HISTORY OF THE VEGETABLE KINGDOM. 



CHAP. XXXIX. 



THE WALNUT, CHESTNUT, HAZEL NUT, ACORN, 

 CASHEW NUT, &C. 



The Walnut (juglans ragia). Nat. fam. 

 (crebintacecej monmcia, poli/andria, of LLnnffius. 

 The fruit, or nut, of the walnut is a universal 

 favourite; and "wine and walnuts" form, in 

 the dessert, an association not likely to become 

 extinct. The general objection against nuts 

 applies, in some degree, to this variety ; but it 

 is more pleasant to the taste, and less inju- 

 rious to the stomach, than many other kinds. 



Tho Walnut. 



Tlie common walnut is a handsome and useful 

 tree. The branches assume a graceful form ; and 

 the warm hue of the foliage in spring forms a 

 pleasing contrast with other trees. The flowers 

 begin to open about the middle of April, and are 

 in full blow by the middle of May, before which 

 time the leaves are fully displayed. It drops its 

 leaves early in the autumn. 



In the colder parts of Britain the fruit does 

 not come to maturity ; and even in the warmer, 

 it is occasionally liable to be nipt by the spring 

 frosts ; but in most situations it flourishes as an 

 ornamental and useful tree in gardens and shrub- 

 beries. The walnut is supposed to be a native 

 of Persia and the south side of mount Caucasus, 

 and is probably the Persian nut mentioned by 

 TheopUrastus. It is the juglans, or nut of Jove, 

 of the Romans. It is found growing wild in the 

 northern parts of Persia, sometimes, though more 

 rarely, in the Russian territory to the north of 

 the Caucasus, and in China. In the east of 

 France, the south of Germany, and Switzerland, 

 it is very abundant, more especially in Germany, 

 in many parts of which, such as the plains of 

 the Bergstrasse, which run parallel to the Rhine, 

 between the Neckar and Mayn, there is hardly 

 any other timber. It is supposed to have been 

 introduced into England from France, and called 

 gaul-nni, previous to 1562. Before the intro- 

 duction of mahogany and other foreign woods. 



the walnut was much used in England in all 

 sorts of cabinet work, for which the wood was 

 well suited, being tough and strong in propor- 

 tion to its weight, of a beautiful variegated tex- 

 ture, susceptible of a fine polish, of sufficient size, 

 and very durable. In many parts of the conti- 

 nent this wood is still extensively used for do- 

 mestic articles of furniture ; and both there and 

 in Britain for the manufacture of the stocks of 

 all kinds of fire-arms. In England there are 

 still a good many walnut trees scattered over the 

 country, although the same attention is not paid 

 to planting it, and thus affording a supply for 

 the more limited and casual demand of the wood. 

 This tree grows rapidly till it has attained a con- 

 siderable size. Its dui-ation is not well ascer- 

 tained ; but probably the most profitable period 

 for cutting it down is wli^'n it has attained the 

 age of fifty or sixtj' years. 



The kernel, which is externally of a corru- 

 gated form, is contained within an oval-shaped 

 shell, and this again is enveloped in a green husk. 

 It is, when ripe, esteemed as a fruit ; but from 

 its containing a large proportion of oil, is like all 

 substances of the kind, apt to disagree with many 

 stomachs. The green fruit makes an agreeable 

 pickle ; and the expressed oil is somewhat simi- 

 lar to almonds, and is used as a finer sort by 

 painters. It is also used in cooking, and for 

 burning. The Spaniards strew the gratings of 

 old and hard walnuts, first peeled, into their 

 tarts and other meats. When the leaves and 

 recent husks, in their green state, are macerated 

 in warm water, the extract, which is bitter and 

 astringent, is used to destroy insects ; and it is a 

 very permanent dye, imparting to wool, or the 

 skin and nails of the living bodjr, a dingy greenish 

 yellow, which cannot be obliterated without a 

 great deal of labour. On this account it is said 

 to have been used by gypsies, in staining the 

 complexions of stolen children, that they may 

 appear to be their own offspring. The quantity 

 of oil in fresh walnuts is very considerable, being 

 about equal to half the weight of the kernels. A 

 bitter decoction of the unripe fruit has been ex- 

 tolled as a cure for intestinal worms : Pliny thug 

 recommends it; but it has now been superseded 

 by other more certain and powerful remedies. 



Of the common walnut there are several va- 

 rieties; as the large, the thin shelled, the thick 

 shelled, the late ripe, the double, and the French 

 walnut. But the nuts from these respective va- 

 rieties do not always produce fruit of their own 

 kinds, so that no dependence can be put on the 

 seeds until the tree has produced fruit. 



Besides raising from seeds, the tree may be 

 propagated, according to the method of Knight, 

 by budding, or by layers and inarching. The 

 tree will succeed in an}' fertile soil, as a light 

 or clayey loam, pi'ovided the subsoil be dry, and 

 the site a little sheltered ; but it thrives best 



