THE JAPANESE CHESTNUT 
Castanea crenata ' 
The following is quoted from the 1937 
Tear Book of the United States Depart¬ 
ment of Agriculture: 
“The Japanese Chestnut is outstand¬ 
ing in its precocity, prolificacy, habit of 
annual bearing, and the large size and at¬ 
tractiveness of the nuts.” 
The tree is hardy and resistant to the 
blight, but is not so strong a grower as the 
Chinese species. 
Selected varieties produce the largest 
chestnuts known, some of them being more 
than 2 inches across and weighing 11 to 
the pound. When eaten raw they are not 
equal in flavor to the Chinese or Ameri¬ 
can nut. Boiled or roasted, as prepared by 
the Japanese they are excellent. 
Our seedling trees are produced from 
large, select nuts. The named varieties all 
produce large nuts and are grafted on 
either Chinese or Japanese stocks. 
AUSTIN, which is unusually sweet for 
a Japanese, comes to us from Deleware. It 
is the first of the Japanese chestnuts to 
ripen. 
MURDEN, a vigorous grower, ripens 
in mid-season. The parent tree stands near 
Norfolk, Va. 
VIBBERT is the latest of all to ripen. 
The parent tree is in Connecticut. 
HYBRID CHESTNUT 
mollissima x crenata 
Of the many hybrid chestnuts we are 
testing, we offer the STOKE as being suf¬ 
ficiently tested for introduction. 
The tree is a strong, upright grower 
and regular bearer. The nuts are the most 
attractive we have ever seen, the rich, 
glossy brown color enduring even when 
completely dry. They are intermediate in 
size between the Chinese and Japanese 
nuts. The flavor is excellent. This hybrid 
ripens first of all, beginning on or before 
September 1. The parent tree is» located at 
Roanoke, Va. 
