Appendix. 181> 



tree; these nuts when planted produce "second generation" trees, and the 

 nuts from these second generation trees ai-e a little larger than the 

 original or first generation, which is due to our peculiar soil and cli- 

 matic condition, so well adapted to walnut culture. Trees grown from 

 second generation nuts retrograde very rapidly, producing nuts not half 

 so large as even the first generation, and finally run out altogether. 

 Hence we must plant nuts from the original or grafted trees, if we 

 desire the best results, and nothing but the best should or can be 

 satisfactory. 



ESSENTIALS. 



In walnut culture three things are absolutely essential, and it is diffi- 

 cult to say which is most important. They are soil, variety, and geneia- 

 tion. While walnut trees do well on most soils, even rocky ground, they 

 are grateful to kind treatment by planting in fairly rich soils, but the'.e 

 must be no hardpan. The subsoil must be loose and open so the tap- 

 root can grow down as far as it desires, for so soon as it strikes hard- 

 pan the tree stops growing and, of course, lessens the nut crop, as nut 

 trees make very few lateral roots. In fact, it is suicidal to plant nut 

 trees on soil underlaid with hardpan. 



The trees should be "second generation," as above explained, either 

 grafted or from first generation nuts. 



Varieties, which I have found best adapted for the Pacific Northwest 

 by extensive experiments with Serotinas, Proeparturiens, Franquette,. 

 Mayette, Parissienne, Cluster, Vourey, and Chaberte, are Franquette and 

 Mayette as best adapted to our soils, climate, and market, with a few 

 Chaberte for confectionery use, giving preference in the order named, 

 as I consider the Franquette somewhat hardier, a more regular bloomer, 

 and a little more prolific. 



DESCRIPTION. 



Franquette Walnut. — Originated about the same time as the Mayette, 

 in the southeast of France, by a man named Franquet. It is quite large,, 

 of an elongated oval and very attractive. Kernel full fleshed and 

 sweet. It buds out late in spring, and has never been injured by frost 

 on our place, though quite high in the mountains. 



Mayette Walnut. — This is one of the finest dessert nuts grown. It is 

 quite large, and uniformly so; well shaped, with a light-colored shell; 

 the kernel is full fleshed, sweet, and nutty; but what renders this re- 

 markable kind so much more valuable is the very late budding out, 

 which enables it to escape the disastrous effect of late frosts in the 

 spring; it is an abundant bearer. This is the nut imported into the 

 United States under the name of "Grenoble." The Mayette was orig- 

 inated by a man by the name of Mayet, about one hundred and forty 

 years ago; the nut having ever since been a great favorite. 



Chaberte Walnut. — An old and most valuable variety; late in bud- 

 ding out. The nut is well shaped, roundish oval, and fair size, though 

 it is not what is called a large nut. The kernel is extra fine quality r 



