Los Angeles herald., 1891-08-02
Geo. B. West Writes About
French Walnuts.
They Are Said to Be Superior
to the Los Angeles Nut.
How Fogs Help Out the Ventura
County Bean Crop.
The Best Method of Drying Apricots.
Apple Growing Among the
Foothills-The Sale of
Grain Sacks.

George B. West, of Stockton, writing
for the California Fruit Importer and
Farmer, says:
propose to give my experience with
the French walnuts which l have had
ample time to test, having imported
them in 1861, and must say in the be-
ginning, that it has been very satisfac-
tory. Their growth is slower, and the
wood is much harder. There has been
no freezing Of the young shoots, but a
regular sturdy growth.
They are fertile, bearing regular crops.
Some of the varieties are so full of fruit
that have been obliged to thin them
80 that the crop would not injure the
tree. The quality of the nut is excel
lent, far superior to the Los Angeles
nut. The shell on most varieties is very
thin, and the size of the nut on mature
trees is fully up to the average. One
variety, the A Bijou,.i is by far the largest
nut grown in the world
A description of the varieties which
have tested is necessary in order to give
the reader correct idea of their value.
First. The A Bijou, the largest wal
nut known. This variety began to bear
when it had been planted four years,
and has constantly increased its yield.
Last year it bore large crop and this
year it set its fruit so thickly that 1
thought best to remove at least one
third of it. The reputation of this tree
in it's home, France, is that of a shy
perior to anything have ever seen.
CaoonI Tho TIKI,
variety has proved exceedingly satisfac-
tory. 1t will bear in nursery rows when
not more thar four feet high, and con-
tinue to have crop every year and has
never been injurd by spring frosts. On
my place are seedlings of the second and
third generations which still convey
their fertile and early-bearing qualities.
The nuts on mature trees are of good
size and of the best quality.
Third. The Serrotina or Late st.
Johns. This variety came into bearing
on the fifth year from planting. 1t is OF
less value than the preceding. Its fla
vor is not quite so delicate, and the shell
is trifie harder; but as it is week
later in showing leaf in the spring, it
will suit frosty Localities.
Fourth. The Mayette. This is one
of the varieties that is depended upon
in France for crop. My trees did not
produce until the sixth year. They are
a large excellent nut, and reproduce
themselves very true from seed.
Fifth. The chaberte is also good,
thrifty, hardy variety and one grown in
France for good crop.
All of the above kinds are of value in
northern California. They have proved
successful in San Joaquin and also in
the foothills, and there is no reason why
all similar localities should not be
equally successful. In the coast coun-
ties they would no doubt be much more
at home and although they can be
grown In warm, dry localities, believe
their proper place is where they can feel
the influence OF the sea air; but as
there are many people inland who would
like to have walnuts grown at home, my
experience in 80 warm locality as
Stockton may be interesting to them.
The walnut requires deep, rich soil;
one in which the roots will strike deep
so that there can be no pinch in the hot
summer weather.
DRYING APRICoTs.
This year the apricot crop is very large
and much of it will have to be dried. Of
course, those who have been engaged in
the business for several years are famil-
lar with all of the essential details, and
have, for the most part, even invented
little fads of their own. Newcomers in
the business, and there are many such
this year, will do we'll to note the fol-
lowing hints, the needing of which will
prevent much loss and aggravation, says
the Fresno Expositor. In the first place
the fruit should be allowed to thor
oughly ripen upon the trees, as it weighs
more, has a much finer flavor and makes
a better dried product in that condition.
It is customary in some parts of the
state to shake the fruit from the trees
into specially arranged sheets, but the
usual method is to carefully pick the
fruit. AS soon as picked the apricots
should be at once passed to the cutters
and severed in two with sharp knife.
Hold the knife motionless in one hand.
while with the other give a gentle pres
sure, turning the apricot around with
quick movement, when the pit will fall
out or be easily pricked out with the
point of the knife.
The fruit should be cut directly on the
trays and placed skin side down, and
should not be too much crowded. The
USUAL SlLc Trays lOi vi iyAh6 ~ WIG cuAA
are 3x3 and 3x6. The larger size are
used for large operations. where there
are cars for conveying the fruit to the
driving ground. When tine trays are full,
they should be placed from thirty to
forty minutes in the sulphur-box to pre-
vent discoloration. Some dryers burn
the sulphur outside Of the box and in
troduce the fumes through pipe, while
others do the burning in the box or
house which contains the fruit. In
either case, there should be ventilation,
as it is impossible to properly sulphur
where this is lacking. Fruit should
never be placed 'on the drying ground
later than 8 o'clock in the afternoon, as
q few hours of hot sunshine is essential
in preventing discoloration OF the fruit
Immediately after sulphuring.
If there is a stubble field convenient,
the travs can be placed directly on the
ground, but if the bare ground or por-
ton OF the orchard is to be used, the
travs should be so arranged on racks as
to be a short distance above the earth.
20 allow Of circulation Of the air and
prevent the settling of dust upon the
fruit. The fruit when taken from the
tray should be pliable and leathery, not
drv and hard. Place it in piles in the
curing house to sweat and equalize, but,
better vet, in sweat boxes, holding
about sixty pounds each. Watch care