NUTS. 



447 



they are placed for a few days in lofts to sufficiently dry, 

 after which they are packed in sound casks with a slight 

 sprinkling of salt throughout the filling. Salt is also used in 

 small quantities in storing the nuts that have been freed from 

 the husks, and it is claimed for this practice that freedom 

 from ravages of insects is secured and that the nuts come out 

 fresher and brighter than by other methods. 



" Generally, the hazel is marketed for dessert purposes alone, 

 though a pleasant oil, resembling olive oil, is sometimes ex- 



PlG. 586.— Lambert Filbert. 



pressed from it ; and in portions of Europe this nut, like the 

 chestnut, has been used in limited quantities for making 

 bread." 



Varieties. 



The named varieties are numerous, but the grower having 

 a half-dozen of the best can well afford to forego the planting 

 of others. Of the ten varieties named by Robert Hogg,* the 

 Cob and Lambert are the best known in reputation to Ameri- 

 cans. "We follow his description of the best varieties known 

 to him : 



Bond Nut. Husk hairy, shorter than the nut ; nut of medium size, 

 ovate and oblong ; shell thin ; kernel large. This is an excellent 

 nut and the tree is a good bearer. 



• " Fruit JJanoal," Lojiaon, i87S- 



