vED 



SANTA ROSA NUT MEATS 



i X T i v 



In developing the Santa Rosa 



walnut, Mr. Burbank had in mind not 

 merely thinness of shell and abundant 

 bearing, but also the various Qualities 

 of meat that are desirable. Among 

 other things, he eliminated the super- 

 fluous tannin, which gives the nut a 

 disagreeable astringency as well as 

 brownish color. The whiteness of the 

 meats of the Santa Posa is evidence of 

 his success in this regard. 



ED 





