160 



THE WALNUT. 



Carshalton, where many thousands of these do 

 celebrate the industry of the owners ; " and this is 

 still the case in many parts of the continent. In 

 the south of France especially, the fruit, oil, and 

 wood form some of the principal articles of 

 commerce ; and here, as well as in the north of 

 Italy and in Switzerland, the roads are lined for 

 miles together with Walnut-trees. During August 

 and September, when the fruit is ripe or nearly 

 so, and the weather so warm that the shelter of 

 a house is not required to protect the traveller 

 from cold, he may walk under the shade of the 

 tree, eating the fruit by day and sleeping under 

 it by night. 



Walnuts in their young state are both pickled 

 and preserved. For this purpose they should be 

 gathered at the end of June or beginning of July. 

 If intended for pickling, they should be soaked in 

 salt and water for a fortnight before they are 

 placed in the vinegar. " They may be preserved," 

 says Loudon, " either with or without their husks ; 

 in the latter state they are the most agreeable, 

 but in the former most strengthening to the 

 stomach." Gerard says, ^^the green and tender 

 nuts, boyled in sugar, and eaten as suckarde 

 (sweetmeat) are a most pleasant and delectable 

 meate, comfort the stomache and expell poyson." 

 A fine stomachic liqueur is made from the young 

 nuts about the beginning of June ; and in August, 

 before the shells become hard, they are eaten, 

 what the French call, en cerneaux^ that is, with 

 the kernel while green scooped out with a short 

 brass knife, and seasoned with vinegar, salt, pep- 

 per, and shallots. When ripe, they are consi- 

 dered wholesome as long as the skin can easily be 



