3 
Cluster Proepartnriens.— A remarka- 
ble variety of Proepartnriens, originated by 
iis eleven years ago; unt medium large, ob- 
long, nicely shaped, perfect soft shell; ker- 
nel fat and sweet. Growing in clusters. 
Solely propagated by grafting. See Fig. 13, 
Plate III. 
Fertile a dros Fruits or Maiiimotli 
PrflDparturiens.— A large-fruited variety 
of the Prceparturiens or Fertile Walnut, 
originated in France. The nut is extraor- 
dinarily large, being pretty near as thick as 
broad, of queer shape that makes one think 
of the odd style of women's sleeves, so 
large and inflated at the shoulder. The 
shell, like that of all mammoth walnuts, is 
very rugged, but soft, and the kernel of 
good quality. See Fig. 7, Plate II. 
Cluster Walnut (Juglans Racemosa). 
— This pretty kind of walnut, introduced 
by us into this state some twenty-two years 
ago, is a worthy rival of Proeparturiens for 
productiveness, but much superior for the 
size and beauty of its nuts, growing in 
graceful clusters like so many bunches of 
biinaniis. It derives its name of Juglans 
Kaeemosa from the Latin word Kace- 
mosus, meaning abundant in clusters, 
full of clusters, which is its main charac- 
teristic. The nuts, when the tree is in 
full bearing, grow in long clusters of 10, 15 
and even 25 Xo 28 nuts. The nut is thin- 
shelled, of fair size, most hermetically 
closed, with a very smooth, white shell, a 
perfect beauty. See Fig. 9, Plate II. 
Mayette Walnut.— This is one of the 
finest dessert and market nuts grown ; it is 
quite large and even in size, well shaped, 
with a light colored shell ; the kernel is 
fnll fleshed, sweet and nutty. But what 
renders this valuable kind more valuable 
yetjis to be very hardy.being late in budding 
out, which enables it to escape uninjured 
the disastrous effects of late frosts in the 
spring ; it is also an 8,bundant bearer. This 
is the nut imported in the United States 
under Ihe name of Grenoble, but on account 
of dnties to pay, and the nut being a high 
priced one in its very home, in France, a 
common and cheaper grade is often mixed 
with it, to the disgust of nut importers in 
New York and Chicago. The Mayette was 
originated in the southeast of France by a 
man of the name of Mayet, 135 years ago, 
the nut having ever since been a great 
favorite as a market nut. See Fig. 1, 
Plate I. 
Parisiciinc Walnut. — This nut, also 
one of the finest for dessert and market, 
was originated in the southeast of France, 
and not in the neighborhood of Paris, as its 
name would imply ; its beauty made it 
called Parisienne in honor of the capital of 
France. The nut is large, broader at the 
small end than the Mayette and Frauquette 
and has a very pi'etty shape. It is as late 
as Mayette and as desirable for market. 
See Fig. 4, Plate I. 
Fran(|Dette Walnut.— Originated about 
the same time as the Mayette in the south- 
east of France, by a man named Franquet. 
The nut is quite large, of an elongated 
oval, and verv attractive, kernel full-fleshed, 
sweet and rich. It also buds out late 
in the spring, being as hardy as Mayette 
and Parisienne. Very desirable as a market 
walnut. Sf e Fig. 3, Plate I. 
Meylan Walnut. — A new and very at- 
tractive variety, originated near the little 
village of Meylan, in the walnut district in 
France. The nut is of fair size ; the 
smoothest one with the hghtest colored 
shell of our whole collection ; thin-shelled 
and of excellent quality ; heavy bearer ; 
budding out late. See Fig. 2, Plate I. 
Vourey Walnut. — This new and valu- 
able kind was originated near Vourey, in 
France, hence its name. The nut has the 
shape of the Mayette, but is more round 
and smaller ; the shell is thin, light colored 
and smooth, and the kernel exceedingly 
sweet and nutty ; it is very hardy. 
Mesange Walnut.— This nut has a very 
thin shell, and derives its name of Mesange 
from a little bark of that name, that goes 
to the kernel through the tender and thin 
shell; very prolific. The Mesange is re- 
garded as a first-class variety for oil, but 
we would not recommend it as a market 
nut, on account of its rather small size and 
thinness of shell. 
Serotiiia Walnut.— We find this variety 
not to be so late in budding out as claimed. 
The nut is of medium size, oblong, well 
shaped, smooth shell, with a very sweet, 
nutty meat ; heavy bearer. 
Cliaberte Walnut.- An old and most 
esteemed variety ; 'late in budding ont. 
The nut is well shaped, roundish-oval and 
of mediiim size ; the kernel is of extra fine 
quality ; good bearer. The Chaberte was 
originated over a century ago by a man 
named Chabert, in France, hence its name. 
Very rich in oil. See Fig. 5, Plate I. 
California Paper-Shell Walnut,— This 
most pretty nut, one of the sweetest rai.sed 
in our grounds, has been originated by us 
from a nut borne on a grafted Chaberte, the 
tree being, therefore, a Second Generation 
Chaberte. This nut is of medium size, 
shell very thin and almost white ; kernel 
full fleshed, exceedingly sweet and nutty ; 
heavy bearer. Propagated by grafting. 
Lanfrey Walnut.— A newly originated 
variety. Nut large, broad oval ; shell of a 
whitish gray, first quality. Late in bud- 
ding ont. Propagated by grafting. See 
Fig. 11, Plate III. 
Poornian Walnut.— A new kind, of re- 
cent introduction; the only one of our whole 
ooUeotion that hasn't borne with us yet. 
