CHESTNUT CULTURE 
traced to the introductions of the firms 
mentioned. 
The varieties of Japanese chestnuts 
have been considerably confused through 
the unfortunate practice of some who 
have sent out seedlings under such 
names as “Japan Mammoth,” ‘Japan 
Giant,” and “Japan Sweet.” These 
names, as generally used, have no 
varietal significance, for chestnut seed- 
lings vary as widely as apple seedlings. 
Geographical Adaptability 
We can give no definite data that will 
establish the geographical limits of the 
cultivated chestnuts. Experimental ef- 
fori is needed to establish their range of 
adaptability. It is not improbable that 
their distribution will follow the areas 
of the American chestnut, falling short 
of its extension in certain localities, and 
extending beyond it in others. As a 
guide to the possible geographical adapt- 
ability, the range of the American chest- 
nul, adapted from Sudworth’s “Check 
List of the Forest Trees of the United 
States,” is given. 
“From Southern Maine to Northwest- 
ern Vermont (Winooski river), South- 
ern Ontario, and southern shores of 
Lake Ontario to Southeastern Michigan; 
southward to Delaware and Southeastern 
Indiana, and on the Allegheny mountains 
to Central Kentucky and Tennessee, Cen- 
tral Alabama, and Mississippi.” 
(Hardy varieties of chestnuts will do well 
along the Pacific coast as far northward as 
Washington, according to Mr. A. A Quarnberg, 
nut specialist, of Clarke county, Washington. 
The Japanese and French chestnuts shown in 
this article were grown by Mr. Quarnberg. 
Wigs 2 and 38-~—Editor ) 
Uses of the Chestnut 
Before chestnut culture can become a 
prominent industry, there will need to be 
a larger appreciation of the uses to 
which the chestnut can be put. Popu- 
lar sentiment will also need revising, so 
that the chestnut harvest will not be 
looked upon as public property, purpose- 
ly grown for the benefit of the communi- 
ty at large. The chestnut industry, as 
a means of enlarging the food supply 
of the United States, is a horticultural 
phase that is worthy of serious considera- 
tion. In many European countries the 
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801 
chestnut is looked upon as a staple ar- 
ticle of diet. 
In France 
Griffin says, that in France, “from the 
Bay of Biscay to Switzerland, there are 
large plantations, and almost forests, of 
chestnut trees.” The nuts “are broad, 
large, and resemble the American horse- 
chestnut or buckeye (Hsculus lippo- 
castanum), and are extensively eaten by 
human beings and animals.” * * * “The 
poor people during the fall and winter, 
often make two meals daily from chest- 
nuts The ordinary way of cooking them 
is to remove the outside shell, blanch 
them, then a wet cloth is placed in an 
earthen pot, which is almost filled with 
raw chestnuts; they are covered with a 
second wet cloth and put on the fire to 
steam; they are eaten with salt or milk. 
Hot steamed chestnuts are carried around 
the city streets in baskets or pails; the 
majority of the working people, who 
usually have no fire in the morning, eat 
them for their first breakfast, with or 
without milk.” * * * “These nuts are 
often used as a vegetable, and are ex- 
ceedingly popular, being found on the 
table of the well-to-do and wealthy. They 
are served not only boiled, but roasted, 
steamed, pureed, and as dressings for 
poultry and meats.” 
“Chestnuts are made into bread by the 
mountain peasantry. After the nuts have 
been blanched, they are dried and ground. 
From this flour, a sweet, heavy, flat cake 
is made. It resembles the oaten cakes 
so popular among the peasants.” 
In Italy 
In Italy, Bruhl says that the chestnut 
forms a considerable part of the diet of 
the people during the fall and winter, 
where they are generally eaten roasted. 
“They are also much eaten in a cooked 
state; often prepared like a stew, with 
gravy.” He says, also, “the chestnuts 
are dried until they are as hard as dried 
peas, then shelled, after horses have 
been driven over them to crack the 
shells.” The dried nuts can be shipped 
anywhere “and are said to be as good 
for cooking purposes as the fresh ones 
These are also sold on the streets and 
eaten like peanuts.” 
