APPENDIX. 248 



*Maycttc (Plate X, Fig. 3).— This is one of the finest dessert and market 

 nuts grown. It is quite large, and uniformly so; well shaped, with a light- 

 eolored shell : the kernel is full-tleshed, sweet, and nutty. But what renders 

 this valuable kind more valuable yet is that it is very hardy, being late in 

 budding out, which enables it to escape uninjured the disastrous eiTects of 

 late frosts in the spring: it is also an abundant bearer. This is the nut im- 

 ported into the United States under the name of Grenoble, but on accoun 

 of the duties to pay, and the nut'being high-priced in its home in France, a 

 common and cheaper grade is often mixed with it, to the disgust of nut import- 

 ers in New York and Chicago. The Mayette was originated by a man of the 

 name of Mayet, one hundred and thirty years ago. having ever since been a 

 great favorite as a market nut. 



''My trees did not produce until the sixth year. They are a large, ex- 

 cellent nut.'" — West. 



"One of the finest dessert nuts grown: large full-fleshed, and sweet. 

 Very late in budding, thereby escaping injury from late frosts.'"— Rock. 



*Mesange — This nut has a very thin shell, and derives its name of Mes- 

 ange from a little lark of that name that goes to the kernel through the 

 tender and thin shell : very productive. This may be regarded as a first- 

 class family nut, but I would not recommend it as a market nut. on account 

 of its rather small size and thinness of shell. 



* Vourcy — This new and valuable variety of recent introduction originated 

 near Vourey, France, hence its name. The nut has the shape of the May- 

 ette, but is more round and smaller: the shell is thin, light-colored, and 

 smooth, and the kernel exceedingly sweet and nutty ; very hardy. 



"The nuts are very large and the shell well filled with a sweet, rich 

 kernel. The leaves and flowers are produced late." — Rock. 



Grenoble ( Plate XI. Fig. 5 ). 



*Meyhin — A new and very attractive variety, originated near the little 

 village of Meylan, in the walnut district of France. The nut is of fair size ; 

 the smoothest one of our collection, vey thin shell, and of excellent quality : 

 buds out late. 



*Semtina ( St. John i f Plate XI. Fig. 3 ) — I find this variety not to be so 

 late in budding out as to not be sometimes injured by late frosts in the 

 spring. The nut is of medium size, well-shaped, with a very sweet, nutty 

 meat; enormously productive. 



"This variety came into bearing the fifth year from planting. It is of 

 less value than others grown by me. Its flavor is not quite so delicate, and 

 the shell a trifle harder, but as it is a week later in showing leaf in the 

 spring, it will suit frosty localities." — West. 



"Leaves and flowers of this variety are not developed until all danger of 

 frost has passed ; very productive. " — Rock. 



Mobart ( Plate XI. Fig. 2 ). 



* Vilmorin, or Croxi^-Bred — This curious variety was obtained by ■•hybrid- 

 izing " years ago, in France. It is a cross between the English walnut and 

 the eastern Black walnut, and was called Vilmorin after the leading mem- 

 ber of the well-known seed firm of Vilmorin, Andrieux & Company, of 



♦Described by Mr. Felix Gillet. 



