English H^aln u ts. 



VIEWED as a comparatively new in- 

 dustry, the culture of the Persian or 

 English Walnut is making remark- 

 able strides in this country. Owners of 

 farms and suburban estates everywhere 

 are becoming interested in the raising of 

 this delicious article of food, thousands 

 of trees being set out every year. 



There are two important reasons for 

 the rapidly growing enthusiasm that is 

 being manifested toward the English 

 Walnut: First, its exceptional value as a 

 food property is becoming widely recog- 

 nized, one pound of walnut meat being 

 equal in nutriment to eight pounds of 



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