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is quite a, story to the Pomeroy seedlings. Their Lockport orchard 

 has performed more satisfactorily than any orchard I know of in the 

 East. But neighbors around there tell me that trees which they 

 have planted have succumbed. The only way I can account for it is 

 that the Pomeroys hav a peculiarly favorable site to protect them 

 from winter injury. 



Mr. Neilson: About ten miles west of Toronto they have some 

 Pomeroy seedlings and, while they are not producing regularly, they 

 do bear from time to time. In 1902 they had a very good crop but I 

 found this, that in most cases in this province where English walnuts 

 are grown they are just about left to themselves. Comparatively few 

 people give them any attention, with the result that they do not get 

 the crops that they would if given particular attention. 



Mr. Hershey: Don't you think that the fact that there is great 

 variation in the seedlings helps to account for this difference? 



Mr. Reed: Undoubtedly. 



Mr. Neilson: Down near Vineland there is the oldest English 

 walnut tree in Ontario. The present condition of that tree is not good. 

 It is showing the effect of time but is still living and is about 100 years 

 old. In this past year the present owner told me he got 14 bushels 

 of nuts. The flavor of those nuts is not so good as some other strains 

 but the fact that it produced that much in one season without any 

 special attention is interesting. The original owner, who is a reliable 

 person, is reported to have said that he got a crop of 30 bushels. 

 That must have meant with the husks on. The present owner got 14 

 bushels witli the husks off. It bears nearly every year. 



Mr. Reed: As a result of a black walnut contest conducted by this 

 association in 1926, a grower 18 miles from Boston, Mr. C. C. Geissler 

 of Sharon, sent a few specimens of what he called a Russian walnut 

 to Dr. Deming. As the committee was not passing on anything but 

 black walnuts, these nuts were sent to Washington and we examined 

 them. We found that while they were not what you would call high 

 class, that is so far as freedom from tannic acid was concerned, they 

 were very satisfactory for family use, and the very fact that they had 

 been produced up there near Boston interested us extremely. I went 



