4 
All the trees that we have scattered 
thronghout the State, and outside of it, the 
last ten years, under the name of Proepar- 
turiens, were "second generation" trees — 
trees grown from nxits borne on such tre.es 
are consequently nothing else but third 
generation Prcepnrturiens, or common 
French walnuts. So is it the case with 
trees grown from nuts borne on trees 
grafted from our second generation stock. 
We have been unable ourselves to obtain 
grafted trees from the original Proeparturi- 
ens, whose nuts only produce second gen- 
eration trees. Hence the reason why sec- 
ond generation Proeparturieus are so scarce. 
The Prceparturiens, Cluster, Sero- 
tina, Mayette, Franquette, Barthere, M^- 
Bange, Gant, Parisienne, Chaberte, were 
all introduced by us into this country from 
Europe the last seventeen years; the Vou- 
rey, Meylan, Vilmorin, Weeping Walnut, 
but recently. 
vGRAFTJED WALNUTS. 
TVe offer to our customers this season 
grafted trees (grafted from the original 
stock) of the following kinds, viz., Cha- 
berte, Mayette, Franquette, Parisienne, 
large-fruited and late Prceparturiens, Vil- 
morin, Vourey, Barthere, at from $1.50 to 
$2.00 per tree, according to kinds and 
sizes. 
Our stock in grafted Walnuts is small, 
which compels us to decline orders by the 
dozen of any kinds. In the course of two 
or three years we expect to have trees 
grafted from the original stock of those 
rare kinds, viz.. Cluster, Vourey, Meylan 
and Weeping Walnut. 
The difficulty in grafting the Walnut is 
such that we have to keep up the prices of 
this class of trees at such high figures; it 
explains, too, the scarcity of "grafted" 
trees. 
AMERICAN WALNUTS. 
Butternut. — This kind is indigenous to 
the United States, and well known through- 
out the New England, Middle and Western 
States. The fruit is elongated; the nut hard 
and rough, with prominent ridges; the ker- 
nel pleasant flavored and oily, whence the 
name butternut. 
Pecan Nut. — This variety is found in 
the valley of the Mississippi and its tribu- 
taries. The tree is beautiful, with a straight 
and well-shaped trunk. The nut is oblong 
and smooth, and the kernel sweet and highly 
flavored. 
Hickory Nut.— (Shell Bark)— The hick- 
ory grows tall and slender, with rough and 
shaggy bark. The wood is much used in 
making hoops, whip -stalks, axe -handles, 
etc.; the fruit contains a thin-shelled, rich- 
ly flavored kernel. 
California Black Walnut. — This spe- 
cies of walnut is indigenous to California. 
The fruit is spherical, the nut hard but 
smooth, and not furrowed like the eastern 
Black Walnut; the kernel is rich and oily. 
This walnut is of rapid growth, spreading 
out more than the eastern kind, but going 
to bearing sooner. 
CHESTNUTS. 
MABBONS, OB PBENCH CHESTNaTS (solely 
propagated by grafting). 
Marron De Lyon.— Fruit large, round- 
ish, sweet and well flavored, the pelicle of 
the kernel coming ofi' freely from the rather 
smooth surface (see Fig. 24). Does not 
seem to do as well in California, as far as 
bearing qualities are concerned, as it does 
in Europe. 
Marron Conibale. — This variety is re- 
garded in Europe as valuable as the Marron 
de Lyon, being even more productive. Here 
in California we find it to do admirably well; 
it is very productive, and bears enormous 
nuts, sweet and highly flavored. The trees 
go to bearing quite early. We do not hesi- 
tate in highly recommending this splendid 
variety of Marron, which has been fruiting 
with us for the last twelve years, as one of 
the best to cultivate in this State. (See 
Fig. 25.) 
'i/ Marron Merle.— Nut very large; first 
quality; very productive; a very desirable 
kind. 
V Early Marron. — (Avant Chataigne) — 
This is one of the earliest chestnuts to 
ripen; and wherever the summer is short, 
or not warm enough to ripen the other sorts, 
this kind should be planted in preference. 
The nut is large, very sweet, and well fla- 
vored. 
y Marron Grosse Precoce* — As its name 
shows, it is a large Marron and quite early; 
like the above kind, it should be planted in 
preference to all other sorts wherever the 
, summers are short and oald. 
" Yellow Marron.— (Jaune d'oeuf)— This 
is a very curious sort of Marron; when 
baked or boiled the meat has the color of 
hthe yellow of an egg, hence its name. 
^ Marron Nouzillard. — A beautiful vari- 
ety, extensively cultivated in central France. 
Nut large, very sweet; very productive. 
All the above varieties of Marrons have 
