shaped, sharp pointed, slightly serrated, and larger 

 than those of the other kinds. The fruit, when ripe, 

 IS villous, and covered with a viscid clan) my sub- 

 >stance, by which it almost sticks to the fingers when 

 handled. It is long, and somewhat pointed at the 

 ends, and freed of its hull or covering, is very rough, 

 and deeply furrowed, containing a soft, oily, sweet 

 Jcernel. \ 



An extract of the bark of this tree affords a mild 

 and safe cathartic. The bark and shells of the nuts 

 dye a good brown colour, scarcely ever fadings 

 The mordant in common use is the sulphat of iron, 

 (copperas) : grey and black are also died with it. 

 The young fruit make an excellent pickle, little in- 

 ferior to the Madeira nut, (absurdly called English 

 walnut.) The kernel of the nut contains a large quan- 

 tity of rich sweet oil. 



4. J, alba acuminata^ long, sharp fruited hickory 

 tree. The leaves are composed of three or four 

 jpair of lobes and an odd one. Nuts, with shells on, 

 -are two inches in length, and one in diameter* The 

 .fiuts are thick shelled, the kernel small and not very 

 sweet. 



5. J, alba minima^ pig hickory. Bark smooth 

 when young, but becomes rough when old. Leaves 

 ^are five-lobed and an odd one. The fruit is small 

 and round ; shell thin ; kernel very bitter ; timber 

 not esteemed. 



The late Dr. Pennington, of Philadelphia, strong- 

 ly recommends this nut as an astringent.* 



* Sec his valuable Economical Essay?. 



