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BETTER FRUIT 



Page 15 



branches at an angle almost vertical, 

 that a stronger tree can be made; while 

 still others contend that the center- 

 leader tree is best. Starting the lower 

 branches at medium height of about 

 five or six feet and training a much 

 larger number of branches from the 

 main stock up to several feet from the 

 ground, instead of starting from three 

 to five from near one point. This 

 center-leader tree is by far the strong- 

 est, as the branches usually come out 

 at nearly a right angle and form a 

 strong union with the main stock, while 

 branches coming out at a high angle 

 are much more likely to split from the 

 trunk. 



Walnuts are much more likely to split 

 than other fruit trees, as the branches 

 often come out at sharper angles, which 

 are usually weak unions. It is better 

 to cut out these branches with weak 

 unions the first year or two, even at 

 the expense of the shape of the tree, for 

 sooner or later they will break down. 

 Weak forks can be strengthened by 

 driving through a good-sized nail, long 

 enough to reach through both branches 

 above the fork and clinch the point; 

 but still better is a bolt of three-eighths 

 soft iron or steel and clinch both ends. 

 The iron rod is the best, as it can be cut 

 the right length and both ends clinclied. 

 Holes should be bored for a bolt or rod. 

 Many fine trees have been lost or ruined 

 from lack of a little attention in time to 

 save them. 



Much has been said about trying to 

 find new varieties but no one feels it 

 his duty to try out promising seedlings 

 in a way that will show their true 

 value. Though a tree in an orchard 

 may be a good producer of fine nuts it 

 may not bear at all when set alone. It 

 may not bear regularly or it may have 

 other failings, such as a weak grower 

 or blight badly, any one of which 

 would make it undesirable. 



So far, the Franquette is the favorite 

 here in the Northwest. The Mayette is 

 favored by some, but we find so many 

 different types of so-called Maycttes 

 that the true old French type would 

 seem foreign to many of them. After 

 years of trial we cannot favor the 

 Glady, Meylan or Kirk for a commer- 

 cial orchard and we doubt the advisa- 

 bility of planting Meylan or Glady for 

 pollenizers for the Franquette or May- 

 ette. Two varieties that seem to be 

 promising are the Wiltz Mayette and 

 Marstner, but only time will tell. 



Out of a number of crosses between 

 the Franquette and Payne, and the 

 Franquette and Meylan, four of them 

 seem to be promising and are bearing 

 a good crop of good-sized nuts this sea- 

 son. These deserve a longer trial under 

 conditions that will prove their real 

 value as a conunercial nut. We also 

 have several dozen crosses at diO'erent 

 stages of trial l)elween the following 

 varieties: Fi-an(iuette, Mavette, Meylan, 

 Glady, Sturgis Mayette, Willz Mayette, 

 Parisienne, Marstner, Kirk, Wilson's 

 Wonder, Eureka and Walton. Several 

 of these were crossed both ways. It 

 takes about ten years to prove the value 

 of tile experiment. The Franquette is 

 now about loO years old and yet the 



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