252 The Walnut and Its Culture. 



ten gallons of water, which is sufficient to settle the ground firmly 

 around the roots. Cultivate your orchard to the depth of four or 

 five inches. If the soil is moist enough to keep the tree in good 

 growing condition during the summer months, irrigation is not 

 necessary; but to make a first-class walnut, in size and in the full- 

 ness of kernel, if the ground is not naturally moist enough, artificial 

 means will have to be adopted. 



My improved soft shell walnut commences to bear at four j^ears 

 from the seed; at six years my trees average fifty pounds of nuts to 

 the tree, while some went as high as seventy-five pounds; at seven 

 years, they averaged ninety-six pounds, and at eight years old, av- 

 eraged as high as one hundred and twenty -five pounds, while 

 some of the largest trees bear one hundred and fifty pounds of the 

 finest walnuts I have ever seen. 



THE WALNUT AND ITS CULTURE. 



The walnut is a genus of beautiful trees of the natural order 

 Juglandacea?, named Juglans from Jovis, the heathen God, and 

 glans a nut. The two most widely known of North American 

 species are Juglans nigra (the black walnut) and Juglans cinerea 

 (the butter nut). But the variety to which we wish to call particu- 

 lar notice, and which is attracting attention among fruit growers in 

 Southern California, is Juglans regia, the common English walnut 

 or Madeira nut. It is classed among the hardy deciduous trees and 

 is a native of Persia. It was introduced into England in 1562, thence 

 distributed over a considerable portion of the globe, wherever the 

 climate and soil is suitable. It is a lofty tree with large spreading 

 branches. Its foliage resembles that of the ash, and the leaves give 

 forth a fine balsamic odor when bruised. By bruising and rubbing 

 on the skin the\ r are said to be a sure cure for the itch. Placed in 

 -wardrobes they prevent the ravages of moths. An excellent pickle 

 and a kind of ketchup are made from the unripe fruit. Just before 

 they are ripe they are much used in France with vinegar, salt, pep- 

 per and shallots. Walnut oil is a commercial product of Persia and 

 some parts of France, but has attained no proportions in this 

 country. The timber of all kinds of walnuts is very valuable, that 

 of the black walnut sometimes bringing fabulous prices. 



In California the English walnut is planted in orchard form for 

 the purpose of raising nuts for the market, and the tree also has 

 special value for shade and a great many streets and avenues are 

 lined with this magnificent tree. Where shade is needed during the 



