 
 ican Chestnut, there has been no, or but little, effort to improve this worthy 
 species. 
 
 Hathaway. Originated with Mr. B. Hathaway, of Michigan, and is de- 
 scribed as a very large and handsome variety ; a strong, vigorous grower, and 
 productive. 
 
 Phillips.- A large and handsome variety, of excellent flavor, with a very 
 smooth, dark-brown shell. Originated w y ith Whitman Phillips, at Ridgewood, 
 New Jersey. 
 
A TREATISE ON NUT CULTURE. 85 
 
 Pennell. From Joseph Pennell, of Delaware County, Pennsylvania ; a large, 
 handsome tree ; very productive ; nut medium size ; good quality and very 
 early. 
 
 Mather. From Montgomery County, Pennsylvania ; a very large tree ; 
 very productive ; nuts good size, smooth, dark and handsome, with very little 
 fuzz, but its great merit is in its extreme earliness, maturing its crop early in 
 September and long in advance of any other Americans. 
 
 EUROPEAN CHESTNUTS. 
 
 The European Chestnut has been grown in 
 this country a half century or more, with in- 
 different success, very few of the original im- 
 portations surviving the extreme cold weather 
 of our Middle and Northern States. From these 
 few, or from their seedlings, have been selected 
 some very valuable varieties. They have ioujjd 
 a congenial home in Eastern Pennsylvania and 
 Delaware, and are largely grown for market. 
 They make a handsome low-headed tree. The 
 SPANISH. nuts are i ar g er than the American ; bright, 
 
 brown color ; coarser flesh, not so sweet nor so good quality as the American, 
 with less fuzz and more or less astringency or bitterness of skin. I will name 
 some of the most desirable of the European strain, of American origin, or 
 American seedlings of European varieties. 
 
 Comfort. Origin: Pennsylvania, near Ger- 
 mantown, and from its close resemblance in 
 tree, foliage, habit of growth, burrs, nuts and 
 other characteristics to the Paragon, with its 
 history and circumstances in connection with 
 it, we are led to believe the Comfort was the 
 mother of the famous Paragon. Burrs very 
 large, broad, flattened; nuts broad; shell cov- 
 ered with thin hairy fuzz; quality good. Tree 
 very productive; generally three to the burr. 
 
 Cooper. Tree a vigorous- grower and very productive; burr large; nut 
 large, smooth and glossy, with little fuzz; quality very good; grown largely in 
 vicinity of New Jersey and in Camden county, N. J. 
 
 Corson. From Walter H. Corson, Plymouth Meeting, Montgomery 
 
86 
 
 A TREATISE ON NUT CUtTURE. 
 
 county, Pennsylvania. Burrs of large size, nuts very large; usually three in a 
 burr; shell dark brown, somewhat ridged; some fuzz about the point. A very 
 valuable variety, of good quality and very productive. 
 
 Dager. Originated near Wyoming, Delaware, from seed of Ridgely. 
 Claimed to be larger and better than its parent. 
 
 Dupont (Miller's). From seedlings of the many trees imported by the 
 Duponts of Wilmington, (of powder fame), there have been selected a number 
 of valuable varieties, of which Miller's is one. Tree very productive; nut 
 medium size and of fair quality. 
 
 Eureka. From Kentucky. Quality above the average of European type. 
 
 Han num. (Styer) (Concord). Originated at Con- 
 cord ville, Penna. Tree very strong; upright grower 
 
 ^nf ^MUM^. fy and attains immense size; enormously productive. 
 
 ^One to three nuts in a burr; nuts of good size, bright 
 ^ color and very good quality. 
 
 Marron. This name is applied to a class of Chest- 
 nuts imported from France, one of the best of which 
 is Marron Combale, resembling the Japan type. 
 
 Moncar. A seedling of Ridgely. Originated near 
 Dover, Delaware. Described as smaller and better 
 quality than its parent. 
 
 Mum bo. Originated with Mahlon Moon, Morrisville, Penna., from seed 
 of an imported tree. Tree a good grower; close, compact head; burrs medium 
 sized and pointed; nuts large, smooth and pointed, with fuzz around the stem; 
 quality good; valuable. 
 
 Ridgeley. This is also a seedling from Mr. 
 Dupont's importation. Tree is of immense size 
 and very productive, more than five bushels of 
 nuts, selling at $n.oo per bushel, having been 
 gathered from the original tree in a single sea- 
 son ; burrs of medium size, and carry from two 
 to three nuts each ; nut of medium size, with 
 some fuzz at point ; kernel sweet and of good 
 quality. 
 
 Paragon. Originated from a seed planted by Mr. Shaeffer, of German- 
 town, Philadelphia, Pennsylvania, and introduced by H. M. Engle, Marietta,' 
 Pennsylvania, and probably has done more to stimulate the interest in Chestnut 
 culture than any other one variety, and to Mr. Engle is due great credit 
 for placing it before the public. From the fact that it originated near the 
 
A TREATISE ON NUT CULTURE. 87 
 
 home of the Comfort and so strikingly resembles it, we are led to believe the 
 Paragon is a seedling of the Comfort. Burrs of immense size, distinctly flat- 
 tened on top ; nuts large, three to five in a burr, and covered with fine hairy 
 fuzz ; kernel fine-grained, sweet and of good quality. 
 
 PARAGON. 
 
88 
 
 A TREATISE ON NUT CULTURE. 
 
 Scott. Grown by Judge Scott, of Burlington, 
 whose father many years ago bought from a nursery 
 three Spanish Chestnut trees, planted them in a 
 row about thirty feet apart, and the one from which 
 this nut is grown happened to be in the middle. 
 It is now a large tree, the trunk about five feet in 
 diameter. It is a regular and heavy bearer. The 
 Judge has propagated and planted an orchard of 
 this variety, and claims among its important fea- 
 tures large size and early bearing ; two-year grafts 
 generally produce nuts ; immense productiveness 
 and good quality ; beautiful, glossy mahogany 
 color, freedom from fuzz and an almost entire exemption from the attacks of 
 the Chestnut weevil. While the crop of two trees standing on either side of the 
 Scott is badly damaged by worms, it is the exception to find a wormy nut among 
 the Scott. 
 
 JAPANESE CHESTNUTS. 
 
 The Japan Chestnut makes a smaller tree than either the America* or 
 European, with slender branches and long narrow leaves. 
 
 They appear to thrive over a wide range of the United States, probably not 
 so far north as the other species, but possibly may extend the culture of Chest- 
 nuts farther south, even into Central Florida. 
 
 The seedlings assume such a wide range in character, from very large to 
 very small, very early to medium season, that we may hope to develop some 
 very valuable varieties from this great acquisition. Among those already put 
 on the market are the following: 
 
 Among their valuable features are their early bearing, early ripening, great 
 productiveness, large size, smooth shells free from fuzz. 
 
 Alpha. The earliest known Chestnut. Origi- 
 nated with Parrys" 1 Pomona Nurseries, from seed 
 of Parry's Giant. Tree an upright, vigorous 
 grower; very productive; the original tree began 
 to bear at three years, and has never failed to pro- 
 duce a good crop. Nuts large, running two to 
 three to the burr; opening from 5th to loth of 
 September, without the aid of frost, and com- 
 manding highest prices in market. 
 
A TREATISE ON NUT CULTURE. 
 
 Beta. From Parry w' Pomona Nurseries, from 
 seed of Parrys' Giant. Very similar to above, 
 ripening immediately after it. 
 
 Biddle From /. W. Kerr, Denton, Md. Large 
 burr, containing three to five nuts; nuts large, light 
 brown. 
 
 Black. From /. W. Kerr, Denton, Md. Very 
 large, productive and early. 
 
 Col. Martin. From /. W. Kerr, Denton, Md. 
 Nuts large; burrs large, three to five to the burr. 
 Early Prolific. From /. T. Lovett, Little Silver, N. J. Ripening soon 
 after Beta. Medium size and very prolific. 
 
 Felton. From/. W. Killen, Felton, Del. Nut large and sweet. 
 Kerr. From /. W. Kerr, Denton, Md. Large, dark-colored nut, usually 
 two and three in a burr. Burr has very few and short spines; very productive. 
 
 im 
 
 PARRYS' SUPERB. 
 
90 A TREATISE ON NUT CULTURE. 
 
 Parrys' Superb. Seedling of Parrys' Giant from Parrys' Pomona Nurseries, 
 Parry, N. J. Immensely productive, making a mass of burrs each, generally 
 containing three very large, complete, handsome nuts; ripening mid-season. 
 
 K i 1 1 e n . From /. W. Kitten , Felton , 
 Delaware, A remarkably large and 
 handsome nut of very good quality. 
 Three to the burr. 
 
 Parson's Japan. Nuts large, one 
 and one-half inches broad; dark, 
 glossy brown; quality good. 
 
 Parrys' Giant. From Parrys" Po- 
 mona Nurseries, Parry, N. J. The 
 largest known variety. Two to two 
 and a half inches across. Seldom 
 more than one to the burr. Smooth, 
 dark color and handsome; ripening 
 PARRYS' GIANT. mid-season. 
 
 JAPAN EARLY RELIANCE. 
 
A TREATISE ON NUT CULTURE. 
 
 Reliance. Seedling of Parrys' Giant, from 
 Parrys* Pomona Nurseries, Parry, N. J. Tree of 
 dwarf, spreading habit, very productive and so very 
 precocious that it frequently produces nuts the 
 same season the grafts are set. Nuts large, uni- 
 form and ripen early. 
 
 Success. Seedling of Parrys' Giant, from 
 Parrys'* Pomona Nurseries, Parry, N. J. Large, 
 handsome nuts, ripening mid-season. 
 
 CHINQUAPIN. 
 
 Although we occasionally meet with some very fine speci- 
 mens of Chinquapin in the market, there has been but little 
 effort made to improve this species. 
 
 To the late A. S. Fuller we are indebted for scions, which 
 were grafted on to the native Chestnut, and are making good 
 growth, of a superior Chinquapin, with the following descrip- 
 tion, which bears his honored name. CHINQUAPIN. 
 
 Fuller. Leaves large, broadly oval, pointed, coarsely serrate, pale green 
 above, clear silvery white below. Burrs in long racemes, very large for this 
 species; spines long, strong, branching and sharp. Nuts, only one in each 
 burr, rather short, broad, top-shaped, with blunt point; shell very smooth, 
 glossy and almost black; kernel fine grained and sweet. Ripens early. 
 
 Emerson. From P. Emerson, Wyoming, Delaware. A very large, hand- 
 some nut of fine quality. 
 
 Rush. From John G. Rush, of West Willow, Pennsylvania. A very large 
 nut, the size of the American Chestnut, with which it is supposed to be a 
 hybrid ; very fine quality, with true Chinquapin flavor. 
 
 HAZELNUTS OR FILBERTS.-(Gy/.) 
 
 Of Hazelnuts there are several species, most of which are low shrubs or 
 bushes, though one attains the size of forest trees. They are unisexual, having 
 the starninate blossoms in catkins, and appear in early Fall of the previous 
 year's growth, and in March or April following the pollen is distributed. The 
 pistillate blossom, which is a star-like tuft, is sometimes not developed in time 
 to become fertilized, and a failure of the crop is the result. 
 
 The cultivation of the Hazelnut in this country has not been very encour- 
 
92 A TREATISE ON NUT CULTURE. 
 
 aging, principally on account of the plants being attacked by a fungus or blight 
 which destroys the plant. 
 
 ^ e Hazel ma y be propagated by seed, layers, suckers, 
 cuttings, or by grafting. They grow very readily from 
 cuttings or layers, which is probably the best means of propagation. 
 
 For fruiting orchard, a light loam, with dry subsoil, will give best results. 
 Strong, rich or wet land produces an excessive growth of wood with but little 
 fruit, and also renders them more liable to blight. 
 
 In England, where the Hazel is a very important crop, the nuts are gathered 
 just before fully ripe, and marketed in the husks. They are generally used for 
 table purposes only, though an oil resembling olive oil is sometimes expressed 
 from it. In other parts of Europe it is used in various ways, some making 
 bread from it as from Chestnuts. 
 
 The American Hazel grows naturally through the Middle and New England 
 States, in the Mississippi Valley, and on the Pacific Slope. 
 
 The Hazels are very free from insect enemies, though a nut weevil is 
 reported 011 the American species. 
 
 Varieties ^ tlle * on & ^ st ^ Hazelnuts introduced in this country 
 
 I give some of the most promising. 
 
 Bond Nut. Husk hairy and short ; nut of medium size, oblong ; shell thin ; 
 kernel large ; very productive. 
 
 Cosford Thin-Shelled. Husk hairy; nut large, oblong; 
 shell of light brown color, very thin ; kernel large and 
 excellent ; ripens early and is very productive. 
 
 Kentish Cob (Lambert}. Husk nearly smooth ; nut large, 
 oblong and slightly compressed ; shell rather thick, of brown 
 color ; kernel full and rich. A very valuable nut. 
 
 KENTISH COB. 
 
 The Hickory is a noble tree of large size and handsome form, with com- 
 pound serrate leaves, with an odd number of leaflets varying in number and 
 arranged on opposite sides of the leaf stalk. They produce their male and 
 female flowers together, developed from one bud. The male flowers are slen- 
 der, pendulous, in clusters of three, issuing from the base of the terminal bud 
 of the previous season's growth. Female flowers form on the end of the new 
 growth, from which the nuts are produced. 
 
A TREATISE ON NUT CULTURE. 93 
 
 P EGA N . (Hicoria Pecan Carya Oliveformis. ) 
 
 The Pecan is by far the most valu- 
 able of the Hickory family and is in- 
 digenous to the Mississippi Valley as 
 far North as Iowa, and Southern Cen- 
 tral United States; rarely found along 
 the Atlantic Coast, but luxuriating in 
 a congenial climate along the alluvial 
 fiver bottoms of Texas and Louisiana, 
 though it will adapt itself to almost 
 any locality if given good rich soil, on which it makes rapid growth and 
 attains great size, four to six feet in diameter, with fifty to seventy-five feet 
 spread of branches, and seventy-five to one hundred feet in height, towering 
 above the surrounding tree tops. 
 
 The largest nuts, with thinnest shells, are found in Mississippi, Louisiana 
 and Texas, where they grow in abundance in strips of woodland bordering 
 the streams and moist fends. It does not object to an occasional overflow if 
 not too long inundated. 
 
 Wherever the Hickory will grow it will be safe to plant the Pecan, though 
 the best nuts are produced in the long summers of the warmer climates. The 
 Rural New Yorker says: "No State has the monopoly of Pecan Culture. 
 It will pay in forty-three other States as well as Texas. ' ' 
 
 Orchard Plant- There ^ as been a great diversity of opinion in regard 
 
 jujy to the best mode of starting a Pecan grove. Some 
 
 still claim that the proper plan is to plant the nut 
 
 where the tree is to grow and remain, so as not to disturb the tap root, while 
 most of those of large experience now assert it is best to plant the seed in 
 the seed bed, then transfer to nursery row, as previously described, and at 
 one year root prune, which will produce the lateral rootlets and after trans- 
 planted will the more quickly come to bearing. 
 
 Probably the largest planted orchard of Pecans is that of F. A. Swinden, 
 Brownwood, Texas, who has eleven thousand trees planted on four hundred 
 acres. These were large selected soft shell nuts, planted forty feet apart each 
 way, where the tree was to remain. Of this four hundred acres, one hundred 
 acres are eight years old; one hundred acres six to seven years old; one hun- 
 dred acres four to five years old, and one hundred acres two to three years old. 
 The first planting is beginning to produce nuts. Mr. Swinden has grown cotton, 
 corn and vegetables among the trees. And not only have these cultivated 
 crops been a source of profit, but the trees in the meantime have made good 
 growth . 
 
94 A TREATISE ON NUT CULTURE. 
 
 Louis Brediger, Idlewild, Texas, has five hundred trees grown from nuts, 
 planted where the trees are to stand. 
 
 W. R. Stuart Estate, Ocean Springs, Miss. , has one hundred bearing trees 
 in cultivation, and five hundred trees coming to bearing, a large portion of 
 which are choice grafted varieties. 
 
 H. S. Kedney, of Winter Park, Fla., has an orchard of four thousand 
 trees, covering one hundred acres, at Monticello, Fla., of grafted varieties. 
 Throughout Florida there are a number of Pecan groves, though mostly of 
 seedlings. 
 
 In California you occasionally meet groves of five hundred to six hundred 
 trees, while on the Atlantic Coast there have been but few plantings. At 
 Federalsburg, Md., there is a grove of one hundred and fifty trees, seven years 
 planted, which is making vigorous growth. In Virginia there are some 
 individual trees producing good crops. Further up the coast, at Milford, Del., 
 is a fine large tree that seldom fails. At the I/orillard Stock Farm, Burlington 
 county, N. J., are two very large trees producing annually heavy crops of good 
 sized nuts, and there are a number of young trees growing in the county that 
 have not yet come to bearing. They are reported as growing finely in 
 Northern New York and New England States, though they have not come to 
 fruiting. And it may be that the tree will grow in northern latitude and with- 
 stand the low temperature and produce no fruit, on account of the male and 
 female flowers not developing at the same time. 
 
 As the Pecan is grown only on this continent, and we have the whole world 
 for our market, it is difficult to estimate the importance or value of this produc- 
 tion, when we consider the area of country adapted to its culture, the ease 
 with which it is produced, and the susceptibility of improvement by selection, 
 in size of nut, cracking quality, thinness of shell and flavor of meat. 
 
 As t ^ ie Pecans > like other nuts and fruits, cannot be 
 depended on to reproduce the exact types from seed, 
 the only safe plan to secure any desired variety is by budding, grafting, layers, 
 cuttings or suckers. Should it be impossible or impracticable to procure plants 
 thus propagated, and the planter is content with seedling trees, which may also 
 prove profitable, there should be great care exercised in selecting the nuts, which 
 until recently has been the only style of trees planted. With this method the 
 important features to be considered are large size, thin shells, plump kernel 
 and easily extracted, good quality, and from vigorous trees of productive habit. 
 
 The Pecan may be propagated very readily from root cuttings, or by sever- 
 ing the roots of growing trees the detached roots will send up suckers, which, 
 of course, will be the same as the original tree. 
 
A TREATISE ON NUT CUI/TURE. 95 
 
 Buddinpr and The ^ ecan ma y be budded or grafted upon any of 
 
 Grafting tlie Hickories. The modes having proven the most 
 
 successful in the Southern States are the annular or 
 
 ring-budding, root-grafting and cleft-grafting at the collar, as previously 
 described for the various processes. The grafting should be done early in the 
 Spring, just as the buds begin to swell. For annular budding the operation 
 should be deferred until July or August. 
 
 PROPAGATING HICKORIES. 
 
 A New Jersey subscriber wrote to the editor of Garden and Forest as fol- 
 lows: " How shall I go to work to propagate in quantity different varieties of 
 the Hickory for example, some which bear remarkably large and thin-shelled 
 nuts? I have been told that it is next to impossible to graft them." The 
 editor made the following reply: 
 
 We have referred this inquiry to Mr. Jackson Dawson, who says that 
 although he has never tried to graft a Hickory out of doors, and it is true that 
 these trees are somewhat difficult subjects, nevertheless he does not hesitate to 
 say that with proper stock and precaution they can be as readily propagated 
 under glass as most of the so-called difficult plants. He has experimented with 
 most of the species and has succeeded with all he has tried. This success 
 with several species and varieties of Hickory has been gained without any 
 special preparation of the stock, and, in fact, most of the time he has gone to 
 the woods and dug up the stock after he had received the scions. Of course, 
 this made the work still more uncertain, and yet in the worst cases he has saved 
 twenty-five or thirty per cent, of the grafts. 
 
