498 



THE MONTHLY BULLETIN. 



Mayette. 



The Mayette, like the Franquette, is a French nut. Like the Fran- 

 quette, there are several types of Mayette, due probably to being orig- 

 inally propagated in France by seedlings. They differ widely in char- 

 acter, but have a general resemblance. The Mayette, like the Franquette, 





2. 



4. 5. 6. 



I'lg. 115. — Some common varieties of walnuts. 1, California papershell ; 2, Bnglisli 

 Cso-called) ; 3. Mayette; 4. Franquette: 5, Improved Softshell ; 6, California Black 

 (Juglans calif ornica). (After Lelong. ) 



is characterized by the sh&.pe of the nut. In the true Mayette type the 

 base of the nut is decidedly flat and square, cut so that it can be set on 

 the basal end without falling over. The nut rounds broadly to a point 

 at the other end, giving it sort of a flatiron shape. In a good IMayette 

 the meat is plump, white and well developed and of good flavor. It 

 averages about 50 per cent of the total weight. The shell is thin and 

 strong and w^ell sealed. The Mayette comes out late in the spring, about 

 a week or ten days before the Franquette, but ripens at least three or 

 four weeks earlier in the fall than the Franquette. The different types 

 vary considerably in their rapidity of growi;h and the amount of foliage, 

 also in their bearing qualities, most of them being very light producers. 

 Mr. S. F. Leib of San Jose has some imported trees. There are several 

 types that were impoi-ted by the late Mr. Gillet. Tribble Brothers of 

 Eli Grove also propagate two or three types which were imported from 

 France. Mr. Leonard Coates of Morgan Hill has propagated quite ex- 



