THE CHESTNUT. 



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where there is a good depth of loara, mixed with 

 Baud or gi'avel ratlier than clay. As this tree is 

 long before it bears fruit, there is a particular 

 inducement for procuring plants fi'om the nur- 

 sery either inarched, budded, or in as advanced 

 a stage as it will be safe to remove them. This 

 maybe when they are from eight to twelve years 

 old. A line of walnut trees serves as a good 

 screen to an orchard of fruit trees — the plants 

 should stand at 26, the trees at 50 feet distance. 

 All those trees which are intended for timber 

 only, should be sown in the places where they 

 are to remain, in order to preserve the tap root, 

 for when once broken, the tree ceases to aspire, 

 but inclines to branch out. On the contrary, 

 transplanting, by destroying the tap root, ren- 

 ders the tree more fruitful ; it being a common 

 observation, that downright roots greatly en- 

 courage the luxuriant growth of timber, and 

 that such trees as spread their roots near the sur- 

 face always produce the greatest quantity and 

 best flavoured fruit. The best season for trans- 

 planting is as soon as the leaves begin to decay; 

 and if they are carefully taken up, and their 

 branches preserved entire, the success will be al- 

 most certain, even at the ages of eight or ten 

 years. 



Of the walnut there are the following species: 

 The Black Virginian Walnut (juglans nigra), 

 with spear-shaped serrated small leaves, and the 

 exterior ones smaller. This tree grows to a large 

 size in North America. The leaves are composed 

 of five or six pair of spear-shaped lobes, which 

 end in acute points, and serrated on the edges. 

 These leaves, when bruised, emit a strong aro- 

 matic flavour, as do also the outer covers of the 

 nuts, which are rough and rounder than those 

 of the common walnut. The shell of the nut is 

 very hard and thick, and the kernel small, but 

 very sweet. A variety of this species has heart 

 spear-shaped leaves, and downy footstalks, with 

 very long fruit, and kernel deeply fuiTOwed. 



Hickory (juglans alba). This tree is also 

 very common in most parts of North America. 

 The leaves are composed of two or three pair of 

 oblong lobes, terminated by an odd one. They 

 are of a light green colour, with seiTated edges. 

 The fruit is shaped like the common walnut; but 

 the shell is smoother, and of a light colour. It 

 is edible, and yields an oil similar to that of the 

 walnut. One part of the wood is more porous 

 than that of the walnut ; but the other is more 

 compact. Tills gives the grain of the wood 

 something of the appearance of that of the ash, 

 and it is used for similar purposes, the small 

 shoots for hoops, and the grown trees for agri- 

 cultural instruments. It is very tough and elastic, 

 and suits well for the shafts and poles of wheel- 

 carriages, fishing-rods, &c. 



In favourable situations, this tree grows well 

 in England. The trunk rises to a considerable 



height, of a nearly uniform thickness, as straight 

 as a line, and without any lateral branches. 



The Penmylvania Walnut {^juglans cinerea'). 

 This species seldom exceeds the height of thirty 

 feet. The leaves are long, and composed of 

 seven pairs of folioles, terminated by an odd 

 one. The flowers are yellow, and come out 

 at the same time with the others, and are suc- 

 ceeded by a small, roundish, hard-shelled fruit. 



The Chestnut {fagus castanea'). Nat. fam. 

 amentacecB; monoecla, polyandria, of Linnseus. 

 The fruit, or nut, of the chestnut is much 

 esteemed as an accompaniment to the dessert, and 

 when roasted, is both nutritious and agreeable. 

 This is a splendid tree, growing to a great size, 

 and enduring for ages. The leaves are large, 

 lanceolate, and deeply serrated on the edges. 



The Chestnut. 



The male flowers are collected in long catkins, 

 and begin to open about the month of May ; 

 the buds usually appear about the middle of 

 April, and in a few days are followed by the 

 leaves, which remain green till October, when 

 they assume a yellow tinge. The fruit is con- 

 tained within a strong skin, or leathery coat, and 

 this again is sun-ounded with a second coat, co- 

 vered with numerous spines or bristles. The 

 chestnut is composed chiefly of farinaceous and 

 mucilaginous matters. It is commonly eaten 

 roasted, with a little salt, or it may be eaten 

 raw. On the Continent it is not only boiled and 

 roasted, but puddings, cakes, and bread, are 

 made of it. According to Phillips, chestnuts 

 stewed with cream make a favourite dish, and 

 many prefer them as stuffings for Turkeys. 

 They are also stewed and eaten with salt fish. 



The chestnut tree is generally understood to 

 be a native of Asia in many parts of which it 