 " My method," writes Mr. Dawson, " has been to side-graft, using a scion 
 with part of the second year's wood attached, binding it firmly and covering it 
 with damp sphagnum until the union has been made. The best time I have 
 found for the operation, under glass, has been during February, and the plants 
 have been kept under glass until midsummer and wintered the first year in a 
 cold frame. In all genera I find certain species which may be called free 
 stocks that is, stocks which take grafts more readily than others. Thus, 
 nearly all the oaks will graft readily on Quercus Rober ; the birches will graft 
 more easily on Betula alba than on others ; so of the Hickories, observation 
 has led me to believe that the best stock is the bitter nut, hicoria minima. 
 This species grows twice as rapidly as the common Shag-bark Hickory, and 
 while young the cambium is quite soft. I should advise any one who wishes 
 to propagate Hickories on a large scale to grow stock of this species in boxes 
 not more than four inches deep. In this way all the roots can be saved and 
 there will be no extreme tap root, and when shaken out of the boxes the plants 
 are easily established in pots and ready for grafting. If taken up in the ordi- 
 7 
 
96 A TREATISE ON NUT CULTURE. 
 
 nary way from the woods it requires almost two years to get them well rooted, 
 and often the stocks die for want of roots after the graft has really taken. If 
 grown in rich soil the stocks will be large enough to use in one or two years. 
 I should then pot them early in the Fall, keeping them from heavy frosts and 
 bringing them into the house about the first of January, and as soon as they 
 begin to make roots I should side-graft them close to the collar and plunge 
 them in sphagnum moss, leaving the top bud of the graft out to the air. The 
 graft ought to be well united about the last of March, when the plants should 
 be taken from the sphagnum and set in the body of the house to finish their 
 growth. After carrying them over the next Winter in a cold pit they could be 
 planted out the following Spring, and the second year they could be set where 
 they are to remain, unless they are transplanted every second year." 
 
 PECAN CULTURE. 
 
 W. R. Stuart, in American Farm News. 
 
 Our friend, Dr. H. L. Stewart, of Tecumseh, Mich., has handed me your 
 valuable paper, July, 1892, requesting me to send you what I can conveniently 
 on "Pecan Culture." 
 
 Fifteen years ago (at the age of fifty-six years) I was impressed with the 
 belief that Pecan culture in the Southern half of the United States promised 
 vast possibilities if due care and attention were given it. I purchased and 
 planted the largest and best flavored Pecans that could be found, without 
 regard to price. Experience has demonstrated the correctness of that theory. 
 And it was in this way that a new industry Pecan culture was begun; an 
 industry new not only to myself, but new to the country at large. During the 
 years which have followed, I have felt a deep interest in this work, and have 
 used every honorable means at my command to advance the cause by improv- 
 ing the varieties grown and by bringing the subject prominently before the 
 American people. 
 
 Some writers have been pleased to call me the " Father of Pecan Culture." 
 If my humble efforts have been instrumental in giving this branch of horticul- 
 ture the prominence it has attained, surely those years were well spent, and I 
 have reason to be proud of the distinction accorded me. For the Pecan has 
 taken its place in the front rank as the best and most profitable of nut-bear- 
 ing trees, while the nut itself, where its merits are fully known, is pronounced 
 superior to all others. And this industry must go on from year to year in- 
 creasing in popular favor, as well as in profit to those engaged in its pursuit. 
 The pride felt in this work has been seasoned with a reasonable admixture of 
 profit and pleasure; but there is an even greater pleasure in the thought that I 
 
A TREATISE ON NUT CULTURE. 97 
 
 may have rendered valuable service to those of my fellow beings whom I have 
 induced to engage in Pecan culture. 
 
 The Pecan belongs to the family of Hickory, and is found growing in its 
 wild state, (very varied as to quality and productiveness), from the gulf to the 
 lakes, and principally in the rich soil along the Wabash, Missouri, Mississippi 
 and many rivers in Texas and Arkansas, where it attains in fact its largest 
 growth, often measuring three to four feet in diameter, with a spread of top 
 sixty to seventy feet. Many years ago some nuts were planted in Maryland, 
 and now some of the finest trees in the Union may be found growing there. 
 Its habit is lower and more spreading than the Hickory, when not too much 
 surrounded by other trees; growing out alone it makes a full oval head, form- 
 ing one of the handsomest of shade trees, with foliage a rich dark green in 
 color, and under favoring conditions of very rapid growth. The nuts are borne 
 in clusters of three to as many as seven on the extremities of the new wood; 
 the staminate flowers appearing at the ends of the preceding year's growth. 
 
 The best time, perhaps, for planting trees is in the Fall, from November i to 
 the middle of December, or as soon as they have shed their leaves in the Fall; 
 Spring planting from February i until the buds begin to swell in the Spring. 
 The nuts may be planted any time to advantage from season of ripening until 
 late in the Spring, varied by condition in latitude; the middle of March the 
 latest admissible period usually; the greater delay in time of planting, always 
 remember, the greater necessity for thorough previous soaking of the nuts in 
 water, from two to six days before putting into the ground; plant in rows about 
 ten inches apart, covering three inches deep; put fertilizers three inches under 
 the nuts; cultivate well by keeping the ground level and clean. If not desir- 
 able to plant out permanently at one year, root prune them in the row by run- 
 ning a sharp spade under and cutting the tap root eighteen inches below the 
 surface as soon in the Fall after the leaves have fallen as practicable; this will 
 tend to develop a strong growth of lateral or branch roots, and when finally 
 removed to their permanent place, either in two or three years, it can be done 
 with little if. any loss. If the nuts are planted where the tree is to stand per- 
 manently, the soil should be loosened to the depth of two feet for a space of 
 three feet in diameter and well fertilized, especially around the outside. Plant 
 three or four nuts in a place, covering about three inches deep and thinning 
 out in the Fall, leaving the strongest. Pecans have an off year; therefore, 
 when planting a grove of five hundred trees, plant one hundred trees every 
 year for five years; you will then have fruit every year. 
 
 The most advantageous soil is best indicated by observing the conditions 
 where the Pecan or Hickory naturally thrive. Its habit is usually on made 
 alluvial lands or river bottoms, where the soil is rich, deep, friable, moist, but 
 not water-soaked, except from an occasional overflow, an event by no means 
 
98 A TREATISE ON NUT CULTURE. 
 
 unfavorable to its thrift when not too prolonged or of over-frequent occurrence ; 
 still as a tree it adapts itself and will succeed satisfactorily in growth and bear- 
 ing in a varying degree upon every class of soils, and the writer has seen good 
 results both on thin, sandy lands and vipon the pine flats; unquestionably, how- 
 ever, the deep alluviums or river lands, even those liable to occasional overflow, 
 and such as are in consequence of little value for other purposes, constitute 
 those of the greatest value to plant the Pecan upon, and we draw special atten- 
 tion to a fact of such deep significance. For the rest it is not advisable to select 
 land to plant on with too compact a subsoil, likely to hold surface water or 
 keeping the roots soaked beneath too continuously, though even these least 
 desirable of all lands to plant on are not barren of good results. A happy mean 
 in respect to moisture afforded is the point to aim at, and a fertility, natural if 
 it be possible, or otherwise approximated by due and regular addition of ferti- 
 lizers. It is self-evident that the Pecan calls for an equal draft upon the .soil 
 as would a crop of corn. The Pecan is a gross feeder ; you cannot expect to 
 raise a premium crop of the latter without a fertile soil, and in this respect the 
 Pecan is exactly similar in its requirements. 
 
 The cultivation should be thorough. It is best to grow some crop the first 
 four or five years. Cotton, if you are located in the cotton growing belt, or any 
 crop that requires clean culture will do, and by mulching around the tree when 
 the trees are come into bearing the orchard may be turned into a pasture. But 
 the treatment of a Pecan orchard should not differ much from that of an apple 
 orchard or an orange grove. I know trees here that are thirteen years old, 
 bearing from one barrel to one barrel and a half of nuts, and are one foot in 
 diameter, and others of same age not four inches in diameter. So much for 
 care and cultivation. 
 
 Trees should not be planted less than forty feet apart, sixty and seventy 
 feet, according to the natural fertility of the soil, to insure the most lasting 
 results in form and fruit for the succeeding years. 
 
 The Pecan begins to bear a few nuts at six to seven years of age, but at ten 
 years if the trees have had good care and soil to grow in you may expect a pay- 
 ing crop, increasing annually until the tree arrives at a mature bearing age, in 
 thirty to forty years. 
 
 PECAN AND FRUIT CULTURE. 
 
 Herbert Post, in the Southern Florist and Gardener. 
 
 The people who have never made a study of nut and fruit culture have no 
 idea what these industries are worth to the country. 
 
 When lands that are unsalable at $5 per acre can be made in ten years or 
 less to be worth $1,000 per acre, with continued increase for years, it is worth 
 investigation. 
 
A TREATISE ON NUT CULTURE. 99 
 
 What we state here are facts, with abundant proof. 
 
 Twenty years ago the land oil which the city of Riverside, Cal., now 
 stands, was a pasture, the land not worth five dollars per acre now worth 
 thousands. Only twelve years ago the total shipment of fruits and nuts from 
 California did not exceed five hundred car loads. In 1893 they reached the 
 enormous amount of twenty-five thousand car loads, and are increasing every 
 year. 
 
 Last year, at Willows, Cal., a man sold his crop of Cherries, grown on four 
 and one-half acres, for $2,300, the money being paid before the purchaser 
 gathered the crop. Here is $541 per acre earnings, with little or no expense. 
 
 It is not uncommon for lands in nuts and fruits in California to earn from 
 $300 to $60 per acre. 
 
 Southern Oregon reports sales of Apples from ten acres last season for 
 $4,650. 
 
 About ten years ago W. W. Stringfellow, of Hitchcock, Texas, started 
 fifteen acres in Pears, and on land not worth $20 per acre. 
 
 Last year he stated to a reporter that he had four thousand four hundred 
 Pear trees, one thousand of which were in bearing. He said, judging from past 
 crops, he would have fifteen bushels to the tree, or fifteen thousand bushels for 
 sale. For these fifteen acres of four thousand four hundred trees, he had been 
 offered and refused $75,000, or $5,000 per acre. 
 
 We believe that the Southern States have capabilities in fruit, vegetable 
 and nut culture now little dreamed of. Being one thousand five hundred miles 
 nearer the market than California, there is a large profit in the saving of trans- 
 portation alone for the South. No fear of overstocking the market when some 
 of the cities take and dispose of forty to sixty car loads daily, consumption 
 keeping pace with production. California and Florida products are now being 
 shipped to Europe with success. In many of "the smaller villages of the United 
 States these fruits are found on sale, as well as in the larger cities. But in 
 nothing has there been greater interest manifested of late years than the Pecan 
 industry, which shows greater profit than any fruit. This industry has all the 
 elements of profit at very little cost, risk or insects, which are a great drawback 
 to fruit growing. Most ripe fruits must be hurried into market as rapidly as 
 possible, to prevent loss by decay. With the Pecan, they can be kept twelve 
 months perfectly sweet, the grower choosing his market at his leisure. A 
 favorite nut everywhere, all, or nearly all, of which are grown and consumed 
 in the United States, but very few finding their way abroad. There is a 
 security in growing Pecans, which, at their small cost of planting, makes a 
 grove unequalled by any investment in stocks or bonds, and the beauty about 
 it is that any one having but a few acres of land can plant a fortune, which is 
 as sure as the promise that ' ' seed time and harvest shall never fail. ' ' 
 
ioo A TREATISE ON NUT CUI/TURE. 
 
 The owner of a good Pecan grove can count on large earnings after the 
 trees are ten years old, continuing to increase for thirty years, and last the life- 
 time of many generations. 
 
 The young trees begin to bear at the age of six years, and pay well at 
 eight, when they are planted in groves, which is the best way to grow them. 
 Thousands of acres of unused land in the South, on which the owner pays 
 taxes and receives no income, can be made the most valuable acres on the farm 
 by planting them in Pecans. 
 
 The time is near at hand when nut and fruit growing will be conducted on 
 a much larger scale than now, and on business principles, for it has been found 
 that for clean profit no branch of farm products pays so well. At Acampo, 
 Cal., is a ranch of one thousand and fifteen acres, which contains the following 
 varieties of nuts and fruits: Thirty -four thousand Almond trees, ten thousand 
 Peach trees, eight thousand Olive trees, seven thousand Prunes, three thousand 
 Apricots, three thousand Figs, one thousand Pears, nine hundred Orange, five 
 hundred Cherry, five hundred Plum and sixteen thousand table and raisin 
 Grape vines. 
 
 The revenue from this place is enormous, and it is conducted with as much 
 care in detail as a large mercantile house. The advantages of conducting such 
 enterprises on a large scale are superior. Buyers will come to the farm and 
 buy and gather the crops themselves, or if sold on the market by the owner he 
 can select his markets. This is in no sense " fancy farming." It is common 
 sense with business principles. So far as we know, no nut or fruit grower has 
 been compelled to mortgage his crop for advances, like the grower of cotton. 
 The advantages possessed by Pecan culture over that of fruit are very great. 
 To bring an Orange grove up to bearing costs about $200 per acre. In strong 
 contrast we have the Pecan, which can be planted for $3 per acre, for the best 
 thin-shell nuts, and the ground between the trees can be made to earn a good 
 deal of money by growing small fruits. 
 
 The Pecan can be grown with profit in every State in the Union, on any 
 good soil capable of growing any trees, as the deep growing tap root feeds upon 
 soil untouched by other trees. 
 
 In the matter of purchasing Pecan trees where the tap root was cut, a great 
 mistake has been made. The cutting of the root has destroyed its bearing 
 qualities. It will make a good shade tree, but as a nut bearer it will disappoint 
 its owners. 
 
 When there exists a sub-soil, as in most soils, it pays to loosen up the earth 
 with dynamite, which is but small expense, but gives the young trees rapid 
 growth. Planting the Pecan in ordinary soils, it requires two or three years' 
 growth for the roots to force their way through the compact sub-soil. When 
 the young tree is twelve inches above ground the roots are three to four feet 
 below. 
 
A TREATISE ON NUT CULTURE. 101 
 
 By using dynamite for loosening the soil, the tree will in the same length 
 of time have grown from four to five feet above, with roots proportionately 
 deep. 
 
 The cost per tree for the dynamite should not exceed twenty cents, and it 
 has accomplished a work which benefits the tree for years. 
 
 No American tree has so few insect enemies as the Pecan. Here we have \ 
 none worthy of notice. The sap and leaf have an acrid taste, which repels such J 
 insects as infest most trees. 
 
 A great advantage in planting the Pecan nuts is that you can see what you 
 plant, and can depend upon the product of your trees being same as seed 
 planted. Professor Steele says fully ninety per cent, (if not one hundred) can 
 be depended upon. This is better as well as cheaper than to buy the trees, even 
 if all right. 
 
 Cultivated trees bear with more regularity than those of wild growth. We j 
 have the wild trees, that we know have borne annual crops for the past six years 
 in succession. The Pecan will grow to the height of seventy-five feet, with / 
 wide spreading branches, is symmetrical in shape, with very luxuriant dark-' 
 green foliage, late in coming out in the Spring, but retaining its leaves until 
 late in the Fall. 
 
 While of the same family as the Black Walnut and Hickory, the Pecan is 
 of a lower spreading habit than the latter, making a denser shade. The wood 
 is just as valuable for use as the hickory, and very much like it in its texture. 
 
 Planting thirty-five by thirty -five feet apart is a good distance for perma- 
 nent growth, but very much can be added in profit per acre for ten or twelve 
 years by planting another Pecan tree in center of each square, which will give 
 you sixty-one trees per acre. Until the trees are large enough for the limbs to 
 touch each tree adjoining, you are receiving the earnings of twenty-five trees 
 in addition. When necessary, the center trees can be cut out, and you have 
 then thirty-six trees left per acre, which, by this time, should yield as great 
 earnings as the whole sixty-one will in the earlier years of growth. ' 
 
 From the growing interest in Pecan culture in all sections of the country, 
 it is evident that the people appreciate the value of these trees as money pro- 
 ducers. The small cost of starting a grove, their long life, surety of bearing, 
 requiring but little care or expense, being so largely in their favor over other 
 nut or fruit trees. A grove of only ten acres, planted in the best thin shell, will, 
 earn more than fifty acres in ordinary crops. 
 
 FORT WORTH, TKXAS. 
 
102 A TREATISE ON NUT CULTURE. 
 
 PECAN GROWING IN LOUISIANA. 
 
 BOI/TING A BIG NUT {5TORY. 
 
 How The Laugh Was Turned on the Croakers. 
 By Samuel H. James, in Rural New Yorker. 
 
 In my rambles around New Orleans, when a student at Tulane University, 
 in that city, I took close notice of the various products offered for sale, and the 
 prices charged for them. I soon saw that the most valuable of all the horticul- 
 tural and agricultural products the one that brought the most money for the 
 given weight was the large sized soft -shell Louisiana pecans. The best grade 
 of these sold at the unvarying price of |i a pound, and as years went on there 
 was no decline in the price. I had spent much of my boyhood upon a cotton 
 plantation, where pecans thrived, and I knew that a tree came into bearing at 
 nine years old, and would bear a profitable crop at fifteen years. One day I 
 did a little sensible reasoning on this subject. I was still a young man. If I 
 bought a large number of these nuts and planted a big grove, ten years after- 
 wards I would still be in the middle life, and have a valuable source of profit. 
 Every old man whom I had ever heard talk on this subject had expressed a 
 regret that he had not planted a Pecan grove in his youth. I determined that 
 this should not be my regret in old age. I resolved to save enough of my 
 yearly allowance to buy me a large amount of seed of these extra-size Pecans. 
 My mother owned a plantation in Louisiana, and after some persuasion she 
 agreed to give me enough land to plant my Pecan grove on. As this was rich 
 alluvial land, there was nothing now in my way to prevent my beginning my 
 work. I planted my grove nine years ago this winter, and last fall it came 
 into bearing. It was a happy day for me when I first saw the clusters of nuts 
 hanging on the trees. My grove now numbers about seventy acres, and this 
 winter I shall plant thirty acres more. 
 
 How Old Timers Laughed. 
 
 When I first started to plant my grove nine years ago, I became the laugh- 
 ing stock of the whole community. I was doing something no one had ever 
 done before, and it was past comprehension to our people how any one could 
 wait ten years to get paid for his work. Fun was poked at me at every turn 
 and corner, even by my best friends. I planted the nuts in the open field among 
 the cotton, and my friends would say, "Why! there is no possible hope of 
 your getting a Pecan grove. The little negroes will grabble up the nuts before 
 they come up, and even if they do germinate, the mules and plows and careless 
 negroes will destroy them all before they are a year old. ' ' One old uncle, who 
 
A TREATISE ON NUT CULTURE. 103 
 
 thought he was very wise in such matters, said that if I did such foolish things 
 as this I would be sold out at sheriff's sale before the Pecans came into bearing. 
 None of these things ever happened, and although the last years have been 
 very disastrous to cotton planters, our financial condition is better to-day than 
 when I planted the Pecan grove, and would be better still had I done more 
 of it. 
 
 How the Grove Was Planted. 
 
 And now the laugh, which nine years ago was very loud and strong, has 
 been turned, and, instead of a foolish thing, my friends see that it was a wise 
 thing I did. There was one neighbor, a good farmer withal, but a man with 
 the bad trait of thinking that all men who did differently from him were in the 
 wrong. This man lost no opportunity of poking fun at me nine years ago, when 
 I was planting my grove. Nine years have passed since then, and that makes 
 a great difference. I was passing by his house the other day, and I saw that he 
 had torn down his yard fence in order to cut down a fine oak tree that was 
 shading a Pecan tree his wife had planted years ago. I stopped to have a talk 
 with him. " I am one of the biggest fools that ever lived," he said. " When 
 my wife planted this one tree, I should have planted half my place in Pecans." 
 
