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Walnut Grafting
Grafting Wax
Training The Trees
Chocolate Nut Cake
Locations For Additional Groves
The Walnut Market
History In Brief
Test Trees Of Oregon
The Tap Root
Nut Cookies
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Walnut Growing In Oregon A Coming Industry Of Great National Importance
No Diseases Injure Oregon Walnuts
Packing And Shipping
Walnut Yield Per Acre
Dressing For Same
Pruning Walnuts
Washing And Drying
Compared With Fruit
Nut Bread
Weights Kernel And Taste
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Varieties
The beautiful nuts shown on Plate 3 are seedlings from the orchard of
Mr. Thomas Prince, of Yamhill county. They are probably the handsomest
walnut as to size, form and color as well as taste that may be found
anywhere. The tree has not had an orchard try-out yet. If it proves to
be a good bearer with the other qualities suitable for this climate and
soil condition, it will enter the field high up in the standard of
excellence.
There is some discrepancy in what constitutes standard varieties of
walnuts. We have endeavored to get nuts both from Oregon and California
to fix a uniform understanding as to the different varieties. The types
submitted by Mr. A. McGill of the Oregon Nursery Co., Plate 1, are No.
1, 1 Vrooman Franquette, No. 2, 2 Mayette, No. 3, 3 Mayette Rouge, No.
4, 4 Parisienne, No. 5, 5 Praeparturien, No. 6, 6 Chaberte, No. 7,
Cluster.
Plate No. 2, by Mr. Ferd Groner, No. 1, 1 Franquette, No. 2, 2 Glady,
No. 3, 3 Payne, No. 4, 4 Mayette, No. 5, 5 Meylan, No. 6, 6 Parisienne,
No. 7 Cluster, No. 8 Praeparturien, are about as near uniformly correct
as we have.
The Chaberte nuts, which confectioners use, are a special industry, the
kernels being slipped out of the shells without breaking, and sold in
this form. All the smaller nuts, the imperfect ones--the culls--find
ready sale both shelled and unshelled for the manufacture of walnut
candy, walnut cake, etc.
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Informational
