5 
been introduced by us into this country 
from Europe, some sixteen years ago. others 
more recently. We are able, therefore, to 
tell about their bearing qualities. 
In quality, our California grown "Graft- 
ed Marrons" are not in the least inferior to 
the French nuts, but certainly superior to 
any seedling nuts raised in this State. 
V 
y SEEDLING CHESTNUTS. 
Marron Conibalo. — Nut medium large 
to large; two to four nuts in each burr. 
Productive. The same as the common 
Italian or Spanish chestnut, propagated 
from the seed and found all over the State. 
Very inferior to the nut of "grafted" trees, 
the Matron degenerating from the second 
generation from the seed and going back to 
the o6mmon type or " Chataigne." 
It is easy enough to detect the fraud, 
■whenever a seedling chestnut of the com- 
mon sorts is sold for a grafted Marron, the 
leaves of the latter being of a glossy, dark 
green, with the teeth of the edge small; 
while those of seedlings are of a dull green, 
■with larger teeth on the edge, and some- 
what broader. 
American Cliestnnt. — The fruit of this 
variety is a great deal smaller than that of 
European kinds, though the kernel is very 
Bweet and well flavored. 
V. 
ALMONDS. 
Princess, or Ladies' Thin Shell.— The 
variety common in the shops of confection- 
ers, where it is extensively used in the man- 
ufacturing of certain cakes and candies; it 
is also the kind most esteemed at dessert. 
The shell is so thin that it can be crushed 
between the fingers. Kernel fat, sweet and 
rich. 
V Langucdoc, or Soft-Shell.— I'he shell 
of this variety, though a little harder than 
that of the Princess, is thin and soft, and 
easily cracked. The kernel is fat and very 
sweet. This kind is more hardy and less 
\ injured by the "gum" than the Princess. 
Hard-Shell.— The common kind with a 
shell as hard as that of the Black Walnut. 
V Grosse Tendre, or Improved Languc- 
doc. — Of recent importation from the prov- 
ince of Languedoc in Southern Fiance. 
This nut is very large, a good many having 
a double kernel; the shell is soft, and Of a 
light yellow tint. The nicest almond for 
market. It is as hardy as the Common 
Languedoc. 
Seedling Langnedoc. --Seedling, from 
the seed of the common Languedoc. 
The Languedocs have the advantage 
over the Princess or Paper-Shell, and other 
well advertised varieties in this State, of 
blooming much later, being hardier, and 
resisting the attacks of the gum most suc- 
cessfully. 
FILBERTS. 
Red Aveline. — Fruit large, ovate; flavor 
sweet, pleasant, and nutty; shell tbin; ker- 
nel smooth, and from the fact that it is in- 
vested with a very thin skin of a beautiful 
dark wine color, hence its name of Eed 
Aveline. We consider this kind, which w© 
have cultivated and fruited for the last six- 
teen years, as one of the most prolific and 
desirable kinds to cultivate in California. 
(See Fig. 21.) 
\ White Aveline. — In every respect the 
same as the above, with the exception of 
the kernel being invested with a thin while 
skin. 
\ tJrosse of Piedmont.— Fruit large; and 
round; quite productive. Very much like 
the sort kept in stores, and imported from 
Italy. (See Fig. 23. ) 
■ Cluster. — A very remarkable variety, on 
account of the nuts always growing in olus- 
^ters of two to ten. Very desirable variety .^ 
Sicily. — Fruit large, round, sweet and 
^nutty. 
■ Large White of England.— A large, 
\long, white sort, from the filbert district of 
England ; largely cultivated for market. 
, Kentish Cob. — We are yet experimenting 
on this kind, said to be very valuable. 
1'' Du Chilly. — An entirely new variety 
from Franco, and the largest filbert we have 
ever fruited in California. The nut 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 quite prolific. It 
bore for the first time with us in the sum- 
mer of 1887. 
The Avelincs or Spanish Filberts are 
extensively cultivated in Spain and the 
south of France, where they constitute an 
important branch of commerce. They are 
exceedingly sweet and well flavored; the 
shell is thin, and certainly more easy to be 
cracked than the English sorts. Herewith 
we give a correct cut of the Aveline as raised 
in our grounds. Whenever growing in clus- 
ters of three to eight, as they often do, the 
nuts aie not so large as when growing sin- 
gle or in clusters of two. 
