374 THE CULTIVATION OF THE 



Chestnut and Walnut rapid growing, and thus desirable 

 shade trees. I have no doubt they would all be 

 decidedly profitable if cultivated with that end in view. 



THE SPANISH CHESTNUT. 



We can read the history of all large chestnuts in 

 this country not derived from the native American 

 sweet chestnut, in the name Spanish Chestnut. Yet all 

 are not Spanish Chestnuts. There is the Downton from 

 England, and the Lude from Scotland, and many other 

 varieties, but when we speak of Spanish Chestnuts we 

 mean all these large chestnuts, not native to this 

 country. There is now one exception, the large, sweet, 

 Japanese Chestnut, which nurserymen are introducing, 

 and which, I hope, may prove even larger, sweeter and 

 better than the Spanish, but it has not been thoroughly 

 tested on this Peninsula as to hardiness, and I wont yet 

 recommend it. The meat of all these nuts is excellent 

 when cooked, and only inferior in flavor to our smaller, 

 sweet native chestnut. 



These large chestnuts are in great demand by con- 

 fectioners, and from them they make the well known 

 and delicious bon bon, Maron Glace ; and here, let me 

 tell you young men of the peninsula, these Marons 

 Glaces are dearly loved by coy maidens. I have no 

 doubt, extended production would develope many uses 

 for these desirable nuts. Chestnuts are very easily 



