7 
y 
Marron Chalon Early.— The most pie- 
oooious of our collection; bears in nursery- 
rows like the Prceparturiens Walnut. Nut 
medium large; heavy bearer. 
Marron Quercy. — A prolific and pre- 
cocious kind; medium large; heavy bearer; 
first quality. 
Marron Bertraiid. — Precocious; me- 
dium la ge nut;* prolific. 
V Early Marron.— Always matures its 
nuts, whether the summer is short or cool; 
ynedium large. 
V Japan Chestnut or Manimotli.— This 
so-called Mammoth Chestnut is hardly as 
large as Marron Combale and inferior in 
appearance and quality. Ttie trees go into 
bearing e«rly enough, and on that accouut 
this kind is quite valuable. AVe wouldn't 
advise our customers to plant seedlings, 
for many of them produce burrs with noth- 
ing in them. Our trees are grafted from our 
bearing tree, which is a guarantee, as with 
all our other kinds of grafted Chestnuts, 
that as soon as the trees will have grown to 
a proper size they will bear burrs with nuts 
in. 
ALMONDS. 
We have several tine varieties of Soft- 
shell Almond, introduced by ns into this 
State from the almond district of Southern 
Prance, and which we liud as hardy, if not 
' ardier, than any Idiid we have tried yet. 
CJrosse Tendre, or Improved Lan^iic- 
do(!.— The finest :iu.l largi'st almond to bo 
found on the Pacific Const; it has also the 
advantage on the I'aper-Shell and well- 
advertised varii-ties in tliis State, of bloom- 
ing later, being harder and very productive. 
^ (See Pig. 7.) 
>| Princess, or Paper-SIiell.— The kind 
most esteemed at dessert, and so common 
in the shops of confectioners. The shell is 
so thin that it can be crush<-'d between the 
» fingers; kernel fat, sweet and rich. 
Hard-Sliell.— The common kind with a 
shell as hard as that of the Black Walnut. 
-J Provence.- Is of recent introduction. 
This mit, which is a kind of tlat, is much 
sought after by confectioners; by striking 
the nut on the suture with a small ham- 
mer, the shell splits open in two, letting 
out the kernel entire. 
FILBERTS. 
No garden should be without a Filbert 
tree; and if properly planted and trained 
(as standard trees, branching out at 2J to 3 
feet from the ground), rows of Filberts 
planted iu vineyards way apart from each 
other wo'ild pay, and better than grapes. 
BEST VARIBTIKS OF FILBERTS TO PLANT. 
Among the many French, English, Italian 
and Spauis'i Filberts that we have tried and 
grown iu our grounds for the last twenty 
years, none have proved to bo more prolific 
than the "Avelines." The Avelines are gen- 
erally oval iu shape, with a rather thin shell 
and ki-rnels smooth as that of Walnuts. 
Whether the inner skin of the Avelines is 
red or white, is what constitute the Ked 
and White Avelines. We do highly recom- 
/mend the Red and White Aveline.-i, the 
' Du Chilly, Jite largest and finest Filbert 
grown; the Wi-osse Blanche (Large White), 
1, of England, a magnificent cob nut; and 
J Sicily. All these varieties of FiH erts have 
been introduced by us into this country 
from Europe, and all our trc s are grown . 
from "layering," being therefore "true." 
The Filbert degenerates fast from the seed, 
and we think it more sate, though it is a 
very slow way of propagating, to grow the 
Filbert from la.yeriug; this, too, explains 
the comparatively high price of onr trees. 
Red and White Aveline.— Fruit large, 
ovate; flavor sweet, pleasant and nutty; 
shell thin; kernel smooth, and whether in- 
vested with a red or white skin, is what 
constitutes the Red or White Avi-line. Very 
prolific. 
^ (jrrosseofPiedniout.— Large, round nut, 
'ram Italy. 
Large White of England.— Very large, 
roundish, white sort from the filbert dis- 
irict of England; |,rolific. (See fig. 9.) 
Kentish Cob.— Laige-frnited and valu- 
able English sort. 
i , Purple-leaved.— A very pretty, highly 
'^ornamental variety, the leaves being of a 
dirk purplish hue; looks beautiful grown 
as a standard tree. 
^ Du Chilly.— A very large cob nut. (See 
I fig- 8-) 
I 
