WALNUTS. 4G] 



4. Frizzloil.— Iicmarkiible for its curious frizzled liusk, 

 a good bearer, and one of the finest llavorcd. 



5. Rcd-Skilllied.— One of tlic old standard sorts of the 

 English growers, distinguished by the bright red or crim- 

 son skin of the kernel; medium size, egg-shaped, sliell 

 thick, flavor good. 



G, White. — This is also an old standard sort; the ker- 

 nel is a yellowish white. Botli this and tlie preceding 

 have long husks. 



Section 21. — Walnuts. 



The Enn^lish Walnut or i>Iadcira IVut {Juglansregia). — 

 A native of Persia. A lofty, spreading tree, with pin- 

 nated leaves like the butternut, and tlie fruit nearly as 

 large. Great quantities are annually imported and sold 

 in the fruit shops. 



The tree is tender Avliile young, the ends of the young 

 shoots being injured in winter at the North, but as it 

 grows older, it becomes hardier. It is produced from 

 seed or by grafting. There are many varieties of it cul- 

 tivated abroad, few of which have yet been hitroduced 

 here, on account of the little attention given to this class 

 of fruits. Is now being extensively planted in (California, 

 where it succeeds well. 



The Dwarf Prolifle Walnut {Juglans prceimrturicns) 

 is a French variety, most desirable for the garden. It 

 bears at the age of three years from the seed, and often 

 at the height of two or three feet. 



Our native sorts, the Black AValnut {Juglans nigra), 

 the Butternut {Juglans cinerea), the Hickory-Nut 

 {Carya), and its varieties, arc all well-known trees that 

 deserve much more attention tlian they receive, consid- 

 ering the value of their timber as well as their fruit. 



