7 
than 12 to 15 feet in the row ; but a very 
important point, to make the trees bear 
well, is to plant the rows of Filberts very 
wide apart, 100 to 150 feet. We have for 
years advised the owners of large vineyards 
to combine Filbert growing with that of 
Grapes; now, and more than ever, since 
wiue has become such a drug on the mar- 
ket, should our advice be heeded. The 
Filbert not being a large tree and spread- 
ing out but moderately, would not siand in 
the way of Grapes nearest to it; and as Fil- 
berts to do well require space, the rows 
should be made to stand widely apart, 
which again would be no detriment to the 
Grapes. 
Of all classes of Nut and Fruit trees, none 
is better benefited by constant moisture 
than the Filbert; in fact, in certain soils 
and localities, irrigating should have to be 
resorted to, particularly oarly in the sum- 
mer, so as to insure a crop of nuts every 
year. We beg the owners of Filbert 
"bushes"who complain that their "bushes ' 
do not bear, to go to work at once to trim 
the bushes out and up, letting stand the 
straightest and largest shoot and sawing 
the others all off below the ground, and 
making that remaining shoot brauch out 
at 3 to Sh feet ; and grub up afterward all 
sprouts that are bound to grow up all 
around the foot of the tree. After awhile, 
or as soon as the trees will have grown a 
good sized top and gone to bearing, will 
the roots cease throwing up suckers. 
This method of planting and training the 
Filbert is very simple, and it is really won- 
derful what a change is brought out in the 
bearing qualities of the Filbert when 
trained and treated as desciibed in this 
short sketch. 
BEST VARIETIES OF FILBERTS TO PLANT. 
Aniong the many French, English. Italian 
and Spanish Filberts that we have tried and 
grown in our grounds for the last twenty 
years, none have proved to be more prolific 
than the "Avelines." The Avelines are gen- 
erally oval in shape, with a rather thin shell 
and kernels smooth as that of Waluuts. 
Whether the inner skin of the Avelines is 
red or white, is what constitute the Ked 
and Wbite Avelines. We do highly recom- 
mend the Ked and White Avelines, the Dn 
Chilly, the largest and finest Filbert grown; 
the Grosss Blanche (Large White) of Eng- 
land,' a magnificent cob nut; and Sicily. 
All these varieties of Filberts have been in- 
troduced by us into this country from 
Europe, and all our trees are grown from 
" layering, " being therefore "true." The 
Filbert degenerates fast from the seed, and 
we think it more safe, though it is a very 
slow way of propagating, to grow the Fil- 
bert from layeriug ; this, too. explains the 
comparatively high price of our trees. 
Red AveliliC— Fruit large, ovate; flavor 
sweet, pleasant and nutty; shell thin; ker- 
nel smooth, and from the fact that it is in- 
vested witb a very thin skin of a beautiful 
bark wine color, hence, its name of Ked 
Aveliue. (See fig. 22 ) 
White Aveliue. — In every respect the 
same as the above, with the exception of 
the kernel being invested witn a thin white 
skin. (See tig. 22.) 
Grosse of Piedmont.— Fruit large and 
round; quite productive. Very much like 
the sort kept in stores, and imported from 
Italy. (See fig. 23.) 
Sicily. — Fruit large, round, sweet and 
nutty, smooth kernel. 
Large White of England.— Very large, 
long, white sort, from the filbert district of 
England; largely cultivated for market. 
Kentish Cob. — A valuable English sort; 
large, long, beautiful nut. 
Purple-leaved. — A very pretty, orna- 
mental variety, the leaves being of a dark 
purplish hne;v^ooks beautiful grown as a 
standard tree. 
Du Chilly. — An eutirely new variety 
from France, and the largest filbert we have 
ever fruited in California. The uut is of an 
elongated oval, very broad, over an inch in 
length and three-fourths of an inch broad. 
The nuts seem to be uniformly large, and 
the bushes qnite prolific. (See fig. 21.) 
All the varieties we offer in the above list 
are guaranteed to be "true," they being 
propagated from layeriug. We have also a 
few grafted trees of Du Chilly, English Cob, 
and Bysauee, a kind with the bark like that 
of Cork Oak. 
Pijr. 23— Piedmont. 