 I planted the nuts in the cotton rows thirty feet apart, and the rows sixty 
 feet apart. I marked each nut with three pieces of shingle. When the trees 
 were one year old I put a stout post by each tree, which was removed in six 
 years, as the trees were then large enough to take care of themselves. For the 
 first five years I planted the ground to cotton, then alternated it with corn and 
 peas. My trees now average about twenty- five feet high, and in a few more 
 years I shall have to sow the land with clover, and use it for pasture. The trees 
 on our rich land should stand sixty by sixty feet, so I will have to remove some 
 of mine, as they are too thick in the row. But I shall wait and see which bear 
 the finest nuts, and remove only the inferior ones. This will give a little 
 unevenness, but will cause me to save all the finer nut-bearers, which could not 
 be done if every other tree were removed. 
 
 I have several trees in the yard at Cottage Oaks, just six years in advance 
 of my big grove, and from these I can make a fair comparison of what my 
 grove will do in six years. In the Fall of 1892 several of these trees bore as 
 much as a barrel apiece, so in five more years I can count on many of my trees 
 in the grove doing as much. From my experience with Pecans, I have found 
 out the following facts: Trees grown from fine nuts reproduce themselves, with 
 slight variations. The cutting of the tap root of a Pecan tree does not prevent 
 its bearing. It causes the tree to grow more slowly, and to produce a denser 
 head, with more fruit-bearing twigs, which will bear twice as many nuts. This 
 is in direct opposition to the statements of those men who have seed to sell, but 
 
104 A TREATISE ON NUT CULTURE. 
 
 it is a fact. And, lastly, trees planted out in the open field will not be bitten 
 by stock ( in inclosures they will be ruined. ) 
 
 Prospects of Pecan Culture. 
 
 I have now about a thousand trees in all. In an open, cultivated field they 
 make a beautiful oval growth, and when not too close together no tree can sur- 
 pass them in symmetry. The price for fine Pecans has not declined in the last 
 nine years; if anything, it has advanced, for it is impossible to get the finer 
 grades for less than $1.00 a pound, while some men charge as high as $3.00 a 
 pound for them. Of course, when large quantities are placed upon the market 
 the price will fall, but even at ten cents a pound they will pay much better than 
 anything else that can be grown on the land. For many years after my grove 
 comes into bearing there will be a large demand for the finest grade of Louisiana 
 soft-shell Pecans for planting, and these will bring very high prices. When I 
 begin selling them for eating purposes I shall have to be satisfied with much 
 lower prices. 
 
 A few years ago I wrote an article on Pecan culture in which my name and 
 address were given, and which was copied by the agricultural press. I received 
 hundreds of letters in regard to the matter from all over the country (one 
 coming from far-off Australia), and I might have sold $500 worth of Pecans 
 from this article alone. Let me say here that I have neither trees nor nuts to 
 sell just now, nor am I an agent for any one, so it will be needless to write to 
 me. I shall not have the time to answer the letters. 
 
 A Pecan grove in bearing has several advantages over an ordinary crop. 
 The product will sell for a great deal more than any other crop on the given 
 land. The trees will not be injured by an overflow from the Mississippi River, 
 the great curse of our land. They will not require any cultivation after the 
 land is sown to clover. 
 
 I wish to draw the attention of the reader to the great superiority of the 
 Louisiana soft-shell Pecan over the largest nuts grown in Texas. Any one 
 who will buy a few of each kind and compare them will find that the 
 Louisiana nuts are larger, the shells are thinner, the meat is richer, and the 
 Pecans are of a more regular, even shape. The average Texan will be disposed 
 to deny this fact, but it is a fact that can be proved by comparison. I have 
 had Pecans sent me from all portions of Texas (their brag nuts), and they did 
 not compare with the best grade of Louisiana soft -shell Pecans. 
 
 4, 9, '94- 
 
A TREATISE ON NUT CULTURE. 105 
 
 From Catalogue of Richard Frotscher, N. O., La. 
 MR. RICHARD FROTSCHER, New Orleans. 
 
 DEAR SIR: There being, as you say, " an evident desire among many here 
 to learn something more about Pecan growing with a view of planting, ' ' I send 
 you my views on the subject. While not professing to be a teacher, I think, if 
 you conclude to publish this in your Garden Manual, it may be of interest to 
 some who are about starting in the business; being only a plain statement of 
 facts, without much speculation as to how profitable it may prove to those 
 engaged in it. 
 
 It is surprising that this matter should have received so little attention* up 
 to this time, the demand for good nuts being practically unlimited. 
 
 The trees, as far as my observation goes, are subject to no disease, and 
 have but few insect pests to contend with. They will grow in almost any soil, 
 on high or low land, no cultivation, no draining, no pruning required. The 
 reverse of all this true of the Orange; yet how many have spent much money 
 in trying to establish Orange groves, and so few to plant Pecan trees. ' The 
 returns from the first so uncertain, from the last absolutely sure. An Orange 
 grove in this State may be, and often is, killed out in one night by cold, while 
 a Pecan grove will continue to be profitable for years; for so long, in fact, that 
 it is not even remembered who planted it. 
 
 The Pecan nut tree, Cory a Olivea Formis, grows wild in many of the 
 Southern States, and is said "to be indigenous along the Mississippi river as 
 far north as Southern Iowa." 
 
 The bulk of the nuts on the market are from wild, self -sown trees. Prices 
 vary from five cents to fifty cents per pound, showing conclusively there is a 
 great difference in quality. The rich, sweet, oily nuts of thin shell and large 
 size are the best. I have some now before me, some small ones seven-eighths 
 of an inch long by three-eighths of an inch in diameter, and others one and 
 and one-eighth inch in diameter by two and one-eighth inches long. These 
 last are ten times the value of the first, because of superior quality, thin shell 
 and large size. These nuts are all from self-sown trees. The yield from full 
 grown trees varies from one to seven barrels, weighing about one hundred 
 pounds per barrel. 
 
 In no other class of wild fruit or nut. trees is there a greater chance for 
 improvement, or rather so great an improvement so easily effected. We have 
 only to select the best sorts nature has provided and bud or graft them on the 
 common kinds. 
 
 The most successful method is by "annular budding." It may be done 
 any time from the end of May up to the first part of August, varying as seasons 
 and the localities differ; the earlier it can be done the better. 
 
io6 A TREATISE ON NUT CULTURE. 
 
 With a sharp budding knife make two cuts completely around the stock, 
 about one inch apart; cut only through the bark; cut from the top circle to the 
 lower one a straight cut down; now slip off from the stock this piece of bark 
 which is to be used as a pattern; that is, place it around the scion (or piece of 
 branch on which are the buds. you wish to use), covering a well developed eye; 
 make the same cut as before on the scion, throw the first piece of bark away, 
 fit the last piece from the scion to its place on the stock, wrap firmly (leaving 
 the eye uncovered) with wax cotton, bass, or like soft material. To have the 
 buds fit well the scion should be as large or larger than the stock. If the oper- 
 ation is well done, the buds will start in about fifteen days. When the buds 
 have taken well take off the ties and cut back the stock to within six inches of 
 the bud. When they have grown out a foot or more, cut back again to within 
 a half inch of the bud. Thereafter allow nothing but the bud to grow. Pecan 
 trees may be grafted in the ordinary way, but I have never succeeded in bud- 
 ding them by the common method. 
 
 Budding or grafting will cause the trees to come into bearing much earlier 
 than from seed, to produce more regular and more abundant crops, besides per- 
 petuating the improved kinds, which is the most important, as they do not 
 always come true from seed. 
 
 Pecan seed should be transplanted soon after the leaves fall; it must be 
 done before they start growing in t*he Spring. As they grow to be large trees, 
 they must be planted from fifty to seventy feet apart, though on sandy poor 
 land they may be planted closer. Keep down the weeds from around the young 
 trees for the first year or two; afterwards they will take care of themselves. 
 
 In looking over my letter in your " Garden Manual," it struck me that I 
 would like to say a few words more to those desirous of planting a grove of seed- 
 lings, if you think it worth while to make room for it. I wish to impress them 
 with the importance of planting only the very best and finest nuts obtainable; 
 to bear in mind the fact that the tendency of such seedlings is not toward an 
 improvement on, but towards a kind inferior to the parent tree; that some only, 
 even of the best selected nuts, reproduce their kind (it is said about sixty per 
 cent, of the seedlings from good nuts produce good fruit); that there is no way 
 to select the best of such seedlings but by waiting until they fruit, which may 
 be eight to fifteen years. 
 
 Now, as there are many advertisements of " Large Soft-shelled Pecans " for 
 sale for seed, I would advise all buyers to be very particular as to the source 
 from whence they get their nuts for planting, otherwise they will certainly be 
 disappointed in results, and incur an irreparable loss of years of time. 
 
 The tendency of this tree to sport or produce varieties is amply proven by 
 the numberless kinds we now have. I have never seen two trees in a grove pro- 
 duce nuts exactly alike in size, shape and quality. Where it is possible to get 
 
A TREATISE ON NUT CUI/TURE. 107 
 
 nuts from a tree growing at some distance from others (the further the better) 
 such nuts would certainly be the best to plant. The chances that they would 
 reproduce this kind are greater, because the pollen from other trees would not 
 be so likely to reach it at the time of flowering. In this connection, and while 
 I think of it, I certainly advise any one against buying seedling trees, unless from 
 a responsible and reliable nurseryman. There are thousands of such trees being 
 offered for sale, professedly grown from good Pecan, but I know of barrels of 
 almost worthless Pecans to have been sown ostensibly to make stocks for bud- 
 ding, but doubtless many thousands of these will be sold to supply the demand 
 for cheap trees. Far better to plant a nut of good quality which you can see 
 before it goes into the ground, and wait one year longer, than to plant such 
 trees, even if they cost nothing. 
 
 It is best to raise trees in nursery before planting in orchard. Plant the 
 nuts in rows three or four feet apart, drop the nuts in the row, sow four inches 
 from each other, cover two inches deep, and keep the ground clear of weeds 
 and grass. The seed may be planted any time after the nuts ripen until growth 
 starts in the Spring. When two years old the seedlings may be easily and safely 
 transplanted to the orchard. In my opinion, the transplanting of the tree while 
 young is advantageous, inasmuch' as it causes them to make a more spreading 
 head, and to come earlier into bearing. 
 
 In adopting for propagation the three kinds which, on our joint investiga- 
 tion we concluded to be the best, I have named them the " Frotscher," 
 " Rome " and " Centennial." As you know, they are phenomenal in size, thin 
 shell, of rich, sweet quality and finest flavor. 
 
 That you have made a long step towards improvement by selecting only 
 such nuts as these for seed cannot be disputed; but as they do not always come 
 true from seed, perpetuating the good kinds can best be done by budding or 
 grafting. This you know better than myself. 
 
 Respectfully, 
 
 WM. NELSON. 
 
 RAISING PECANS IN TEXAS. 
 
 A PROFITABLE INDUSTRY SUITED TO THE ARID REGIONS OF THAT STATE. 
 
 From the Irrigation Age. 
 
 After careful investigation in 1886 I bought land for Pecan culture on Pecan 
 Bayou, in Texas, where I found the tree growing in its native state. I have 
 now an orchard of eleven thousand trees on my four hundred acres that are 
 one to six years old. As nut culture is attracting attention in the arid region, 
 and the Pecan should thrive wherever the English Walnut does, my experience 
 may be of interest. 
 
xoS A TREATISE ON NUT CULTURE. 
 
 The Pecan tree is valuable for its timber as well as for its nuts. Axe and 
 hoe handles, gun stocks, furniture and various other useful articles are made 
 from the wood. The nut, besides being used as-dessert, is made into cakes and 
 candies, and its oil brings the highest price in the market from clockmakers, 
 gunsmiths, etc. The tree is of slow growth and long lived, one on my place 
 being over one hundred years old in its wild state. The tree grows to the 
 height of eighty or more feet, and its home is in the rich alluvial valleys, and 
 will not succeed where the soil is not rich and deep. 
 
 There are two distinct varieties known as the soft and hard shell. The 
 best among the soft shell varieties are known as the Swinden and Stuart. The 
 wild varieties are hard shelled. 
 
 I have nearly eleven thousand trees on my four hundred acres, planted 
 forty feet apart each way. As there is no enterprise but has its drawbacks, I 
 must say I had them to begin with the first thing being the wood louse or 
 ant, which attacked the yellow pine stake placed by every nut. They then 
 went from the stake to the tree, and thus killed the young stem; but this was 
 obviated by cypress boxes, eighteen inches high, tarred at the bottom, which 
 also served the purpose of protecting the young tree from the depredations of 
 the rabbits and other rodents, which did me considerable damage. Squirrels 
 will unearth the nuts when planted, and rabbits will gnaw the bark and cut off 
 the tender sprouts. 
 
 The tree will come into bearing in eight to ten years. A tree at that age 
 will produce one bushel or forty-two pounds, and sell readily at $5. At fifteen 
 to twenty years the yield will be ten bushels or more to the tree. I have seen 
 trees produce as high as forty bushels, and I have paid $150 for the product of 
 one tree. Thus we can readily draw the conclusion that the profits of the 
 Pecan will soon rival that of the famous Florida and California Orange groves. 
 The price of Pecans varies with quality and- size. The small wild ones are 
 sometimes less than $2, while the extra large ones are in demand .at as high as 
 $S. There is no fear of glutting the market with these extra sizes, as few are 
 willing to wait until they come into bearing. There is no safer life insurance 
 than a well established Pecan Orchard. There are men to-day deriving a good 
 living from a few trees planted by them, and others I know of who are getting 
 from $3,000 to $5,000 per year from trees planted by their fathers. The land 
 between the trees need not lie idle while the trees are coming into bearing, 
 but can be planted to hoed crops and made to pay. I have netted on an aver- 
 age over $1,500 per year for the past six years from my land. I advise no one . 
 to plant in localities where there is too much rain, as the pollen is liable to be 
 washed away, and thus keep the tree from fructifying and making fruit. 
 
 i, 
 
A TREATISE ON NUT CULTURE. 109 
 
 PECANS AND THEIR CULTURE. 
 From South Florida Home. 
 
 We make the following extracts from an exhaustive article on Pecans and 
 their culture, in The Texas Farm and Ranch, by E. E. Risien, San Saba, Tex. 
 
 Planting Seed Pecans. 
 
 If we are quite sure nothing will bother them, the latter part of Decem- 
 ber is a splendid time to plant in the open ground. A spade, garden fork, shovel 
 or hoe, in fact anything that will make a hole finger length deep will do for 
 the planter. Plant three in a place, rake the dirt back and tramp on them; 
 rake up some more dirt and tramp again. It is a mistake to dig large holes or 
 bore first with a post auger, as some writers advise, so that the tap root may go 
 down easily. Young Pecan trees don't do much good till the tap root does 
 strike the hard dirt. A surer plan than to plant in the open ground as early as" 
 December is to bury the seed Pecans in sand in a shady place, keep wet, and 
 let them freeze; about the first of March, or as soon as you see they have com- 
 menced bursting, plant them in a permanent place. Look out for the ants or 
 they will make short work of them after they have bursted. 
 
 Transplanting the Pecan. 
 
 Although I cannot recommend the transplanting of the Pecan, on account 
 of the immense tap root, yet it can be done with perfect safety, provided an 
 abundance of water is applied. As in the case of irrigation or low lands, if a 
 third or even more of the tap root is cut off, it is just as good, provided plenty 
 of water is turned on. In very low land the tap root rots off any way. I had 
 some Pecans sent me from Florida that grew on a tree that the party said had 
 been transplanted three times. His opinion was that the fruit had improved 
 with each tranplanting. 
 
 . Yield of Pecan Trees. 
 
 The greatest yield at one time from a single tree that came under my notice 
 was from a tree growing on the Widow Barnett place, four miles above the 
 town of San Saba. Twenty-two bushels and a peck was measured, and the 
 parties who did the flailing said they left fully three bushels on the tree, not 
 being able to reach them. Five to fifteen bushels, however, are common yields 
 per single tree, in choice locations. Fifty dollars a year, for three successive 
 years, was the price Mr. Post, of Milburn, got for the nuts of a single tree grow- 
 ing on his place. Five, seven, and nine nuts growing in a single cluster are 
 
no A TREATISE ON NUT CULTURE. 
 
 also very common, although I have counted as high as eleven. I relate these 
 facts simply to show the possibilities of Pecan culture. 
 
 Squirrels. 
 
 We are here confronted with the most industrious pest we have to contend 
 with. If we are as industrious in doing our work as they are in undoing it, we 
 will make the Pecan business a success. A good shot gun is the best thing to 
 dispose of them with, and the meat of Pecan-fed squirrels is excellent eating. 
 Their number is also decreased by the use of common steel traps, baited with 
 pieces of Pecan. But we cannot trust to shot guns and steel traps alone. 
 Opossoms and coons also put many Pecans out of sight; so to effectually pro- 
 hibit all intruders from going up trees, I nail a tin guard around. Old coal oil 
 cans, having tops and bottoms taken out, and one side opened, make a cheap 
 and desirable protection. If a tree is much stooped, then put an extra layer of 
 tin on the upper side. Of course notice that no other trees are near enough for 
 them to jump from on to the one so protected. Squirrels will also grabble up 
 the Pecan nuts during the first year of planting, and in whatever state they 
 find it. These they have an acute sense of smelling. In the first year's growth 
 if the nut is severed from the seedling tree it will dwindle, and sometimes die." 
 
 PECANS A PROFITABLE CROP. 
 By /. G. Golding, Hunt Co., Texas. 
 
 It is not generally known in the North that there are Pecan orchards and 
 groves in Texas of two hundred to four hundred acres. The nuts are used for 
 dessert and also made into cakes, candies and oil. Of all the nut family the 
 Pecan is by far the most valuable. The nuts possess a rich, oily meat, have a 
 most delicious flavor, and once tasted are always sought after. A Pecan orchard 
 is better than a gold mine or stock in any bank. From fifty to one hundred 
 trees are set per acre, which, when in full bearing, yield four to six bushels per 
 tree. The nuts sell at wholesale at $3 to $4 per bushel, and retail for a great 
 deal more. Pecan culture is certainly a bonanza, and there is nothing that will 
 give such large returns for so little labor. This paying industry has been long 
 neglected. The nuts are as salable as flour or meat, and one hundred times the 
 quantity now raised might be easily disposed of. The nuts are now generally 
 sold a year in advance. Buyers contract one year foj the next year's crop, 
 agreeing to take all the nuts of an orchard at a stated price per bushel. In the 
 Fall the nuts ripen and fall to the ground, are then raked into heaps with 
 what is called a sweep. They are then packed in boxes or barrels for market. 
 This work is often done by the buyer, and all the owner of the orchard or grove 
 has to do is to see that he gets correct measure and receives the cash. 
 
A TREATISE ON NUT CULTURE. .in 
 
 The Pecan tree is a native of the South, but hardy varieties will thrive 
 farther North. They thrive on almost any kind of soil. All that is necessary 
 to insure success in Pecan culture in any section of the country is to plant nuts 
 or trees of the best early bearing and prolific varieties that are adapted to the 
 locality where planted. Some kinds, such as the lowland bottoms species, are 
 not suited to many parts of the country as well as some very slow-growing and 
 scrubby varieties. Some of the best and largest yielding prolific and early 
 bearing varieties are adapted to all parts of the United States. Seed nuts for 
 planting, of the fine, high grade, selected and improved varieties, are sold at $3 
 $4 per pound; trees of the best varieties are sold rather high by nurserymen, 
 usually seventy-five cents to $i each.- It pays to get the best. The best and 
 cheapest way to put out an orchard or grove is to grow the trees from nuts. A 
 few pounds of nuts will grow trees enough to supply a whole neighborhood. 
 Growing the trees for sale is also a most profitable business, owing to their great 
 and constantly increasing demand. 
 
