7 
SEEDLING CHESTNUTS. 
Marroii Combale.— 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 Marrou degenerating from the second 
generation from the seed and going back to 
the common type or "Chataigne." 
American Ciiestnut.— The fruit of this 
variety is a great deal smaller than that of 
Europesji kinds, though the kernel is very 
sweet and well flavored. 
ALMONDS. 
Princess, or Ladies' Tliin Sliell. 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. 
Languedoc. or Soft-SIiell.— The 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-Sliell.— The common kind with a 
, shell as hard as that of the Black Walnut. 
seedling Languedoc ami Wrosse Ten- 
dre.— We offer to the public this season, 
seedlhig trees of these two valuable varieties'. 
Seedling almonds have the advantage oii 
budded trees to be more haidy and vigor- 
ous, and less liable to be attacked jm the 
"gum," though it is impossible to guaran- 
tee any of them to be as true as budded 
trees. 
SW 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 Avcline.— Fruit large, ovate; flavor 
sweet, pleasant and nutty; shell thin; ker- 
nel smooth, and from the fact that it is in- 
vested with a very thin skin of a beantful 
dark wine color, hence its name of Eed 
Aveline. We consider this kind, which we 
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. 29.) 
White Aveline.— In every respect the 
same as the above, with the exception of 
the kernel being invested with a thin white 
skin. (See Fig. 29.) 
Grosse of Piedmont.— Fruit large and 
round; quite productive. Very much like 
the sort kept in stores, and imported from 
Italy. (See fig. 31.) 
Cluster. — A very remarkable variety, on 
account of the nuts always growing in clus- 
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 experiment- 
ing on this kind, said to be very valuable. 
Dn Cllilly.— An entirely new variety 
from France, 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 summer of 1887 
(See fig. 17.) 
Daviana.— A very large nut, of a fine 
buck color, with dark red streaks. 
Weeping Filbert.— Most handsome va- 
riety; its branches drooping down gently 
like those of a weeping willow. (Propa- 
gated by grafting.) 
SW All the varieties we ofl'er in the above 
list are guaranteed to be "Uue," they be- 
ing propagated from layering, a few by 
grafting. 
We have also "seedlings" of the Aveline 
and Piedmont varieties, but advertise them 
as such at much lower prices. 
The Aveline or Spanish Filberts are ex- 
tensively cultivated in Spain and the south 
of Prance, where they constitute an im- 
portant branch of commerce. They are ex- 
ceedingly sweet and well flavored; the shell 
is thin, and certainly more easy to be 
cracked than the English sorts. Herewith 
we give a correct out of the Aveline as 
raised in our grounds. Whenever wrowiug 
in clusters of three to eight, as they often 
do, the nuts are not so large as when grow- 
ing single or in clusters of two. 
