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the jyarmer part of Japan up to 3.6 degrees N:]L.; '!^he ripe 

 fruits nearly . equal in size to the olives, are buried iij the 

 ground to hasten the decay, pf the pulp, and are afterwards^, 

 rinsed and sun-dried. The dried nuts of G'nkgo are used 

 mainly in cooking. If'hey are very nutritious, having a peculiar 

 flavour. The demaufi for them stands next to that of the 

 chestnuts in the home market. 



WALNUTS. 

 Japanese walnuts comprise the three distinct species of 

 Juglans Cordiformis, J; Regia Var. Sinensis, J. Sieboldiana. 

 They grow all over the country, but require certain. altitudes 

 to thrive in the warmer parts. They seem to flourish in, 

 north-west Japan in a quite abandoned sta^e. The produce 

 from Echizen, Kaga, Echu and Iwate are noted in the market. 



CHESTNUTS. 

 Nothing is so important as chestnuts;* to, ojur mountaineers. 

 and farmers as otle of the staple food articles. Asjde from, 

 their staple ' use, chestnuts form an important material for^ 

 Japanese cookery. The dried and shelled fruits, the so-called, 

 " Kachiguri " are used after the fresh ones have disappeared, 

 from the market. Trees stand neither in orchards nor in 

 gardens, but in odd lands around cottages, river banks, rpaji, 

 sides, very irregularly, like the Kaki trees. Only in late 

 years, a few orchards or groves of this fruit tree have been 

 started. Besides trimming, no manuring, cultivation, or 

 protection is given. The trees begin to bear fruit in the third 

 year from germination. They are propaga,ted mainly by seeds, 

 and the art of grafting and budding is rardy performed 

 They are markedly hardy, healthy, productive and, almost free, 

 from the attacks of enernies. When the; plants, becofiie too old 

 to bear gopd fruits, svhich occurs about 30 years, from, gerjni- 

 nation, they are cut down and turned out as timber. Tixe old 

 trees are; replaced with young plants from the nursery grown . 