 PECANS IN TENNESSEE. 
 By George AIcReill, Henry county, Tennessee, in Southern Florist and Gardener. 
 
 We live on a place in Henry county, Tennessee, called the " Old Palmer 
 Homestead." In 1861 my father-in-law, the late E. M. Palmer, received some 
 Pecan nuts from a son in Texas. They were so large and fine he was induced 
 to plant a few, from which only one tree "grew and bore its first crop in 1872. 
 The nuts from this tree were fully equal to the original. The^ree has produced 
 a good crop every year since, except in 1894. Last year, 1895, the crop from 
 this one tree weighed one hundred and sixty-five pounds, which sold readily to 
 grocers for ten cents per pound. The 1893 crop was the largest ever gathered, 
 weighing three hundred and forty-two and one-half pounds, which includes 
 only the nuts sold. Some were kept for home use and we gave a good many to 
 friends. The tree was a beautiful sight in 1893, many limbs being bent to the 
 ground. Trunk of tree now measures two feet and four inches in diameter. 
 
 PECANS. 
 E. T. K., Morriston, Miss. 
 
 I have some old fields that I have quit cultivating and think of planting in 
 Pecans. The land has been in cultivation for many years, most of it poor ; the 
 best of it would make about ten bushels of corn per acre; soil rather sandy. 
 When is the best time to plant and how deep should the nuts be planted ? 
 How many will it take to plant twenty acres ? Is it best to plant the nuts or 
 procure young trees fronj a nursery ? 
 
H2 A TREATISE ON NUT CULTURE. 
 
 ANSWER. Your poor worn out field would be a long time growing a 
 profitable crop of Pecans. The latter require a good soil in order to produce 
 large, vigorous and productive trees. However, by manuring the soil for 
 several feet around each young tree you may plant at once, and bring up the 
 remainder by pea crop, etc. 
 
 It is best to plant choice nuts where you wish the trees to grow. Keep the 
 fresh gathered nuts in a box of loose soil, buried in the ground, protected from 
 mice, until the nuts commence to sprout in March. Then plant them in well 
 fertilized holes thirty feet apart each way, covering about two inches deep with 
 light soil, preferably leaf mould. 
 
 Plant the land in cow peas and fertilize with two hundred pounds acid 
 phosphate per acre. Convert the vines into hay when in full bloom. Next 
 year plant in cotton and manure well. Don't plant in small grain for a crop 
 of grain, nor in corn. If convenient for shipping you might plant a row of 
 Peach trees between the rows of Pecans, one way; or a row of grape vines; in 
 either case to be removed in five or six years. One bushel of sound nuts will 
 probably be sufficient to plant twenty acres. 
 
 PECAN ACREAGE JN .FLORIDA. 
 
 Front Practical Nurseryman. 
 
 Pecan growing in Florida has become in some parts an established indus- 
 try, from which large returns are expected as the years go by. It is stated by 
 the South Florida Home that there are now cultivated in that State about 
 four thousand seven hundred and sixty-nine acres of Pecans, comprising one 
 hundred and three thousand four hundred and sixty-three bearing trees. The 
 number of trees not yet of bearing age is given at one hundred and twenty -five 
 thousand three hundred and seventy-three. Santa Rosa county shows a large 
 part of the cultivated groves, the acreage reported being three thousand and 
 forty-six acres with seventy thousand three hundred and fifty-two bearing 
 trees and seventy-five thousand seven hundred and fifty-six non-bearing trees. 
 Citrus county has seven hundred and sixty acres in Pecans, comprising thirty- 
 six thousand four hundred and eighty trees, and Volusia county scores one 
 hundred and eighty-six acres and six thousand and seventy-two trees. 
 
 GRAFTING PECANS. 
 
 From Rural New Yorker. 
 
 C. E. P., OCEAN SPRINGS, Miss. O. P., of Beverly, N. J., would like to 
 get points on Pecan or Hickory grafting. To graft large trees is not feasible; 
 I have tried it for years, but bvidding is a success, though I succeeded only last 
 year so as to make a business of Pecan budding and grafting. About sixty per 
 
A TREATISE ON NUT CULTURE. 113 
 
 cent, of buds and grafts took well this year. Grafts can only be put into the 
 ground, but buds will take under proper conditions in trees of any size. Buds 
 I put in August, 1892, have made a growth of five feet and more, and are from 
 one to two inches in diameter; even on one two Pecans are growing, which will 
 mature perfectly. These buds were from a bearing tree. In the course of time 
 I expect to change all my bearing trees by budding. 
 
 Several years ago I had a little controversy with W. R. Stuart, in regard to 
 his statement that he had Pecan nuts which would produce true to seed. To- 
 day, in all of his published articles, he advises the public to plant the nuts and 
 afterwards graft or bud the young trees. I have worked seven years to make 
 a success of budding or grafting, and only succeeded last year to my satisfac- 
 tion. Most of my trees are nine years old, and it will be no small job to change 
 nearly one hundred, but I have to do it if I ever expect a fair revenue from 
 them ; twenty-seven are crown-budded already, and have made a fair growth. 
 
 PECAN RAISING. 
 
 By Samuel Miller Bluff ton, Mo., in American Farm and Horticulturist. 
 
 This nut is of late receiving much attention, and deservedly so, as it is 
 among the best. There are many varieties as to size and quality, as also thin- 
 ness of shell. But the most important feature about it to the beginner is how 
 to raise them. I have never had any difficulty in this where the nuts had been 
 properly treated; that is, to not let them get too dry. I once bought a bushel 
 of extra large ones from the North here (as the Southern ones are too tender 
 for our climate), packed them in sand in a box six inches deep, and set it on 
 the ground where no water could settle around the box. They were so packed 
 that sand was around every one. In the Spring, when the ground dried off and 
 weather warm, I found them cracking the shell, and showing the starting germ; 
 planted out in nursery rows six inches apart, rows four feet apart; covered the 
 nuts about an inch deep. I don't think five per cent, failed. When one Sum- 
 mer's growth the tops were from three to twelve inches high, while the roots 
 averaged eighteen inches, one tap-root being the rule. These were disposed of, 
 and their success proved that the idea of their uncertainty of growth is a mis- 
 take. The idea of this nut not vegetating after becoming dry is a mistake, as 
 a friend of mine told me he had succeeded twice with them b}^ planting two 
 inches deep, in first part of June. This was a surprise to me. The singular 
 part of it is, he had repeatedly failed when planting them in the Fall. One 
 important thing is to get them set where they are to remain as early as possible, 
 as they are troublesome to transplant when a few years old. 
 
ii4 A TREATISE ON NUT CULTURE. 
 
 PECANS AND ENGLISH WALNUTS. 
 
 from Southern Cultivator and Dixie Farmer. 
 
 Dr. N. F. Howard, in the Dahloiiega (Ga. ) Signal, presents the following 
 views on the culture of Pecans and English Walnuts: 
 
 Pecans and English Walnuts do well on any lands that the Black Walnut 
 and Hickory nut trees grow on. 
 
 As is known, on a large per cent, of the land in Lumpkin county, as well as 
 throughout Georgia, these trees grow finely and fruit abundantly, especially 
 when cultivated. So will the Pecan and English Walnut trees grow rapidly 
 and bear at an early age, when properly cultivated upon a gray or red soil, 
 with a red or dark clay foundation; or on a deep, rich, black soil, they do well. 
 But on a poor land, with a white clay foundation, they will not thrive. The 
 English Walnut will die out, and the Pecan will do but little good on this 
 white clay foundation. 
 
 Six years ago I decided that it would be nice to have a Pecan orchard, and' 
 planted eight hundred nuts. Of these three hundred came up and grew. I 
 planted thin and hard shell nuts, as purchased in the market. After this I 
 concluded to plant only select varieties. 
 
 In November and December of 1892, and January and February, '93, I 
 planted three hundred and eighty-two Pecans and one hundred and fifty 
 English Walnuts, most of them by the use of dynamite. The trees set thirty- 
 six feet each way, being thirty-four to the acre. With a slate auger a hole was 
 bored thirty to thirty-six inches deep, and one-sixth of a pound of dynamite 
 was used, when a hole would be blown out some forty inches deep, which was 
 cleaned out and filled up with top soil, and the tree or nut planted in this. 
 Rich top soil is Better to fill the hole with than hot compost fertilizers. W T hen 
 the soil is deep and rich, the hole may not be cleaned out at all, as the ground 
 is shivered and loosened up some forty inches deep. 
 
 I transplanted trees one, two and four years old. Also over one hundred 
 nuts in the hill where they were to remain. 
 
 The younger the tree the better. It ought not to be more than one year 
 old when transplanted. It is still better to plant the nut in the hill where it is 
 to remain. 
 
 Mr. Herbert Post says the Pecan ought not to be transplanted, but the 
 nut should be planted where the tree is to remain and grow. I am inclined to 
 agree with him. He also states that where dynamite is used, the tree will be as 
 large at six- years as it would be at ten if planted the ordinary way, and will 
 begin to bear fruit when six years old, and be profitable at the age of ten years. 
 Only about one in twelve of the trees died, and about one in ten of the nuts 
 
A TREATISE ON NUT CULTURE. * 115 
 
 planted in the hills failed to come up. If you want an orchard of three hun- 
 dred Pecan trees, you should plant one hundred each year for three years, and 
 then you would have a crop every year. As some trees will not bear each year, 
 others would. 
 
 Nuts should not be planted more than three inches deep. If the planting 
 is delayed until February, which is a very good time to plant, the nuts should 
 be soaked in water eight or ten days so as to soften the shell before planting. 
 
 We wish to add that the demand for fruits and nuts cannot be supplied by 
 a great deal, therefore we need not have any fears of glutting the market. No, 
 not for generations to come. An orchard of Pecans of one thousand trees, say 
 twenty years old, in our opinion, would yield more clear profit than any cotton 
 farm in North Georgia. 
 
 Be sure, if you set an orchard, to secure large size, thin shell nuts, and 
 plant on good strong land, and then cultivate them as well or better than you do 
 an apple tree. When planted thirty-six or forty feet apart, the land will yield 
 the crops as it has done heretofore, and in ten years the trees will bear nuts to 
 profit. The land can then be set in clover and grasses. So there can be no 
 loss to the owner. 
 
 THE PECAN IN MISSOURI. 
 S. Miller, Montgomery County, Mo. 
 
 That there are valuable varieties of this nut in the North we can testify 
 from observation and experience. Those from Texas and Louisiana have been 
 tried here and found tender; but we have them here of a large size and of 
 excellent quality. Trees grown to an enormous size, near one hundred feet 
 high, and over two feet in diameter, are common on our Missouri bottoms; and 
 a grove of fifty tree, which the pioneer had sense enough to let stand, is a very 
 profitable piece of land. 
 
 I know of one such about six miles from here, from which the owner 
 realized more money one year than from the rest of his farm. I paid him eight 
 dollars for part of the yield of one tree that season. The trees are scattered 
 over several acres, and he farms the land nearly the same as that which is clear 
 raises wheat and corn. To go through this Pecan orchard and examine the 
 difference in the nuts was quite a treat and curiosity. There are not any two 
 exactly alike; some long and thin, pointed at both ends, others short and 
 nearly round. The surface of some is rough, while others are quite smooth. 
 The same difference is found in their flavor, and the amount of meat and 
 quality of what is in the shell. Some shells are pretty hard, with thick lining 
 partitions, while others are so thin that they can be crushed with the hand. 
 Those large ones that I bought were packed in sand in a box with holes in th 
 
n6 A TREATISE ON NUT CULTURE. 
 
 bottom for drainage, let stand on the ground out doors all winter, and in the 
 spring, just as they began to sprout, were planted out in a row three inches 
 apart, covered one inch deep. 
 
 I don't believe three per cent, failed. They were in good soil and made 
 tops of from six inches to one foot. But when I got to digging them, something 
 was learned. Many of them had roots twenty inches long, and to get them 
 out entirely was no small job. The idea that nut trees are very difficult to 
 transplant is erroneous; the only trouble is, persons don't do it right. I raised 
 of that lot alluded to about one thousand, all of which were sent out all over 
 the Union. In all my observations I have never found one on upland. River 
 and creek bottoms are their home. An impression generally prevails that this 
 class of nuts must be planted before they get dry, or of any age; but this is 
 wrong, so far as the hickory is concerned, for a few years ago I planted some 
 paper-shell hickory nuts that had lain in a drawer for three years. They were 
 planted in the fall and every one grew. But they grew very slowly in the first 
 two years, and it is not likely that I will ever see them bear nuts. There are 
 thousands of acres in the South, the land of which is not vised for farming, that 
 would become very valuable in course of time if planted with the best Pecans, 
 or planted with any good growing ones, and when ten years old grafted with 
 the best varieties. W. R. Stuart, of Ocean Springs, Mississippi, sent me the 
 finest yet received. On my grounds here are growing grafts of Nussbaumer's 
 hybrid Pecan, grafted on common hickory, several feet above ground. They 
 have not yet borne fruit, but may soon. While difficult to grow when grafted 
 on trees of some size (and it must be crown grafting), they take readily when 
 set on young trees a few inches under ground. Several of these hybrids or 
 crosses, whichever they may be called, have been sent to me; and I find that 
 several of them are larger than any Pecan I ever had seen. 
 
 PECANS IN KANSAS. 
 
 D. W. Cozad, Ltd. Cygne, Kansas, writes, November 7, 1895 : I gathered 
 over twenty-five bushels of Pecans from my young trees this season, some trees 
 six inches in diameter producing nearly two bushels of nuts. My neighbor 
 gathered over twenty bushels from his young trees. Many trees three to four 
 inches in diameter were loaded. Over three hundred bushels of Pecans were 
 gathered this season in this vicinity. In a previous communication, Mr. Cozad 
 wrote they frequently had the thermometer several degrees below zero. 
 
A TREATISE ON NUT CULTURE. 
 
 117 
 
 ENEMIES OF THE PECAN. 
 From Nut Culture in the United States, by the Department of Agriculture. 
 
 The principal enemies of the Pecan tree, in order of their importance, are 
 exposure to light, water-soaked soil, insects, vermin, and disease. A corres- 
 pondent in Texas says the Guadalupe river bottom is full of Pecan trees of all 
 ages and in all stages of destruction, by an excess of water backed up into the 
 soil, occasioned by the choking of the drainage channels. The wood lice get 
 into young trees under the forks of the roots, and gradually check or destroy 
 their growth. Caterpillars consume their foliage at times to such an extent as 
 to destroy the crop. Worms get into the young fruit and the ' ' Sawyer ' ' beetle 
 cuts off trees and branches of considerable size. All of these pests, as well as 
 crows and vermin and Pecan diseases, are more abundant in the bottoms than 
 the uplands. After the nuts are formed, and while their stems are still tender, 
 an undescribed insect is reported in Texas as cutting large quantities from the 
 trees. So far as is yet determined, the nutlets do not contain the larvae of this 
 insect ; nor are the young nuts eaten, but the stems are cut and the nuts fall 
 to the ground. In the latter part of May of some years, the terminal buds and 
 tender growth of nursery stock and orchard trees are much damaged in that 
 State by a " minute worm," which is thought by growers to be the larvae of a 
 fly which infests the trees. These flies are in turn kept in check by numerous 
 small spiders which prey upon them. 
 
 Experimenters report that so far as they have tried the arsenical poisons 
 they seem to damage Pecan trees. In California, Pecan trees have been 
 attacked and greatly damaged by the cotton cushion scale of the Orange, but 
 the Australian ladybird, imported for destroying the Orange insect, has cleaned 
 up the Pecan trees as perfectly as it saved the Orange trees. 
 
 For the various caterpillars, web-worms, &c., a spraying of Paris green or 
 London purple is recommended, and for the twig-girdlers gather and burn the 
 twigs as they fall. 
 
 Varieties ' rlie fH w i n g are among the varieties described in 
 
 " Nut Culture in the United States. " 
 
 Centennial. From Richard 
 Frotscher, New Orleans, La. 
 A large, oblong nut; thickness 
 of shell medium; kernel plump, 
 oily, good. 
 
 Faust. From O. D. Faust, Bamberg, S. C. A long, quite large nut; 
 valuable. 
 
n8 A TREATISE ON NUT CULTURE. 
 
 Frotscher. From Richard Frotscher, 
 New Orleans, L,a. Large size, thin 
 shell, good quality. 
 
 Jewett. From W. R. Stuart* Ocean 
 Springs, Miss. A large, oblong nut, 
 somewhat angular; shell medium thick- 
 ness; quality very good. 
 
 McCal lister. From O. L. McCallis- 
 ter, Mt. Vernon, Ind. This is probably FROTSCHER. 
 
 a hybrid. It is the largest nut among all the Hickories received at the office. 
 The kernel of a well-filled specimen is in color, consistency and flavor more 
 like a Shellbark of high quality than a Pecan. 
 
 Stuart. From W. R. Stuart, Ocean Springs, Miss. One of the largest 
 Pecans, thirty-five nuts to the pound; ovoid in form; shell very thin; kernel 
 plump; quality good. 
 
 Van Deman. From W. R. Stuart, Ocean Springs, Miss. A large nut; 
 forty-five weigh a pound; oblong in form; shell very thin; flavor excellent. 
 
 SHELLBARKS. 
 
 The name Shellbark is given this species of the Hickory from the peculiar 
 formation of rough shaggy bark which peels off in strips as the tree advances 
 in age. The nuts are also encased in very heavy hulls. It is a native over the 
 larger part of the United States extending farther North than the Pecan. 
 
 There has been but little accomplished in the improvement of Shellbark 
 or perpetuating the superior varieties discovered, on account of their great 
 variation when grown from seed and the difficulty with which they are propa- 
 gated by budding and grafting. 
 
 The kernels of the Shellbark are largely used by confectioners and a very 
 large trade is done in the kernels, an important feature of the nut being their 
 " cracking quality." 
 
 William Bartram gives the following in his account of travels, published 
 1791: "They are held in great estimation with the present generation of 
 Indians, particularly Juglans Exaltata, commonly called shell barked 
 Hickory; the Creeks store up the latter in their towns. I have seen above 
 one hundred bushels of these nuts belonging to one family. They pound them 
 to pieces, and then cast them into boiling water, which after passing through 
 fine strainers preserves the most oily part of the liquid; this they call a name 
 which signifies " Hickory milk. " It is as sweet and rich as fresh cream, and is 
 an ingredient in most of their cookery, especially in hominy and corn cake." 
 
A TEATlRSE ON NUT CULTURE. 
 
 119 
 
 Grafting The same methods of grafting as employed with the 
 Pecan are used with the Shellbark and with about the 
 same success. 
 
 Varieties ^ s - e ^ ^ u ^ ^ ew var i e ** es f Shellbark have been digni- 
 
 fied with a name; probably the first to be named was 
 
 Hales' Paper Shell. So named by the late A. S. 
 Fuller. It originated on the farm of Mr. Henry Hales, 
 of Ridgewood, New Jersey, and is probably over one 
 hundred years old; about seventy-five feet high and 
 nearly two feet in diameter; nut very large; shell 
 very thin in fact, much thinner than many Pecans 
 that come to the Northern markets; kernels full, 
 plump, rich and delicious, with the rare feature of 
 retaining their excellent quality for two or more years 
 without becoming rancid. A very valuable variety. 
 
 Jackson. From /. F. Rice, Berlin Cross Roads, 
 Ohio. A large, smooth, compressed, oval nut, with 
 moderately thin shell, and large plump meat; excel- 
 lent quality. 
 
 Learning. From R. G. Learning, Sedalia, Missouri. 
 A large nut of fine flavor and very good cracking 
 qualities, the meat coming out freely in uninjured 
 halves. 
 
