COMMON WALNUT. 143 



The timber of the Walnut, however, does not constitute 

 the chief value of the tree ; such at least is the case 

 upon the Continent, where the fruit is in great demand, 

 and indeed becomes in many parts almost one of the 

 necessaries of life, constituting not only a considerable 

 portion of the food of the inhabitants of certain districts, 

 but also affording an oil little inferior when first drawn to 

 that of the olive, for which in many parts of France 

 it is the substitute in all culinary matters ; it is also a good 

 lamp oil, and is very extensively used in the arts, being- 

 one of the most approved wherewith to mix up white 

 and other delicate colours. 



The nuts are used in different ways, and at various 

 stages of their growth ; when young and green and before 

 the shell becomes indurated they make an excellent and 

 well-known pickle, as well as a savoury ketchup, and 

 a liqueur is also made from them in this state. Previous 

 to their becoming fully ripe, and while the kernel is yet 

 soft, they are eaten in France m cemeausc, a way of 

 preparing them with a seasoning of salt, pepper, vinegar, 

 and shalots. Towards the close of September or begin- 

 ning of October they are fully ripe, and are then eaten 

 in great quantities, being both wholesome and easy of 

 digestion, so long as they remain fresh, and part freely 

 from the skin which envelopes the kernel. 



When used for the extraction of oil, the nuts are care- 

 fully dried, but not allowed to become rancid, and every 

 precaution is taken, when breaking the shells, to keep 

 the kernels uninjured and free from extraneous matter.* 



From the roots, as well as the bark and leaves, a deep 



* For an account of the mode of expressing the oil, and various other matters 

 regarding the gathering, keeping, and general management of the fruit, we refer 

 our readers to Loudon's history of this tree, in the " Arboretum Britannicum." 



