178 Appendix. 



your people to their possibilities in supplying our confectioners with 

 nuts, say of your smaller grades, surely quite an improvement on the 

 imported shelled nuts, for the making of candy. Another advantage of 

 Oregon-grown walnuts is to have the kernel invested with a light-colored 

 pellicle, so much sought after by confectioners for the making of 

 walnut cream candy. 



Now let me tell your readers what are the requisites to constitute a 

 variety of walnut to be the best for the making of such candy. Besides 

 not being bleached, and bleaching is unnecessary in this case, the nuts 

 Hiave to be of small to medium size, rather round, thin-shelled and easy 

 'to crack, which is done by striking the nuts gently on the face with an 

 •ordinary hammer, but not on the seam or either end, so as to get the 

 meat out entire or, at least, in halves, without bruising or breaking it; 

 it is desirable to have nuts with meats that do not fill the shell too 

 tightly; the kernel should be invested with a light-colored pellicle, surely 

 not dark brown, as is often the case with walnuts grown in a warm 

 •^climate or with certain varieties. It goes of itself that the nuts should 

 tbe of first quality, sweet and nutty. Well, I do not know of any out of 

 my twenty-six varieties that fill the bill so well as the little Chaberte. 

 As I and my folks have been making nut candy for the holidays, I send 

 you by mail with the present a little box of walnut cream candy, another 

 of filbert candy and filbert cookies, besides two boxes of filbert nuts, just 

 to show you what can be done in that line. A part of the walnut cream 

 candy is made with Chaberte and the other part with Mayette and Fran- 

 quette; at a glance you will perceive that the Mayette, the "queen of the 

 market," as called in France, for it is a nut of elegant shape, thin-shelled, 

 large and first quality, makes too big candies; and the Franquette, another 

 fine dessert nut, worse yet, because of its too elongated shape, and so on 

 of all large-fruited varieties. Out of the 23,033,953 pounds of walnuts 

 imported in 1904, 17,123,083 pounds were imported from France, 14,- 

 000,000, or about, being not shelled, the largest portion of that amount 

 beging Mayettes; no Franquettes are imported into this country, what 

 are raised in France of that long and fine dessert nut being shipped to 

 Russia and England. Inferior grades of walnuts from the Departments 

 of Dordogne are mixed with the pure article of Mayette, either at Mar- 

 seilles, France, or New York and Chicago, so I am told. 



FACTS ABOUT FILBERTS, 



Now about filberts: The commerce of that pretty little nut, as shown 

 by the statistics of the Department of Commerce and Labor, is not pre- 

 cisely a small one, for they are imported by the millions of pounds, 

 increasing in importance every year. 



In 1902 filberts were imported into the United States as follows: Not 

 shelled, 6,915,659 pounds; shelled, 656,748 pounds; total, 7,572,407 poundc. 



In 1903— Not shelled, 7,441,083 pounds; shelled, 676,827 pounds; total, 

 5,117,910 pounds. 