 HAIRS' PAPER 
 
 Other There are a number of other species of the Hickory 
 
 Hickories Mocker Nut, Pig Nut, Nutmeg Hickory, Bitteriiut, 
 
 Water Hickory all of which are thick-shelled and 
 of little value commercially. 
 
120 
 
 A TREATISE ON NUT CULTURE. 
 
 WALNUTS (Juglans.) 
 
 Of the Walnuts of commercial value in the United States there are the 
 Black Walnut (Juglans Nigra} t and the Butternut (Juglans Cinerea } , which are 
 natives of this country. 
 
 The Persian Walnut (Juglans Regia], and the Japanese Walnuts. 
 
 Native The Black 
 
 Walnuts. walnut 
 
 and But- 
 ternut have not been grown in or- 
 chard form to any extent, though 
 they have been planted extensively 
 for timber purposes. 
 
 Tree, when standing alone, with 
 room to develop, makes a large, 
 spreading, handsome tree, with BUTTERNUT, 
 
 odd, pinnate leaves ; leaflets from fifteen to twenty-one, mainly oblong and 
 pointed ; male and female flowers on the same tree ; fruit, round or oblong ; 
 husk, thin, drying up with opening the husk ; shell, rough and thick ; kernel, 
 fleshy, rich and oily. They are found pretty generally throughout the United 
 States, except the Gulf and Southern Atlantic Coast, preferring low, moist, 
 rich, loamy ground. 
 
 Propagation There have been but few attempts to propagate any 
 distinct varieties of Black Walnut or Butternut by 
 budding or grafting, as there appears 
 to be less variation from seed than 
 with other nuts and fruits, and but 
 few varieties of superior qualities 
 have been discovered. 
 
 They are used to some extent on 
 which to graft the Persian Walnut, 
 and the mode generally adopted is 
 the cleft-graft, with fair success. 
 
 Gilbert. From H. K. Gilbert, 
 Columbus, N. J. Tree young, good 
 grower; very productive; nut very 
 large, round; shell thin; kernel full, 
 plump and good quality. 
 GILBERT. 
 
A TREATISE ON NUT CULTURE. 121 
 
 PERSIAN WALNUT. 
 
 Known, commercially, as the English Walnut, 
 Madeira nut. In America it is known as ' ' English 
 Walnut," to distinguish it from our native species. 
 In England it is. known as Madeira nut, proba- 
 bly because the nvts were formerly imported from 
 the Madeira Islands. The tree is a native of Asia, 
 and was introduced by the G -eeks from Persia into 
 Europe. From Greece to Rome, thence through- 
 out Continental Europe, and finally to England, 
 and grown extensively for its timber, which ente*red 
 largely into the manufacture of gun stocks and 
 furniture, it being susceptible of very high polish. 
 MADEIRA. It is reported as" much as ^"600 was paid for a 
 
 single large tree in England, to be used for gun stocks. The introduction of 
 Black Walnut and Butternut timber very much reduced the price, and more 
 attention was given to the nuts. 
 
 The Persian Walnut has been grown in the United States more than a cen- 
 tury, and until recently the plantings were confined to the Atlantic Coast, from 
 Massachusetts to Georgia, there being some very fine specimens in Philadel- 
 phia and New Jersey that produce good crops of very good-sized nuts. 
 
 On the Pacific Slope the conditions are more favorable, though in the 
 northern portions, notwithstanding the tree makes good growth, it fails to pro- 
 duce nuts, probably on account of the bloom being imperfectly pollenized. 
 
 The Persian Walnuts require rich, moist, well drained ground, and are 
 planted largely in the southern counties of California, the largest cultivated 
 orchard being seven hundred acres. 
 
 Prooa2*ation ^^ e orcnar ds f Persian Walnuts have been generally 
 on their own roots, not grafted, though in some 
 
 instances the California native Walnut has been used. This, as a stock, may 
 prove of value in the Gulf and Southern Atlantic States, where the Persian 
 Walnuts are subject to " root knot." 
 
 They are readily propagated from seed, as previously described. By graft- 
 ing, the cleft graft is the usual style. 
 
i22 A TREATISE ON NUT CULTURE. 
 
 WALNUT GROWING IN CENTRAL AND NORTHERN CALI- 
 FORNIA. 
 
 Ira W. Adams, in Pacific Rural Press. 
 
 The -Rural Press of January 4th, 1895, if I remember rightly, contained 
 quite a long article of mine on "Walnut Growing in Upper Napa Valley." 
 Since that time I have read very carefully in different papers and magazines 
 several interesting articles from other standpoints as to the growing of Walnuts 
 in this State, and, while not agreeing with all the theories advanced by the 
 different writers on the subject, I am satisfied it has been the means of creating 
 an interest in what will eventually prove to be a very valuable resource to 
 many thousands who have heretofore given but very little attention to the 
 subject. 
 
 It is very evident to me that the growing of Walnuts is very gradually, 
 but surely, coming to the front, not only in this favored county but in many 
 other portions of this State, where the growing of this most excellent, nutri- 
 tive and valuable nut has, up to the present time, been almost, if not quite, 
 entirely overlooked. 
 
 I acknowledge that I am an enthusiast as to the growing of the Walnut, 
 for in my judgment the day is not far distant when hundreds of acres of these 
 beautiful trees will be seen growing, luxuriantly loaded with their precious 
 fruit, not only in the broad valleys, but in the countless smaller ones, as well 
 as the foothills and more elevated portions of Northern California, even where 
 the snow falls to the depth of several feet. 
 
 I read a short article not long since written by a man in Southern Cali- 
 fornia, who said, among other things: 
 
 The growing of the Walnut is peculiarly adapted to Southern California, 
 and even here the area is very limited where they will thrive successfully, and, 
 therefore, it is very evident that the growing of this nut will always be very 
 profitable to those who are fortunate enough to own land in such highly fav- 
 ored localities. 
 
 I beg to differ altogether from the writer of this article. If the area there 
 is so very limited for the successful growing of the Walnut, let the people 
 there who wish to engage in the industry, especially those whose purses are 
 somewhat depleted and consequently have not the means to buy the land for 
 that purpose, come to the Northern counties of this State, where the area for 
 Walnut growing is unlimited, and where no irrigation is needed; where there are 
 many thousands of acres of land that can be purchased at a nominal price; 
 where trees will flourish in all their beauty; where there is plenty of wood, 
 living springs, pure air, and consequently a healthy climate, neither too hot in 
 summer nor too cold in winter. 
 
A TREATISE ON NUT CUI/fURE. 123 
 
 THE MATTER OE LOCAI, LIMITATIONS. It has not been many years since 
 the successful growing of the Orange, and even the Grape, was supposed to be 
 confined to the immediate vicinity of Los Angeles, and even the successful 
 raising of the French Prune was supposed to be confined to a somewhat 
 limited area in Santa Clara valley. So I predict it will be with the Walnut, 
 and that the area for the successful raising of the same is altogether beyond 
 the bounds of my most enthusiastic imagination. I do not believe in advoca- 
 ting that this or that particular county is one of the best, if not the very best, 
 locations for growing Oranges, Prunes, Walnuts, etc. Go to work and plant 
 what you believe will be a success in your locality, and then let the Rip Van 
 Winkles come along and wake up with astonishment when they see what you 
 have been doing when they were in their lethargic sleep. 
 
 RECENT LESSONS. The past season I have learned something about Wal- 
 nut growing that I consider worth a great deal to me, and I think it will be of 
 inestimable value to those who contemplate putting out Walnut trees in the 
 future, especially in the northern counties of this State, as well as in Oregon t 
 Washington and Nevada. Last season, on the night of April iSth, my Prune 
 crop was entirely destroyed when the Prunes were about three-eighths of an 
 inch in diameter. On examining them the next morning I was completely 
 surprised to find them frozen, something that never happened here before to 
 my knowledge. My Walnut trees, with the exception of three, were in full 
 leaf at this time, but the freeze not only destroyed the foliage entirely, but the 
 ends of the young shoots that were making a very rapid growth. The sight 
 of these large trees, with their foliage as black as though they had been swept 
 by a severe fire, I, must confess was really discouraging, as well as distressing, 
 to me, and I mercifully desisted from looking at them as much as possible. It 
 was a number of -weeks before the new foliage started, and more than a month 
 before the trees assumed anywhere near the condition that they were in before 
 the fatal freeze. However, these trees bore a small crop of nuts very much 
 more than I expected. 
 
 LATE GROWING WALNUTS. But one sight gladdened my eyes. On care- 
 fully examining the three other trees I found that not even a single bud had 
 started. Two of them commenced to bud May 3d and the other some weeks 
 later, if I remember rightly. I regret very much that I lost my memoranda .as 
 to the extreme late date of the budding of this tree, which, however, was too 
 young to bear. One of these three trees that I have mentioned made a won- 
 derful growth of foliage in a short time, and escaped the many severe frosts 
 that followed the fatal freeze of April i8th, and produced over two hundred 
 nuts, which are as large as, if not larger than, any other variety I raise. This 
 variety of tree, bearing such large soft-shelled nuts, I consider very valuable in 
 connection with its extreme lateness in bearing, and, if I were a young man, 
 
124 A TREATISE ON NUT CULTURE. 
 
 I would get at it as soon as possible and set out one hundred and sixty acres or 
 more where land is comparatively cheap. I would then have no fear of frost, 
 but while other people were smudging their Grape vines, Prune trees, etc., in 
 the cold midnight air, night after night, for fear of losing their crop, I would 
 quietly lie in 'my warm bed and " smile at Satan's rage," owing to the fact that 
 my late variety of Walnut trees were entirely safe. 
 
 EXPERIENCE IN SONOMA COUNTY. I have just received a letter from 
 J. H. Hornbeck, of Santa Rosa, in which he gives the following interesting 
 account of his experience: 
 
 I send to-day a tin box with nine of my Santa Rosa Soft-shelled Walnuts. 
 They are not as large as former crops, nor so fair in color are not sulphured. 
 I never sulphur anything. The frosts last Spring killed them nearly all I only 
 got two pounds from the five bearing trees. In 1895 they had about ten pounds 
 to the tree ; in 1894 about thirty pounds each. They were planted in 1885, 
 yearling seedlings, from six inches to one foot high ; have had nuts on six 
 seasons, and now girt at six inches above ground twenty and one-haJf, twenty- 
 six and one-half, twenty-six and one-half, twenty-two, twenty-seven and one- 
 half inches, respectively. Mr. Burbank propagated them. They are in adobe 
 soil, have had no extra care, and are but little trouble to take care of. I am in 
 favor of high branching ; do not want the first limbs of Walnut lower than 
 seven feet. I- branched my first ones about three feet high, but I think it 
 wrong. My younger ones I will let branch higher. I have one hundred and 
 thirty-four trees, but mostly planted the last three years. I recommend planters 
 to fill any vacant space with Walnuts, and there seems to be quite a demand 
 for trees. It is my opinion that the Walnut is the best tree to work with in 
 this locality. 
 
 On reading Mr. Hornbeck 's letter I was very forcibly struck with its con- 
 tents, especially as to the damage to his Walnut trees by frost last season, etc. 
 The more I think of it the more I see the propriety of planting a late variety of 
 nuts. What we want is a variety that will be loaded with fruit when our prune 
 crop is partially if not wholly ruined by frost. I think, as I saigl above, I have 
 one Walnut tree that did not burst its buds in the least until June 2d, but am 
 not sure, as I lost my memoranda. I shall know for certain the coming season. 
 
 I believe Mr. H. is right in branching his trees high. Mine are none less 
 than six feet, and some eight feet or more. Still, I have had to lop off some of 
 the limbs that otherwise would, when loaded with nuts, touch the ground. 
 
 IMPORTANCE OF THE SUBJECT. I have written somewhat at length in this 
 article, as I consider it of great importance to any one who expects to set out a Wal- 
 nut orchard to be very careful to secure a very late variety, and thus escape heavy 
 losses in future years from the icy king. If I had planted this or some other 
 late variety of tree when I set out my Prune orchard, I might the past season 
 have had a large and valuable amount of nuts to offset my total loss of prunes. 
 Allow me to say, in conclusion, that I have been a resident of this State nearly 
 forty-five years, and now, in my sixty-fourth year, I feel it my duty to call the 
 
A TREATISE ON NUT CULTURE. 125 
 
 attention of the many thousands who are tilling the soil for a bare living, and 
 are anxiously looking for something more remunerative, and that will increase 
 in value as the years roll on, to the growing of the soft-shelled Walnut. 
 BAY STATE GARDEN, CAUSTOGA, CAI,., January 14, 1897. 
 
 Mr. Adams, in his interesting letter, has overlooked mention of the fact 
 that Felix Gillet, of Nevada City, has for the last twenty-two years, to the 
 personal knowledge of the writer, been urging just these points upon the 
 attention of the readers of the Rural Press. It was established long ago by 
 the testimony of Mr. Gillet, W. B. West and others that the failure of the 
 English Walnut in the upper half of the State is due to the growth of varieties 
 not suited to the climate. The late starting of the Praeparturiens, and some 
 other of the French varieties, has been frequently urged and fortified by many 
 instances. Of -course, these facts go to support the points which Mr. Adams 
 draws from his experience. 
 
 THE BLACK WALNUT AND BUTTERNUT. 
 
 From Vick^s Magazine. 
 
 Our native Black Walnut {Juglans Nigra] is amongst nuts what bacon is 
 amongst meats, strong and greasy. The Shellbark is delicate as cream, the 
 Pecan next in delicacy, next the English Walnut, and then our own hardy spe- 
 cies. Its nuts are rich in oil, and might be used as English Walnuts are used 
 in Cashmere, where one million one hundred and fifty thousand pounds of 
 kernels are annually consigned to the oil press. Another objection to the 
 Black Walnut is its hard shell, but the tree is very valuable as timber, and 
 where planted for this purpose, the nuts might at least be saved to swell the 
 sum total, for at a low price they sell readily, and are borne in heavy crops 
 long before the trees reach " timber size." Southern boys store them away by 
 wagons full for winter use, and disguised in nut cakes and candy they are very 
 palatable. A " Curly Black Walnut " log of large size will vSell for a fabulous 
 price. 
 
 Juglans Cinerea^ or Butternut, is not so abundant as Juglans Nigra, is bet- 
 ter adapted to poor soils, colder climates and higher altitudes, is seldom 
 planted for timber and has a nut much like the Black Walnut in flavor and 
 quality. In shape it is very different, being long and narrow and easily 
 cracked, splitting lengthwise in whole or half kernels. The tree bears heavily 
 when quite young. 
 
126 A TREATISE ON NUT CULTURE. 
 
 NUT GROWING IN SONOMA COUNTY. 
 By Luther Bnrbank, of Santa Rosa, at the Santa Rosa Farmers' 1 Institute. 
 
 The culture of the Olive, which, here on our picturesque hills and moun- 
 tains, finds its most congenial home ; the Orange in our sheltered dales ; the 
 Sugar Beet, with several thousand pounds of sugar per acre, in our fertile, sunny 
 valleys, will make the whole land smile with wealth, and add still more indus- 
 tries to the wonderfully varied ones of this great, and, horticulturally speaking, 
 only half explored Sonoma county. 
 
 WALNUTS. And still another is Walnut culture, which has been so per- 
 sistently and surprisingly overlooked, probably from the fact that the few Walnuts 
 first planted happened to' be an unproductive, half wild stock,, which, though 
 growing with wonderful freedom and vigor, only occasionally produced a few 
 inferior nuts after many years of patient waiting, but never sufficient to inspire 
 confidence enough to induce planting for profit. But, while we have been 
 sleeping, our Southern friends have found improved varieties, which they have 
 planted largely, and princely incomes are now and have been received from the 
 Southern Walnut groves. 
 
 The counties of Santa Barbara, Ventura, I^os Angeles and Orange are the 
 only ones at the present time that can be said to produce Walnuts as a commer- 
 cial crop, and yet in 1894 there were five million five hundred and forty-five 
 thousand pounds of Walnuts exported from Southern California, and this year 
 the crop is figured at six million pounds. In the year 1894 the United States 
 imported about fifteen million pounds of various nuts, and in the period from 
 1880 to 1890 not less than $7,124,575 worth, and the importation and consump- 
 tion of nuts is now steadily increasing at the rate of 45 per cent, per annum. 
 
 Do the planters of Sonoma county, knowing the above facts, think the 
 market will soon have a surplus of nuts ? 
 
 Nuts are a very nutritious and inexpensive food. They supply the same 
 hydro-carbonaceous compounds and mineral salts found in butter, bread, meat 
 and eggs, and in a concentrated but attractive and easily digestible form. 
 
 FITTED To SONOMA COUNTY. The writer, some twelve years ago, was sur- 
 prised to notice the finest Persian often called English or French Walnuts 
 that he had ever seen, growing as far North as Shasta county. After a thorough 
 personal investigation of the best Walnut growing sections of the State, and 
 comparisons of growth, early bearing and productiveness of the trees, and quality 
 of the nuts, he became convinced that Sonoma county is one of the best, if not 
 the very best, locations in the State for Walnuts. If the right variety is planted, 
 nuts can be produced here as early and abundantly as anywhere, and superior 
 in plumpness and quality to any placed on the market. 
 
A TREATISE ON NUT CULTURE. 127 
 
 Happily, the Walnut does not absolutely need grafting, as for all practical 
 purposes the nuts very fairly reproduce themselves. 
 
 SANTA ROSA SOFTSHEI,!,. Many Walnut planters in this region were 
 greatly delighted a few years ago to see their trees, only four or five years of 
 age, bearing heavy crops of superb, large, thin-shelled Walnuts. They sup- 
 posed they had the only trees of a wonderful new kind, but by comparing notes, 
 they were all traced back to one lot of nuts from a superior tree, planted in 
 nursery by the writer in 1885. By general consent, it has been called the Santa 
 Rosa Softshell. 
 
 The culture of the Walnut offers the strongest inducement to planters. 
 Few trees are required per acre, and constant pruning, thinning and spraying 
 are not necessary. The improved varieties bear as early and more certain than 
 prunes, and require less capital and attention. The crop is handled after the 
 main rush of fruit harvest is over, when labor is plentiful and cheap, and, best 
 of all, the Walnut grower is not a slave, for he can hold his crop when prices 
 do not suit him. 
 
 HINTS ON PLANTING. In planting Walnuts, select deep, loamy, sandy 
 soil. The trees will not do their best unless the roots can go down several feet 
 without meeting hardpan or other impervious obstructions. The deeper the 
 soil the better. The trees will not need irrigation in Sonoma count} , as they 
 generally do in the South, as the meats here always fill out full and sweet, with 
 a thin, attractive, white pelliole, without any artificial aid. 
 
 If you are unable to obtain young trees of the variety you desire, get the 
 nuts you wish to reproduce and plant them yourself in March or April, one and 
 a half or two inches deep on any light, rich, well-drained soil, in rows four or 
 five feet apart, and one or two feet apart in the rows. Cultivate well for one, 
 two or three years, then remove carefully and plant forty or fifty feet apart 
 each way. Set the trees down as deep as they grow in the nursery. 
 
 The after culture is the same as with fruit trees, but very little pruning is 
 necessary. At eight to twelve years of age, if all goes well, an annual crop of 
 eight hundred to one thousand pounds per acre may reasonably be expected. 
 
 OTHER NUTS. The Softshell Japan Walnut grows rapidly here, and yields 
 surprising annual crops of most delicious nuts. They are at present very 
 scarce and almost unobtainable at any price, having been lately discovered and 
 introduced. 
 
 Among other nuts that may be profitably planted here are Butternuts, 
 Pecans, Japanese Mammoth, Spanish and Chinese Chestnuts, as well as the 
 native Golden Chestnuts, excellent also for ornament and shade. Others 
 worthy of attention are Improved Almonds, Japanese Butternuts, Japanese Oak 
 Nuts, Beechnuts, Filberts, Pistachios, and the various Hickory Nuts. 
 
