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Lauper (Seedlings).—West Australian seedlings raised on the 
Chapman River. 
SANDERSON’s SEEDIING.—Also raised in Western Australia. 
Ne-Puus-Untra (Figs. 5, 54).— Like I.X.L. and Nonpariel, a 
Californian seedling. The three should be planted in close prox- 
imity, to favour pollenation. Paper shell; nut large and long; 
hulls freely; single kernel, which is long and sender, resembling 
the commercial Jordan. A heavy and regular bearer; 10o0z. kernel, 
6oz. shell to 1b. of nuts. 
CuestnNur (Castanea sp.). 
Several varieties are grown, of which the European species (C. 
vesca), known as French, Spanish, and Italian chestnut, are more 
widely known. Another variety, the Japanese chestnut, is also 
gaining favour. It is a dwarf tree, suited for hedges and copses 
rather than for independent growth, but yields a nut which is larger 
than the largest European chestnut, and bears in four or five years 
from planting. The European chestnuts reach large dimensions, 
and, being quick growers, would do very well for avenues and shade 
trees. They require planting widely apart, and do best on free, 
moist, gravelly soil, beyond the reach of spring frosts. Limestone, 
clayey soil, and swampy land should be avoided. 
Chestnut trees of majestic size grow with great luxuriance in 
the rich valleys of the Darling Ranges about Jarrahdale, and also in 
the southern districts about the Vasse. Although not widely planted, 
they should thrive well in our cooler climates. 
The trees are readily grown from seeds, of which the largest 
and finest are selected. These are stratified in damp sand in the 
autumn and the winter, and planted, with the sprout up, in nursery 
lines, two to four inches deep, in the spring. At the end of the first 
year they are lifted, the tap root is eut off, and the trees either 
planted out or reset, giving them more room. 
Grafting by means of the ordinary cleft graft secures earlier 
fruiting and fruit of a known character. 
The composition of chestnuts is starehy rather than oily, con- 
taining 43 per cent, of starch, sugar, dextrin, ete., and about 6 per 
cent. of oily substance. _ 
Storing chestnuts for market or for home use is generally pre- 
ceded by scalding in boiling water and stirring with a stick. After 
15 or 20 minutes the nuts are spread out and dried. Wormy nuts 
floating on the surface are removed. The nuts kept in bags or in 
barrels are then used as required. The meat after this scalding being 
less horny and hard. 
Spanisu.—A sweet European kind, bearing its fruit in burrs. 
Splendid shade tree. 
Paragon.—Large, sweet, European, Early and abundant hearer, 
