A TREATISE ON NUT CULTURE. 133 



Walnut; of an elongated shape, with a very rich meat or kernel, and the shell 

 as thin as paper. It is not an unusual thing for a tree eight to twelve years old 

 to bear thirty thousand nuts, or one thousand two hundred pounds. There are 

 four kinds, the Kanate, the Wanter, the Denu, and the Kaghazi, the last of 

 which is the finest nut grown. 



The Walnut grows abundantly in Kashmir, Nepal, and other parts of 

 India, where the fruits are largely used. It forms also an important article of 

 consumption in Japan, quantities being eaten in a raw state. They are also 

 much used there for making a kind of confection by cracking and removing 

 the shell, without hurting the kernel, which is afterwards coated with white 

 sugar, thus making an attractive and agreeable sweetmeat. 



The Walnut also furnishes there a bland oil, used for domestic purposes. 

 In China it seems to be specially pressed for oil, as in some years over twelve 

 thousand tons of Walnut pulp are exported from the port of Tientsin in the 

 year. The Walnut is extensively cultivated in the Punjab, Himalaya, and 

 Afghanistan, a large annual supply being brought to the plains of India by the 

 Kabuli and other traders from the hills. The nut ripens there from July to 

 September. There are several well known forms of this nut met with, the soft- 

 shell kind from Kashmir and Chamba being regarded as the best. A bushel of 

 Walnuts will yield fifteen pounds of peeled kernels, and these will produce half 

 that weight in oil. 



Hickorynuts (Carya alba] are very generally eaten in the United States, 

 and are highly esteemed.' It is a fine nut, peculiarly shaped, encased in a thin but 

 strong shell. The kernel in flavor and formation resembles pretty closely that 

 of the English Walnut. The nuts of C. microcarpa, closely related to C. alba, 

 are of pleasant taste but smaller. Those of another species, the Shell-bark 

 Hickory (C. amara), are thin-shelled, and, being exceedingly bitter, are not 

 edible. The nut of G. sulcata is of a sweet, pleasant taste. The Mocker nut 

 (C. tomentoso] is small but sweet and very oily. A variety produces nuts as 

 large as a small apple, which are called King nuts. The Pecan nut ( C. Olivcz- 

 formis] is considered a delicacy superior to the common Walnut. It breaks 

 easily, and has a nut entirely free from divisions. The nuts keep long and do 

 not turn rancid, and are exported to the West Indies. Texas annually exports 

 these nuts to the value of ,"10,000. The Pecan begins to bear at about ten 

 years, and the yield annually increases in quantity until the full growth of the 

 tree is attained. P. L,. SIMMONDS, F. L. S., in The (London) Gardeners' 

 Chronicle. 