 9 
 
128 A TREATISE ON NUT CULTURE. 
 
 OAKS, HICKORIES AND WALNUTS. 
 By Joseph Meehan, in Albany Cultivator. 
 
 It is the general belief among those not practically engaged in the raising 
 of seedlings that Acorns and Nuts must be sown in the Fall. This is but partly 
 true. It is correct to this extent, that there must be no drying out of the seeds 
 permitted; but with few exceptions those who raise seedlings as a business do 
 not sow the seeds until Spring. The exceptions are among the Oaks. There 
 are a few species which must be planted as soon as they are gathered, or within 
 a few weeks thereafter, or they decay. These sorts are White Oak, Post Oak, 
 and Chinquapin Oak. Many will have noticed the Acorns of these sorts lying 
 under the trees and pushing their roots into the damp ground. On account of 
 this habit they are always sown in the Fall very soon after they are collected. 
 
 All other Oaks and the Hickories and Walnuts are better stored away until 
 Spring. Indeed, some of them, the Pecan nut and English Walnut, for ex- 
 ample, will rot in the ground if sown in Autumn. The most successful men 
 keep all seeds till Spring. The practice is to get the kinds together as soon as 
 they are ripe, and place them in boxes or barrels mixed with almost dry earth, 
 and keep them in some cool place till Spring. One of the most successful men 
 I know does not even mix his seeds with soil. He has an old-fashioned barn 
 cellar with earth floor, which is always slightly damp. His Acorns and Nuts 
 are placed in boxes, each sort by itself, with no soil at all with them, and there 
 they remain all winter, absorbing a little moisture instead of losing it, so that 
 when Spring comes they are as plump as they can be, and every sound one of 
 them grows. Keeping the kernels plump is about the whole secret of success- 
 ful storing. Where such damp cellars are not available, mixing with soil or 
 sand effects the same purpose. The material need be but slightly damp, just 
 enough so that the seeds mixed with it do not lose weight. 
 
 The idea entertained by many, and which, in fact, has been advanced by 
 more than one writer, that frost is necessary to the developing of nut seeds to 
 seedlings, is not at all correct. A Hickory, Walnut and such stone seeds as 
 Peach, Plum and Cherry, do not need frost. I think the three last named are 
 the better for being in soil moderately damp all winter, but frost is not essen- 
 tial. Consideration would convince anyone that frost is not necessary, for in 
 the Southern States, where no frosts occur, these seeds sprout as freely as they 
 do here. 
 
 Referring again to the early sprouting acorns, I have known them to have 
 been kept over in dryish soil until spring. But sowing them at that time is 
 troublesome, as they have an inch or two of root then which needs careful 
 handling. 
 
A TREATISE ON NUT CULTURE. 129 
 
 Sowings could be made where the trees are desired, two or three seeds in a 
 place, all but the strongest plant to be taken out in the fall. In commercial 
 places the sowings are in narrow beds not wider than can be reached over for 
 the purpose of weeding. The work is done as early in spring as the season 
 will permit. The seedlings are transplanted the next spring, or the second one 
 thereafter, not often going to the third year. 
 
 FLORIDA FRUITS. 
 
 
 
 By Herbert Post, in South Florida Home. 
 The Japan Walnut. 
 
 The Japan Walnut is clearly distinct from all others, is found growing wild 
 in the mountains of Northern Japan, and is, without doubt, as hardy as an oak. 
 The tree grows rapidly, and attains a very large size with a magnificent spread- 
 ing top. The leaves are of immense size, and of charming shade of green. 
 The nuts, which are produced in extreme abundance, grow in clusters of fifteen 
 to twenty in a cluster, are considerably larger than the common Hickorynut, 
 have a shell thicker than the English Walnut, but not as thick as the Black 
 Walnut. The meat is sweet, of the very best quality, and can be removed 
 entire. The tree grows with great vigor, matures early, bears young, and is 
 easily grafted on the common Walnut, yet it comes perfectly true from the 
 seed. It is more productive than the English Walnut, and next to the Pecan 
 it is bur most reliable nut bearing tree. It has an abundance of fibrous roots 
 and can be transplanted as safely as an Orange tree. It is adapted to Florida 
 soil and climate, and it in surprising that it is not generally grown throughout 
 the State. 
 
 Money in Pecan Culture. 
 
 While there may be money made in Florida in growing of Oranges, Lemons, 
 Pineapples, &c., for which the State is well adapted, they don't begin to pay 
 the profits that are to be obtained in the cultivation of the Texas thin shell 
 Pecan. 
 
 Being of such a hardy nature, of same family as the Hickory and Black 
 Walnut, the Pecan will grow in the high pine lands, sandy lands, moist lands, 
 in fact in any land that will grow any kind of trees-^not only in Florida, but 
 every other State in the Union. No American tree known, which is so free 
 from insect pests or disease of any kind, as the Pecan, n9iie requires so little 
 care, when once well under way. Beginning to bear at six years of age, at 
 eight years they begin to bring in a handsome income and go on increasing 
 until the trees are thirty years old and continuing for generations. 
 
130 A TREATISE ON NUT CULTURE. 
 
 I know of no industry, or of any investment a man of small means can 
 make, that so surely brings annual returns of large income, on so small an 
 investment, as is obtained in this branch of aboriculture. 
 
 Thirty dollars will plant ten acres, and when the trees bear but twenty 
 pounds each the earnings net more annually than $35,000 invested in Govern- 
 ment bonds. 
 
 An investment of only $3.00 per acre in planting fifty acres will, when the 
 trees bear but fifty pounds per tree, give more net earnings than $200,000 
 invested in a bank with eight per cent, earnings. One thousand acres in the 
 best Pecans will, when the trees earn but $1.65 each, bring in an income exceed- 
 ing $100,000 annually, which is equal to $1,000,000 in banking business earning 
 ten per cent, annual gross. 
 
 We mention these facts to show the great value of the industry, which is so 
 little known, and which every person with a few acres can indulge in. 
 
 Nut and fruit growing are industries which can be carried on on a large 
 scale on business principles, and made to pay enormous incomes. 
 
 We have near here a grove of four hundred acres, planted four years ago, 
 of the best thin -shell Pecans, containing upwards of ten thousand trees. In 
 four years more the owner expects to have an income of at least $50,000 annu- 
 ally, and increase. His expectation is not an unreasonable one. Even divide 
 that by two and it is a very comfortable income. This growing of Pecans on a 
 large scale is not fancy farming. It is just as legitimate as any branch of farm- 
 ing, with vastly less risk, cost and care than any other crop. In California 
 they diversify and grow great varieties on one tract of land, all under one man- 
 agement. 
 
 At Acampo, California, is a ranch of one thousand and fifteen acres, on 
 which is now growing the following: Thirty-four thousand Almond trees, ten 
 thousand Peach trees, eight thousand Olive, seven thousand Prune, three thou- 
 sand Apricot, three thousand Fig, one thousand Pear, nine hundred Orange, 
 five hundred Cherry, five hundred Plum and sixteen thousand of table and 
 raisin Grapes. Although but young in bearing, the income from this ranch is 
 enormous. 
 
 The Gulf States can grow with great profit many of the above named fruits 
 and nuts, and make more money than can be made in California they being so 
 much nearer market. 
 
 A man in any of these States who will build him up industries of this kind 
 can well afford to let the other fellow grow five-cent cotton. 
 
 It is a rare fact that any person well started in such occupations have to 
 give a mortgage on their crop to live on while it is growing. The sooner the 
 cotton States take up such industries the sooner will they become independent 
 and make money. No one need fear that this generation will ever see enough 
 
A TREATISE ON NUT CULTURE. 13 J 
 
 Pecans grown to become unsalable. We have the world for our market, with 
 no competition outside the United States, as the Pecan is grown only on this 
 continent. The term ' ' paper shell ' ' Pecan is misleading, and hereafter we will 
 use the terms "thin shell" and "hard shell," as these names represent the 
 whole. 
 
 We have seen the so-called Mexican paper-shell as thick as our hard-shell. 
 
 Never plant a Pecan tree which has had the tap root cut; if you do, you 
 will be disappointed when the time comes for them to bear; the nut bearing of 
 such a tree is of little or no value, but you have only a handsome and valuable 
 shade tree worth all it cost, for that. 
 
 Experience here with our best growers has taught this lesson, and it is too 
 expensive for others to try. 
 
 Plant the nuts only, from your own trees, and you know what you may 
 expect in fruit " A word to the wise," &c. 
 
 FORT WORTH, TEXAS, October, 1894. 
 
 WALNUT HULLS. 
 
 Referring to the utilization of waste material in the garden and farm, the 
 California Fruit Grower has the following interesting note regarding the 
 husks or hulls of the English Walnut: "A prominent Walnut grower of 
 Ventura county has been requested to put a price on his Walnut husks, and is 
 now drying a few hundred pounds for an experimental shipment. The would- 
 be purchaser expects to use the husks for dyeing purposes. Like the husk of 
 the Butternut and the Black Walnut, the outer covering of the California 
 Walnut stains the hands a rich glossy brown, which is found a very fast color 
 by the enquiring mind pursuing investigation in this avenue of research. If 
 this waste product can be utilized for such a purpose, it will form a notable 
 addition to that class of economic processes which reclaim waste and refuse 
 material and adapt it to new and practical uses. ' ' 
 
 VARIETIES OF THE WALNUT IN EUROPE. 
 
 From Rural Californian. 
 
 The Walnut season is approaching, and a few remarks on their consump- 
 tion in various countries may not be out of place. When about half or three 
 parts grown, the Walnut is used for pickling. There are many varieties of 
 these nuts, such as the oval, round, double, large and small fruited, early and 
 late, tender thin shelled and thick shelled. An almost huskless variety occurs 
 in the north of China. 
 
 Walnuts always command a ready sale at markets in large towns, where, 
 
132 A TREATISE ON NUT CULTURE. 
 
 at the first coming in September, they are brought in their husks and sold by 
 the sack or bushel; but afterwards, cleared of the outer husk, they are sold both 
 by measure and by the thousand. The larger portion of the Walnuts coir 
 sumed in England are of foreign growth, and average in quantity about two 
 hundred and fifty thousand bushels. The bulk of these come from France and 
 Belgium, and small quantities from Germany, Holland and Italy. 
 
 The aggregate exports from Bordeaux are about sixty-five thousand hundred 
 weight yearly. Small quantities find their way from Chili to Europe. Wal- 
 nuts are a notable production of Perigord, in France, the annual product there 
 being estimated at ,40,000 in value. The best, which are large, are called 
 " Marrons," come from the Canton of Luc, in Provence. To obtain first-class 
 fruit the tree is grafted. in France. 
 
 The culture of the common Walnut (Jitglans reg'ia) is diffused all over 
 Italy, from the Alpine to the Sicilian valleys; however, the number of these 
 trees has lately somewhat diminished, on account of the incessant demand for 
 its timber, which is much used in carpentery but in general, the tree is more 
 valued on account of its fruit. When the nuts are fully ripe, which is in Sep- 
 tember and October, the kernel, deprived of its investment skin, is eaten in 
 great quantities. As long as the skin can be easily removed, they are a nutri- 
 tious and healthy article of diet, bvit when they get dry, so that the adhering 
 skin sticks to them, they become indigestible. 
 
 Walnuts in the shell yield about one-third their weight of picked kernels, 
 which are the crumpled cotyledons or seed leaves. In some northern districts, 
 particularly in Piedmont, the Walnut tree has always been held in high esti- 
 mation for the production of oil, which, when newly made, has a very agree- 
 able taste, and can be employed in cookery, as well as in the preparation of 
 varnish. 
 
 The Canadian Walnut, although double the size of the English Walnut, 
 contains a much smaller kernel, with a different flavor, being strong and 
 slightly pungent. The seeds of the Black Walnut of North America (/. nigra] 
 are more oily than those of the European Walnut. A large tree will yield 
 fifteen to twenty bushels in a season, selling at four shillings per bushel. 
 
 The Butternut, or Grey Walnut of America (J. cinerea] has a taste similar 
 to the Brazil Nut. The kernel of /. sieboldianum of Japan has a taste like the 
 Butternut, but less oily, and the shell is not so thick as that of the Black 
 Walnut. 
 
 The nuts of J. mandschuria, allied to J. cinerea, are also available for the 
 table. The kernels of the Butternut in former times were pounded by the 
 Indians of North America and boiled; this operation separated the oily sub- 
 stance, which was used by them as we use butter, hence its common name. 
 
 The Persian Walnut is about a third, or a half, larger than the English 
 
A TREATISE ON NUT CULTURE. 133 
 
 Walnut; of an elongated shape, with a very rich meat or kernel, and the shell 
 as thin as paper. It is not an unusual thing for a tree eight to twelve years old 
 to bear thirty thousand nuts, or one thousand two hundred pounds. There are 
 four kinds, the Kanate, the Wanter, the Denu, and the Kaghazi, the last of 
 which is the finest nut grown. 
 
 The Walnut grows abundantly in Kashmir, Nepal, and other parts of 
 India, where the fruits are largely used. It forms also an important article of 
 consumption in Japan, quantities being eaten in a raw state. They are also 
 much used there for making a kind of confection by cracking and removing 
 the shell, without hurting the kernel, which is afterwards coated with white 
 sugar, thus making an attractive and agreeable sweetmeat. 
 
 The Walnut also furnishes there a bland oil, used for domestic purposes. 
 In China it seems to be specially pressed for oil, as in some years over twelve 
 thousand tons of Walnut pulp are exported from the port of Tientsin in the 
 year. The Walnut is extensively cultivated in the Punjab, Himalaya, and 
 Afghanistan, a large annual supply being brought to the plains of India by the 
 Kabuli and other traders from the hills. The nut ripens there from July to 
 September. There are several well known forms of this nut met with, the soft- 
 shell kind from Kashmir and Chamba being regarded as the best. A bushel of 
 Walnuts will yield fifteen pounds of peeled kernels, and these will produce half 
 that weight in oil. 
 
 Hickorynuts (Carya alba] are very generally eaten in the United States, 
 and are highly esteemed.' It is a fine nut, peculiarly shaped, encased in a thin but 
 strong shell. The kernel in flavor and formation resembles pretty closely that 
 of the English Walnut. The nuts of C. microcarpa, closely related to C. alba, 
 are of pleasant taste but smaller. Those of another species, the Shell-bark 
 Hickory (C. amara), are thin-shelled, and, being exceedingly bitter, are not 
 edible. The nut of G. sulcata is of a sweet, pleasant taste. The Mocker nut 
 (C. tomentoso] is small but sweet and very oily. A variety produces nuts as 
 large as a small apple, which are called King nuts. The Pecan nut ( C. Olivcz- 
 formis] is considered a delicacy superior to the common Walnut. It breaks 
 easily, and has a nut entirely free from divisions. The nuts keep long and do 
 not turn rancid, and are exported to the West Indies. Texas annually exports 
 these nuts to the value of ,"10,000. The Pecan begins to bear at about ten 
 years, and the yield annually increases in quantity until the full growth of the 
 tree is attained. P. L,. SIMMONDS, F. L. S., in The (London) Gardeners' 
 Chronicle. 
 
134" A TREATISE ON NUT CULTURE. 
 
 THE COMMON WALNUT. 
 
 From December 12 , 1896, issue of The Garden. 
 
 Walnuts Have been unusually plentiful this year, and, with a 
 
 singularity which I have never hitherto observed 
 
 their period of ripening has been prolonged for a length of time of which we 
 have no previous record. The first ripe fruits made their appearance in the 
 beginning of September, and the supply of excellent freshly gathered nuts was 
 extended beyond the middle of October. This is a plain proof that among the 
 plantations of ordinary Walnut trees, which are generally grown from seed 
 and not grafted, varieties exist which differ from one another, not only in the 
 quality of their fruit, but also (what is equally important) in their time of 
 ripening. As I have eaten more Walnuts this year than I can remember that I 
 have ever eaten before in all my life, I am desirous of saying a few words about 
 this fruit. 
 
 According to Mons. Chas. Baltet, Paris alone annually consumes about six 
 thousand eight hundred and seventy-five tons of dried Walnuts. Besides these 
 the freshly gathered nuts are in great request at all dinner tables. These fresh 
 nuts are better and more easily digested when eaten with a little salt. Later 
 on, when the skin does not separate so readily from the kernel, they should be 
 partaken of very sparingly, as not only are they then indigestible, but are apt 
 to bring on a cough, and, with some persons, a headache. In the country 
 there is perhaps even a larger consumption of dried Walnuts than in towns. 
 My own opinion is that they are not so good as dried Almonds, and these, 
 again, are not so good as Almonds in the fresh state. Walnuts are utilized in 
 some departments of France for the manufacture of oil. In preparing this, 
 the kernels are separated from the broken shells and the laminar partitions of 
 the nuts. The kernels, which are found to have turned blackish or brown, are 
 put aside to furnish lamp oil. Oil for table use is made from the others. The 
 first drawn oil (which is obtained by pressure, without the aid of fire-heat or 
 hot water) is termed " huile vierge." This improves by keeping and is then 
 highly valued for certain pharmaceutical preparations. Oil of the second 
 quality (which is extracted by the aid of heat from residuum of the first drawn 
 oil) is termed "huile cuite," and is used for making soap and in painting; it 
 dries very quickly, and enters into the composition of various kinds of var- 
 nishes and printing inks. Walnuts are also eaten in the green state, while the 
 kernel is still of a milky consistence. They are then prepared by cutting them 
 in two and leaving them to steep and soften in water mixed with vinegar. 
 They are also pickled like Gherkins, but required to be more strongly spiced, 
 
A TREATISE ON NUT CULTURE. 135 
 
 and it is especially necessary that, when used for pickling, they should be 
 gathered before the shells have become too hard. The right time for doing so 
 is while the nuts can be pierced through and through in every part with a 
 needle. In addition to these uses, Walnuts are also employed in confectionery. 
 In Auvergne, according to M. Baltet, certain establishments for preserved 
 fruits prepare the skinned kernels of Walnuts with sugar, making the preserve 
 up in short-necked, wide-mouthed bottles. In Belgian Limbourg also Walnuts 
 are sold in the green state to the confectioners. At Portiers three oil factories 
 send out annually one hundred and thirty-two thousand gallons of Walnut oil. 
 With the seven thousand five hundred acres of Walnut plantations on alluvial 
 and calcareous soils, the department of Lot produces annually about eight 
 thousand and sixty-six tons of W^alnuts and employs one hundred oil-pressing 
 machines. A \Valnut tree in good bearing yields annually about one hundred 
 and seventy-six pounds weight of nuts, and the proportion o/ oil which is 
 extracted at the factories is equal to about eighteen per cent, of the weight of 
 the nuts. The pressed residue of the nuts is used, like linseed oil cake, for 
 feeding cattle and also as a manure. Fattening poultry, especially turkeys, by 
 means of Walnuts, is a practice well known amongst the Walloon poultry 
 raisers, and in country places poultry are frequently thus prepared for special 
 family dinners or festive meetings of friends. 
 
 It is evident that from a commercial point of view the Walnut is an ex- 
 cellent kind of fruit, the culture of which has, perhaps, been somewhat 
 neglected of late. Statistics show that in France the production in the year 
 1885 amounted to over eighty thousand tons, representing a money value of 
 twenty -five millions of francs (^1,000,000). 
 
