ON THE HICKORY NUT 
There are several species of Macadamia, the 
one that I have raised most extensively being 
known as Macadamia ternifolia. This is a hand- 
some evergreen, the leaves of which resemble 
those of the magnolia, but are thinner and rougher. 
The nuts are often an inch in diameter, with 
rather thin shells, and large, round, delicious 
meats. Further tests will be necessary before the 
climatic limitations of the Macadamia are fully 
established. But in regions where it can be grown, 
it must prove a nut of very great value. 
—The prospect of improving 
the product of a tree that does 
not bear until it is ten or fif- 
teen years old, is not alluring, 
considering the short span of 
the human life; yet we can 
scarcely doubt that even the 
hickory nut will presently be 
brought into the dominion 
of the plant experimenter. 
