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UNIVERSITY OF CALIFORNIA EXPERIMENT STATION. 



variety may be taken as a standard, as it is undoubtedly the best of any 

 variety which has been widely tested in California. Its characteristic 

 and uniform shape, light, attractive color, both of shell and meat, firm 

 sealing yet easy cracking quality, and the particularly pleasing flavor 



and consistency of the meat all go to make the Franquette nut one of 

 the very highest quality. The variety is also strong in freedom from 

 blight and spring frost injury on account of its very late season of com- 

 ing out. The most prominent faults of the variety are its slowness in 



