134" A TREATISE ON NUT CULTURE. 



THE COMMON WALNUT. 



From December 12 , 1896, issue of The Garden. 



Walnuts Have been unusually plentiful this year, and, with a 



singularity which I have never hitherto observed 



their period of ripening has been prolonged for a length of time of which we 

 have no previous record. The first ripe fruits made their appearance in the 

 beginning of September, and the supply of excellent freshly gathered nuts was 

 extended beyond the middle of October. This is a plain proof that among the 

 plantations of ordinary Walnut trees, which are generally grown from seed 

 and not grafted, varieties exist which differ from one another, not only in the 

 quality of their fruit, but also (what is equally important) in their time of 

 ripening. As I have eaten more Walnuts this year than I can remember that I 

 have ever eaten before in all my life, I am desirous of saying a few words about 

 this fruit. 



According to Mons. Chas. Baltet, Paris alone annually consumes about six 

 thousand eight hundred and seventy-five tons of dried Walnuts. Besides these 

 the freshly gathered nuts are in great request at all dinner tables. These fresh 

 nuts are better and more easily digested when eaten with a little salt. Later 

 on, when the skin does not separate so readily from the kernel, they should be 

 partaken of very sparingly, as not only are they then indigestible, but are apt 

 to bring on a cough, and, with some persons, a headache. In the country 

 there is perhaps even a larger consumption of dried Walnuts than in towns. 

 My own opinion is that they are not so good as dried Almonds, and these, 

 again, are not so good as Almonds in the fresh state. Walnuts are utilized in 

 some departments of France for the manufacture of oil. In preparing this, 

 the kernels are separated from the broken shells and the laminar partitions of 

 the nuts. The kernels, which are found to have turned blackish or brown, are 

 put aside to furnish lamp oil. Oil for table use is made from the others. The 

 first drawn oil (which is obtained by pressure, without the aid of fire-heat or 

 hot water) is termed " huile vierge." This improves by keeping and is then 

 highly valued for certain pharmaceutical preparations. Oil of the second 

 quality (which is extracted by the aid of heat from residuum of the first drawn 

 oil) is termed "huile cuite," and is used for making soap and in painting; it 

 dries very quickly, and enters into the composition of various kinds of var- 

 nishes and printing inks. Walnuts are also eaten in the green state, while the 

 kernel is still of a milky consistence. They are then prepared by cutting them 

 in two and leaving them to steep and soften in water mixed with vinegar. 

 They are also pickled like Gherkins, but required to be more strongly spiced, 