 The Walnut is usually propagated from seed, but, as in the case of other 
 fruit trees properly so called, the special qualities of the parent tree are not 
 reproduced by this mode of increase, although it may be admitted that by a 
 careful selection of the seed parents a certain amount of constancy might be 
 attained in the reproduction of varieties. At present, superior varieties, the 
 fruit of which has a higher market value than the ordinary kinds, must be 
 propagated by grafting. Grafted Walnut trees are much more productive than 
 those raised from seed, and this forms an additional inducement to employ this 
 mode of reproduction when local conditions create a preference for one variety 
 more than another, either on account of the fine appearance of the fruit, the 
 quality of the kernel, or the earliness or lateness of the time of ripening. 
 Walnut grafting is no novelty, the practice having been recommended by 
 Olivier de Serves about A. D. 1600, but the operation is not a very easy one, 
 and, to be successful, requires dexterity and experience. 
 
 The methods employed are those known as pipe grafting and cleft graft- 
 ing. One of the most successful ways is a modification of cleft grafting in 
 
136 A TREATISE ON NUT CULTURE. 
 
 which the scion is cut with a bificuration or fork at the lower end, into which 
 the top of the stock is inserted, having been previously cut so as to fit exactly 
 into the fork.* 
 
 The grafts must be well secured with ligatures and carefully covered with 
 grafting wax or similar air-tight material. 
 
 The Walnut tree is by no means fastidious as to the soil in which it is 
 planted, and may be seen growing in ground of the most sterile character; but, 
 to thrive properly, it requires soil of a calcareous, schistous, or volcanic nature. 
 It will not grow in granitic soil, and damp", clayey ground is almost equally 
 unsuitable for it. A natiye of the mountains of Asia Minor and Central Asia, 
 it was introduced into Europe at a very early period, and was already natural- 
 ized in Greece when Theophrastus wrote his " History of Plants " (B. C. 314). 
 It seems to have been next introduced into Italy, whence it made its way into 
 other parts o& Europe. Resisting with difficulty the inclemencies of the more 
 Northern climates, it does not ripen its fruits beyond the fifty-fifth degree of 
 North latitude. 
 
 Mons. Chas. Baltet, in his excellent treatise on the subject, gives descrip- 
 tions and illustrations of the best varieties of Walnuts. Besides the common 
 kind, he mentions and figures the noix a coquc tendre or noix a mesange, a 
 nut of medium size and elongated shape, the shell of which is easly detached 
 from the kernel; the noix a gros fruit, of which there are several varieties 
 with round or elongate.d nuts, desirable kinds, good for eating when freshly 
 gathered; the noix de la St. Jean, a medium sized nut with a hard shell, the 
 principal merit of the variety being that it is late in coming into growth, a 
 point of some account in making a selection of varieties, as the Walnut suffers 
 from late Spring frosts unless it is somewhat sheltered, and early growing sorts, 
 of course, suffer the most. 
 
 Amongst the varieties grown in France, M. Baltet also mentions the 
 Chaberte, Franquette, Mayette, Parisienne and Barthere, the last named being 
 a very elongated, peculiar looking nut. Lastly, the Noyer Fertile (juglans 
 fertilis}, a variety highly recommended, which bears fruit at a very early age, 
 and comes tolerably true from seed. 
 
 There are besides many varieties of ornamental foliaged Walnut trees 
 well adapted for pleasure grounds and also yielding good fruit, such as Juglans 
 heterophylla, J. lanciniata, and the Weeping Walnut (/. pcndula), which 
 when grafted as a tall standard forms a niagnificent tree of most picturesque 
 appearance. ED. PYNAERT, in Bulletin d } Arboriculture. 
 
 *This is known in England as saddle grafting. 
 
A TREATISE ON NUT CULTURE. 
 
 VARIETIES OF PERSIAN WALNUTS. 
 
 137 
 
 As the Walnut is almost invariably propagated from seed and they do not 
 exactly reproduce themselves, it is difficult to confine any variety to any 
 distinct type. 
 
 BARTHBRE. 
 
 Barthere. A French variety ; elongated ; broad 
 at the centre and tapering at each end. CHABERTE. 
 
 Chaberte. A French variety, and there cultivated largely for its oil; 
 blooms late. 
 
 Franquette. French; large; blooms late. 
 
 M a yette. French. This is one of the finest dessert nuts and most highly 
 prized in market; it also blooms late. 
 
 Parisienne French; nut large; blooms late. 
 
 Praeparturiens. (Fertile); size medium; shell rather hard; excellent 
 quality; tree of dwarfish habit and bears very young; also blooms late. 
 
 FRANOUKTTK. 
 
 MAYETTE. 
 
 PARISIENNE. 
 
138 
 
 A TREATISE ON NUT CULTURE. 
 
 Kaghazi is claimed to 
 be the hardiest of all soft 
 shelled Walnuts and 
 stands several degrees 
 below zero without in- 
 jury. It is a vigorous, 
 free grower and trans- 
 plants readily* very pro- 
 lific, producing nuts in 
 clusters and comes to 
 fruiting very young. It 
 puts out leaves and blos- 
 soms late in the Spring 
 and thus escapes late 
 frosts. The nut is larger 
 than the ordinary varie- 
 ties; the "kernel full, 
 plump, meaty; sweet, 
 rich in oils and of fine 
 flavor. The shell is thin. 
 
A TREATISE ON NUT CULTURE. 
 
 139 
 
 JAPAN WALNUT. 
 
A TREATISE ON NUT CULTURE. 
 
 JAPAN WALNUTS. 
 
 The Japan Walnuts (J. siebo Idiana), (J. cordiformis}, (J. mandshurica} , 
 differ very little in habit of growth, foliage or general appearance, and may be 
 described as vigorous growers, very hardy, assume a very handsome round 
 head, mature early, bear young and are regular and abundant bearers. The 
 trees make a more rapid growth than any other of the Walnut or Hickory 
 family and are nicely adapted for roadside planting and in New Jersey are 
 being used for this purpose. The leaves are of immense size and a charming 
 shade of green. 
 
 These three varieties are all in fruiting at Parrys 1 Pomona Nurseries, and 
 appear to reproduce themselves with wonderful accuracy. The nuts produced 
 are apparently identical with those planted from which the trees were grown. 
 
 They have been widely distributed, succeeding admirably .on the sandy 
 soils of the Atlantic Coast from New York to Florida. Their mass of fibrous 
 roots renders their transplanting as safe as that of an Apple or Orange, and 
 their vigorous growth, with luxuriant foliage, will adapt them to the light 
 sandy soils and hot climate of the Southern States. 
 
 Varieties Juglans Sieboldiana. This 
 
 was probably the first of the 
 
 Japan Walnuts introduced in this country. The 
 oldest tree known was grown from seed planted 
 about 1860 by Mr. Towerhouse, in Shasta Co., Cal. 
 Nut ovate, sharp point. Shell thicker than that 
 of Persian Walnut, but not so thick as American. 
 Kernel, flavor of Butternut, less oily and better 
 quality. Nuts are borne in clusters of twelve or 
 fifteen each, at the top of the previous season's 
 growth. 
 
 Juglans Cordiformis. From the Island of Tezo, the 
 most northern portion of the Japanese Empire, and 
 should be entirely hardy throughout the United States. 
 It has withstood a cold of several degrees below zero at 
 Parrys' Pomona Nurseries, Parry, N. J., without the 
 slightest injury. In form the tree is very similar to the 
 foregoing and comes to fruiting at four years from seed. 
 The nut is of peculiar heart shape, hence its name. 
 Kernel full and plump, equaling in flavor the Persian 
 Walnut; while its cracking qualities are superior to any 
 ' other known varieties, as by boiling the nuts for about 
 
A TREATISE ON NUT CULTURE. 
 
 five minutes and cracking by a slight tap while still 
 hot, the thin shells readily part and the kernel can 
 be extracted whole, which feature will render 
 them valuable. The meat is very sweet and will 
 be much used by confectioners. 
 
 Juglans Mandschurica. This species resembles 
 the foregoing two in habit of growth and differing 
 but little from the American Butternut. The nut 
 is also more of the character of the Butternut, the 
 shell being thick and rough. 
 
 141 
 
 CALIFORNIA BLACK WALNUT. 
 
 This tree is described as attaining a height of from fifty to seventy-five feet 
 and two to four feet in diameter. Nut is round; kernel sweet and good flavor; 
 shell smoother than the Eastern Black Walnut, .though shell so thick as to 
 render the nuts of little market value. The tree, however, may prove valuable 
 as a stock on which to work the Persian Walnut in sections where the latter 
 does not succeed. 
 
 SIBERIAN WALNUT. 
 
 From Meehari*s Monthly. 
 
 It is said that the Siberian .Walnut (Plerocarya Caucasica] , has edible nuts 
 of as much value as some other members of the Walnut family. The tree has 
 been found quite hardy in the Northeastern parts of the United States; but so 
 far as known, no specimen has fruited in this country. It differs from our 
 ordinary Walnut and Hickory in having wings to the husks. It was this that 
 suggested the name of Pterocarya. 
 
 A USEFUL INSECT. 
 
 From Meehan's Monthly. 
 
 Mr. P. H. Strubler, of Naperville, 111., sends some Black Walnuts that 
 have had the shells completely hollowed out by some insect, in an early stage. 
 They have not entered through the shell to the seed, so that the Walnut is 
 not in the least injured for edible purposes, but rather given an advantage, for 
 after this skeletonizing by the insect the shell can be cracked with little more 
 force than would have to be employed on a rather hard Almond. 
 
142 
 
 A TREATISE ON NUT CULTURE. 
 
 COCOANUT. 
 
 The Cocoanut is adapted to but 
 a very small area in this country. 
 It is a native of tropical Africa 
 and India, and recently has been 
 extensively planted, by enterpris- 
 ing fruit growers of New Jersey, on 
 the sea coast of Southern Florida. 
 
 It is a tall tree-like palm, attain- 
 ing a height of seventy-five to one 
 hundred feet and one to two feet 
 in diameter, without branches. It 
 has a tuft of about a dozen long 
 pinnate leaves at the top, each 
 with long strong mid-rib with leaf- 
 lets on either side nearly three feet 
 wide at the base and tapering to a 
 point. The nuts are produced in 
 clusters of a dozen or more, each 
 encased in a husk of tough fibre. The nuts are utilized in a number of ways, 
 the natives using the solid part as food and the milk as drink. They also are 
 an extensive article of commerce, manufactured for many purposes. 
 
 Germination Cocos nucifera can be germinated from fresh seeds as 
 follows: Take light, well-drained soil, and a pot ten 
 
 to twelve inches in diameter; lay the nut on its side when planting, and cover 
 it about two-thirds only; do not remove the outer husk. The pot should be 
 plunged in bottom heat of at least seventy-five or eighty degrees. It requires 
 sometimes from two to three months to germinate. N. BUTTERBACH. 
 
 THE COCOANUT IN FLORIDA. 
 
 From Florists' Exchange. 
 
 The introduction of this valuable tree in Florida, where, although very 
 abundant it is not indigenous, was due to the wreck, near Jupiter Inlet, of a 
 vessel from Bahama loaded with Cocoanuts. 
 
 The nuts that were cast ashore were immediately planted by the residents 
 on that then sparsely populated part of the country and were found to thrive 
 wonderfully, and now in Dade county, in the southernmost part of the State, 
 having a sea front of one hundred and fifty miles, are many Cocoanut groves 
 of from one hundred to six thousand trees. 
 
A TREATISE ON NUT CULTURE. 143 
 
 The trees make a most beautiful and imposing grove, being truly tropical 
 in their appearance. As they are planted only about twenty feet apart, they 
 cast a thick, unvarying shade. They are evergreen, as is most tropical foliage, 
 and their gracefulness, with the great height they attain, makes them a desir- 
 able addition to a home in the far South. The diameter of the tree ranges from 
 one foot to four, and they attain a height of one hundred and twenty-five feet, 
 having as many as four hundred nuts on them at one time. 
 
 These beautiful palms add greatly to the attractive appearance of the 
 tropics, the long feathery leaves that undulate so gracefully in the breeze which 
 sighs among them, the "everlasting green " of their coloring, their tall state- 
 liness and their symmetry, beautify the whole country where they grow especi- 
 ally Southern Florida, where they grow in such profusion. 
 
 The Cocoanut tree begins bearing six years after the planting of the ripe 
 nut, and after that time it is never without fruit in all stages of growth. It 
 continues bearing for about twenty-five years and after the first year, during 
 which it needs protection from the wind, its cultivation gives no trouble. 
 
 PEANUT; GROUNDNUT. 
 
 This nut is extensively grown in the Atlantic Coast States, thriving in the 
 low, moist, sandy grounds, and is a very important crop in Virginia. 
 
 PEANUT CULTIVATION. 
 By Dr. John Morris, in Baltimore News. 
 
 There is a new industry now being introduced in the State of Washington 
 which might be successfully initiated in our own State, viz: The cultivation of 
 the Peanut. From experiments in Germany it has been ascertained that the 
 Peanut contains more nutritive material than any other form of food, more 
 than milk, butter, eggs, lard, bacon, beef, etc. The American Peanut contains 
 forty-two per cent, of oil. The Germans express this and sell it at about sixty 
 cents a gallon. It is sweet and nutritious and much better for salads than the 
 cotton-seed oil which we import from Italy under the name of olive oil. After 
 expressing the oil the Germans prepare four forms of food from the Peanut. 
 Flour, which contains the husk, etc.; grits, similar to our preparation of corn; 
 plain biscuits and a diabetic biscuit- which, being free from sugar, is used in 
 cases of diabetes. 
 
 10 
 
144 A TREATISE ON NUT CULTURE. 
 
 RECIPES. 
 
 ALMONDS. 
 
 To Blanch Almonds. 
 
 Shell them, immerse in boiling water and let stand five minutes; then dip 
 in cold water and the skins can be easily removed with the fingers. 
 
 To Salt Almonds. 
 
 Shell them, blanch and spread out thin on plate; stir through a small 
 quantity of butter and place in slow oven to brown. Take them from the 
 oven, sprinkle with salt, and stir till thoroughly coated and turn out onto a 
 cloth to cool. 
 
 Almond Macaroons. 
 From Philadelphia Press. 
 
 One pound of pulverized sugar, three eggs, one pint of nuts rolled fine, one 
 saucer of .flour. Mix sugar and yolks, add whites, well beaten, and lastly 
 flour. Drop with a spoon. Leave space for spreading. 
 
 MRS. W. G. G. 
 SHENANDOAH, PA. 
 
 Macaroons. 
 
 From Philadelphia Press. 
 
 Margery Daw's recipe for hickory macaroons is as follows (I suppose 
 almonds could be substituted in much the same proportion): One pound 
 powdered sugar, one pound of nuts, chopped fine, the unbeaten whites of five 
 eggs, one tablespoonful flour, two small teaspoonfuls of baking powder. Mix 
 these ingredients together and drop from a spoon upon buttered paper or 
 baking tins. Do not put them too near each other, and bake a light brown in 
 a moderate oven. Weigh nuts before cracking. 
 
 BETSY TROTWOOD. 
 CITY, March i. 
 
A TREATISE ON NUT CULTURE. 145 
 
 Almond Macaroons. 
 From Philadelphia Press. 
 
 Two eggs, whites, one coffee cup level full of powdered sugar, one-half 
 pound of sweet Almonds. Pour boiling water over the Almonds to take off 
 the brown skin, then put them in the oven to dry; when cold pound them to 
 paste. Beat up the eggs and sugar to a stiff froth and add them to the Almond 
 paste, mixing them thoroughly with the back of a spoon. Roll the prepara- 
 tion in your hands in little balls the size of a nutmeg and place them on a 
 piece of white paper an inch apart. Bake them in a cool oven a light brown. 
 
 MRS. H. J. S. 
 HARRISBURG, February 9. 
 
 Reception Cake. 
 
 Two cupfuls of butter, two- cupfuls of sugar, ten eggs, one quart of flour, 
 one teaspoonful baking powder, two cupfuls currants, cupful citron, in thin 
 small slices; one-half orange rind, peeled very thin and cut small; one-half 
 cupful Almonds, blanched and cut in shreds; one teaspoonful each extract of 
 allspice and cinnamon. Rub the butter and sugar to a white light cream, add 
 the eggs, two at a time, beating five minutes between each addition. Add the 
 flour sifted with the powder, currants, citron, orange peel, Almonds and 
 extracts. Mix carefully into a rather soft batter, put in a buttered paper-lined 
 shallow cake tin, bake carefully in a moderate steady oven two and one-quarter 
 hours. 
 
 MRS. JNO. CHEESMAN. 
 
 CAMDBN, N. J. 
 
 Almond Balls. 
 
 Two cups sugar, three-fourths cup cold water, boil until it hairs. Set away 
 to cool for half an hour, and then add a half pound blanched almonds broken 
 in small pieces, and a few drops of either vanilla or bitter almonds, according 
 to taste. Stir with a wooden spoon until it creams; place on a marble slab or a 
 large dish and knead a few minutes as you would bread; then mould into balls 
 with your hands. 
 
 Fruit Cake. 
 
 Two pounds raisins, one pound currants, five ounces citron, five ounces 
 orange peel, six ounces lemon peel, one-half pound almonds, one pound butter, 
 one pound brown sugar, one-half dozen eggs well beaten, two tablespoonfuls 
 mace, one tablespoonful cinnamon, two grated nutmegs, one pound sifted flour. 
 Dissolve one tablespoonful of baking soda in a little water before putting in 
 oven; bake two hours in slow oven. 
 
 MRS. CLYDE. 
 
i46 A TREATISE; ON NUT CUI/TORE. 
 
 COCOANUT. 
 
 Cream Cocoanut Pudding. 
 
 Two cups grated cocoanut, four tablespoonfuls cornstarch, one teaspoon- 
 ful vanilla, one pint milk, four eggs, one-half cup sugar. Put milk in farina 
 boiler, moisten cornstarch in a little cold milk, then add it to the boiling milk, 
 stir until smooth, beat the whites of the eggs to a very stiff froth, add the 
 sugar to the pudding, then the whites, beat well over fire for three minutes, 
 now add cocoanut and vanilla and turn into mould to harden; serve with 
 vanilla sauce. 
 
 MRS. THOMAS EDWARD STBBIvE. 
 
 Cream Cocoanut 
 
 Two pounds confectioners' sugar, one-quarter pound shredded cocoanut, 
 whites of two eggs, beaten; one-half teaspoonful extract vanilla, enough sweet 
 cream to make a stiff dough. 
 
 Cocoanut Bar. 
 
 Four cups of sugar, one cup of water, one-half teaspoonful of cream of 
 tarter, one-quarter pound of cocoanut. Stir the sugar, water and cream of 
 tarter together until the sugar is dissolved, as soon as bubbles are seen; cook 
 without stirring for several minutes. Remove immediately from the range, 
 Cool (but in a very cold place); then beat until it thickens, and add the cocoa- 
 nut. Dessicated cocoanut may be used. Spread on buttered pans, cool, but 
 not in a cold place, as it hardens the top. It should be soft and creamy, and 
 may be cut into bars at any time. 
 
 CHESTNUTS. 
 
 To Blanch Chestnuts. 
 
 Remove the shells, place the nuts in boiling water and let remain ten to 
 fifteen minutes; pour off the water and the brown skin will readily slip from 
 the kernel. Then the Chestnuts are ready for use in any recipe. 
 
 MRS. WM. PARRY. 
 
 Stewed Chestnuts. 
 
 Blanch the Chestnuts, boil fifteen minutes, add a teaspoonful of salt for 
 one quart of Chestnuts and boil five to ten minutes longer, or until they can be 
 pierced with a fork. Remove from the pan, drain and cover with cream sauce 
 or drawn butter. 
 
 MRS. JOHN R. PARRY. 
 
A TREATISE ON NUT CULTURE. 147 
 
 To Stuff Chicken With Chestnuts. 
 
