PLANTS WHOSE SEEDS WE EAT IO7 



oranges, clustered on the ends of twigs, and sur- 

 rounded by whorls of the long, compound leaves. 

 In fall these fruits drop and the husks soften 

 and break, but the hard sculptured nut shells 

 defend the kernels from the enemies that may 

 destroy them. Squirrels must gnaw, and small 

 boys must hammer to get through that solid, 

 wooden wall. The planter always cracks the 

 shell, to help the seed to get out when it sprouts 

 in spring. 



The second American walnut, also an eastern 

 species, is the White Walnut, commonly called, 

 from its oily kernel, the Butternut. The fruit is a 

 long, pointed nut, dark-colored, and deeply 

 sculptured. The fuzzy, clammy, green husk 

 leaks an aromatic juice that stains the hands of the 

 nut-gatherer scandalously, if he doesn't take care. 

 This fluid made the dye the housewife used in old 

 times to color homespun woolens to the butternut 

 browns, common in men's suits. The green nuts 

 were rubbed free from their furry coverings, and 

 pickled. They make a fine sauce with meats. The 

 nuts are rich, but they soon become rancid. 

 This takes them out of the list of commercial 

 nuts, but they will always be a treat for country 

 boys and girls to eat with roasted apples and cider, 

 around the open fire. 



