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WALNUT SURVEY, 1926 



"A walnut variety which is considered by the owner or contributor 

 to be worth examination should be preliminarilj' tested by him in the 

 following way- — one or two pounds of the variety meantime also being 

 put aside in a cold cellar or outhouse for despatch if the nuts tested 

 appear to reach the desired standard. 



"Fully eapose ttvo or three dozen ronlnuts, in a single layer, to 

 the temperature of a living room for ten days. If the majority of the 

 nuts when cracked at the end of this time show a PLUMP, PRAC- 

 TICALLY UN SHRIVELLED KERNEL the variety is xvell xvorth 

 examination and not less than one pound of the undried walnuts put 

 aside should at once be forwarded. If, on the other hand, the exposed 

 walnuts are found to show largely shriveled kernels they do not reach 

 the minimum standard desired for propagation." 



With the walnuts which pass this test, the details indicated in at- 

 tached form should be supplied. 



Qualifications Desired 



(1) One pound weight should not contain more than 50 nuts as 

 a maximum in the fresh condition. 



(2) Three-fourths of the sample (all of which however should be 

 forwarded) should not pass through a square hole of 1 1-8 inch side. 



(3) The nuts should be well sealed and should not show separation 

 of the two halves when pressed along the sutural ridge between the 

 thumb and first finger. 



(4) The flavour of the nut must be rich (and not merely crisp and 

 palatable) and should not be very astringent when masticated fully. 



(5) The nuts should be reasonably uniform in sliape and not con- 

 tain many which are distorted or malformed, 



(6) The shell should be fairly thick. 



(7) To preserve a good colour and avoid development of mould 

 the nuts should be separated from the husk as soon after falling as 

 possible. 



