1428 ARBORETUM AND FRUTICETUM. PART IIL. 
Grenoble, “ of all others the most beautiful and esteemed.’ To render the 
wood better coloured, Evelyn continues, “joiners put the boards into an 
oven after the batch is forth, or lay them in a warm stable; and, when they 
work it, polish it over with its own oil, yery hot, which makes it look black 
and sleek; and the older itis, the more estimable: but then it should not be 
put in work till thoroughly seasoned ; because it will shrink beyond expect- 
ation. It is only not good to confide in it much for beams or joists, because 
of its brittleness; of which, however, it has been obseryed to give timely 
notice, like that of the chestnut, before it breaks.” (Hunt. Evel., p. 172.) For 
fuel, according to Baudrillart, the wood, when dry, is of nearly the same value 
as that of the common sycamore, burning with a mild flame ; but, as charcoal, 
it is not productive. In Britain, the chief uses of the timber are for gun- 
stocks (it being found lighter in proportion to its strength and elasticity than 
any other), and for musical instruments, turnery, and toy-making. 
The most valuable part of the walnut is its fruit, which is much in demand, 
throughout Europe and other parts of the world, for the table, and for various 
other purposes. In a young and green state, it is pickled and preserved ; and, 
when mature, it is used as food for the poorer classes in the countries where it 
abounds, and at the dessert of the richer classes. In the north of Italy, in Swit- 
zerland, and in the south of France, the roads are lined for many miles together 
with walnut trees; and, during August and September, when the fruit is ripe, 
or nearly so, and the weather so warm that the shelter of a house is not 
required to protect the traveller from cold, he may walk under the shade of 
the tree, and eat its fruit during the day, and sleep under it during night. We 
have even known the case of a person who travelled by a public conveyance 
from Florence to Geneva, eating scarcely anything by the way but walnuts 
and heads of maize, which he gathered by the road side. About the end of 
June, walnuts are preserved, either with or without their husks: in the latter 
state they are most agreeable, but in the former most strengthening to the 
stomach. Gerard says, “ The green and tender nuts, boyled in sugar, and eaten 
as suckarde, are a most pleasant and delectable meate, comfort the stomache, 
and expell poyson.” A fine stomachic liqueur is made from the young nuts 
about the middle of June; and about this time, also, they are pickled. In 
August, before the shells become hard, they are eaten in what the French 
call en cerneaux, that is, with the kernel, while green, scooped out with a short, 
broad, brass knife, and seasoned with vinegar, salt, pepper, and shallots. The 
nuts, for this purpose, should be taken at least a fortnight before they are ripe; 
they should be thrown into water as soon as they are separated from the 
husk, and allowed to remain there till the moment when they are wanted to 
be seasoned and set upon the table. The seasoning may be that already 
mentioned; or the juice of green grapes and salt, without anything else. 
Towards the end of September, or beginning of October, walnuts are eaten 
raw, and they are good as long as they continue fresh; that is, as long as it is 
easy to detach the skin from them; but when this cannot be removed, the nuts 
become indigestible, and their acridity attacks the gums and the palate. In 
order to preserve them fresh, they ought to be buried, with their green shells 
on, in sand or in dry soil, beyond the reach of frost or surface heat, in which 
state they will continue fresh for six months. Of the dried kernels, a conserve 
brilée is formed; which, in France, is called nougat, and is considered very 
agreeable. In Spain, Evelyn tells us, they strew the gratings of old and hard 
nuts over their tarts and sweetmeats. In London, young walnuts are much 
used for pickles, and in making catchups, or adulterating soy, and other sauces. 
The nut of the large-fruited walnut (jauge, Fr.; the variety No. 1. above) 
is, in France, made into cases by jewellers, and furnished with trinkets, for the 
amusement of children. In Limerick, it is customary to put a pair of fine 
Limerick gloves into a walnut shell, and a dish of walnuts with this kind of 
kernel is sometimes presented at table. ‘Thus furnished, they are often sent 
as presents to England ; and gloves are sent in the same manner from France. 
The most general use of the walnut on a large scale, in the south of Europe, is 
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