LUTHER BURBANK 



There is a great difference among the different 

 chestnuts as to the amount of their sugar content. 

 In some species the starch is so little transformed 

 that the nuts are scarcely edible unless cooked. In 

 others there is an abundant sugar content the nuts 

 being sweet and palatable. Of course I have had 

 this matter in mind in developing my hybrid vari- 

 eties. But there is still opportunity for improve- 

 ment. 



It is also desirable to reduce the amount of 

 tannin contained in some of the chinquapin 

 varieties. 



Some of the chinquapin varieties also have the 

 habit of holding the leaves during the winter, giv- 

 ing the trees a very untidy appearance. Seedlings 

 that show this tendency should be avoided in 

 making selection. 



POINTS IN SELECTION 



Of course it is elementary to say that the nuts 

 should be selected for dark, rich, glossy brown 

 color, for tenderness of flesh, and for productive- 

 ness. Of my three introduced varieties, all were 

 early and abundant bearers, but one was particu- 

 larly notable for its earliness, and another for its 

 combination of good qualities. 



Doubtless the feature that is next in line of 

 improvement in the development of the chestnut 

 is the bur itself, which should be made spineless. 



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