ORNAMENTAL DEPARTMENT -NUT TREES 
45 
WALNUTS — French Varieties, continued 
originated over a century ago by a man named 
Chaberte, hence its name. 
Vrooman Franquette. An admirable and dis- 
■ tinctive form of the 
Franquette Walnut having important and indi- 
vidual characteristics not found in the ordinary 
Franquette. It is especially adapted to the north- 
west, and is hardy, prolific and blight resisting 
to a marked degree. It is also an early bearer, 
which further commends it. We will gladly send 
special descriptive literature concerning the 
Vrooman Franquette, on request. 
Franquette. Possesses distinctive character- 
istics. The tree is very hardy, withstanding the 
cold winters of eastern France, where it origin- 
ated. It is a clean, vigorous grower, has never 
been attacked by disease; a late bloomer, escap- 
ing late frosts; a regular and abundant bearer. 
The hull, or outside covering, is much thicker 
than in the soft-shelled varieties, and consequent- 
ly the nuts do not sunburn during hot spells, 
when most other varieties burn very badly. The 
Franquette is the ideal nut for dessert and con- 
fectionery use; it is of large, uniform size, long 
in form, and has a smooth, well-filled shell of 
medium thickness, which insures its safe ship- 
ment to market. Being long in form, it carries 
one to two ounces more meat per pound of nuts 
than the round or chunky sorts. Its pellicle is 
pale yellow in color; meat of exquisitely rich, 
oily, nutty flavor. 
The Franquette is the peer of all French varie- 
ties and the heaviest bearer; unlike the Mayette, 
which produces a nut of fair quality, but is a 
decidedly shy bearer; not like the Praeparturien 
or other early-blooming soft-shelled varieties, 
which only occasionally bear a crop of nuts of 
mixed sizes and inferior quality. The tender 
soft-shelled varieties that have been planted in 
southern California must be left severely alone 
in the North, in order to insure an annual and 
successful crop. First, because the tree of the 
soft-shelled kinds are not hardy enough to with- 
stand our coldest winters; and, second, because 
they bloom too early, they are almost sure to be 
caught by the frost. 
Mayette. This is a fine dessert nut; it is quite 
large, well shaped, with light-colored shell; the 
kernel is full-fleshed, sweet and nutty. It is 
said to be very late in budding out, enabling it 
to escape the disastrous effect of late frosts in 
the spring. This is the nut imported into the 
United States under the name of Grenoble, but 
on account of the duty of three cents per pound 
as the nut is a high priced nut in France, a com- 
mon and cheaper grade is mixed with it, to the 
disgust of nut importers in New York and Chi- 
cago. The Mayette was originated by a man by 
the name of Mayet, over 125 years ago, the nut 
having ever since been a great favorite. Said 
to be a shy bearer. 
Parisienne. This beautiful nut, also one of the 
finest for dessert and market, was originated in 
the southeast of France, and not in the neighbor- 
hood of Paris, as the name would imply; its 
beauty causes it to be called the “Parisienne,” 
in honor of the capital of France. The nut is 
large, broader at the small end than the May- 
ette and the Franquette, and has a very pretty 
shape. It is as late and hardy as Mayette. 
Praeparturien. Perfect soft-shelled of first 
quality. One of the most productive kinds, but 
nuts are small. 
CALIFORNIA SOFT SHELL VARIETIES 
Placentia Perfection. The favorite soft-shell 
walnut in Southern California. Nut is large and 
of high quality. The tree is strong and vigor- 
ous and begins to bear young. An improved 
Santa Barbara soft-shell. 
Santa Barbara Soft-shell. A variety originating 
with Joseph Sexton, of Santa Barbara, Califor- 
nia. Tree a vigorous grower, early and abun- 
dant bearer. The nut is large; kernal white, 
sweet and readily extracted; shell thin, easily 
broken. One of the favorites in southern Cal- 
ifornia. 
JAPANESE VARIETIES 
As the name indicates, they were introduced 
from Japan, and are sure to prove of great im- 
portance in nut-growing districts. Easily trans- 
planted, hardy, abundant and early bearers, 
with little, if any, tap-root compared with other 
varieties, but abundantly supplied with laterals. 
Nuts superior to those of native species, and will 
probably become valuable where J. regia is too 
tender. 
Cordiformis. (J. cordiformis) . This, as the 
name indicates, is a heart-shaped nut. It differs 
from the Sieboldi in form of the nuts, which are 
broad, pointed, flattened, somewhat resembling 
the shell-bark Hickory; meat large, of best qual- 
ity and easily removed, as the shell is thin and 
parts easily at the sutures, enabling one to get 
the kernel out whole. The flavor is something 
between that of an English Walnut and a But- 
ternut. As a dessert nut it has few superiors; 
the meat, being very sweet, is used extensively 
for candied nuts. We recommend it as one of 
the very best Japanese varieties. 
Sieboldi. (J. Sieboldiana) If it produced no 
nuts, it would be well worth cultivation for an 
ornamental tree. Grows with great vigor, sur- 
passing all other nut trees, assuming a handsome 
form, needs no pruning; leaves large, charming 
shade of green. Nuts are borne in clusters of 
12 or 15 each at tips of previous season’s branch- 
es; have a smooth shell; thicker than the Eng- 
lish, but not so thick as the Black Walnuts, 
much resembling Pecans; meat is sweet, of good 
quality, flavor like butternut but less oily. Com- 
mences bearing young; trees 3 to 4 years in 
nursery rows frequently producing nuts. Per- 
fectly hardy, standing 21 degrees below zero 
without injuring a bud. 
