LXV. JUGLANDA‘CEE : JU’GLANS. 733 
to 60 ft. In cultivation in England since 1562, and probably long before. 
Flowers greenish; April and May. Fruit with a green husk, enclosing 
a brown nut ; ripe in September. Decaying leaves brown. 
Varieties. : 
¥ J. 7.2 maxima. Nix Jiglans fractu maximo Bauh. Pin. 417. ; Noix 
de Jauge Bon Jard. ed. 1836 p. 473.; Clawnut in Kent, Bannut in 
Warwickshire. — This variety has the fruit double the size of that 
of the species, being sometimes nearly as large as a turkey’s egg ; but, 
in drying, the kernel shrinks to one half its size ; and, hence, the fruit 
of this variety is not good for keeping, but ought to be eaten directly 
after being gathered. The leaves are large, and the tree has a mag- 
nificent appearance; but its timber is not nearly so durable as that 
of the common walnut. 
¥ J.r.3 ténera, Nax Jiglans frictu ténero et fragile putamine Bauh. 
Pin. 417.; Noyer, a Coque tendre, Noyer Mésange Bon Jardinier, 
1. c., Noyer de Mars in Dauphiné ; the thin-shelled, or Titmouse, 
Walnut. (See Hort. Trans. vol. iv. p. 517.; and E. of Gard., ed. 
1834, p. 942.) — The last name is given to this kind of walnut, 
because its shell is so tender, that the birds of the titmouse family 
(mésange, Fr.) (Parus major Z.; P. cerileus L.; and also P. 
ater and P. paldstris LZ.) pierce it with their bills, and eat the kernel, 
leaving the remaining part of the fruit on the tree. This variety has 
the most delicate fruit of all the walnuts: it keeps longer, and pro- 
duces more oil ; but it is not so good a bearer as the other sorts. 
¥ J.r. 4 seréting Desf. Nax Jiglans fractu-serdétino Bauh. Pin, 417.; 
Noyer tardif, Noyer de la Saint-Jean Bon Jard. ed. 1836 p. 472., 
Noyer de Mai in Dauphiné. — This is a most valuable variety for 
those districts where the frosts continue late.in spring. 
¥ J.r. 5 lacinidta. Nix Jigians foliis laciniatis Reneaulm, N. Du Ham. 
iv. p.174,; Juglans heterophylla Hort. ; J. filicifolia Lodd. Cat. ed. 
1836; the Fern-leaved Walnut Tree. — Has cut leaves, somewhat 
like those of Fraxinus excélsior salicifdlia. 
Other Varieties. The above are the most remarkable and valuable of the 
varieties of the common walnut; the first three, on account of their fruit ; 
and the last, as a curiosity, on account of its leaves. But in the Bon Jar- 
dinier five others are enumerated ; and in the Horticultural Society’s Fruit 
Catalogue for 1832 nine are given, of which the most valuable for cultivation 
for its fruit is the Highflier ; a variety which was originated at Thetford, in 
Norfolk, and which is held in much esteem in that county and in Suffolk. 
(Hort. Trans., iv. p. 517. ; and £. of Gard., ed. 1835, p. 942.) There is also 
the Yorkshire walnut, which is much planted inthat county. The varieties 
recommended by Mr. Thompson, as having proved the most prolific in the 
Horticultural Society’s Garden, are : the Round early oval ; thé Double large 
French, No. 1. above ; the Tender-shelled, No. 2.; andthe Thick-shelled. 
In the gardens of the Trianon, near Paris, there is a hybrid between Ji- 
glans régia and J. nigra, which partakes in an equal degree of the properties 
of both species, and has ripened fruit from which young plants haye been 
raised possessing similar properties. (See Gard. Mag., vol. xvi.) 
The wood of the walnut weighs 58 lb. 8 oz. in a green state; and when 
_ dried, 46 1b. 8 oz. It is white in young trees, and in that state is subject to be 
wormeaten ; but, as the tree grows old, the wood becomes solid, compact, 
easy to work, and acquires a brown colour, veined, and agreeably shaded with 
light brown and black. The most valuable part of the walnut is its fruit, which 
is much in demand throughout Europe and other parts of the world, for the 
table, and for various other purposes. In a young and green state, it is pickled 
and preserved; and, when mature, it is used as food for the poorer classes in 
the countries where it abounds, and at the dessert of the richer classes. An oil 
is expressed from the kernel in some parts of France, Switzerland, and Italy. 
