the progenitors of the Pomeroy orchards, 

 all of which are now producing nuts like 

 the originals a very fine quality. 



English Walnuts to be used for making 



pickles, catsup, oil and other culinary 



products, are gathered when the fruit is 



about half mature or when the 



Some uses shell is soft enough to yield to 



of English the influence of cooking. The 



Walnuts proper stage can be determined 



by piercing the nut with a 



needle, a certain degree of hardness being 



desired. The nut is often utilized for 



olive oil in some parts of Europe. It 



takes one hundred pounds of nuts to 



make eighteen pounds of oil. 



In England the nuts are preserved fresh 

 for the table where they are served with 

 wine. They are buried deep in dry soil 

 or sand so as not to be reached by frost, 

 the sun's rays or rain; or by placing them 

 in dry cellars and covering with straw. 

 Others seal them up in tin cans filled 

 with sand. 



Page Twenty-four 



