160 THE NUT CULTURIST. 



The three preceding species are probably the only 

 ones worthy of propagation for their fruit, or that have 

 and are likely to yield varieties of any considerable eco- 

 nomic value ; but as it is important that the nut culturist 

 should know the materials he is using, and whether 

 they be of the best or otherwise, I shall admit all the 

 species, without regard to their merits or value for 

 cultivation. 



MOCKER NUT, BULL NUT, BIG-BUD HICKORY, KIXG 

 NUT, WHITE-HEART HICKORY, ETC. (Hicorici tomentosci. 

 Michaux). Leaflets mostly seven, occasionally nine, 

 large, oblong-obovate, rather long pointed, slightly ser- 

 rate, smooth on both sides while young, becoming rough- 

 ish downy underneath when fully developed in summer ; 

 leafstalks and catkins also somewhat downy. Fruit 

 medium to very large, round or ovoid, with a very thick 

 woody husk, which splits nearly or quite down to the 

 base, but usually falling with the enclosed nut entire, or 

 bursting open as they strike the ground. Nut very 

 thick shelled, smooth, or strongly four to six angled, 

 white at first, but becoming a dull brown when exposed 

 to the light. The kernel is sweet, but so small and 

 firmly imbedded in the thick shell that it is only to be 

 removed in minute sections, but this is successfully ac- 

 complished by the squirrels, who often throw down the 

 entire crop from large trees before the shells harden, 

 and then pack them away in the ground, in old logs, 

 and under the leaves, where they will not dry for some 

 weeks or months later. An exceedingly variable species, 

 especially in the size and form of the nuts; on some 

 trees they We scarcely an inch in diameter, while on 

 others they are nearly or quite two inches, but, always 

 with such a thick, hard shell as to be nearly worthless 

 for their meats. The largest of these nuts I have ever 

 seen grow in central and western New York, where 

 they are called "King" or "Bull" nuts. 



