THE WALNUT VAEIETIES. 15 



priced in its home in France, a common and cheaper grade is often 

 mixed with it, to the disgust of nut importers in New York and Chicago. 

 The Mayette was originated by a man of the name of Mayet, one hun- 

 dred and thirty years ago, having ever since been a great favorite as a 

 market nut. 



" My trees did not produce until the sixth year. They are a large, 

 excellent nut."— West. 



"One of the finest dessert nuts grown; large, full-fleshed, and sweet. 

 Very late in budding, thereby escaping injury from late frosts." — Rock. 



*Mesange. — This nut has a very thin shell, and derives its name of 

 Mesange from a little lark of that name that goes to the kernel through 

 the tender and thin shell j very productive. This may be regarded as a 

 first-class family nut, but I would not recommend it as a market nut, 

 on account of its rather small size and thinness of shell. 



* Vourey. — This new and valuable variety of recent introduction origi- 

 nated near Vourey, France, hence its name. The nut has the shape of 

 the Mayette, but is more round and smaller; the shell is thin, light 

 colored, and smooth, and the kernel exceedingly sweet and nutty; very 

 hardy. 



" The nuts are very large and the shell well filled with a sweet, rich 

 kernel. The leaves and flowers are produced late." — Rock. 



Grenoble (Plate XI, Fig. 5). 



*Meylan. — A new and very attractive variety, originated near the 

 little village of Meylan, in the walnut district of France. The nut is of 

 fair size; the smoothest one of our collection, very thin shell, and of 

 excellent quality; buds out late. 



*Serotina {St. John) (Plate XI, Pig. 3). — I find this variety not 

 to be so late in budding out as to not be sometimes injured by late frosts 

 in the spring. The nut is of medium size, well shaped, with a very 

 sweet, nutty meat; enormously productive. 



" This variety came into bearing the fifth year from planting. It is 

 of less value than others grown by me. Its flavor is not quite so deli- 

 cate, and the shell a trifle harder, but as it is a week later in showing 

 leaf in the spring, it will suit frosty localities." — West. 



" Leaves and flowers of this variety are not developed until all danger 

 of frost has passed; very productive." — Rock. 



Mohan (Plate XI, Fig. 2). 



*Vilmorin, or Gross-Bred. — This curious variety was obtained by 

 " hybridizing " years ago, in France. It is a cross between the English 

 walnut and the Eastern Black walnut, and was called Vilmorin after 

 the leading member of the well-known seed firm of Vilmorin, Andrieux 

 & Co., of Paris. The nut is small, and has the shape of the English 

 walnut, but the furrows of the Black walnut; it is darker than the Eng- 

 lish and lighter than the Black. It can hardly be called an improve- 

 ment on the Black walnut; surely it is not on the English. It is a 

 very odd sort, having no commercial value whatever. We have fruited 

 this cross-bred walnut for the last seven years, and find that either as 

 a family or market nut this cross-bred variety is entirely worthless. It 

 must be regarded and propagated, therefore, simply as an ornamental 

 variety. 



* Weeping Walnut. — A new and very curious kind of walnut, highly 

 ornamental, the branches drooping down like those of the weeping-wil- 



* Described by Mr. Felix Gillet. 



