14 THE WALNUT VARIETIES. 



They generally get cut back by frostsf in the spring, as they put forth 

 too early to escape them. The trees keep growing quite late in the 

 season, and the tender shoots and undeveloped growth suffer from the 

 extreme heat, and are nipped by the frost in the fall. 



Of late years several late-blooming varieties produced by chance have 

 come into prominence, having most of the essential qualities required, 

 and which are proving successful everywhere, and will hereafter, no 

 doubt, supplant all others of this species. 



While the walnut has reproduced itself, that is, " come the same,'' from 

 seed, it has a tendency to revert to the wild state, as is the case with all 

 trees when continuously propagated from seed. A variety can only be 

 reproduced and remain constant by budding and grafting. In this State 

 many such instances have been cited and recorded. 



EUROPEAN VARIETIES. 



The varieties described in this chapter have proved most promising 

 of the numerous kinds introduced into our State in recent years. The 

 descriptions given are by leading growers, whose opinions are worthy 

 of fullest consideration: 



Persian. — Generic commercial name, applied by common consent to 

 all varieties of the Juglans regia. 



* Chaberte. — (Plate XI, Fig. 9). — An old and most valuable variety; 

 late in budding out. The nut is well shaped, roundish-oval, and of fair 

 size; the kernel is of extra fine quality; good bearer. The Chaberte orig- 

 inated in France over a century ago, by a man named Chaberte, hence 

 its name. 



" The Chaberte is a good and thrifty variety." — West. 



" The tree is very productive, developing its leaves and bloom late in 

 the. spring." — Rock. 



* Franquette (Plate X, Fig. 5). — Blooms late in spring. Originated 

 about the same time as the Mayette, in the southeast of France, by a man 

 named Franquet. It is quite large, of an elongarted oval, and very 

 attractive; kernel full-fleshed and sweet, and of rich, nutty flavor. It also 

 buds out late in the spring, being as hardy as Parisienne and Mayette. 

 Very desirable as a market nut. 



" Nuts very large and long; one of the finest for dessert." — Rock. 



* Mayette (Plate X, Fig. B). — This is one of the finest dessert and 

 market nuts grown; it is quite large and uniformly so, well shaped, with 

 a light-colored shell; the kernel is full-fleshed, sweet, and nutty. But 

 what renders this valuable kind more valuable yet, is that it is very 

 hardy, being late in budding out, which enables it to escape uninjured 

 the disastrous effects of late froets in the spring; it is also an abundant 

 bearer. This is the nut imported into the United States under the name 

 of Grenoble, but on account of duties to pay, and the nut being high- 



*Desoribed by Mr. Felix Gillet. 



+ 0n March 2, 1896, Ihe northern and central portions of the State were visited by a 

 severe frost and snowstorm. On the morning of the 3d I examined the growth of the 

 Engiisli walnut in several orchards, which had already grown about 4 to 6 inc.lies, and 

 found much damage done to both the growth and the male catlcins. Tlie European 

 varieties did not show any signs of stariiiig. On March 15tb the pistillafes of the 

 'English " walnut made iheir farst api>earanee, but all the male flowers, or staminate 

 catkins, had dropped oft. On Slarcli 22d the European varieties began to put forth. 

 As a consequence there was no crop of '"Euglish" walnuts, but the European varieties 

 set well. 



