336 DECIDUOUS TREES. 



lighter green in summer, and by their golden-brown color about 

 the time they are ready to fall. 



Some curious new varieties are mentioned by H. W. Sargent 

 in his supplement to Downing's Landscape Gardening, the cut- 

 leaved, and two varieties of variegated-leaved, but it is doubtful if 

 they have been known long enough to decide on their merits or 

 demerits. It is said that the best trees are grown from the nut, 

 without transplanting, the tap-root being essential to the best de- 

 velopment of the tree. 



THE DWARF CHESTNUT OR CHINQUAPIN. Costarica pumila. 

 Similar to the foregoing, except that it is smaller in all its parts, 

 and does not bear so cold a climate. It does best in a cool, moist, 

 rich soil, and forms a tree from ten to thirty-five feet high, accord- 

 ing to its location " a pretty round-headed miniature chestnut 

 tree." (Meehanjf. 



THE SPANISH CHESTNUT. C. Vesca. A stately tree of grand 

 character, supposed to have been indigenous in Asia Minor, but 

 domesticated in the warmer portions of Europe since the earlier 

 periods of Roman history. It cannot with us be considered en- 

 tirely hardy north of Washington. In general appearance it closely 

 resembles our native chestnut, but the leaves are not quite so large. 

 During the ages it has been in cultivation in Europe, great numbers 

 of varieties have been found with nuts quite superior to the original 

 sorts, and these are called by the French marrons, to distinguish 

 them from the common chestnuts, or chataignes, " the latter being 

 to the former what the crab is to the apple." Those who plant the 

 chestnut in Europe select their sorts as Americans choose varieties 

 of apples. The best nuts form an article of commerce, to eat when 

 boiled, and are among the most popular relishes of the poorer 

 classes of France, a handful of hot marrons being the most com- 

 mon present of the French rustic to his sweetheart when they stroll 

 together near the booths where the nuts are roasted. In the south 

 of France and north of Italy, chestnuts are harvested in great quan- 

 tities, and used in many ways as a substitute for wheat flour and 

 potatoes. 



