ON THE HICKORY NUT 



There are several species of Macadamia, the 

 one that I have raised most extensively being 

 known as Macadamia ternifolia. This is a hand- 

 some evergreen, the leaves of which resemble 

 those of the magnolia, but are thinner and rougher. 

 The nuts are often an inch in diameter, with 

 rather thin shells, and large, round, delicious 

 meats. Further tests will be necessary before the 

 climatic limitations of the Macadamia are fully 

 established. But in regions where it can be grown, 

 it must prove a nut of very great value. 



The prospect of improving 

 the product of a tree that does 

 not bear until it is ten or fif- 

 teen years old, is not alluring, 

 considering the short span of 

 the human life; yet we can 

 scarcely doubt that even the 

 hickory nut will presently be 

 brought into the dominion 

 of the plant experimenter. 



