320 NEW AMERICAN ORCHAKDIST. 



CHESTNUT. (Castanca.) 



The European chestnut was so named from Castanea, 

 a city of that name in Thessalia, from whence the Romans 

 first received them. The chestnut is a large tree, of a fine 

 form, rising sometimes to the height of eighty feet. The 

 leaves are of an elongated form, coarsely serrated, of a fine, 

 shining green. A large, globular, prickly bur encloses two 

 or three nuts of a dark brown color. 



USES. The fruit is used either boiled, roasted, or in a 

 raw state. Phillips informs us that in the south of France, 

 in Italy, and Savoy, they are made into puddings, cakes, 

 and bread. And " chestnuts stewed with cream make a 

 much-admired dish ; they make excellent soup ; and stewed 

 and served with salt fish they are much admired." We are 

 also further informed that there is now at Fortsworth, in 

 Gloucestershire, a great chestnut tree, fifty-two feet round, 

 which in 1150 was so remarkable that it was called The 

 great chestnut of Fortsworth. And Marsham states that 

 this tree is 1100 years old. Lastly, the timber of this tree 

 is almost incorruptible, and more durable than oak. Its 

 durability is commensurate with the long life of the tree. 

 Corsica, it is said, exports annually of this fruit to the 

 amount of 100,000 crowns. The American chestnut differs 

 very little from that of Europe. The fruit is smaller, but 

 equally good. Its growth is very rapid. The bark for 

 tanning is superior to oak. 



CULTIVATION. The chestnut is raised from the seeds, 

 planted in autumn ; the second year, they are transplanted, 

 and fine varieties are extended by grafting. A sandy or 

 gravelly loam, with a dry subsoil, best suits them. 



CHINQUAPIN. (Castanea pumila.) 



The Dwarf chestnut rises to the height of ten or twelve 

 feet, but sometimes thirty or forty feet. The tree and its 

 fruit are, with but little variation, a miniature of the chest- 

 nut just described. But the timber is finer grained, more 

 compact, heavier, if not more durable. It flourishes in any 

 dry soil. Its cultivation is the same as the walnut and 

 chestnut. It is not found wild north of Pennsylvania. 



