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  grow 
  in 
  sod; 
  but 
  that 
  is 
  not 
  so 
  bad 
  if 
  we 
  follow 
  the 
  principle 
  

   brought 
  forward 
  by 
  Stringfellow 
  of 
  letting 
  the 
  leaves 
  all 
  decom- 
  

   pose, 
  and 
  adding 
  more 
  fertilizer 
  and 
  more 
  leaves 
  and 
  taking 
  

   away 
  nothing. 
  In 
  France 
  and 
  Germany 
  and 
  England, 
  where 
  

   the 
  trees 
  are 
  cultivated, 
  particularly 
  in 
  France, 
  where 
  they 
  are 
  

   best 
  cultivated, 
  we 
  find 
  two 
  methods; 
  first, 
  keeping 
  up 
  clean 
  

   cultivation 
  and 
  adding 
  a 
  little 
  lime 
  every 
  year 
  and, 
  second, 
  add- 
  

   lime 
  without 
  the 
  cultivation. 
  One 
  great 
  feature 
  of 
  the 
  treatment 
  

   of 
  the 
  tree 
  in 
  France, 
  where 
  the 
  best 
  walnuts 
  come 
  from, 
  is 
  the 
  

   addition 
  of 
  a 
  little 
  lime 
  every 
  year, 
  even 
  if 
  it's 
  a 
  limestone 
  

   ground, 
  and 
  that 
  may 
  possibly 
  account 
  for 
  the 
  delicate 
  charac- 
  

   ter 
  of 
  the 
  French 
  walnuts 
  and 
  the 
  reason 
  why 
  they 
  have 
  the 
  first 
  

   call 
  in 
  the 
  market. 
  I 
  don't 
  know 
  that 
  that 
  is 
  true, 
  but 
  it 
  seems 
  

   to 
  me, 
  at 
  least, 
  a 
  collateral 
  fact, 
  and 
  collateral 
  facts 
  often 
  mean 
  

   something. 
  

  

  Mr. 
  Pomeroy: 
  Judging 
  from 
  my 
  own 
  experience 
  I 
  think 
  

   that 
  that 
  orchard 
  would 
  be 
  producing 
  now 
  two 
  or 
  two 
  and 
  a 
  

   half 
  bushels 
  per 
  tree 
  each 
  year 
  if 
  put 
  under 
  cultivation 
  and 
  given 
  

   the 
  care 
  of 
  an 
  ordinary 
  peach 
  orchard. 
  

  

  Mr. 
  Reed: 
  These 
  are 
  seedling 
  trees, 
  you 
  understand, 
  in 
  that 
  

   orchard 
  we 
  showed. 
  This 
  is 
  a 
  Persian 
  walnut 
  tree 
  in 
  Mr. 
  Rush's 
  

   front 
  yard. 
  Fve 
  forgotten 
  the 
  variety. 
  

  

  Mr. 
  Rush: 
  That 
  is 
  the 
  Kaghazi. 
  

  

  Mr. 
  Reed: 
  Now 
  we 
  come 
  to 
  the 
  original 
  hickories. 
  This 
  

   is 
  one 
  of 
  the 
  earliest 
  hickory 
  nuts 
  propagated, 
  in 
  fact, 
  it's 
  about 
  

   the 
  only 
  one 
  so 
  far. 
  That 
  tree 
  is 
  owned 
  by 
  Mr. 
  Henry 
  Hales 
  

   of 
  Ridgewood, 
  N. 
  J. 
  

  

  Prof. 
  Smith: 
  Have 
  they 
  fertilized 
  it 
  ? 
  

  

  Mr. 
  Reed: 
  No, 
  not 
  especially. 
  It 
  stands 
  on 
  good, 
  fertile 
  

   soil 
  but 
  I 
  think 
  no 
  attention 
  has 
  ever 
  been 
  paid 
  to 
  it 
  in 
  the 
  way 
  

   of 
  cultivation. 
  

  

  Prof. 
  Smith: 
  Have 
  you 
  its 
  yielding 
  record 
  ? 
  

  

  Mr. 
  Reed: 
  It 
  never 
  made 
  large 
  records; 
  as 
  I 
  recall 
  it 
  now, 
  

   it 
  has 
  never 
  borne 
  more 
  than 
  a 
  few 
  bushels 
  at 
  any 
  one 
  time, 
  

   perhaps 
  two 
  bushels. 
  

  

  The 
  Chairman: 
  One 
  reason 
  is 
  because 
  it 
  has 
  been 
  cut 
  back 
  

   regularly 
  every 
  year 
  for 
  scions 
  ? 
  

  

  Mr. 
  Reed: 
  Yes, 
  that's 
  true. 
  

  

  Prof. 
  Smith: 
  Over 
  two 
  hundred 
  years 
  old, 
  then 
  ? 
  

  

  The 
  Chairman: 
  I 
  doubt 
  if 
  that 
  tree 
  is 
  over 
  fifty 
  or 
  sixty. 
  

  

  Mr. 
  Reed: 
  That's 
  what 
  I 
  should 
  say, 
  — 
  somewhere 
  in 
  the 
  

   neighborhood 
  of 
  fifty 
  or 
  sixty 
  years 
  old. 
  

  

  