1144 
The nut is enveloped at the base by a 
sheath of succulent leaves or bracts. 
The European hazelnut, Corylus avell- 
ana, from cultivation has produced sev- 
eral varieties, differing in size, shape and 
flavor of the nuts which are known gen- 
erally as filberts. It is easily cultivated, 
will grow almost anywhere, but seems to 
grow best on a light and rather dry soil. 
Perhaps the best nuts shipped into this 
country come from Spain, where they 
are carefully cultivated, and before ex- 
port are baked in order to insure their 
good keeping. 
The American hazel, Corylus Ameri- 
cana, is very like the European, but is a 
smaller shrub. It has not been culti- 
vated in America, but is native to most 
parts of the Eastern United States. 
Oil is obtained from hazelnuts that is 
said to be nearly equal to that of al- 
monds and is used by chemists and per- 
fumers as a basis for their combines. 
The wood is very hard and flexible and 
Fig. 2. Filberts Grown in Clarke County, 
Washington. ie 
ENCYCLOPEDIA OF PRACTICAL HORTICULTURE 
is therefore much prized in Europe for 
poles, fishing rods, hoops, handles, etc. 
From the Oregon Agricultural College 
Bulletin 111 we quote the following: 
“While a great deal of interest is mani- 
fested in regard to filbert growing, few 
plantings have been made upon which 
we can make careful observations. Un- 
doubtedly there is a considerable area of 
land adapted to this nut, as one finds 
wild species growing prolifically through 
Western Oregon. It is a question yet as 
to the best soils to use. Some believe 
that the clay loams will produce large 
trees, but not heavy bearers, and there- 
fore will not be as profitable for filberts 
as other classes of soils. We find the nut 
growing naturally on the deep moist 
loams. Most authorities believe they 
should be encouraged to grow as a tree 
rather than as a bush. They should be 
given good cultivation and care. The best 
varieties are the French and Spanish, 
such as Barcelona and DuChilly.” 
GRANVILLE LOWTHER 
DuChilly; 2, Barcelona. Nuts 
grown by A. A. Quarnberg. 
