The daily morning journal and courier., 1900-12-06
CONCERNING THE WALNUT.
Those of Europe and Asia and of This
 Country.

Those of Europe and Asia and of This
 Country.
 1 There are three species of walnut
 found in this country; of these the
 black walnut and the buternut are na- tives. and the Persian or English wal | nut was brought from the old world. | The samily name of these trees, jug | lans, is derived from jovis and glans, literally the acorn of Jupiter. or the nut of the gods. It was probably na- tive of Asia and was introduced by the | Greeks from Persia into Europe, then to Rome, and through Europe to England. The word walnut" is of Anglo-SaXon derivation and means foreign Chat is,
 nut of Gaul," there being no 'W' in
 French), which indicates that it was not native of England. However, it has been resident there long enough to justly claim the name English. It was formerly known also as the Made ria nut. probably, because imported from those islands, and nowadays 1t is called the Grenoble nut, because of its French habitat.
 In this country it adapts itself readi- ly to the soil and climate of California, The annual crops of this variety of walnuts in California for several years has been in the vicinity of 5000, ,000 pounds, and is constantly increasing. In addition to this amount we import large quantities from southern Europe.
 A late consul report states that 'The walnut tree is very generally grown over France, but more especially in the central and eastern departments. Wal nuts as an article of food are oosing ground in France. because of the scar city of the product. The trees have been greatly in demand for timber and furniture making; nevertheless, there are certain sections of the country in which these nuts form a regular article of diet. The pc asants eat them with bread that has oftentimes been rubbed with garlic. The hygenic effects are considered good, replacing meat to large extent. These nuts are also used to make oil. It is much cheaper, and similar in taste to that pressed from olives, and is. employed to adulterate the latter"
 According to an old proverb, "He who plants walnut tree expects not to eat the fruis," for it is slow in coming to maturity and must be nearly twenty years old before it will bear However, by improved methods of grating, this time is somewhat shortened. The trees need rich soil, but require little care until it is time to harvest the nuts. the trees are beaten to make the nuts sall and there seems to be some ground for the belief that many new shoots come out from the points of the broken branches. This explains the old rhyme:-
 A spaniel, a woman and walnut tree The more they're beaten, the better
 they be.
 After gathering, the nuts are peeled and passed over meshes through which the small ones fall, They must be thor oughly dried by the stun or artificial heat, and if properly cured will not turn rancid for months. The dealers demand that the shells shall have a light uniform tint, and they are often treated in the sulphur box, like dried fruit. This process frequently injures their flavor, and at the suggestion of | large nut growers, the California agri- | cultural experiment station made a l study of more satisfactory methods,- good results are obtained by dipping 1 he nuts in baskets from five minutes | n 2 solution of certain bleaching pow !, lers
 Analyses of the edible portion of the walnut show about 3 5-10 per cent. | water, l6 to IS per cent protein. 6 per ,ent. fat F to 16 per cent carbohy- irates. Remembering this composition | we can see that such concentrated food | must be diluted in cookery. Freed from | he shell and skin and chopped fine. l yalnuts may be added in moderate to many common foods, .uch as the bread stufllng for a fowl. he rice or mashed potatoes for cro- luetts, cream vegetable soups salads If celery or of fruit or to any of the ommon custards, buildings and ice reams. Other varieties of nuts can be ised in the same way as they are sim lar in composition, though the chest