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CHESTNUT (Castanea spj. 



Several varieties are grown, of which the European species (0. 

 vesca), known as Spanish and Italian chestnut, are more widely 

 known. Another variety, the Japanese chestnut, is also gaining 

 favour. It is a dwarf tree, suited for hedges and copses rather 

 than for independent growth, but yields a nut which is larger than the 

 largest European chestnut, and bears in four or five years from 

 planting. The European chestnut reaches large dimensions, and, 

 being a quick grower, would do very well for avenues and shade 

 trees. They require planting widely apart, and do best on free, 

 moist, gravelly soil, beyond the reach of spring frosts. 



Chestnut trees of majestic size grow with great luxuriance in 

 the rich valleys of the Darling Ranges about Jarrahdale, and also in 

 the southern districts about the Vasse. Although not widely 

 planted, they should thrive well in our cooler climates. 



The trees are readily grown from seeds, of which the largest 

 and finest are selected. These are stratified in damp sand in the 

 autumn and the winter, and planted, with the sprout up, in nursery 

 lines, two to four inches deep, in the spring. At the end of the first 

 year they are lifted, the top root is cut off, and the trees either 

 planted out or reset, giving them more room. 



Grafting by means of the ordinary cleft graft secures earlier 

 fruiting arid fruit of a known character. 



The composition of chestnuts is starchy rather than oily, con- 

 taining 43 per cent, of starch, sugar, dextrin, etc., and about 6 per 

 cent, of oily substance. 



Of the European sorts, best known are the Marron de Lyons 

 and the Marron Gombale, two French varieties. When left in their 

 spring husks they keep fresher, but they cannot very well be kept 

 after the spring following the picking. 



EARTH NUT, Arachis liypogea. 



These annual leguminous plants thrive to great perfection in 

 Western Australia. In Spain, Algeria, South America, and India 

 they constitute an important industry. The nuts are graded, sacked, 

 and sold in large quantities for eating, while an enormous amount 

 is crushed in mills, where the oil of which the nut contains over 

 40 per cent. is extracted, and the residue compressed and sold for 

 feeding stock. 



The oil, which is largely used for lighting and for soap making, 

 is imported into Australia in large quantities. 



The nuts are first crushed and cold pressed, yielding an almost 

 colourless oil, of pleasant taste and smell, which is used as an 

 adulterant of salad oil. The paste is then sprinkled with water 

 and pressed again, cold, the oil being used mostly for illumination. 

 The third oil is next extracted from the steamed paste, and is in 

 great demand for soap making, while the residual cake constitutes 

 excellent food for stock. 



