THE MONTHLY BULLETIN. 493 



tensively ttie San Jose JMayette, which is one of the most attractive and 

 handsome walnnts grown in California. It is of large size, above the 

 average of most varieties ; has a typical IMayette form with smooth 

 surface and uniformity. The nuts are not any too well sealed, have 

 tliin shells and the meat is small in proportion to the shell. This type 

 is of slow growth and scant foliage and not a heavy producer. I have 

 a Mayette imported from France which is most promising, as the nut 

 is a good type, precocious and a heavy bearer. If it continues its present 

 standard it will be a leader. 



Bijou. 



The Bijou is also a French variety having the characteristics of those 

 varieties, that is, coming out late in the spring. As a rule they are very 

 rough and poorly filled with meat and are not considered commercial 

 nuts. There are, however. Bijou seedlings which have smoother and 

 better nuts, such as the Acme, which is fairly smooth, rather elongated 

 at the apex than at the base and almost scpiare in end view. The shell 

 is heavy and is fairly well filled with meat averaging about 40 per cent 

 of the total weight. It is not of any special value for commercial 

 purposes. 



The Klondyke is another walnut of the Bijou type. The Willson 

 "Wonder, propagated by F. C. "Willson of Sunnyvale, is perhaps the best 

 Bijou type we have. The nuts are very large, but smoother and better 

 filled than those of the Bijou. It is extremely precocious, coming into 

 bearing very early. The nut is smooth and symmetrical, being broader 

 at the apex than at the base and nearly scpiare in end view. The flavor 

 is mild and sweet and the meat white. These nuts are very large. They 

 sometimes measure two by three inches. The tree is a slow grower and 

 of scant foliage, probably due to its heavy bearing cpialities. It is like 

 the other late varieties, quite blight-resistant in dry climates. 



Payne. 



The Pajme is an accidental seedling discovered by George C. Payne 

 of Campbell, California. It is of the Franquette type and is an excellent 

 nut. It comes out rather early in the spring. It is a very heavy bearer 

 but blights badly. 



Parisienne. 



The Parisienne is a French variety introduced by the late Felix 

 Gillet. The nut is rather long and pointed, somewhat resembling the 

 Franquette but broader in the center. The shed is light, the meat is 

 fairly well filled, light color and a good flavor. Like the other French 

 varieties, it is late in coming out in the spring. This is a very good 

 nut, its greatest drawback being that it is a light producer. 



Concord. 



The Concord variety originated in a seedling tree on Air. George M. 

 Westcott's place at Concord. Contra Costa County, the original tree 

 coming from Felix Gillet. It has been propagated by Leonard Coates 

 of Morgan Hill. The nuts are not large, are broad and short with a 

 square eul: base, slightly wider than the apex and fairly smooth; are 

 fairly uniform and are well sealed. The meat is plump, white and well 



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