440 



NUTS. 



limestone, or clayey soil, nor will it flourish in wet, boggy 

 land. The young seedlings are characterized by their long 

 tap-root, and therefore unless the nuts are planted where the 

 trees are to grow they must be treated as described on 

 page 435. 



When chestnut groves are cut for the timber, sprouts 01 

 scions spring up with rank growth from the stumps. A fruit- 



PiG. 575.— Wild (abundant yield). 



Fig. 576— Wild Chestnut. 



ing orchard may be had earlier than from seedlings by cutting 

 away the sprouts sufficiently to give ample room to those 

 which are left to form good bushy heads, and budding or 

 grafting those left. However, owing to the difficulties attend- 

 ing either of these operations, according to the Pennsylvania 

 State College Agricultural Experiment Station but seventy- 

 five per cent can be expected to be successful. It is better to 

 graft all the strongest shoots and thin out, after it is found 

 which have succeeded in making perfect unions and are grow- 

 ing vigorously. 



Storing chestnuts either for market purposes or for home 

 use requires attention as soon as the crop is gathered. Put 

 them in any suitable tub and pour boiling water over them 

 until the nuts are covered. Stir them with a stick to insure 

 thorough scalding. The wormy ones will float and may be 

 gathered off the surface. Allow the others to remain fifteen 

 or twenty minutes, after which spread them out until perfectly 

 dry. They may then be stored in bags or barrels until 

 wanted, and will be found to keep much better than if not 

 subjected to the scalding process. The meat will be less 

 homy and hard. 



