The Walnut. 117 



C — THE WALNUT 



166, The species. Only one species of tlie walnut, viz., 

 the so-called English or Persian walnut {Juglans regia) 

 is cultivated commercially for its nuts in North America. 

 The native black walnut [J. nigra) and the butternut 

 {J. cinera) are prized for their timber and for shade, and 

 their nuts are frequently gathered for market from the wild 

 trees. The trees of the species named grow to a large size 

 and are long-lived. The wood of the black walnut is greatly 

 prized for cabinet work, owing to its deep brown color. 



16<r. Cultural range. The English walnut is more or less 

 cultivated in sheltered locations and on rich soil from 

 Southern New York southward to Northern Georgia, and 

 westward across Tennessee and Kentucky to the Mississippi 

 river. In Southern California its culture is more general, 

 and in certain locations it proves very profitable. The 

 tree is fastidious as to conditions and is productive in com- 

 paratively few localities. The soil should be rich, moist 

 and well-drained. In California it is most successful in 

 villages within 30 miles of the coast, and where ground 

 water is within 10 to 15 feet of the surface, 



168. Fruiting: habit. The staminate flowers of the wal- 

 nut are borne in single catkins, from wood of the previous 

 season, and the pistillate ones at the ends of short branches. 



In California the trees begin to fruit at 4 to 10 years old; 

 in the Atlantic states at 10 to 20 years. Two to 5 pounds 

 of nuts per tree is an average crop for the second bearing 

 year. Some 20-year-old trees in California yield 3 bushels 

 per year. In Southern California, the crop begins to ripen 

 from the tenth to the last of September. 



The admixture of varieties for pollination is regarded as 

 important. 



