tKBOKKTUM and FKUT1CBTUM. PART III. 



Grenoble, " of all othen the most beautiful and esteemed." To render the 



wood better coloured, Evelyn continues, "joiners put the boards into an 

 oven alter the batch is forth, or lay them in a warm stable; anil, when they 

 work it, polish it over with its own oil, very hot, which makes it look black 

 and sleek; and the older it is, the more estimable: but then it should not be 

 put in work till thoroughly seasoned; because it will shrink beyond expect- 

 ation. It is only not good to confide in it much tor beams or joists, because 

 of its brittleness ; of which, however, it has been observed to give timely 

 notice, like that of the chestnut, before it breaks." (Hunt. Eve/., p. 172.) For 

 fuel, according to Baudrillart, the wood, when dry, is of nearly the same value 

 as that of the common sycamore, burning with a mild flame ; but, as charcoal, 

 it is not productive. In Britain, the chief uses of the timber are for gun- 

 stocks (it being bund Lighter in proportion to its strength and elasticity than 

 an\ other), and for musical instruments, turnery, and toy-making. 



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, anil at the dessert of the richer classes. In the north of Italy, in Swit- 

 zerland, and in the south of France, the roads are lined for many miles together 

 with walnut trees ; and, during August and September, when the fruit is ripe, 

 or nearly so, and the weather so warm that the shelter of a house is not 

 required to protect the traveller from cold, he may walk under the shade of 

 the tree, ami eat its fruit during the day, and sleep under it during night. We 

 have even known the case of a person who travelled by a public conveyance 

 from Florence to Geneva, eating scarcely anything by the way but walnuts 

 and heads of maize, which he gathered by the road side. About the end of 

 June, walnuts are preserve!, either with or without their husks : in the latter 

 state they are most agreeable, but in the former most strengthening to the 

 Stomach. Gerard says," The green and tender nuts, boyled in sugar, and eaten 

 as suckarde, are a most pleasant and delectable meate, comfort the stomache, 

 and cxpell poyson." A fine stomachic liqueur is made from the young nuts 

 about the middle of June; and about this time, also, they are pickled. In 

 August, before the shells become hard, they are eaten in what the French 

 call en cerneatue, that is, with the kernel, while green, scooped out with a short, 

 broad, brass knife, and seasoned with vinegar, salt, pepper, and shallots. The 

 nuts, for this purpose, should be taken at least a fortnight before they are ripe; 

 they should be thrown into water as soon as they are separated from the 

 husk, and allowed to remain there till the moment when they are wanted to 

 be seasoned and set upon the table. The seasoning may be that already 

 mentioned; or the juice of green grapes and salt, without anything else. 

 Towards the end of September, or beginning of October, walnuts are eaten 

 raw, and they are good as long as they continue fresh ; that is, as long as it is 

 to detach the skin from them; but when this cannot be removed, the nuts 

 become indigestible, and their acridity attacks the gums and the palate. In 

 order to preserve them fresh, they ought to be buried, with their green shells 

 on, in -and or in dry soil, beyond the reach of frost or surface heat, in which 

 they will continue fresh for six months. Of the dried kernels, a conserve 

 ■ is formed; which, in Prance, is called nougat, and is considered very 

 ble. In Spain, Evelyn tells US, they strew the gratings of old and hard 



i and sweetmeats. In London, young walnuts are much 



. for pickles, and in making catchups, or adulterating soy, and other sauces. 



nut of tin lited walnut Ofauge, Fr.j the variety No. 1. above) 



'< into cs ' i by jewellers, and furnished with trinkets, for the 

 amusement of children. In Limerick, it is customary to put a pair of fine 



I. into • valnut. shell, and a dish of walnuts with this kind of 



i at table. Thus furnished, they are often sent 



are lent in the same manner from Prance. 



Tin ral u '• of the WsJnuf on a large scale, iii the south of Europe, is 



