4 
such as fertility, hardness and lateness in 
budding out. Whenever a variety Combines 
all the above characteristics, it might very 
well be called the "boss" variety to plant 
for market. 
For size and beauty of the nuts, no varie- 
ties can surpass the Mayette, Franqnette 
and Parisienne (see accompanying cuts, 
representing nuts of these three fine varie- 
ties). But size and beauty of the nuts, are 
not the only advantages of these three kinds 
over others, for they are, besides, hardy, 
budding out late, and seldom injured by 
frost in the spring. As to the kernel, it is 
fine, corresponding full to the size of the 
shell, with a sweet, nutty flavor. 
The Mayette, Franquette and Parisienne 
are grown in large quantities in the East of 
France, and are exported to the north of 
Europe, whither they bring a pretty good 
price. On account of the tariff, and the 
high price of these nuts, none but the trash 
from Dordogue (in Western France) is ex 
ported to the United States. We shall now 
give a short description of those fine market 
varieties. 
Mayette Walnut.— This is one of the 
finest dessert nuts grown; it is quite large 
and uniformly so, well shaped, with a light 
colored shell ; the kernel is full fleshed, 
sweet and nutty. But what renders this 
remarkable kind so much more valuable 
is to be very late in buddiug out, which 
enables it to escape the disastrous effect of 
late frosts in the spring ; it is also an abun- 
dant bearer. (See fig. 5.) 
Parisienne Walnut. — This beautiful 
nut, also one of the finest for de'ssert 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 the Franquette, and has a very pretty 
shape. It is as late and hardy as Mayette. 
(See fig. 4.) 
Franqnette Walnut.— Originated a cen- 
tury ago, in the east of France, by a man 
named Franquette ; it is exceedingly large, 
of an elongated oval, and very attractive; it 
buds out very late in the spring and has a 
full-flesbed, sweet kernel. (See rig. G.) 
Vourey Walnut.— This new and valua- 
ble kind is of recent introduction, and was 
originated near Vourey, in the southeast of 
France, hence its name. It resembles in 
shape the Mayette, and is one of the hard- 
iest kinds introduced by us into this State. 
We never had these four varieties of wal- 
nuts injured by frost in the spring, or at 
any time, at the altitude of our place, 2500 
feet above the level of the sea. 
Meylan Walnut.— A new and most beau- 
tiful variety, originated near the little vil- 
lage of Meylan, in the walnut district in 
Fiance. Much cultivated for exportation 
in the latter country, but mostly to the 
north of Europe. 
Mesange, or Paper-Shell Walnut.— 
This nut has the thinnest shell of any var- 
iety kuciwn; it derives its name of Mesange 
from a little lark of that name, that goes to 
the kernel through the tender and thin 
shell. Very productive, and quite rich 
in oil. We do not, however, recommend 
the growing of this variety for market, on 
account of the thinness of the shell, which 
breaks off too easily in handling the nuts, 
or even wheu they drop on the ground off 
the tree. Like the Paper-shell almond, the 
nuts of the Paper-shell walnut are carried 
away in the woods by bluejays, birds very 
foud'of nuts of all kinds. 
Weeping Walnut. — A new and curious 
kind of walnut, the branches drooping down 
like those of a weeping-willow; very orna- 
mental. The nut is of medium size, well 
shaped and of first quality. Solely propa- 
gated by grafting. 
Serotina or Late Walnut.— This vari- 
ety is most valuable where late frosts are 
common, on account of its lateness in bud- 
diug out. The nut is of medium size, well 
shaped; the meat very sweet and highly 
flavored; one of the best nuts so far grown 
in our grounds. Very prolific. It is this 
variety that produces the "After Saint 
John" Walnut; nurserymen marking out 
every Serotina in nursery row that puts 
forth about St. John's Day, and selling 
such trees under the name of After Saint 
John Walnut. It reproduces well enough 
from the seed. 
Chaberte Walnut.— &n old and most 
valuable variety; late in budding out. The 
nut is well shaped aud of fair size, the ker- 
nel of extra tine quality; very productive. 
The Chaberte was originated a century ago 
by a man named Chaberte, hence its name; 
it is very rich in oil, and is cultivated on a 
large scale in the east of France, where nut 
raising is one of the leading industries of 
the country. 
Gant or Bi.jou Walnut.— A remarkable 
variety for the extraordinary size of its 
fruit The shell is thin, with rather deep 
furrows; those of the largest size being 
made into ladies' companions, where to stow 
away gloves or handkerchief; hence the 
name "Gant" Walnut. The kernel, though, 
does not correspond to the size of the shell. 
Barthere Walnut.— A singularly-shaped 
nut, elongated, broad at the center and ta- 
pering at both ends; the shell is harder 
than that of other sorts. Entirely repro- 
duced by grafting. 
Vilmorin Walnut.— A cross between the 
English and Eastern Black Walnut. The 
nut has the shape of the English Walnut, 
