DIVERSE SPECIES OF NUTS 203 



are more popular for flavoring cakes and confections, especially ice 

 cream. They become rancid very readily. 



WALNUT 



Edible Walnuts naturally form four groups of which the most 

 important is the Persian or so-called English which is the most cultivated 

 in the world. Asiatic Walnuts are second in importance, but they are 

 rather curiosities in America. Our native species are the black and 

 the white, the latter properly Butternut. Except for a few named 

 varieties of which the Thomas Black Walnut is best known, the last 

 two groups are scarcely in cultivation, the wild trees supplying 

 present demands. 



Within the past quarter century hardy varieties of the Persian 

 Walnut have been grown as far north as the Niagara district, Southern 

 Michigan and Connecticut and have given considerable impetus to 

 home and even a few business plantings. Much dissatisfaction has 

 arisen because of the variableness of the product due to the planting 

 of seedlings rather than grafted stock. Except for the origination of 

 new varieties, none but grafted, or budded trees of well-tested varieties 

 should be planted. 



In the Pacific Coast States the Persian Walnut is a commercial 

 staple. Everywhere it does best in deep, well-drained, but moist 

 loams, but will succeed in others. So far varieties have not been 

 sufficiently tested in the East to recommend any, but the ones most 

 planted are Boston, Potomac, Lancaster, Rush, Holden, Nebo, Hall 

 and Barnes. They all appear to be worthy of further trial, especially 

 when budded upon Black Walnut stocks. Varieties popular in the 

 Pacific Coast States are Mayette, San Jose, Franquette, Concord, 

 Chase, Placentia, Prolific and Eureka. 



In general the Walnut is managed like other orchard fruits of the 

 neighborhood. When the nuts begin to fall others may be jarred from 

 the trees at intervals of a week or two for perhaps six weeks. For 

 home use they may be dried in an airy barn or loft. Black Walnuts 

 may be cured in their fleshy husks, but preferably with these removed. 

 Butternuts are always cured with their skins on. 



