Santa Rosa Nut Meats 



In developing the Santa Rosa walnut Mr. Burbank had in 



mind not merely thinness of shell and abundant bearing, but 



also the various qualities of meat that are desirable. Among other 



things, he eliminated the superfluous tannin, which gives the 



nut a disagreeable astringency as well as brownish color. 



The whiteness of the meats of the Santa Rosa is 



evidence of his success in this regard. 



