n8 A TREATISE ON NUT CULTURE. 



Frotscher. From Richard Frotscher, 

 New Orleans, L,a. Large size, thin 

 shell, good quality. 



Jewett. From W. R. Stuart* Ocean 

 Springs, Miss. A large, oblong nut, 

 somewhat angular; shell medium thick- 

 ness; quality very good. 



McCal lister. From O. L. McCallis- 

 ter, Mt. Vernon, Ind. This is probably FROTSCHER. 



a hybrid. It is the largest nut among all the Hickories received at the office. 

 The kernel of a well-filled specimen is in color, consistency and flavor more 

 like a Shellbark of high quality than a Pecan. 



Stuart. From W. R. Stuart, Ocean Springs, Miss. One of the largest 

 Pecans, thirty-five nuts to the pound; ovoid in form; shell very thin; kernel 

 plump; quality good. 



Van Deman. From W. R. Stuart, Ocean Springs, Miss. A large nut; 

 forty-five weigh a pound; oblong in form; shell very thin; flavor excellent. 



SHELLBARKS. 



The name Shellbark is given this species of the Hickory from the peculiar 

 formation of rough shaggy bark which peels off in strips as the tree advances 

 in age. The nuts are also encased in very heavy hulls. It is a native over the 

 larger part of the United States extending farther North than the Pecan. 



There has been but little accomplished in the improvement of Shellbark 

 or perpetuating the superior varieties discovered, on account of their great 

 variation when grown from seed and the difficulty with which they are propa- 

 gated by budding and grafting. 



The kernels of the Shellbark are largely used by confectioners and a very 

 large trade is done in the kernels, an important feature of the nut being their 

 " cracking quality." 



William Bartram gives the following in his account of travels, published 

 1791: "They are held in great estimation with the present generation of 

 Indians, particularly Juglans Exaltata, commonly called shell barked 

 Hickory; the Creeks store up the latter in their towns. I have seen above 

 one hundred bushels of these nuts belonging to one family. They pound them 

 to pieces, and then cast them into boiling water, which after passing through 

 fine strainers preserves the most oily part of the liquid; this they call a name 

 which signifies " Hickory milk. " It is as sweet and rich as fresh cream, and is 

 an ingredient in most of their cookery, especially in hominy and corn cake." 