 Roast one quart of large Chestnuts, shell and mash. Take one-half and 
 add a tablespoonful of butter, a teaspoonful of salt and dash of pepper; 
 thoroughly mix and fill the chicken. With wooden toothpicks pin thin slices 
 of salt pork to the breast of the chicken and place it in the pan; pour in a 
 half cupful of water and half teaspoonful of salt. In roasting allow one hour to 
 four pounds, basting frequently. When done remove the chicken and put in 
 the pan the balance of the Chestnuts. Add one-half pint of stock, salt and 
 pepper to taste and stir until it boils. For Roast Turkey use double the quan- 
 tity of Chestnuts. 
 
 Turkey Stuffing. 
 From Philadelphia Press. 
 
 Our Christmas turkey stuffing was much liked. It is as follows: For a 
 sixteen pound turkey we used two quarts of large Chestnuts and one loaf of 
 stale bread. Some of the bread was put in the breast, the remainder used for 
 the large cavity. Boil Chestnuts with a pinch of salt in the water, shell and 
 remove brown skin, chop, sprinkle with celery salt, crumble bread, add a small 
 lump of butter, salt to taste, chop ends of celery (about one stalk.) The bread 
 used for breast can be flavored with thyme, sage or parsley, celery and a little 
 pepper. If turkey is well basted the dressing will be moist and better flavored. 
 
 MRS. Iv. J. K. FOWDEN. 
 ATLANTIC CITY, Jan. n. 
 
 Chestnut Stuffing for Birds. 
 From Philadelphia Press. 
 
 Chestnut forcemeat is made as follows: Place a saucepan with one table- 
 spoonful fine chopped onion and two ounces butter over the fire, cook five 
 minutes, without browning; add six ounces fine chopped fresh pork from the 
 loin or tenderloin; add twelve fine chopped mushrooms, twelve finely pounded 
 cooked Chestnuts; stir and cook five minutes longer; remove from the fire; 
 season with one teaspoonful salt, one-half teaspoonful pepper and one-half 
 pound whole peeled and cooked Chestnuts, three tablespoonfuls of bread 
 crumbs, mix all together. Another way is to boil one pound of peeled Chest- 
 nuts in milk till tender, then pound them fine and mix with two ounces butter, 
 a little salt and pepper and use for stuffing, or mix with this puree four ounces 
 sausage meat and one ounce butter. This can be used for all sorts of birds or 
 poultry. 
 
 MARTHA. 
 
 TRENTON. 
 
148 A TREATISE ON NUT CULTURE. 
 
 Cooked Chestnuts as Requested. 
 
 From Philadelphia Press. 
 
 Take one quart of Chestnuts, shell them, then scald them and take off the 
 skin, put the Chestnuts on to boil with a little salt, then put in one and one- 
 half pounds of prunes, one-quarter pound of raisins, same of currants; slice one or 
 two onions into this and sugar to sweeten, and some lemon juice. Then add a 
 dip of flour and water and a little cinnamon and you will find this very fine, as 
 I have given this recipe to many friends. As I have used a great many recipes 
 from your column I thought I would send you one. More may follow. If you 
 wish any information I will send you some through your columns which I read 
 every day. 
 
 MRS. B. B. 
 
 Puree of Chestnuts. 
 By Mrs. Rorer, in Ladies" Home Journal. 
 
 Shell and blanch one quart of Chestnuts. Put them in a soup kettle and 
 cover with one quart of stock; add a slice of onion, two bay leaves, a quarter 
 of a teaspoonful of celery seed or half a cup of chopped celery tops. Cook 
 slowly for twenty minutes until the Chestnuts are tender. Press through a 
 colander first, then through a sieve. Return the puree to the kettle, add a pint 
 of milk. Rub together two tablespoonfuls of butter and one of flour; stir into 
 the hot puree, stirring constantly for five minutes; add a teaspoonful and a 
 half of salt and half a teaspoonful of pepper. Press again through the sieve, 
 reheat, and it will be ready to serve. 
 
 . White Puree of Chestnuts. 
 From Philadelphia Inquirer. 
 
 Take a hundred Chestnuts and make a slit across the top of each to prevent 
 their bursting. Melt two and a half ounces of butter in a clean stewpan. Put 
 in the Chestnuts, and fry them gently until the husks come off easily. Now 
 remove all skin and brown them. Put them into a saucepan, with one quart of 
 milk and water mixed together in equal proportions. Add one small onion, 
 one stick of celery, the white part only, and one small cleaned carrot cut in 
 half only. Simmer all these gently till the Chestnuts are quite soft. Drain off 
 all the liquid and remove the onion, celery and carrot. Pound the Chestnuts 
 till smooth, then rub them through a hair sieve. Add some of the liquid in 
 which they were boiled as you put them through the sieve; it makes them 
 work easier. When all is rubbed through, add any milk and water you may 
 
A TREATISE ON NUT CULTURE. M9 
 
 have left out and one other quart of milk as well. Reboil this, stirring all the 
 time. Then let it simmer gently by the side of the stove and keep it well 
 skimmed. Just before serving it season with pepper, salt, a few grains of 
 sugar, and pour in half a pint of thick cream. Serve with fried bits of bread. 
 
 HICKORY NUTS. 
 
 Nut Cake. 
 
 Two cups of sugar, one cup of butter, one cup of milk., three eggs, two 
 and one-half to three cups of flour, two teaspoonfuls of Rumford's yeast powder 
 and two cups of any kind of nut kernels. 
 
 MRS. F. ANDERSON. 
 
 Nut Cake. 
 
 Four eggs, two cups sugar, one cup milk, one-half cup butter, three cups 
 flour, two cups Hickory nuts, two teaspoonfuls baking powder, flavor with 
 almond or lemon. Beat sugar and butter to cream, then add eggs, well beaten; 
 add milk; mix baking powder and flour and add; beat well, then add nuts 
 sprinkled with flour. Last, flavor. Cook in moderate oven. 
 
 MRS. H. M. ROYAL. 
 
 Nut Salad. 
 
 From Philadelphia Press. 
 
 The recipe for nut salad is as follows: Crack, pick kernels and chop 
 enough mixed nuts to have a cupful of kernels; chop fine one stalk of celery 
 (using only the white part, saving ends with leaves for garnishing); sprinkle 
 some celery salt, pinch of table salt and mix all with three or four table- 
 spoonfuls of prepared meat dressing (any brand you prefer), or mayonnaise or 
 a slaw dressing. This can be served on salad or lettuce leaves, a t small quan- 
 tity being put on each leaf, or it can be garnished with the ends of the celery 
 stuck upright in the salad bowl. The quantities given make sufficient for six 
 persons. 
 
 MRS. L. J. K. FOWDEN. 
 ATLANTIC CITY, February 4. 
 
 Dainty Nut Sandwiches. 
 From Philadelphia Press. 
 
 Chop the nuts very fine, making a mixture of one-half Almonds, one- 
 quarter English Walnuts and the remainder Hickory nuts. Butter the bread, 
 slice, put on it a thin layer of the chopped nuts, a dust of salt, a sprinkle of 
 grated cheese and cover with another slice. 
 
 GASTRONOMIC. 
 AI,I,E;NTOWN, October 27. 
 
150 A TREATISE ON NUT CULTURE. 
 
 Hickory-Nut Macaroons. 
 
 In response to our request for a recipe for Hickory-nut Macaroons, we 
 have received a number of replies, from which we select the following as 
 differing from others, and also recommended as having been tried and found 
 successful : 
 
 Two cupfuls of finely-chopped hickory-nut meats, two eggs, four table- 
 spoonfuls of sifted flour, one cupful of sifted, pulverized sugar; flavor with 
 almond extract. Beat the eggs very light, beating in the flour slowly, then 
 the sugar by spoonfuls. Add the meats last. Bake on buttered paper in a .slow 
 oven. 
 
 MRS. CHAS. STRICKLAND. 
 
 One cupful of chopped nuts, one cupful of pulverized sugar, one egg ( yolk 
 and white beaten separately), one tablespoonful of flour. Mix the nuts and 
 sugar, then the yolk, then the white, and lastly the flour. Accuracy is very 
 essential in measuring these ingredients. 
 
 MRS. G. T. ANDREWS. 
 
 .Beat the whites of five eggs to a stiff froth, then add one pound of pul- 
 verized sugar, one pound of kernels chopped, and two tablespoonfuls of flour. 
 Drop half tablespoonfuls of the batter on. a sheetiron pan, and bake in a quick 
 oven. 
 
 MRS. J. B. MOSTEUvER. 
 
 Hickory Nut Cake. 
 
 Whites of three eggs, one-half pound of pulverized sugar, one-half pound 
 of hickory nut kernels, one teaspoonful of vanilla, three scant tablespoonfuls 
 of flour. 
 
 MRS. WIGGINS. 
 
 Nut Cake Excellent. 
 
 Two cups sugar, one cup butter, four eggs, three and one-half cups flour, 
 two teaspoonfuls baking powder, one cup milk, one cup chopped raisins, one 
 cup cut-up English Walnuts, one teaspoon vanilla. 
 
 Shellbark Cake. 
 
 One scant cup of butter, two cups of sugar, one cup of milk, three even 
 cupfuls of flour, whites of six eggs, or three whole eggs beaten separately, two 
 teaspoonfuls baking powder. Cream, butter and sugar, add milk, gradually 
 stir in the flour and baking powder, then whites of eggs and lastly one cup of 
 Shellbark kernels, chopped fine, stirred in gently. Bake in pound cake mould. 
 
 MRS. F. B. WISECANER. 
 
A TREATISE ON NUT CULTURE. . 151 
 
 PEANUTS. 
 
 Palatable Peanuts. 
 
 SINCE PHYSICIANS HAVE DECLARED THE NUT NUTRITIOUS, IT IS POPULAR. 
 
 From Philadelphia Press. 
 
 There was a time when peanuts were doomed to fairs and the circus, and 
 were supposed to belong by right to only the small boy and girl. 
 
 Now this heretofore ' ' vulgar ' ' nut is very popular, and all sort? of palat- 
 able things are made with it, for physicians say that the peanut is "an article 
 of food rich in albumen, of which it contains fifty per cent., with twenty per 
 cent, of fat and non-nitrogenous extractive matters. ' ' The Chinese boil the 
 Peanuts, roll them fine, mold them into dough and bake them. Peanuts make 
 fine sandwiches. 
 
 One way of making them is to roll the meats very fine and stir them 
 thickly in mayonnaise dressing and spread between thin slices of bread. 
 Another method is to roll or pound the shelled and skinned Peanuts and spread 
 them thickly upon thin slices of buttered bread. 
 
 Sprinkle lightly with salt before putting the slices together. Still another 
 filling is made by salting the powdered nut meats and mixing them with 
 enough cream cheese to hold them together. Spread this on squares of thin 
 bread or crackers. These sandwiches are particularly nice to serve with lettuce 
 salad. 
 
 Peanut soup is made like a dried pea soup. Soak one and one-half pints 
 of nut meats over night in two quarts of water. In the morning add three 
 quarts of water, a bay leaf, a stalk of celery, a blade of mace, and one slice of 
 onion. Boil this slowly for four or five hours, stirring frequently to prevent 
 burning. 
 
 Rub through a sieve and return to the fire. When again hot add one cup 
 of cream. Let the soup boil up once and it is ready to serve. Serve croutons 
 of bread with this soup. Peanut meringue shells are nice to serve with plain 
 ice cream. 
 
 Beat the whites of four eggs very light and stir in three-quarters of a 
 pound of powdered sugar, one tablespoonful of flour, and one cup of finely 
 chopped Peanuts. Drop the mixture by the spoonful upon buttered papers and 
 bake in a rather cool oven. 
 
 Place a shell on each side of a large spoonful of ice cream and put a little 
 whipped cream over the top in serving. 
 
152 A TREATISE ON NUT CULTURE. 
 
 Peanut Candy. 
 
 One cup granulated sugar, one cup rolled Peanuts. The Peanuts are 
 prepared by chopping or by rolling with a wooden pin. Heat the sugar in a 
 hot oven; when it has melted remove to back of range and add the Peanuts, 
 mixing them thoroughly with the sugar. Spread on a tin and press into shape 
 with knives. The tin does not need greasing. Cut into bars. It hardens 
 
 immediately. 
 
 O. K. S. 
 
 PECANS. 
 
 Mrs. McKee's Cake. 
 SHE VOUCHES FOR THE EXCEI,I,ENCY OF THIS PECAN DEWCACY. 
 
 From Philadelphia Press. 
 
 Mrs. McKee, daughter of ex-President Harrison, vouches for the perfec- 
 tion of a recipe for making Pecan cake. Beat together a cup of butter and two 
 of sugar, adding a little beaten white of egg; then put in a cup of flour, a half 
 cup of sweet milk, then another cup of flour. The last flour must contain two 
 teaspoonfuls of baking powder. Add the whites of eight eggs (allowing for 
 that which has been taken from them to mix with the butter and sugar). The 
 filling and icing is made as follows: Two cups of nuts should soak awhile-in a 
 grated pineapple, after chopping them fine. Now mix them (first lightly flour 
 the chopped Pecans) into the whites (beaten stiff) of six eggs and powdered 
 sugar. Put whole Pecan kernels over the top of the cake while the icing is 
 still soft. 
 
 WALNUTS. 
 
 English Walnut Filling For Cake. 
 
 Two scant cups of sugar, two-thirds of a cup of milk, butter size of an egg. 
 Put all over the fire, and when at the boiling point add one-half pound of 
 English Walnuts, chopped fine; let all boil five or ten minutes, stirring con- 
 stantly; add two teaspoonfuls of vanilla. Beat until cool and thick enough to 
 spread. 
 
 A. R. REEVES. 
 
 Walnut Cakes. 
 From Philadelphia Press. 
 
 Chop very fine or put through a meat cutter sufficient nuts to make one 
 and one-half cupfuls when prepared. Separate the whites and yolks of five 
 eggs and beat the yolks with three-quarters of a cupful of powdered sugar. 
 
A TREATISE ON NUT CULTURE. 153 
 
 When very light add four tablespoonfuls of flour and the walnut meal, one 
 teaspoonful of vanilla and the stiffly-beaten whites of the eggs. Stir in one- 
 half of a teaspoonful of baking powder and pour into a shallow baking pan; 
 the batter should not be over one inch in depth. Bake in a moderate oven. 
 When cold cut into diamonds, square or circles and dip into melted fondant 
 slightly flavored with vanilla. Before this sets press in the centre of each cake 
 an unbroken half of a walnut. 
 
 Lancaster. L. S. S. 
 
 Bonbons from Betsy Trotwood. 
 
 French cream candy is made without cooking. The secret is in the sugar 
 used, which is the XXX powdered or confectioners' sugar. Ordinary pow- 
 dered sugar when rubbed between the thumb and finger has a decided grain, 
 but the confectioners' sugar is as fine as flour. 
 
 French Vanilla Cream. 
 
 Break into a bowl the white of one egg, add an equal quantity of cold 
 water; then stir in XXX powdered or confectioners' sugar until stiff enough to 
 mould into shape with the fingers. Flavor with vanilla to taste. After it is 
 formed into the desired shapes lay upon plates or waxed paper and set aside to 
 dry. This cream is the foundation for all the French creams. 
 
 English Walnut Creams. 
 
 Make French cream. Have ready some English Walnuts, taking care not 
 to break the meats. Make a ball of the cream about the size of a Walnut and 
 place a half nut meat upon either side of the ball, pressing them into the 
 cream. Lay aside a few hours to dry. 
 
 Cream Dates. 
 
 Select perfect Dates and with a knife remove the pit. Take a piece of 
 French cream, make an oblong shape and wrap the Date around the cream. 
 Another method for making French cream is to use ordinary white sugar and 
 to boil it. Four cups white sugar and one cup of hot water are placed in a 
 bright tin pan on the range and boiled without stirring for about eight minutes; 
 if it looks somewhat stiff test by letting some drop from the spoon, and if it 
 threads remove the pan to the table, taking small spoonful and rubbing it 
 against the side of a cake bowl. If creamy and will roll into a ball between 
 the fingers, pour the whole into the bowl and beat rapidly with a large spoon 
 or porcelain potato masher. If it is not boiled enough to cream set it back 
 upon the range, let it remain one or two minutes, or as long as necessary, 
 taking care not to cook it too much. Add vanilla (or other flavoring) as soon 
 as it begins to cool. These candies are from Margery Daw's, little book. 
 
 BETSY TROTWOOD, 
 
INDEX. 155 
 
 INDEX. 
 
 '* * * 
 
 PAGE. 
 
 AI.MONDS 47 
 
 Diseases 49 
 
 Insects and diseases 49 
 
 Varieties 50 
 
 American Institute, notes from 77 
 
 BEECH, Propagation 50 
 
 Budding 41 
 
 Budding and grafting 41 
 
 CHESTNUTS, American 51 
 
 Budding and grafting 80 
 
 Culture, C. Parry 56 
 
 Culture, R. N. Yorker , 74 
 
 Cultivation, R. N. Yorker 63 
 
 Crop 59 
 
 European 85 
 
 European varieties 85 
 
 Food value . 54 
 
 Grafting 42 
 
 Grafting in N. E 75 
 
 Grafting on oaks, R. N. Yorker 81 
 
 How to destroy worms in 83 
 
 In California, by Felix Gillet 66 
 
 Insect enemies 82 
 
 Japan 88 
 
 Paragon, by J . S. Woodward 60 
 
 Paragon 61 
 
 Preparation for market 80 
 
156 INDEX. 
 
 PAGE. 
 
 CHESTNUTS, propagation 80 
 
 Trees grafted 79 
 
 Varieties 84 
 
 CHINQUAPINS, Varieties 91 
 
 COCOANUTS, Germination 142 
 
 In Florida 142 
 
 Florida Fruits 129 
 
 Grafting, Wax 44 
 
 Wax, liquid 45 
 
 Grafts, Care of 44 
 
 HAZEI/NUTS, American . % . 91 
 
 Propagation 92 
 
 Varieties 92 
 
 HICKORIES 92 
 
 Others 119 
 
 Nut Culture ...'.. 24 
 
 Culture, history of, in North America 7 
 
 Culture for New York 1 1 
 
 Growing in Sonoma County 1 26 
 
 Nuts, a bag of 27 
 
 Germination of 32 
 
 Propagation of 32 
 
 Wild and cultivated 20 
 
 Nut trees, a plea for 17 
 
 How to plant 36 
 
 Trees and plants, care of 33 
 
 Trees, distances for planting 35 
 
 Oaks, Hickories and Walnuts 128 
 
 Orchard culture , 46 
 
 PEANUTS 143 
 
 PECANS 93 
 
 Acreage in Florida 112 
 
 And English Walnuts 1 14 
 
 And their culture 109 
 
 And Fruit culture 98 
 
 Budding and grafting . 95 
 
 Culture 96 
 
 Enemies 117 
 
 Grafting 112 
 
 Growing in Louisiana 102 
 
INDEX. . 157 
 
 PAGE. 
 
 PECANS, Growing in Kansas 116 
 
 Growing in Tennessee in 
 
 Growing in Missouri 115 
 
 Propagation 94 
 
 Raising 113 
 
 Raising in Texas 107 
 
 Varieties 117 
 
 RECIPES, Almonds 144, 
 
 Cocoanut 146 
 
 Chestnut 146 
 
 Hickory .nut 149 
 
 Peanut . 151 
 
 Pecan 152 
 
 Walnut 152 
 
 SHEI^BARKS, Grafting 118 
 
 Varieties 119 
 
 WALNUTS, Black and Butternuts ' . . . j 20, 125 
 
 California black 141 
 
 Growing in Central and Northern California 122 
 
 Hulls 131 
 
 In Burope 131 
 
 Japan 139 
 
 Japan varieties 140 
 
 Native 120 
 
 Persian 121 
 
 Persian varieties 137 
 
 Propagation (Native) 120 
 
 Propagation (Persian) 121 
 
 Siberian 141 
 
 The Common . . . 134 
 
 Useful insect 141 
 
JOHN i 
 
 [IIJJAM PARRY. 
 
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