THE CHESTNUT 73 



There is a great difference among the different 

 chestnuts as to the amount of their sugar con- 

 tent. In some species the starch is so little trans- 

 formed that the nuts are scarcely edible unless 

 cooked. In others there is an abundant sugar 

 content, the nuts being sweet and palatable. Of 

 course this matter was in mind in developing 

 hybrid varieties. But there is still opportunity 

 for improvement. 



It is also desirable to reduce the amount 

 of tannin contained in nearly all of the 

 varieties. 



Some of the chinquapin varieties also have the 

 habit of holding the leaves during the winter, 

 giving the trees a very untidy appearance. Seed- 

 lings that show this tendency should be avoided 

 in making selection. 



POINTS IN SELECTION 



Of course it is elementary to say that the nuts 

 should be selected for dark, rich, glossy brown 

 color, for tenderness of flesh, and for productive- 

 ness. Of my three earlier introduced varieties, 

 all were early and abundant bearers, but one 

 was particularly notable for its earliness, and 

 another for its combination of good qualities. 



Doubtless the feature that is next in line of 

 improvement in the development of the chestnut 



