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  leading 
  dealers 
  in 
  New 
  York, 
  like 
  Parke 
  and 
  Tilford. 
  They 
  said 
  in 
  

   their 
  letters 
  of 
  reply, 
  "We 
  consider 
  the 
  quality 
  as 
  varying 
  from 
  season 
  

   to 
  season. 
  Some 
  seasons 
  we 
  get 
  the 
  California 
  product 
  better 
  than 
  the 
  

   European 
  product; 
  other 
  seasons 
  it 
  is 
  just 
  the 
  other 
  way." 
  It 
  leads 
  me 
  

   to 
  think 
  seasonal 
  variation 
  has 
  a 
  great 
  deal 
  to 
  do 
  with 
  the 
  walnut, 
  pos- 
  

   sibl3^ 
  In 
  some 
  cases 
  even 
  the 
  large 
  dealers 
  are 
  not 
  yet 
  agreed 
  that 
  the 
  

   American 
  product 
  is 
  not 
  yet 
  good 
  enough 
  for 
  the 
  American 
  market. 
  

  

  President 
  Morris 
  : 
  Shall 
  we 
  say 
  that 
  nuts 
  for 
  the 
  connoisseur 
  

   should 
  not 
  be 
  bleached? 
  

  

  Professor 
  Lake 
  : 
  IModern 
  bleaching 
  consists 
  in 
  running 
  the 
  nuts 
  

   through 
  a 
  current 
  of 
  salt. 
  It 
  is 
  applied 
  in 
  such 
  a 
  way 
  that 
  it 
  does 
  not 
  

   do 
  any 
  injury 
  whatever 
  to 
  the 
  flavor 
  or 
  the 
  kernel, 
  unless 
  possibly 
  salt- 
  

   ing 
  the 
  kernel 
  in 
  cracked 
  nuts 
  would 
  be 
  considered 
  injurious. 
  The 
  

   bleaching 
  is 
  beautiful. 
  They 
  are 
  not 
  over 
  bleached. 
  They 
  use 
  six 
  

   pounds 
  of 
  salt 
  to 
  a 
  thousand 
  gallons 
  of 
  water, 
  and 
  run 
  a 
  current 
  of 
  

   ninety-five 
  volts. 
  It 
  is 
  sprayed 
  on 
  to 
  the 
  nuts 
  as 
  they 
  pass 
  through 
  a 
  

   revolving 
  cylinder, 
  the 
  spray 
  coming 
  on 
  in 
  a 
  fine 
  mist. 
  As 
  they 
  pass 
  

   over 
  the 
  cylinder, 
  they 
  are 
  graded 
  and 
  ventilated, 
  and 
  put 
  into 
  sacks. 
  

   That 
  is 
  after 
  they 
  have 
  been 
  dried. 
  They 
  are 
  ready 
  in 
  about 
  twenty- 
  

   two 
  hours 
  to 
  be 
  sacked 
  and 
  delivered. 
  The 
  old 
  method 
  of 
  processing 
  in 
  

   soda 
  and 
  lime 
  and 
  sulphur 
  certainly 
  did 
  injure 
  them. 
  

  

  Mr. 
  Pomeroy 
  : 
  I 
  am 
  just 
  a 
  short 
  distance 
  from 
  Niagara 
  Falls 
  and 
  

   Buffalo. 
  When 
  any 
  of 
  you 
  are 
  in 
  that 
  section, 
  I 
  would 
  like 
  to 
  have 
  you 
  

   come 
  and 
  see 
  my 
  trees. 
  There 
  are 
  the 
  seven 
  year 
  old 
  trees 
  my 
  father 
  

   started, 
  and 
  the 
  orchard 
  is 
  of 
  five 
  or 
  six 
  acres. 
  Some 
  of 
  the 
  seedlings 
  

   are 
  in 
  bearing 
  now. 
  I 
  have 
  a 
  good 
  many 
  black 
  walnuts 
  in 
  nursery 
  

   rows, 
  and 
  I 
  am 
  going 
  to 
  begin 
  grafting 
  and 
  budding. 
  One 
  thing 
  I 
  came 
  

   for 
  was 
  to 
  get 
  information 
  in 
  regard 
  to 
  budding 
  and 
  grafting. 
  In 
  re- 
  

   gard 
  to 
  the 
  caring 
  for 
  the 
  trees, 
  it 
  is 
  a 
  great 
  pleasure 
  to 
  watch 
  a 
  tree 
  

   grow 
  and 
  get 
  it 
  in 
  shape. 
  

  

  Professor 
  Craig: 
  It 
  seems 
  to 
  me 
  that 
  out 
  of 
  the 
  very 
  interesting 
  

   discussion 
  we 
  have 
  had 
  on 
  this 
  question 
  of 
  the 
  Persian 
  walnut, 
  and 
  out 
  

   of 
  the 
  discussion 
  which 
  has 
  arisen 
  from 
  the 
  papers 
  of 
  Mr. 
  Littlepage 
  

   and 
  others 
  on 
  native 
  nuts, 
  we 
  have 
  obtained 
  some 
  very 
  general 
  prin- 
  

   ciples 
  which 
  should 
  be 
  emphasized 
  at 
  this 
  time. 
  The 
  one 
  large 
  principle 
  

   that 
  I 
  want 
  to 
  call 
  attention 
  to 
  is 
  the 
  principle 
  which 
  says 
  that, 
  in 
  order 
  

   to 
  develop 
  fruits 
  — 
  and 
  we 
  will 
  include 
  nuts 
  in 
  that 
  general 
  group 
  — 
  

   which 
  shall 
  be 
  useful 
  to 
  the 
  American 
  public, 
  we 
  shall 
  have 
  to 
  develop 
  

   them 
  under 
  American 
  soil 
  and 
  atmospheric 
  conditions. 
  In 
  other 
  words, 
  

   the 
  importation 
  per 
  se 
  of 
  European 
  stock 
  of 
  whatever 
  kind 
  is 
  altogether 
  

   likely 
  to 
  meet 
  with 
  failure. 
  This 
  is 
  the 
  history 
  of 
  American 
  fruit 
  grow- 
  

   ing 
  from 
  the 
  beginning. 
  The 
  very 
  first 
  beginning 
  of 
  fruit 
  culture 
  in 
  

   this 
  country 
  was 
  the 
  importation 
  of 
  European 
  fruits, 
  and 
  these 
  uni- 
  

  

  