194 HORTICULTURE FOR SCHOOLS 



trees are propagated by budding or grafting upon seedling 

 stock. "A deep, fertile soil, sufficiently porous to admit of 

 free root growth, well-drained yet by no means dry, is con- 

 sidered best adapted to pecan culture. Localities in which 

 the water table is within reach of the taproot seem to be 

 preferred by the pecan. It is essential that the trees be not 

 allowed to remain in standing water for any length of time, 

 although an occasional overflow to a depth of several feet 

 apparently is beneficial rather than harmful." 1 



The pecan rosette is one of the troublesome diseases, and 

 the case-bearer is very damaging to some varieties in some 

 seasons. 



286. Other nuts. The hazelnut is found in many of the 

 cooler parts of the United States in its wild forms. The 

 filbert is a related fruit; it has long been known in Europe. 

 Many improved varieties of the nut are now grown in North 

 America. Some extensive plantings of filberts have been 

 made in the Pacific Northwest. Harvesting is done promptly 

 as soon as the husks become brown. The nuts are spread out 

 to dry, after which the husks are removed. 



The pistache is a slow-growing tree which thrives in mild 

 climates. De Candolle states that it is a native of Persia and 

 Syria. In the United States it is grown principally in Cali- 

 fornia and Texas. The small nuts are borne in clusters. 

 The shells are thin, smooth, and tough. The kernels are 

 green in color, have a pleasant flavor, and are much sought 

 after by confectioners. 



The well-known chestnut, which has been popular as a 

 roasted nut and has been widely grown in the eastern United 

 States, is rapidly disappearing owing to the destructive effects 

 of the chestnut blight. 



The hickories include, besides the pecan, the shagbark, 

 shellbark, and pignut. All the species are slow-growing trees 

 which require well-drained soils for their best development. 



1 C. A. Reed, Farmers' Bull. 700, U. S. Dept. Agric. 



