]S7.i ] 
NORWICH PROLIFIC NUT. 
183 
luxury, and to enlist new reoruits. Although 
oil in cookery is not popular, the salad is 
nothing without it; and we see by the daily 
papers that cookery is beginning to be patronised, 
and money paid for instructions in this truly 
useful art. I have, however, said enough to 
vex those who care for none of these things, 
and think every Mushroom a toadstool, and all 
salad herbs to be treated as we are told to treat 
Cucumbers—first, to dress them, and then cast 
them awa}'. The day for these trite sajdngs, 
however, is gone b 3 L Cucumbers are eatable, 
and men crave for them, and I am glad to see 
that they are cheap and good in our markets. 
—Alex. Forsyth, Salford. 
NORWICH PKOLIFI(3 NUT. 
f llE history of this new Nut is thus given 
to us by Messrs. Ewing and Co., of Nor¬ 
wich, in whose nursery it was raised:— 
“ The original plant is from fifteen to twenty 
years old. It came up promiscuously in the 
nursery amongst other stock, and was left out 
of curiosity. It still stands where it first grew, 
and produces freely every year, and has done so 
for some years past. The fruit is quite distinct 
from and much larger than that of any other 
variety we grow. The shell is almost as thin 
as in the Cosford, and is well filled, the kernel 
being of good flavour, We think it will also 
turn out to be a good keeping sort. We do not 
observe that it often produces fruit in clusters, 
the nuts being usuallj' two or three only on a 
stalk, and most commonly two. It is, however, 
a very prolific sort, and plants not more than 
two feet high frequently produce fruit of very 
large size.” 
The young wood of this variety of nut has 
a thick covering of hairs, some of which are 
tipped with glands ; and the leaf-stalks and 
leaves are similarly clothed. The leaf is 
roundish, deeply cordate at the base, with 
shallow angular lobes, and coarse serratures, 
