Santa Rosa Nut Meats 
In developing the Santa Rosa walnut Mr. Burbank had in 
mind not merely thinness of shell and abundant bearing, but 
also the various qualities of meat that are desirable. Among other 
things, he eliminated the superfluous tannin, which gives the 
nut a disagreeable astringency as well as brownish color. 
The whiteness of the meats of the Santa Rosa is 
evidence of his success in this regard, 
