214 



THAT'S IT ; 



family juglans, the Latin name 

 for a walnut, or a walnut tree. 

 The Latin name is said to be a 

 contraction from Jovis, Jove's, 

 and glctns, a mast, or acorn ; 



and was applied by the Roman 

 writers to this tree, on account 

 of the excellence of its fruit* as 

 food, compared with other masts, 

 or acorns. 



which has a ragged 



538. 



Tli 3 leaves, 2, of the walnut 

 are compound ; the leaflets from 

 five to nine, but generally seven in 

 a leaf ; they are slightly serrated, 

 and oval in form. The male 



flowers, 3, consist of round droop- 

 ing catkins : the female flowei^s 

 in clusters, 4. A naked drupe 

 (a pulpy covering), 5, contains 



the nut, 6 

 shell. 



These trees are chiefly natives 

 of North America ; a few are 

 East Indian ; one species, the 

 common walnut, is a native of 

 Persia and Cashmere ; another of 

 Caucasus ; and a third of the 

 West India Islands. They are 

 now very widely distributed. 



The warm russet hue of the 

 young foliage of the walnut, 

 makes it a pleasing variety among 

 the vivid green of other trees, 

 about the end of May ; and the 

 same variety is maintained in 

 summer, by the contrast of the 

 yellowish hue which it then as- 

 sumes with trees of a darker 

 tint ; but it opens its leaves so 

 late, and drops them so early, 

 that it cannot long be in harmony 

 with the grove. 



The frnit of the walnut is a universal 

 favourite ; and " wine and walnuts " form an 

 association not likely to become extinct. The 

 kernel of the nut, which is externally of a cor- 

 rugated form, is contained within an oval-shaped 

 shell, and this again is enveloped in a green 

 husk. It is, when ripe, esteemed as a fruit; 

 but from its containing a large proportion of oil, 

 is, like all substances of the kind, apt to disagree 

 with many stomachs. The green fruit makes 

 an agreeable pickle ; and the expressed oil is 

 somewhat similar to almonds, and is used as a 

 finer sort by painters. It is also used in cook- 

 ing, and for* burning. The Spaniards strew the 

 gratings of old and hard walnuts, first peeled, 

 into their tarts and other sweetmeats. When the 

 leaves and recent husks, in their green state, 

 are macerated in warm water, the extract, 

 which is bitter and astringent, is used to destroy 

 insects ; and it is a very permanent dye, im- 

 parting to wool, or the skin and nails of the 

 living body, a dingy greenish yellow, which 

 cannot be obliterated without a great deal of 

 labour. On this account it is said to have been 

 used by gipsies in staining the complexions of 

 stolen children, that they may appear as their 

 own offspring. The quantity of oil in fresh 

 walnuts is very considerable, being about equal 

 to half the weight of the kernels.* 



* hhind s History of the Vegetable Kingdom. 



