122 THE NUT CULTURIST. 



bottom, with a northern exposure. It is easily multi- 

 plied by seeds, layers or inoculation. In fact, these 

 nuts, which are vended in large quantities in our mar- 

 kets, grow as well in our climate as the common hazel- 

 nut, and produce very abundantly. Such being the 

 case, it is hoped, ere long, sufficient will be produced 

 from our soil to supersede the necessity of importation, 

 as plantations of this tree would amply remunerate the 

 possessor ; or if planted as a hedge, would be found to 

 be very productive. A single bush of the Spanish filbert 

 in my garden has produced a half -bushel annually." 



Mr. Prince then names a few of the best varieties, 

 which are about the same as those recommended at the 

 present time, and he was, no doubt, honest in recom- 

 mending filbert culture to his countrymen, for his own 

 limited experience proved that the trees would grow 

 here and fruit abundantly. 



A. J. Downing, in the first edition of his " Fruits 

 and Fruit Trees of America," 1845, says : "The Span- 

 ish filbert, common in many of our gardens, is a worth- 

 less, nearly barren variety ; but we have found the better 

 English sorts productive and excellent in this climate 

 (Newburg, N. Y.), and at least a few plants of these 

 should have a place in all our gardens." If a few plants 

 will succeed in a garden, then we might reasonably sup- 

 pose that the number might be safely increased, and 

 this was the idea of Mr. Prince, and many other writers 

 on the subject since his time, but I fail to find any rec- 

 ord of extended experiments with these nuts in this 

 country, and as there must be some good reason for this 

 neglect, perhaps my own experience in the cultivation 

 of the filbert and hazel, to be given in succeeding pages, 

 may throw some light on this question. 



Propagation. Filberts are readily propagated by 

 almost all the modes employed in the multiplication of 

 ordinary fruit trees and shrubs. The nuts are not at all 



